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When you think of Tuscan cuisine, the first thoughts that often come to mind are rustic flavors, wholesome ingredients, and a deep connection to the land. The Tuscan region of Italy is known for its simplicity and emphasis on fresh, locally-sourced produce. This culinary tradition celebrates the Mediterranean’s bounty, showcasing vibrant vegetables, hearty grains, and savory herbs. One dish that perfectly encapsulates these qualities is Tuscan White Bean Soup.

Tuscan White Bean Soup is a hearty dish!

Warm up with a hearty bowl of Tuscan White Bean Soup! This delicious recipe features creamy cannellini beans, vibrant vegetables, and fresh greens, all simmered in a flavorful broth. Perfect for chilly days, it's easy to make with either dried or canned beans. Ready in under 1.5 hours (or just 40 minutes with canned beans), this soup is not only comforting but also nutritious. Garnish with fresh parsley and optional Parmesan for an extra touch! Enjoy with crusty bread for a complete meal.
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Ingredients
  

2 cups dried cannellini beans (or 4 cans of cannellini beans, drained and rinsed)

1 tablespoon olive oil

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

4 cups vegetable broth

1 can (14.5 oz) diced tomatoes

2 cups chopped kale or spinach

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Soak the Beans: If using dried cannellini beans, soak them overnight in a pot of water. Drain and rinse before using. If using canned beans, skip this step.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.

      Add Garlic and Herbs: Stir in the minced garlic, thyme, and rosemary. Sauté for an additional minute until the garlic is fragrant.

        Combine Ingredients: If using dried beans, add the soaked cannellini beans, vegetable broth, diced tomatoes, bay leaf, and some salt and pepper. If using canned beans, add them later. Bring the mixture to a boil.

          Simmer the Soup: Reduce the heat to low and simmer the soup for about 1 to 1.5 hours if using dried beans, or 20-30 minutes if using canned beans, until the beans are tender.

            Add Greens: Stir in the chopped kale or spinach during the last 10 minutes of cooking, allowing them to wilt and soften.

              Season: Remove the bay leaf and taste the soup. Adjust seasoning with more salt and pepper if needed.

                Serve: Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese (if using). Serve hot with crusty bread on the side.

                  Prep Time, Total Time, Servings:

                    30 minutes | 1.5 hours (or 40 minutes with canned beans) | Serves 6-8