Tuscan White Bean Soup
A hearty Italian-style soup with creamy white beans, vegetables, herbs, and greens. It’s especially good with crusty bread.
Ingredients
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2 tbsp olive oil
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1 medium onion, finely chopped
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2 carrots, diced
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2 celery stalks, diced
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3–4 cloves garlic, minced
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1 tsp dried Italian seasoning
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½ tsp dried rosemary
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¼ tsp red pepper flakes (optional)
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4 cups (950 ml) vegetable or chicken stock
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2 cans (15 oz/425 g each) cannellini beans, drained and rinsed
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1 can (14 oz/400 g) diced tomatoes
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3 cups chopped kale or spinach
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½ tsp salt, or to taste
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½ tsp freshly ground black pepper
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1 tbsp lemon juice
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¼ cup grated Parmesan, plus extra for serving
Method
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Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes, until softened.
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Add the aromatics: Stir in garlic, Italian seasoning, rosemary, and red pepper flakes. Cook for about 30 seconds.
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Build the soup: Add the stock, beans, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
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Make it creamy: For a naturally thicker soup, mash about 1 cup of the beans against the side of the pot with a spoon, then stir them back in.
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Add the greens: Stir in kale and simmer for 3–5 minutes, until tender. If using spinach, 1–2 minutes is enough.
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Finish: Season with salt and black pepper. Stir in lemon juice and Parmesan.
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Serve: Ladle into bowls and drizzle with extra-virgin olive oil. Finish with Parmesan and plenty of black pepper.
Easy variations
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With bacon: Fry 4–5 strips of chopped bacon first, remove them, then sauté the vegetables in the rendered fat. Add the bacon back at the end.
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Creamier: Stir in ½ cup heavy cream during the final few minutes.
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Vegetarian: Use vegetable stock and Parmesan, or a vegetarian Parmesan substitute.
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More substantial: Add small pasta such as ditalini or cooked Italian sausage.
Serves: 4–6
Prep: 15 minutes | Cook: 30 minutes
