Here’s a delicious and hearty Tuscan Bean Soup recipe that’s comforting, healthy, and full of flavor:
Ingredients (Serves 4–6)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp dried rosemary (or 1 tsp fresh, chopped)
- 1 tsp dried thyme
- 1 can (14 oz) diced tomatoes
- 3 cups vegetable or chicken broth
- 2 cans (15 oz each) cannellini beans or white beans, drained and rinsed
- 1 cup kale or spinach, chopped (optional)
- Salt and black pepper, to taste
- ¼ tsp red pepper flakes (optional, for a bit of heat)
- Grated Parmesan cheese (optional, for serving)
- Crusty bread (for serving)
Instructions
- Sauté the aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté 5–7 minutes until vegetables are softened.
- Add herbs and tomatoes
- Stir in rosemary, thyme, and red pepper flakes.
- Add diced tomatoes with their juice. Cook 2–3 minutes.
- Add broth and beans
- Pour in broth and beans.
- Bring to a boil, then reduce heat and simmer 20–25 minutes for flavors to meld.
- Add greens (optional)
- Stir in chopped kale or spinach and cook 5 minutes until wilted.
- Season and serve
- Taste and adjust salt and pepper.
- Serve hot with grated Parmesan and crusty bread.
💡 Tips
- For a creamier texture, mash some beans against the side of the pot before adding greens.
- You can add cooked Italian sausage or pancetta for extra richness.
- Leftovers taste even better the next day as flavors deepen.
If you like, I can also give a quick 30-minute version of Tuscan Bean Soup that uses canned beans and pre-chopped vegetables—perfect for a fast weeknight meal. Do you want me to do that?
