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–+ servings

Tuscan White Bean Soup

A cozy, aromatic Tuscan white bean soup enriched with garlic and rosemary, perfect for chilly evenings or quick lunches.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced Mince ahead for quicker assembly
Main Ingredients
  • 2 cups cooked white beans (cannellini or great northern) Can use canned beans for convenience
  • 4 cups vegetable broth Use warm broth to enhance flavor
  • 1 teaspoon dried rosemary Crushed for better flavor
  • 1 teaspoon dried thyme
  • to taste Salt and pepper Adjust for flavor
  • Spinach or kale (optional) For added greens
Serving Suggestions
  • Gluten-free bread For serving

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery; sauté until softened, about 5–7 minutes.
  3. Stir in minced garlic and cook for another minute until fragrant.
Cooking
  1. Add cooked white beans, vegetable broth, rosemary, thyme, and season with salt and pepper to taste.
  2. Bring to a gentle simmer and cook for about 15–20 minutes to let the flavors meld.
  3. If using, stir in spinach or kale and cook just until wilted.
Serving
  1. Serve the soup hot with gluten-free bread for dipping.

Nutrition

Serving: 1.5gCalories: 250kcalCarbohydrates: 36gProtein: 12gFat: 6gSaturated Fat: 1gSodium: 480mgFiber: 10gSugar: 2g

Notes

Store leftovers in an airtight container for up to 4 days. Freeze portions for up to 3 months. Reheat gently to preserve bean texture.

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