Go Back
Tuscan White Bean Soup Recipe

Tuscan White Bean Soup

A warm and comforting Tuscan White Bean Soup, perfect for chilly nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 250 kcal

Equipment

  • Large pot for cooking the soup
  • oven or air fryer for toasting croutons
  • blender or immersion blender for blending soup

Ingredients
  

Main Ingredients

  • 2 cans cannellini beans or white kidney beans
  • 1 bunch Tuscan kale
  • 4 slices stale bread like ciabatta, Tuscan bread, or sourdough
  • 4 cups vegetable broth
  • 1 medium onion finely diced
  • 2 medium carrots finely diced
  • 2 sticks celery finely diced
  • 4 cloves garlic diced
  • 1 medium potato diced into cubes
  • 1 can whole peeled tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 sprig fresh rosemary or thyme
  • 1 leaf bay leaf
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 square parmesan rind optional
  • 1 tablespoon grated parmesan cheese optional garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery with a pinch of salt. Sauté until the onions become translucent, about 5 minutes.
  • Add the diced garlic and sauté for another minute until fragrant.
  • Add the can of peeled tomatoes (with juice) to the pot. Use a wooden spoon to break up the tomatoes roughly.
  • Add the diced potato, vegetable broth, herbs, salt, and pepper. Cover the pot with a lid and let it simmer for 20 minutes.
  • If using a parmesan rind, add it to the pot now.
  • While the soup simmers, chop the stale bread into cubes, drizzle with olive oil, season, and bake in the oven or air fryer at 375°F (190°C) until golden, about 10 minutes.
  • Once the vegetables are soft and the potatoes are tender, blend one cup of the soup with one can of cannellini beans until smooth.
  • Add the blended mixture back into the pot along with the second can of whole cannellini beans. Stir and let it simmer with the lid on for an additional 5 minutes.
  • Taste the soup and adjust the seasoning as needed.
  • Chop the kale leaves, discarding the tough stem, and add them to the soup. Simmer for another 5 minutes.
  • Remove the bay leaf and parmesan rind before serving.

Notes

You can customize this soup by adding other vegetables like zucchini or spinach for extra nutrition and flavor.
Keyword Tuscan White Bean Soup Recipe