White beans, carrots, celery and onion simmer in a broth seasoned with thyme and rosemary. Serve this vegetable-filled soup with optional Parmesan and crusty bread.
Kitchen note: Soften the onion, carrots and celery before adding the garlic and broth.
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Warm Up with Tuscan White Bean Soup: 7 Savory Secrets
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Discover the secret to a delicious and nourishing Tuscan White Bean Soup, a comforting dish that’s perfect for a cozy meal any time of year. Featuring tender white beans, savory vegetables, and aromatic herbs, this soup is a satisfying and flavorful delight.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onion, carrots, and celery, and sauté for 5-7 minutes, until the vegetables are softened.
- Stir in the garlic and cook for an additional minute, until fragrant.
- Add the white beans, broth, thyme, rosemary, and red pepper flakes (if using). Season with salt and black pepper to taste.
- Bring the soup to a simmer and let it cook for 15-20 minutes, or until the beans are tender and the flavors have melded.
- Ladle the soup into bowls and top with a sprinkle of grated Parmesan cheese, if desired. Serve hot with crusty bread.
Notes
- For a vegan option, omit the Parmesan cheese and use vegetable broth.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Tuscan White Bean Soup, soup, comfort food, vegetarian soup
Why This Recipe Works
- Canned white beans are drained and rinsed before cooking.
- Carrots and celery give the broth texture.
- Thyme and rosemary provide the herb flavor.
Serving, storage and recipe notes
For a vegan option, omit the Parmesan cheese and use vegetable broth. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions
Are the beans canned?
Yes. Use two 15-ounce cans of white beans, drained and rinsed.
Which broth can I use?
The recipe allows chicken or vegetable broth.
Is the soup spicy?
The red pepper flakes are optional.
What finishes the soup?
Serve hot with optional grated Parmesan and crusty bread.
