Name: Tuscan White Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 large onion, diced; 3 garlic cloves, minced; 4 medium carrots, peeled and sliced; 4 celery stalks, diced; 1 pound mild Italian sausage, removed from casing (optional); 1 teaspoon salt, more to taste; 1 teaspoon black pepper, more to taste; 2 teaspoons Italian seasoning; 1/2 teaspoon red pepper flakes; 6–8 cups chicken or vegetable broth; 2 (15-ounce) cans cannellini beans, drained and rinsed; 2 tablespoons tomato paste; 1 bay leaf; Juice of 1/2 lemon (more as desired); 1 tablespoon olive oil (optional, for finishing); 2 cups chopped kale or spinach; 1/4 cup grated parmesan cheese (optional, for garnish); Fresh parsley, for garnish; Optional: parmesan rind, or sprig of rosemary or sage for simmering

Description

Hearty and comforting Tuscan White Bean Soup, packed with flavors and nutrients, perfect for a nourishing meal.

Ingredients

Scale

1 tablespoon olive oil
1 large onion, diced
3 garlic cloves, minced
4 medium carrots, peeled and sliced
4 celery stalks, diced
1 pound mild Italian sausage, removed from casing (optional)
1 teaspoon salt, more to taste
1 teaspoon black pepper, more to taste
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
6–8 cups chicken or vegetable broth
2 (15-ounce) cans cannellini beans, drained and rinsed
2 tablespoons tomato paste
1 bay leaf
Juice of 1/2 lemon (more as desired)
1 tablespoon olive oil (optional, for finishing)
2 cups chopped kale or spinach
1/4 cup grated parmesan cheese (optional, for garnish)
Fresh parsley, for garnish
Optional: parmesan rind, or sprig of rosemary or sage for simmering

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for about 5–7 minutes until softened. Add minced garlic and cook for an additional minute.
If using sausage, add it to the pot now. Cook until browned, breaking it up with a spoon as it cooks.
Stir in the tomato paste, salt, pepper, Italian seasoning, and red pepper flakes.
Add the drained and rinsed cannellini beans, the broth, and the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20–25 minutes.
Add the chopped kale or spinach to the pot and cook for another 5 minutes until wilted.
Squeeze in lemon juice, adjust seasoning, and remove bay leaf and any herbs used for simmering.
Ladle the soup into bowls. If desired, drizzle with olive oil and garnish with grated parmesan cheese and fresh parsley before serving.

Notes

Allow the soup to cool completely before refrigerating in an airtight container. It can last in the fridge for up to 4 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 4g
Sodium: 700mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 8g
Protein: 15g
Cholesterol: 20mg