Tuscan White Bean Soup

Here’s a cozy, rustic bowl of Hearty Tuscan White Bean Soup — brimming with tender beans, aromatic herbs, and wholesome vegetables. Add sausage or pancetta for a rich, comforting twist. Perfect for chilly nights and classic Italian comfort food lovers. 🇮🇹

 

 Ingredients:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste (optional, for extra depth)
• 4 cups low-sodium chicken or vegetable broth
• 2 cans (15 oz each) cannellini beans, drained and rinsed (or 3 cups cooked white beans)
• 1 can (14 oz) diced tomatoes (optional, for a heartier version)
• 1 tsp dried thyme
• 1 tsp dried rosemary (or 1 sprig fresh)
• ½ tsp oregano
• 1 bay leaf
• Salt and pepper, to taste
• 2 cups chopped kale, spinach, or Swiss chard
• ¼ cup grated Parmesan cheese (plus more for serving)
• Optional: ½ lb Italian sausage or pancetta, cooked and drained

 

 Directions:

1. Sauté the vegetables:
   Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook 5–7 minutes, until softened and fragrant.
2. Add garlic and tomato paste:
   Stir in the garlic and tomato paste (if using). Cook for 1 minute, just until fragrant.
3. Combine beans, broth, and herbs:
   Add cannellini beans, broth, thyme, rosemary, oregano, and bay leaf. Stir well. If using tomatoes, add them now.
4. Simmer:
   Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally.
5. Mash some beans:
   Lightly mash a few beans right in the pot to give the soup a thicker, creamier texture.
6. Add greens:
   Stir in kale (or spinach/chard) and simmer another 5 minutes until the greens are tender and wilted.
7. Finish and serve:
   Stir in Parmesan cheese, then season to taste with salt and pepper. Add the cooked sausage or pancetta for extra richness, if desired.