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Tuscan White Bean Soup

A creamy, hearty Italian-inspired dish made with cannellini beans, fresh greens, and herbs, perfect for cozy meals and meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian, Vegan
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 cans cannellini beans, drained and rinsed (15 oz each)
  • 4 cups low-sodium vegetable broth
  • 1 cup water (adjust for thickness)
  • 1 leaf bay leaf
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • ½ tsp crushed red pepper flakes (optional)
  • 2 cups chopped spinach or kale
  • 1 tbsp lemon juice
  • Fresh parsley for garnish

Method
 

Cooking Instructions
  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
  2. Stir in garlic and red pepper flakes. Cook for 30 seconds until fragrant.
  3. Add cannellini beans, vegetable broth, water, bay leaf, rosemary, and thyme. Bring to a gentle boil.
  4. Reduce heat and simmer uncovered for 10–12 minutes.
  5. Remove 1–2 cups of soup, blend until smooth, then return to pot for a creamy texture.
  6. Stir in chopped greens and cook for 2–3 minutes until wilted.
  7. Remove bay leaf. Add lemon juice, salt, and pepper to taste.

Notes

Serve with toasted sourdough or crusty Italian bread. For a creamy contrast, add a spoonful of Paprika Feta Dip. Pair with a crisp green salad and lemon vinaigrette.