Tuscan White Bean Soup

“A hearty and flavorful soup brimming with tender white beans, fresh vegetables, and classic Tuscan herbs.”

This Tuscan White Bean Soup is comforting, nutritious, and perfect for a cozy dinner. It’s easy to make and packed with bold flavors that transport you straight to the Italian countryside.

INGREDIENTS:

For the Soup Base:

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 can (14 oz) diced tomatoes

4 cups vegetable broth (or chicken broth)

3 cups cooked white beans (cannellini or Great Northern, drained and rinsed if canned)

2 cups chopped kale (or spinach)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional, for heat)

Salt and black pepper, to taste

Optional Add-Ins:

1/4 cup grated Parmesan cheese (for added richness)

1 tablespoon balsamic vinegar (for a tangy touch)

For Serving:

Crusty bread or garlic toast

Drizzle of olive oil

DIRECTIONS:

Step 1: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat.

Add the onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until softened.

Stir in the garlic and cook for an additional 1 minute, until fragrant.

Step 2: Build the Broth

Add the diced tomatoes (with juices), vegetable broth, thyme, rosemary, oregano, and red pepper flakes.

Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Step 3: Add the Beans and Kale

Stir in the white beans and kale.

Simmer for 10–15 minutes, until the kale is wilted and tender …