Tuscan White Bean

Preparation Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour Yields: 6 servings


  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups vegetable broth
  • 1 (15 oz) can diced tomatoes
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cups chopped kale or spinach
  • 1/2 cup grated Parmesan cheese (optional, for serving)
  • Fresh parsley, chopped (for garnish)
  • Crusty bread (for serving)


  1. Sauté Vegetables:
    • In a large pot or Dutch oven, heat the olive oil over medium heat.
    • Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
  2. Add Broth and Tomatoes:
    • Pour in the vegetable broth and add the diced tomatoes with their juice.
    • Stir in the drained and rinsed cannellini beans.
  3. Season:
    • Add the dried thyme, dried rosemary, and bay leaf.
    • Season with salt and pepper to taste.
  4. Simmer:
    • Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally.
  5. Add Greens:
    • Stir in the chopped kale or spinach and continue to simmer for an additional 5-10 minutes, until the greens are tender.
  6. Serve:
    • Remove the bay leaf before serving.
    • Ladle the hot soup into bowls.
    • If desired, sprinkle with grated Parmesan cheese and garnish with fresh parsley.
    • Serve with crusty bread on the side.

Nutritional Information (per serving):

  • Calories: 200
  • Protein: 8g
  • Carbohydrates: 30g
  • Fat: 6g
  • Fiber: 8g
  • Sugar: 6g

Note: Nutritional values are approximate and may vary based on specific ingredients used. Adjust the recipe as needed to meet dietary preferences and restrictions.

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