This Best Tuscan White Bean Soup is more than just a meal; it’s a comforting embrace in a bowl, perfect for a cozy weeknight dinner or a nourishing lunch. This simple yet incredibly flavorful soup delivers authentic Italian taste with minimal effort, proving that delicious doesn’t have to be complicated.
Key Ingredients for the Best Tuscan White Bean Soup
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- 6 cups vegetable broth (or chicken broth for richer flavor)
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 cup fresh spinach (or kale, stems removed and roughly chopped)
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
How to Make the Best Tuscan White Bean Soup
This Best Tuscan White Bean Soup is a culinary hug, incredibly easy to prepare and bursting with wholesome, satisfying flavors. In about 15 minutes of active prep and 30 minutes of simmering, you’ll have a rich and creamy soup that feels both gourmet and remarkably down-to-earth, thanks to its simple ingredients and foolproof one-pot method.
Step-by-Step Instructions
Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes. This slow sautéing process builds a deep flavor base for the soup.
Infuse with Garlic and Herbs: Add the minced garlic, dried rosemary, dried thyme, and red pepper flakes (if using) to the pot. Cook for another minute until fragrant, being careful not to burn the garlic. The heat releases the essential oils from the herbs, intensifying their aroma and flavor.
Add the Beans and Tomatoes: Stir in the rinsed and drained cannellini beans and great northern beans, along with the undrained diced tomatoes. Pour in the vegetable broth and add the bay leaf. This is where the magic of the Best Tuscan White Bean Soup truly starts to come together.
Simmer and Flavor: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 20 minutes. This simmering time allows the flavors to meld beautifully. For an even richer taste, you can simmer it for up to 30-40 minutes.
Create Creaminess (Optional): For a creamier texture, you can blend about one-third of the soup using an immersion blender directly in the pot, or carefully transfer a portion to a regular blender and then return it to the pot. Be cautious when blending hot liquids. Alternatively, you can mash some of the beans against the side of the pot with your spoon.
Wilt the Greens and Season: Stir in the fresh spinach (or kale) and cook until just wilted, about 2-3 minutes. Remove and discard the bay leaf. Taste the soup and season with salt and black pepper as needed. Remember that broths can vary in saltiness, so it’s always best to adjust at the end.
Serve and Enjoy: Ladle the hot soup into bowls. Garnish generously with fresh chopped parsley and serve immediately with crusty bread for dipping. The combination of tender beans, savory vegetables, and fragrant herbs makes this the Best Tuscan White Bean Soup you’ll ever taste.
Why You’ll Love This Best Tuscan White Bean Soup
You’ll fall head over heels for this Best Tuscan White Bean Soup because it embodies the soul of rustic Italian cooking: simple, hearty, and profoundly satisfying. Its creamy, velvety texture, achieved effortlessly through the natural starchiness of the beans (with an optional blender assist!), makes it feel indulgent without being heavy, a delightful contrast to lighter broth-based soups. Making this at home is incredibly cost-effective, transforming humble pantry staples into a gourmet experience that rivals any restaurant offering, especially when you consider the fresh, vibrant toppings like a generous swirl of good olive oil and a sprinkle of fragrant parsley that elevate each spoonful.
Forget expensive restaurant versions or complicated, multi-step recipes; this Best Tuscan White Bean Soup is your answer to a deliciously nourishing meal that’s both wallet-friendly and incredibly easy to whip up, especially if you love a good one-pot wonder. It’s the perfect comforting dish for any occasion, promising warmth and flavor with every bite. Ready to bring a taste of Tuscany to your table? Give this easy recipe a try tonight!
Storing and Reheating Tips
- Refrigeration: Once cooled, store the Best Tuscan White Bean Soup in an airtight container in the refrigerator for up to 4-5 days. It often tastes even better the next day as the flavors continue to meld.
- Freezing: This soup freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace for expansion. It will keep well in the freezer for up to 3 months.
- Reheating:
- Stovetop: Gently reheat the soup in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a splash more broth or water if the soup has thickened considerably.
- Microwave: Reheat in a microwave-safe bowl in 30-second intervals, stirring between each, until hot.
- Thawed frozen soup: Thaw overnight in the refrigerator before reheating using the stovetop or microwave method.
Final Thoughts
This Best Tuscan White Bean Soup is a testament to how simple, quality ingredients can create something truly special. Give this comforting and remarkably easy recipe a try – it’s sure to become a cherished favorite in your kitchen.
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Best Tuscan White Bean Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes. This slow sautéing process builds a deep flavor base for the soup.2 tablespoons olive oil, 1 large yellow onion, 2 carrots, 2 stalks celery
- Add the minced garlic, dried rosemary, dried thyme, and red pepper flakes (if using) to the pot. Cook for another minute until fragrant, being careful not to burn the garlic. The heat releases the essential oils from the herbs, intensifying their aroma and flavor.4 cloves garlic, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1/2 teaspoon red pepper flakes
- Stir in the rinsed and drained cannellini beans and great northern beans, along with the undrained diced tomatoes. Pour in the vegetable broth and add the bay leaf. This is where the magic of the Best Tuscan White Bean Soup truly starts to come together.2 (15-ounce) cans cannellini beans, 1 (15-ounce) can great northern beans, 1 (14.5-ounce) can diced tomatoes, 6 cups vegetable broth, 1 bay leaf
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 20 minutes. This simmering time allows the flavors to meld beautifully. For an even richer taste, you can simmer it for up to 30-40 minutes.
- For a creamier texture, you can blend about one-third of the soup using an immersion blender directly in the pot, or carefully transfer a portion to a regular blender and then return it to the pot. Be cautious when blending hot liquids. Alternatively, you can mash some of the beans against the side of the pot with your spoon.
- Stir in the fresh spinach (or kale) and cook until just wilted, about 2-3 minutes. Remove and discard the bay leaf. Taste the soup and season with salt and black pepper as needed. Remember that broths can vary in saltiness, so it’s always best to adjust at the end.1 cup fresh spinach, 1 bay leaf, 1 teaspoon salt, 1/2 teaspoon black pepper
- Ladle the hot soup into bowls. Garnish generously with fresh chopped parsley and serve immediately with crusty bread for dipping. The combination of tender beans, savory vegetables, and fragrant herbs makes this the Best Tuscan White Bean Soup you’ll ever taste.Fresh parsley, Crusty bread