Description
This hearty Tuscan White Bean Soup combines cannellini beans, fresh herbs, and a savory broth to create a comforting, healthy, and versatile dish perfect for any occasion. Ideal for weeknight dinners or meal prep, this simple recipe fits vegetarian, vegan, and gluten-free diets with easy customizations. Packed with protein, fiber, and flavor, it’s a must-try classic of Mediterranean cuisine!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 4 cups vegetable broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, with juice
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 2 cups kale or spinach, chopped
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until fragrant and the onion is translucent.
- Add the carrots and celery, and cook for 5 minutes, stirring occasionally.
- Stir in the zucchini, rosemary, thyme, and smoked paprika, cooking for another 2-3 minutes to enhance the flavors.
- Add the vegetable broth, cannellini beans, diced tomatoes (with their juice), and bay leaf. Bring the soup to a boil.
- Reduce the heat to low, cover, and let simmer for 20 minutes, allowing the flavors to meld and the vegetables to become tender.
- Add the kale or spinach to the pot, and cook for 5 minutes, just until wilted.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired. Serve hot with crusty bread or a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Italian, American