Tuscan White Bean Soup (Printable)

Rustic Tuscan white bean soup with fresh veggies and herbs served with garlicky crusty bread.

# What You'll Need:

→ For the Soup

01 - 2 tablespoons extra virgin olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried rosemary
08 - 1/2 teaspoon dried chili flakes
09 - 2 cans (15 ounces each) cannellini beans, drained and rinsed
10 - 1 can (14.5 ounces) diced tomatoes
11 - 4 cups vegetable broth
12 - 2 cups chopped fresh spinach or kale
13 - Salt and freshly ground black pepper to taste
14 - 2 tablespoons fresh parsley, chopped for garnish
15 - 1 tablespoon fresh lemon juice

→ For the Garlic Bread

16 - 1 baguette or Italian loaf, sliced
17 - 4 tablespoons unsalted butter, softened
18 - 2 garlic cloves, finely minced
19 - 1 tablespoon fresh parsley, chopped
20 - Pinch of salt

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 6 to 7 minutes until vegetables soften.
02 - Add minced garlic, thyme, rosemary, and chili flakes. Cook for 1 minute until fragrant.
03 - Stir in cannellini beans and diced tomatoes. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
04 - Add spinach or kale and simmer for an additional 5 minutes, until greens are wilted. Season with salt, pepper, and lemon juice.
05 - While the soup simmers, preheat your oven broiler.
06 - In a small bowl, combine softened butter, minced garlic, parsley, and a pinch of salt. Spread mixture over bread slices.
07 - Arrange bread on a baking sheet and broil for 2 to 3 minutes, until golden and fragrant.
08 - Ladle soup into bowls, garnish with fresh parsley, and serve hot with garlic bread on the side.

# Expert Hints:

01 -
  • It comes together in under an hour, which means you can go from hungry to satisfied without spending your whole evening in the kitchen.
  • The soup tastes even better the next day when the flavors have had time to get to know each other, making it perfect for meal prep.
  • Garlic bread transforms a simple bowl of soup into something that feels fancy enough for guests but easy enough for a Tuesday night.
02 -
  • Don't skip the initial sautéing of your vegetables—those 6 to 7 minutes create caramelization that makes the entire soup taste more developed and intentional.
  • If you want a creamier soup, mash about half the beans with the back of a spoon before serving, or use an immersion blender to partially puree it.
  • Watch your garlic bread closely under the broiler because it can go from golden to burnt in the time it takes to look away.
03 -
  • Invest in quality olive oil because you'll taste it in the base of this soup—it makes a noticeable difference in the final flavor.
  • Prep your vegetables the morning before if you're planning this for dinner; having everything diced and ready makes the actual cooking feel almost meditative.
  • The soup keeps beautifully in the refrigerator for up to four days and tastes better each day as the flavors continue to develop and settle together.
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