Description
This Tuscan Bean Soup recipe is a hearty and comforting dish inspired by Italian countryside cooking. It features creamy cannellini beans, tender vegetables like carrots and celery, aromatic herbs such as rosemary and thyme, and healthy greens like kale or spinach, all simmered in a savory vegetable broth. This soup is naturally vegetarian, flavorful, and perfect for a weeknight meal or meal prepping, offering a taste of rustic Italian comfort.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 2 cups chopped kale or spinach
- Salt and black pepper to taste
- Juice of half a lemon
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 6 to 8 minutes until the vegetables are soft and fragrant.
- Stir in the garlic, thyme, rosemary, and red pepper flakes if using. Cook for another minute until the garlic is aromatic.
- Add the diced tomatoes with their juices and cook for 2 to 3 minutes, stirring occasionally.
- Pour in the vegetable broth and add the cannellini beans. Bring the soup to a gentle boil, then reduce heat and simmer for 20 minutes to allow flavors to blend.
- Add the chopped kale or spinach and simmer for another 5 minutes until wilted and tender.
- Stir in lemon juice, taste, and adjust seasoning with salt and pepper as needed.
- Ladle into bowls and top with chopped fresh parsley before serving.
Notes
- This Tuscan bean soup stores well in the fridge for up to 4 days and can be frozen for longer storage.
- For a creamier texture, blend a portion of the soup before adding the greens.
- Add small pasta or grains for extra heartiness.
- For a non-vegetarian version, add diced cooked sausage or pancetta in step one.
- A drizzle of good olive oil before serving adds richness.
- This recipe is naturally gluten-free. Ensure your vegetable broth is certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg