Description
Tuscan White Bean Soup is a creamy and hearty Italian-inspired soup made with cannellini beans, fresh herbs, and vegetables. It is perfect for cozy meals and easy lunches or dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon crushed red pepper (optional)
- 4 cups low-sodium chicken or vegetable broth
- 3 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 bay leaf
- Salt and black pepper to taste
- 1/4 cup heavy cream (optional)
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add onion, carrots, and celery and cook for 5–6 minutes until softened.
- Stir in garlic, rosemary, thyme, and crushed red pepper and cook for 1 minute.
- Pour in broth and add drained beans and bay leaf.
- Bring to a boil, then reduce heat and simmer for 25–30 minutes.
- Blend part or all of the soup with an immersion blender for a creamy texture if desired.
- Stir in heavy cream if using and season with salt and pepper to taste.
- Remove bay leaf, ladle into bowls, and garnish with parsley and Parmesan before serving.
Notes
- Use low-sodium broth to control salt levels.
- Blend half of the soup for a naturally creamy texture without adding cream.
- Add a squeeze of lemon juice for extra freshness.
- Store in the refrigerator for 4–5 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 10 mg