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You Have to Try This Tuscan White Bean Soup! – Cozy, Creamy, and Perfect for Fall

Tuscan White Bean Soup

You have to try this Tuscan White Bean Soup! It's creamy without cream, hearty without meat, and comforting like a warm hug in a bowl. Inspired by rustic Italian flavors, this soup is perfect for cozy fall dinners and packed with healthy, pantry-friendly ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Italian
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 can crushed tomatoes (14 oz or 400g)
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp oregano
Beans and Broth
  • 2 cans white beans Cannellini or Great Northern, drained and rinsed
  • 4 cups vegetable broth
Finishing Touches
  • 2 cups spinach or kale chopped
  • 1 tbsp lemon juice freshly squeezed
  • salt and black pepper to taste

Equipment

  • Large Pot
  • Immersion Blender (optional)

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5–7 minutes.
  2. Add crushed tomatoes, rosemary, thyme, and oregano. Cook for 2–3 minutes, stirring occasionally.
  3. Add the white beans and vegetable broth. Bring to a boil, then reduce heat and let simmer for 20 minutes.
  4. Using a spoon or immersion blender, mash or blend a portion of the soup to thicken the texture.
  5. Stir in spinach or kale. Let it wilt into the soup for about 2–3 minutes.
  6. Finish with lemon juice, salt, and pepper to taste. Serve warm with crusty bread.

Notes

Use fresh herbs when possible and drizzle extra olive oil before serving for enhanced flavor. The soup stores well and tastes even better the next day!