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Tuscan White Bean Soup

This warm and flavorful Tuscan white bean soup is simple to make with few ingredients and is perfect for a cozy meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon crushed red pepper (optional)
  • 4 cups low-sodium chicken or vegetable broth
  • 3 cans cannellini beans, drained and rinsed (15 ounces each)
  • 1 leaf bay leaf
  • to taste salt and pepper
  • 1/4 cup heavy cream (optional for creamier soup)
  • to taste fresh parsley, chopped for garnish
  • to taste grated Parmesan cheese for serving (optional)

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until soft, about 8–10 minutes.
  3. Stir in the minced garlic, chopped rosemary, chopped thyme, and crushed red pepper (if using). Cook 1 minute more until fragrant.
  4. Pour in the broth, add the drained and rinsed cannellini beans, and add the bay leaf.
  5. Bring to a boil, then lower the heat and let the soup simmer for 15–20 minutes.
  6. For a smoother texture, blend part of the soup with an immersion blender or in a blender, then return it to the pot.
  7. Stir in the heavy cream if you want a richer soup. Season with salt and pepper to taste.
  8. Remove the bay leaf. Serve hot with chopped fresh parsley and grated Parmesan if desired.

Notes

Cool the soup to room temperature. Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat on low until hot. Use good low-sodium broth for the best flavor.