How to make Tuscan white bean soup?

Start by sautéing onions, carrots, and celery in olive oil until soft. Add garlic, drained cannellini beans, herbs like thyme or rosemary, and your choice of vegetable or chicken broth. Simmer for about 20 minutes, then stir in kale or spinach at the end. For a creamier texture, blend half the soup before adding the greens. Finish with lemon juice, a drizzle of olive oil, or grated Parmesan if desired.

Is Tuscan white bean soup healthy?

Yes, Tuscan white bean soup is incredibly healthy. It’s packed with plant-based protein, fiber, and antioxidants thanks to the white beans and vegetables. It’s also naturally low in fat and calories and is gluten-free and easily vegan-adaptable. Olive oil and leafy greens like kale add heart-healthy fats and essential vitamins, making it an ideal soup for clean eating or the Mediterranean diet.

What are the ingredients in Tuscan white bean soup?

The traditional ingredients include: Cannellini beans Onion, carrot, and celery Garlic Extra virgin olive oil Fresh or dried herbs (thyme, rosemary, parsley) Kale or spinach Vegetable or chicken broth Salt and pepper Optional additions include red pepper flakes, lemon juice, Parmesan, or pancetta, depending on your taste or dietary preference.

Tuscan White Bean Soup – The Best Healthy. Hearty Recip 2025

Description

A comforting Tuscan white bean soup made with creamy cannellini beans, aromatic herbs, and hearty vegetables. A rustic classic you’ll want to make again and again.

Ingredients

Scale

3 15 ounce cans cannellini beans drained and rinsed
▢1 yellow onion finely chopped
▢4 cloves garlic minced
▢2 tablespoons olive oil
▢2 large carrots peeled and chopped
▢1 stalk celery diced
▢⅓ cup white wine I used pinot grigio
▢2 cups chopped kale stems removed, finely chopped
▢2 ½ – 4 cups vegetable or chicken broth see notes
▢1 tablespoon tomato paste
▢1 teaspoon salt or to taste
▢¼ teaspoon black pepper or to taste
▢¼ teaspoon red pepper flakes omit if you don’t like spice
▢¼ teaspoon Italian seasoning
▢2 bay leaves
▢1 teaspoon dried thyme
▢½ teaspoon dried oregano

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Instructions

1. Heat olive oil in a large pot. Sauté onion, carrots, and celery until soft.

2. Add garlic and herbs, stir for 1 minute.

3. Stir in beans, broth, bay leaf, and optional ingredients.

4. Bring to a boil, then reduce heat and simmer for 20–25 minutes.

5. Add chopped greens in the last 5 minutes.

6. Season with salt, pepper, and lemon juice.

7. Serve hot with bread and a drizzle of olive oil.

Notes

You can mash some of the beans before adding to thicken the soup.

Soup tastes better the next day—perfect for meal prep.

For vegan version, skip Parmesan and pancetta.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soups
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 4g
Sodium: 480mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 11g
Protein: 12g
Cholesterol: 0mg