Description
Craving something cozy, wholesome, and packed with flavor? This Tuscan White Bean Soup is your answer! Perfect for a quick dinner, healthy lunch prep, or just a satisfying comfort meal, it blends creamy white beans, tender vegetables, and earthy herbs into one irresistibly nourishing bowl. With pantry-friendly ingredients and a 30-minute cook time, this is the easy recipe you’ll want to make on repeat. Whether you’re into vegan food ideas, looking for weeknight dinner inspiration, or just love a rustic, hearty soup—this one checks every box. The aroma alone will win you over, but the taste? Even better.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh rosemary (or 1/2 tsp dried)
- 1 teaspoon fresh thyme (or 1/2 tsp dried)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 3 cans (15 oz each) white beans, rinsed and drained
- 4 cups vegetable broth
- Salt and black pepper, to taste
- 3 cups chopped kale or spinach
- 1 tablespoon fresh lemon juice (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and carrots. Sauté for 5–7 minutes until soft.
- Stir in garlic, rosemary, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
- Add the white beans and vegetable broth. Stir and bring to a boil.
- Reduce heat and simmer for 15–20 minutes. Mash some of the beans to thicken the soup.
- Add kale or spinach and cook for 5 minutes until wilted.
- Stir in lemon juice (if using). Taste and adjust seasoning.
- Serve hot with parsley garnish and a slice of crusty bread if desired.