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The Ultimate Hearty & Creamy Tuscan White Bean Soup (Ready in 30 Minutes)

Close-up of a bowl of creamy tuscan white bean soup featuring cannellini beans and dark green kale.
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Make this hearty and creamy Tuscan White Bean Soup in one pot. This recipe uses cannellini beans and fresh herbs for authentic flavor and is ready fast enough for any weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 cups vegetable broth (use chicken broth for non-vegetarian)
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups fresh kale or spinach, roughly chopped
  • 1/2 cup water or broth, for blending
  • Salt and black pepper to taste
  • Crusty bread, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, rosemary, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Pour in the vegetable broth and add the diced tomatoes (with their liquid) and one can of the rinsed cannellini beans. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
  5. Remove the pot from the heat. Scoop out about 1 cup of the soup solids and liquid into a separate bowl. Use an immersion blender to blend this portion until completely smooth and creamy. Alternatively, transfer the portion to a standard blender and blend carefully.
  6. Return the creamy bean mixture to the pot. Stir well to combine, which will thicken and naturally cream the soup.
  7. Stir in the remaining whole can of cannellini beans and the chopped kale or spinach. Cook over low heat until the greens wilt, about 3 to 5 minutes. Do not boil after adding greens.
  8. Taste the soup and season generously with salt and pepper.
  9. Serve hot with crusty bread for dipping. This soup pairs well with meal planning for healthy eating.

Notes

  • For a vegan version, always use vegetable broth. If you prefer a richer flavor without meat, consider adding a tablespoon of nutritional yeast when blending for creaminess.
  • If you do not have an immersion blender, you can mash some of the beans against the side of the pot with a wooden spoon to create a thicker texture.
  • This soup reheats well. Flavors deepen overnight.

Nutrition

Find it online: https://blissbatter.com/tuscan-white-bean-soup-recipe-30-mins/