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Tuscan White Bean Soup

A warm and comforting soup blending white beans, garlic, and herbs, perfect for quick weeknight dinners or guests.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons olive oil For sautéing vegetables.
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon crushed red pepper Optional for heat.
Main Ingredients
  • 4 cups low-sodium chicken or vegetable broth Use low-sodium for better control over salt.
  • 3 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1/4 cup heavy cream Optional for creaminess.
  • Salt and pepper to taste
Garnish
  • Fresh parsley, chopped For garnish.
  • Grated Parmesan cheese Optional for serving.

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat.
  2. Cook the chopped onion, carrots, and celery until soft, about 8 minutes.
  3. Add minced garlic, rosemary, thyme, and crushed red pepper; cook for 1 minute.
  4. Add broth, beans, and bay leaf. Bring to a simmer.
  5. Simmer the soup for 15 minutes.
  6. Blend part of the soup for a creamier texture, if desired.
  7. Stir in the cream and season with salt and pepper.
  8. Serve hot, garnished with parsley and Parmesan.

Notes

Store in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.