Tuscan White Bean Soup
A quick, comforting soup made with pantry-friendly ingredients like canned white beans, vegetables, and greens, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 can white beans (cannellini or great northern), drained and rinsed Canned beans save time.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (low-sodium if you want control over salt) Chicken broth can be used if not vegetarian.
- 2 cups kale (or spinach), chopped (stems removed if using kale) Spinach wilts faster than kale.
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste Salt and pepper Adjust seasoning at the end.
- 1-2 tablespoons Olive oil, for sautéing
- as needed Rustic gluten-free bread, for serving For dipping.
Instructions
Preparation
- Heat 1–2 tablespoons olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrot, and diced celery. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 minutes.
- Add the minced garlic, dried thyme, and dried oregano. Cook for about 1 minute, until fragrant, stirring so the garlic doesn’t brown.
Cooking
- Pour in the 4 cups of vegetable broth and bring the pot to a boil.
- Once boiling, add the drained white beans and the chopped kale (or spinach).
- Reduce the heat to a simmer and cook for 15–20 minutes so the flavors meld and the greens are tender.
- Taste and season with salt and freshly ground black pepper.
- Finish with a drizzle of extra-virgin olive oil if desired.
- Ladle into bowls and serve hot alongside rustic gluten-free bread for dipping.
Notes
Cool leftovers within two hours and refrigerate for up to 4 days. Rewarm gently on the stovetop. Freeze in airtight containers for up to 3 months. Adjust salt last as canned products can already contain salt.