Description

This Tuscan White Bean Soup is a hearty, vegan dish that’s bursting with flavor. It’s made with white beans, fresh vegetables, and aromatic herbs, simmered in a savory broth for a comforting, filling soup that’s perfect for cozy nights. It’s naturally plant-based, but so hearty that even non-vegans will love it!

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 can (15 oz) diced tomatoes (or fresh tomatoes, chopped)
2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
4 cups vegetable broth (or more for desired consistency)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon red pepper flakes (optional, for heat)
Salt and black pepper, to taste
2 cups kale or spinach, chopped (optional, for added greens)
1 tablespoon balsamic vinegar (optional, for added depth)
Fresh parsley or basil, chopped (for garnish)

Instructions

1️⃣ Sauté the Vegetables:

In a large pot, heat the olive oil over medium heat.
Add the chopped onion, and sauté for about 5 minutes until softened and translucent.
Add the garlic, carrots, celery, and zucchini. Continue sautéing for 5-7 more minutes until the vegetables start to soften.

2️⃣ Add the Tomatoes and Beans:

Stir in the diced tomatoes, white beans, and vegetable broth. Bring to a simmer.

3️⃣ Season the Soup:

Add the dried thyme, rosemary, red pepper flakes (if using), salt, and black pepper. Stir to combine.
Let the soup simmer for 15-20 minutes to allow the flavors to meld together and the vegetables to cook through. If you prefer a thicker soup, mash some of the beans with the back of a spoon.

4️⃣ Add Greens (Optional):

If using, add the chopped kale or spinach to the soup and simmer for an additional 5 minutes until wilted and tender.

5️⃣ Finish the Soup:

Stir in the balsamic vinegar (optional) for extra depth and adjust the seasoning to taste with more salt, pepper, or vinegar.

6️⃣ Serve:

Ladle the soup into bowls and garnish with fresh parsley or basil. Serve with crusty bread for a complete, comforting meal.

Notes

Add Protein: If you want to make the soup even heartier, add some cooked quinoa, farro, or tofu for additional protein.
Vegetable Variations: Feel free to add or substitute other vegetables like potatoes, bell peppers, or parsnips to this soup for more flavor and texture.
Make-Ahead: This soup stores well in the fridge for up to 3 days. It also freezes wonderfully for up to 3 months. Just let it cool completely before storing.
Serving Suggestion: This soup is delicious with a drizzle of olive oil on top or served alongside a slice of toasted whole-grain bread.

Prep Time: 10 min
Cook Time: 30 min