Mediterranean White Bean Soup (Tuscan White Bean Soup)
🧂 Ingredients
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 cans (14 oz / 400g each) canned white beans (cannellini or great northern beans)
- 4 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 carrots, diced small
- 2 stalks celery stalks, thinly sliced
- 2 tomatoes, diced
- 1 liter vegetable or chicken broth
- 1 tsp fresh or dried rosemary leaves
- 1/2 tsp dried thyme leaves
- 1 leaf bay leaf
- 2 handfuls spinach or kale leaves, roughly sliced
- 1 tbsp fresh lemon juice
- to taste salt
- to taste ground black pepper
- 3 tbsp grated Parmesan cheese (optional)
- 4 slices toasted whole wheat bread, for serving
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👩🍳 Instructions
- 1 Drain and rinse the canned white beans under running water until clean, then set aside.
- 2 Heat the olive oil in a large pot over medium heat. Sauté the onion until softened and fragrant, about 3 minutes.
- 3 Add the garlic, carrots, and celery. Sauté, stirring occasionally, for 5 minutes until the vegetables are slightly tender.
- 4 Add the tomatoes, stir well, and cook for 2 minutes until the tomatoes start to soften and release their juices.
- 5 Pour in the vegetable or chicken broth, then add the rosemary, thyme, and bay leaf. Stir well.
- 6 Add the rinsed white beans. Bring to a boil, then reduce the heat and let it simmer gently for 20 minutes so the flavors meld together.
- 7 Scoop out about 1 cup of the soup, blend or mash it with a fork, then stir it back into the pot. This naturally thickens the broth without needing any flour.
- 8 Add the spinach or kale leaves and cook for 2-3 minutes until wilted.
- 9 Season with salt, black pepper, and lemon juice. Adjust the seasoning to taste.
- 10 Remove from heat and discard the bay leaf. Serve warm, topped with grated Parmesan cheese and toasted whole wheat bread on the side.
💡 Tips
• Using canned white beans keeps things quick and easy, but if you'd like to save money, you can soak dried beans overnight and boil them until tender before using.
• Blending part of the soup is the secret trick to naturally thickening the broth without cream or flour, keeping it light and healthy.
• Add the lemon juice at the end of cooking, not the beginning, so the fresh tangy flavor stays bright and doesn't fade from prolonged heating.
• This soup tastes even better after resting overnight in the fridge, as the flavors have more time to meld — perfect for meal prepping 3-4 days' worth.
📊 Nutrition Facts / serving
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