The Kitchen · Soups
Tuscan White Bean Soup
From The Kitchen
Rustic Tuscan comfort from mostly pantry staples — creamy cannellini beans simmered with tomatoes and herbs, brightened with lemon and finished with Parmesan.
Scale
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 (15-ounce) can diced tomatoes
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 2 cups baby spinach
- 2 tablespoons chopped fresh parsley
- Juice of ½ lemon
- Salt and pepper
- Fresh Parmesan, for serving
Method
- Heat the olive oil in a soup pot. Sauté the onion, carrots and celery for 7 minutes. Add the garlic, oregano and thyme and cook for 1 minute.
- Stir in the tomatoes, beans and broth. Bring to a boil, then reduce to a simmer for 20 minutes.
- Slightly mash some of the beans with a spoon to naturally thicken the soup.
- Stir in the spinach until wilted. Add the parsley and lemon juice.
- Season to taste and serve with freshly grated Parmesan.
Storage: Keeps 4 to 5 days refrigerated and freezes well. It thickens as it sits; loosen with a splash of broth.
Serve it with
- A small piece of crusty bread or garlic toast
- Freshly grated Parmesan on top
- A drizzle of good olive oil
- A crisp green salad
A cup of soup with one small piece of good, crusty bread is plenty — quality over quantity. Enough to feel satisfied and still in the pleasure of the meal, never deprived.
Gina's tip
This soup tastes even better the next day.
Coach's Note
A couple of cans of beans and a handful of herbs become something genuinely comforting. Simple food, made with care, is often the most satisfying.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina