Tuscan White Bean Soup – Hearty, Creamy, and Vegan

Warm, comforting, and packed with nutrients, this Tuscan White Bean Soup is the perfect dish for chilly evenings. Silky cannellini beans, tender vegetables, fragrant herbs, and a light drizzle of olive oil come together in a creamy, satisfying soup that’s entirely plant-based. It’s wholesome enough for a weeknight dinner yet elegant enough to serve when friends come over.

With minimal effort, this recipe delivers maximum flavor, making it a staple for anyone who loves cozy, healthy meals.

Why You’ll Love This Recipe

• Vegan and wholesome – Packed with protein and fiber from white beans.
• Quick and easy – Ready in about 45 minutes.
• Flavorful and aromatic – Herbs, garlic, and vegetables create a rich, comforting taste.
• Perfect for meal prep – Keeps well in the fridge or freezer for easy weeknight dinners.
• Light yet satisfying – Creamy texture without heavy cream or dairy.

Ingredients

• 2 cans (15 oz each) cannellini beans, drained and rinsed – Protein-rich base for creaminess.
• 1 can (14.5 oz) diced tomatoes, with juices – Adds depth and natural sweetness.
• 2 medium carrots, diced – Provide sweetness and texture.
• 2 celery stalks, diced – Adds aromatic crunch.
• 1 medium onion, diced – Builds the flavor foundation.
• 3 cloves garlic, minced – Aromatic and savory punch.
• 4 cups vegetable broth – Creates a rich, flavorful liquid base.
• 2 tablespoons olive oil – Sautéing the aromatics adds depth.
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried) – Earthy, fragrant note.
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried) – Complements rosemary with subtle herbal flavor.
• Salt and pepper to taste – Essential for balancing flavors.
• Optional: Fresh parsley for garnish

How to Make Tuscan White Bean Soup

Prepare the Vegetables

1. Dice the onion, carrots, and celery. Mince the garlic.
2. Heat 2 tablespoons olive oil in a large pot over medium heat.
3. Sauté the onions, carrots, and celery for 5–7 minutes until softened and fragrant.
4. Add garlic and cook for 1 minute until aromatic.

Tip: Don’t rush this step—softened vegetables create a sweeter, richer soup.

Build the Soup

1. Add the cannellini beans and diced tomatoes to the pot. Stir to combine.
2. Pour in vegetable broth.
3. Add rosemary and thyme. Mix well.
4. Bring to a gentle boil, then reduce heat to low and simmer for 20–25 minutes.

Tip: For a creamier texture, lightly mash some beans with a spoon during simmering.

Season and Serve

1. Taste and season with salt and pepper as needed.
2. Serve warm, optionally garnished with fresh parsley and a drizzle of olive oil.

Tips for Success

• Use fresh herbs when possible—they elevate the flavor.
• Drain and rinse canned beans to remove excess sodium.
• Don’t overcook vegetables; they should remain tender but not mushy.
• Simmer gently to allow flavors to meld without breaking down the beans too much.

Equipment Needed

• Large pot or Dutch oven
• Cutting board and knife
• Wooden spoon or spatula
• Measuring cups and spoons

Recipe Variations

• Spicy version: Add a pinch of red pepper flakes while simmering.
• Creamier texture: Blend half the soup for a smooth, creamy consistency.
• Hearty twist: Stir in chopped kale or Swiss chard during the last 5 minutes of cooking.
• Pasta add-in: Toss in cooked small pasta shapes like ditalini or orzo for a more filling soup.

Serving Suggestions

• Serve with crusty bread or garlic bread for dipping.
• Pair with a light salad for a complete meal.
• Garnish with a drizzle of extra virgin olive oil and freshly cracked black pepper.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Portion and freeze for up to 3 months.
• Reheat: Warm gently on the stove over low heat; avoid boiling to maintain bean texture.

FAQs

Can I use other beans?
Yes, great northern or kidney beans work, but cannellini gives the creamiest texture.

Is this soup gluten-free?
Yes, it’s naturally gluten-free.

Can I make this soup ahead of time?
Absolutely. It tastes even better the next day as flavors meld.

Can I add grains or pasta?
Yes, small pasta shapes or cooked quinoa make it more hearty.

How do I make it creamier without cream?
Mash some of the beans during simmering or use an immersion blender for part of the soup.

Final Thoughts

This Tuscan White Bean Soup is a simple yet satisfying vegan dish that warms both body and soul. With hearty beans, tender vegetables, and aromatic herbs, it’s perfect for a cozy weeknight dinner or meal prep for the week ahead. Serve with bread, drizzle with olive oil, and enjoy the comforting flavors of Italy right at home.

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