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White beans, particularly cannellini beans, are the stars of this recipe. Rich in plant-based protein, fiber, and essential nutrients, they are an excellent choice for anyone looking to maintain a balanced diet. The fiber content in white beans aids digestion and helps keep you feeling full longer, making this soup a great option for those watching their weight. Additionally, these beans are packed with vitamins and minerals such as iron, magnesium, and potassium, which can contribute to overall health.

Tuscan White Bean Soup is a hearty dish!

Warm up with a bowl of comforting Tuscan White Bean Soup! This hearty recipe combines tender cannellini beans with savory vegetables, fragrant herbs, and a splash of lemon for the perfect blend of flavors. Whether you use dried beans or canned, this dish is simple and satisfying. Topped with grated Parmesan cheese and fresh parsley, it's ideal for cozy nights at home. Serve with crusty bread for a complete meal. Perfect for sharing with family or friends!
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Ingredients
  

2 cups dried cannellini beans (or 4 cans, rinsed and drained)

4 cups low-sodium vegetable or chicken broth

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 bay leaf

1 can (14 oz) diced tomatoes, undrained

1 cup kale, chopped (or spinach)

Salt and pepper to taste

Juice of 1 lemon

Grated Parmesan cheese for serving (optional)

Fresh parsley, chopped for garnish

Instructions
 

Soaking the Beans (if using dried): If you're using dried cannellini beans, soak them in a bowl of water overnight or for at least 6 hours. Drain and rinse before cooking.

    Cook the Beans: In a large pot, combine the soaked beans and 4 cups of fresh water. Bring to a boil, then reduce heat and simmer for about 1 hour or until tender. Drain and set aside.

      Sauté the Vegetables: In the same pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the onions become translucent.

        Add Garlic and Herbs: Stir in the minced garlic, dried rosemary, thyme, and bay leaf. Cook for an additional minute until fragrant.

          Build the Soup Base: Pour in the vegetable or chicken broth and add the canned diced tomatoes (including the juice). Bring to a simmer.

            Combine Beans and Kale: Stir in the cooked cannellini beans and kale (or spinach). Simmer for another 15-20 minutes to let the flavors meld. If using canned beans, add them with the broth to prevent overcooking.

              Season the Soup: Remove the bay leaf, and season with salt, pepper, and a splash of lemon juice for brightness. Adjust seasoning to your taste.

                Serve: Ladle the soup into bowls and top with grated Parmesan cheese and fresh parsley if desired. Serve hot with crusty bread for dipping.

                  Prep Time: 20 minutes | Total Time: 1 hour 40 minutes | Servings: 6 servings