Hearty Tuscan White Bean Soup
A comforting and nourishing soup made from pantry ingredients, featuring creamy beans, bright greens, and a warm broth, perfect for weeknight dinners or serving guests.
Ingredients
Main ingredients
- 2 cans white beans (such as cannellini or great northern), drained and rinsed Cannellini is preferred for its creamy texture.
- 6 cups vegetable broth Choose low-sodium or homemade for better control of salt.
- 1 medium onion, diced Base for the flavor.
- 2 medium carrots, diced Adds sweetness to the soup.
- 2 stalks celery, diced Part of the aromatic base.
- 3 cloves garlic, minced For added flavor.
- 1 teaspoon dried oregano For seasoning.
- 1 teaspoon dried thyme For seasoning.
- 1 leaf bay leaf For additional flavor during simmering.
- 2 cups kale, chopped Brings color and nutrition.
- Salt and pepper to taste Salt and pepper to taste Adjust according to preference.
- Olive oil for sautéing Olive oil for sautéing Use a neutral oil for cooking.
- Thick, crusty bread for serving Thick, crusty bread for serving Essential for dipping.
Instructions
Preparation
- Warm the pot and olive oil. Place a large pot over medium heat and add enough olive oil to coat the bottom. Let the oil warm until it shimmers.
- Build the soffritto. Add the diced onion, carrots, and celery to the pot and sauté until the vegetables soften, about 5–7 minutes.
- Add garlic. Stir in minced garlic and cook for another minute until fragrant.
- Add beans, broth, and herbs. Add the white beans, vegetable broth, dried herbs, bay leaf, salt and pepper, and bring to a boil. Then lower the heat and simmer for 20–30 minutes.
- Finish with kale. Stir in the chopped kale and cook until wilted, about 5 minutes. Remove bay leaf and adjust seasoning.
- Serve. Ladle the soup into bowls and serve hot with thick, crusty bread for dipping.
Notes
Store leftovers in an airtight container for up to 4 days. The soup can be frozen for up to 3 months. Reheat gently to maintain texture.