When the chill settles in and the day feels long, there’s nothing quite like the comfort of a warm bowl of Tuscan White Bean Soup. It’s the kind of meal that invites you to slow down, savor each spoonful, and feel a quiet calm settle over you.
One evening, I remember coming in from a brisk walk, the cold air still clinging to my jacket. The kitchen smelled like fresh garlic and rosemary, the kind of scent that wraps around you like a soft blanket. As the soup bubbled gently on the stove, the tender kale and creamy beans promised a hearty, nourishing treat. The first taste was a quiet celebration—earthy, rich, and just the right hint of herbs. It’s not just soup; it’s a moment of simple joy, a reminder that some of the best comfort comes from humble, wholesome ingredients brought together with care.
- Hearty and filling, perfect for a cozy meal that satisfies without heaviness.
- Fresh vegetables and herbs give it a bright, aromatic flavor.
- Easy to prepare with simple pantry staples and a manageable cook time.
- Versatile enough for lunch or dinner, with leftovers that reheat beautifully.
- Nutritious and comforting, making it ideal for chilly days or when you need a little extra warmth.
If you’re new to soups like this, don’t worry—this one balances simplicity with depth of flavor effortlessly. It’s forgiving and welcoming, much like a warm hug after a busy day.
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Tuscan White Bean Soup
- Total Time: 1 hour
- Yield: 6 1x
Description
A hearty and comforting Tuscan White Bean Soup made with cannellini beans, fresh vegetables, and aromatic herbs, perfect for a cozy meal.
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
4 cups low sodium vegetable broth
3 cups water
3 (15-ounce) cans cannellini beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
Salt, to taste
Freshly ground black pepper, to taste
2 cups chopped kale, stems removed
2 tablespoons chopped fresh parsley, for garnish
Grated Parmesan cheese, for serving (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot and sauté for 7-8 minutes, until the vegetables are softened.
Stir in the minced garlic, dried rosemary, dried thyme, and bay leaf. Cook for 1 minute until fragrant.
Pour in the vegetable broth and water, then add the drained cannellini beans and diced tomatoes with their juice.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally.
Remove the bay leaf from the soup.
Add the chopped kale to the pot and cook for an additional 5-7 minutes until the kale is tender.
Season the soup with salt and freshly ground black pepper to taste.
Ladle the soup into bowls, garnish with chopped fresh parsley, and sprinkle with grated Parmesan cheese if desired.
Serve hot and enjoy your Tuscan White Bean Soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
FAQ
Can I make this soup ahead of time? Absolutely. It stores well in the fridge for up to four days and even freezes nicely for up to three months.
Is it okay to use fresh herbs instead of dried? Yes! Fresh rosemary and thyme can be used, just add a bit more to maintain the flavor.
Can I swap out the kale? Sure, spinach or Swiss chard work well too and will soften nicely in the soup.
Does it freeze well? Yes, just thaw it overnight in the fridge and reheat gently on the stove or microwave.
Let this Tuscan White Bean Soup be the centerpiece of your next cozy dinner. Bookmark it, save it, and most importantly—make it yours.