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