Tuscan Bean Soup is a mouthwatering dish that brings the robust flavors of Italy right to your kitchen. This hearty and healthy soup is not only packed with protein from cannellini beans but also brimming with vibrant vegetables like kale or spinach. Its rich tomato base delivers a comforting warmth that is perfect for cool evening meals or nourishing lunches throughout the week. Best of all, this recipe is quick to prepare, making it an ideal choice for any home cook striving for balance between flavor and health.
Why make this Tuscan Bean Soup recipe
- Protein-rich: Cannellini beans offer a healthy protein source, helping to keep you satiated.
- Quick prep: This Tuscan Bean Soup requires just a handful of ingredients and minimal time.
- Meal-prep friendly: Make a large batch and enjoy your homemade soup for lunch or dinner all week long.
- Low-carb: A great choice for those following a low-carb diet without sacrificing flavor.
- Budget-friendly: Affordable ingredients make it easy to whip up a delicious meal without breaking the bank.
"This Tuscan Bean Soup is now my go-to recipe for busy weeknights! So flavorful and satisfying." – Sarah L.
How to make Tuscan Bean Soup
Preparing Tuscan Bean Soup is a straightforward process that requires basic kitchen tools such as a large pot and a wooden spoon. Follow these simple steps, and you’ll have a delightful meal ready in under 40 minutes. If you love fast protein breakfasts, try our Cottage Cheese Pancakes for a complete meal experience.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups kale or spinach, chopped
- Parmesan cheese for serving (optional)
Feel free to substitute other leafy greens or even use homemade broth to elevate the flavors in your Tuscan Bean Soup. This recipe is forgiving, so adjust according to your preferences and what you have on hand.
Directions
- Heat: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add: Stir in garlic and cook for another minute until fragrant.
- Combine: Add diced tomatoes, vegetable broth, cannellini beans, rosemary, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir: Add chopped kale or spinach and cook until wilted, about 5 minutes.
- Serve: Hot, topped with Parmesan cheese if desired.
How to serve Tuscan Bean Soup
For serving, ladle the Tuscan Bean Soup into bowls and top with freshly grated Parmesan cheese for an added touch of richness. This soup pairs wonderfully with crusty bread or a side salad. A quick nutrition note: This vibrant dish is rich in vitamins and minerals, making it a nourishing choice for any meal.
How to store
Store leftovers in an airtight container in the fridge for up to 4 days or freeze portions for up to a month. To reheat, gently warm in a pot over medium heat or microwave. For safe storage timing, see USDA FoodData Central.
Tips to make
- Make sure to sauté the vegetables until just soft to enhance their flavors.
- Adjust the seasoning and herbs to your liking for a personalized touch.
- Add more vegetable broth if you prefer a thinner soup texture.
Variations
To give your Tuscan Bean Soup a unique twist, consider adding diced zucchini, bell peppers, or even a pinch of smoked paprika for a smoky flavor. If you’re looking for a flavor boost, a splash of lemon juice right before serving can add brightness.
FAQs
Can I meal prep Tuscan Bean Soup?
Yes, Tuscan Bean Soup keeps well for 3–4 days in the fridge; store in an airtight container.
Can I freeze leftovers?
Freeze portions for up to a month; thaw overnight, then reheat gently.
What substitutions work best?
Feel free to swap the cannellini beans for chickpeas or black beans, adjusting the seasoning to your taste and texture.
For nutrition insights, visit Healthline.
Enjoy making this Tuscan Bean Soup, and feel free to comment below or share your experience with this delicious recipe!
Tuscan Bean Soup
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- to taste Salt and pepper
- 2 cups kale or spinach, chopped
- to taste Parmesan cheese for serving (optional)
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Stir in garlic and cook for another minute until fragrant.
- Add diced tomatoes, vegetable broth, cannellini beans, rosemary, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add chopped kale or spinach and cook until wilted, about 5 minutes.
- Serve hot, topped with Parmesan cheese if desired.