Quick and Easy Tuscan White Bean Soup Recipe – Healthy Dinner in 30 Minutes

Transport yourself to the rolling hills of Tuscany with this quick and comforting white bean soup. Packed with creamy white beans, aromatic herbs, and nutrient-rich kale, this 30-minute wonder is perfect for busy weeknights or lazy weekends. Let’s dive into this rustic Italian classic that’s sure to warm your soul and delight your taste buds!

Ingredients

• 2 tablespoons extra virgin olive oil, plus more for serving
• 1 medium onion, finely diced (about 1 cup)
• 2 medium carrots, finely diced (about 1 cup)
• 2 ribs celery, finely diced (about 1 cup)
• 4 cloves garlic, minced on a microplane grater
• 1/2 teaspoon dried red pepper flakes
• 1 quart homemade or low-sodium canned chicken broth
• 2 (15-ounce) cans white beans (cannellini or great northern), with their liquid
• 4 6-inch sprigs rosemary, leaves finely chopped and stems reserved
• 1 (3-4 inch) chunk parmesan rind (optional)
• 2 bay leaves
• 3 to 4 cups roughly chopped kale or swiss chard leaves
• Kosher salt and freshly ground black pepper
• Parmigiano-Reggiano for serving

Directions

1. Prepare the Base

   Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery, cooking for about 3 minutes until softened but not browned. Stir frequently to ensure even cooking. Add garlic and dried red pepper flakes, cooking for an additional minute until the aroma fills your kitchen.

2. Build the Soup

   Pour in the chicken broth, beans with their liquid, rosemary stems, parmesan rind, and bay leaves. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce to a gentle simmer, add the kale, cover, and let it cook for 15 minutes. This allows the flavors to meld and the kale to soften.

3. Finish and Serve

   Remove the bay leaves and rosemary stems. For a creamier texture, use a hand blender to partially puree the soup until you reach your desired consistency. If you prefer, you can transfer 2 cups of soup to a blender or food processor and blend until smooth, then return it to the pot. Season with salt and pepper to taste.

4. Garnish and Enjoy

   Ladle the hot soup into bowls. Sprinkle with the reserved chopped rosemary leaves for a burst of fresh herb flavor. Drizzle with a touch of extra-virgin olive oil and add a generous grating of Parmigiano-Reggiano. Serve alongside crusty toasted bread for the perfect Italian-inspired meal.

Why You’ll Love This Tuscan White Bean Soup

This hearty soup is not only delicious but also incredibly versatile. It’s perfect for meal prep, as the flavors continue to develop overnight. Leftovers can be easily reheated for a quick lunch or dinner. The combination of beans and kale provides a good source of protein and fiber, making it a nutritious choice for any diet.

Customization Tips

Feel free to experiment with this recipe to make it your own. Try adding some Italian sausage for a meatier version, or swap the kale for spinach if you prefer. For a vegetarian option, use vegetable broth instead of chicken broth. The possibilities are endless!

Nutritional Facts

Serving Suggestions

This Tuscan White Bean Soup is a meal in itself, but it pairs wonderfully with a variety of sides. Try serving it with a crisp green salad dressed with a light vinaigrette to balance the richness of the soup. For a true Tuscan experience, enjoy it with a glass of Chianti and some bruschetta topped with fresh tomatoes and basil.

Storage and Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stovetop or in the microwave. If the soup thickens upon standing, you can thin it out with a little water or broth when reheating.