Tuscan White Bean Soup

Tuscan White Bean Soup is a hearty, comforting dish that’s perfect for any season. Inspired by the rustic flavors of Tuscany, this soup combines cannellini beans, vegetables, and herbs in a savory broth, often enriched with Parmesan cheese and sometimes pancetta or Italian sausage for added depth of flavor. Here’s how to make a vegetarian version that still packs a punch in terms of taste and satisfaction.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 4 cups vegetable broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 small bunch kale, stems removed and leaves torn into bite-sized pieces
  • 1 Parmesan rind (optional, but recommended for depth of flavor)
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • Juice of 1/2 lemon
  • Freshly grated Parmesan cheese, for serving
  • Extra virgin olive oil, for drizzling

Instructions

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