Picture this: It’s chilly outside, the days are short, and you need a bowl of comfort to curl up with on the couch. Enter: Tuscan White Bean Soup.
This is the best tuscan White Bean Soup…ever
There, I said it. It’s a restaurant-quality white bean soup that is just what you need tonight. It’s:
Ready in 30 minutes, start to finish Made with pantry staples so you can keep the ingredients on hand for when the craving for soup strikes All done in one pot on the stove for quick clean up Packed with flavor thanks to a simple blend of seasonings
Here’s what you’ll need
You build up this Italian soup by just adding flavors on flavors on flavors! You’ll need:
Mirepoix: A fancy word for carrots, onion, celery, and garlic! Mirepoix is our flavorful base that we’ll build the soup on. Tomato: Tomato paste and sun-dried tomatoes bring savory flavor to our soup. I like to freeze tomato paste in small portions so I always have the right amount on hand (you’ll see in the video that I throw the frozen paste right in the pot)! Seasonings: A blend of Italian seasoning, salt, and crushed red pepper flakes being that classic Italian flavor. Broth: Make it soup with broth, either from a carton, bouillon, or homemade broth (it’s easy to make!) White Beans: While any type of white bean will work here (like navy beans or great northern), we’re going with 3 cans of cannellini beans. Kale: The kale cooks until soft, so even kids won’t mind it here! You can also use spinach. Cream: Add a splash of heavy cream at the end to give this soup a decadent texture. You could also use half-and-half or canned coconut milk here. Parmesan: Finish it off with freshly grated parmesan! Grate it yourself for best flavor.
How to make Tuscan White Bean Soup
This one pot soup is ready in under 30 minutes. Here’s how:
Storage
To store, let cool to room temperature then transfer to an airtight container in the fridge for up to 5 days. To freeze, transfer to a freezer-safe container or baggie. It can be frozen for up to 3 months. Thaw in the fridge before reheating.
Make it vegan
Easily make this a vegan Tuscan soup by replacing the butter with margarine, using canned coconut milk in place of the heavy cream, and omitting the parmesan (you can use a sprinkle of nutritional yeast in its place if you have it!)
Add More Veggies
Make this Tuscan soup even heartier by adding in more veggies! Here are some other veggies you could add:
Cauliflower Potato Mushrooms Leek Parsnip Bell peppers
Serving Ideas
A good soup is made great by adding the right pairings and toppings! Here are a few of our favorites:
With cornbread casserole, especially if you pop it in the air fryer for a few minutes to get it crispy! With vegan garlic bread for dipping Parsley salad for a refreshing salad pairing Tomato confit as a savory side or a flavorful topping
