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You Have to Try This Tuscan White Bean Soup!

You Have to Try This Tuscan White Bean Soup!

This cozy, hearty Tuscan White Bean Soup is a warm hug in a bowl, made with simple pantry staples like white beans, garlic, olive oil, and herbs. It’s naturally vegan, perfect for fall, and incredibly satisfying!
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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
  

  • 2 tbsp olive oil extra virgin
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 cans white beans drained and rinsed (cannellini or Great Northern)
  • 4 cups vegetable broth low-sodium preferred
  • 1 tsp fresh rosemary chopped
  • 1 tsp fresh thyme chopped
  • to taste salt and pepper
  • 1 tbsp fresh parsley for garnish

Equipment

  • Large Pot
  • Wooden Spoon

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened and fragrant, about 5–7 minutes.
  2. Add the white beans, rosemary, thyme, salt, and pepper. Stir to combine.
  3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 25 minutes.
  4. For a creamier texture, mash some of the beans in the pot or use an immersion blender to puree half the soup, then return it to the pot.
  5. Adjust seasoning if needed. Serve hot, garnished with parsley and a drizzle of olive oil.

Notes

This soup tastes even better the next day. Serve with crusty bread or a fresh green salad. For variation, add leafy greens like spinach or kale near the end of cooking.