Easy Tuscan Bean Soup Recipe

A warm bowl of hearty Tuscan Bean soup warms your belly and your soul!  A perfect budget-friendly meal that you can make ahead and eat for dinner and lunch all week long.

Use a combination of pantry staples like beans, garlic and onions and simple fresh veggies like carrots, celery, and kale and fresh herbs like rosemary to make this hearty bean soup.  This soup was on a weekly rotation at my house during Lent as it’s the perfect Meatless meal that you can prepare quickly and everyone loves it!

The rosemary is a must in this recipe.  It gives an intense depth of flavor that is unmistakable.  If you do not have fresh rosemary, you can substitute dry rosemary, oregano or thyme.

Serve with freshly grated parmesan cheese and crusty artisan bread, or toasted pita bread for sopping up all the delicious broth!

Ingredients in Tuscan Bean Soup

2 tablespoons olive oil

2 medium carrots, sliced

1 large onion, chopped

1 celery stalk, chopped

2 cloves garlic, minced

1 sprig of rosemary, minced (about 1 teaspoon)

1/4 teaspoon salt

black pepper, to taste

2 (15-oz) cans of cannellini beans or small white beans, drained and rinsed

6 cups of chicken broth or vegetable broth

4 cups kale or baby spinach, chopped

freshly grated parmesan cheese to garnish

*Dried beans can be used as well – just soak them overnight so they are soft before adding to the soup.

How to Make Tuscan Bean Soup

In a large stockpot, heat the olive oil.  Saute the carrots, onion, celery, and garlic stirring often.  Add fresh rosemary, salt, and pepper and continue cooking vegetables until they are translucent.  About 8-10 minutes.

Rinse and drain the beans and add to the soup along with the broth.

Bring to a boil, then reduce to a simmer and cook for about 20 minutes.

Add the chopped kale or spinach and cook for about 2 minutes until wilted.

Taste the soup for seasoning and add pepper, salt or extra olive oil to taste.

Serve the soup in bowls with freshly grated parmesan cheese.

Easy Tuscan Bean Soup

A warm bowl of Tuscan Bean soup warms your belly and your soul!  A perfect budget-friendly meal that you can make ahead and eat for dinner and lunch all week long.

5 from 1 vote

Print Pin Rate

Course: dinner, Soup

Cuisine: Italian

Keyword: Tuscan Bean Soup

Prep Time: 10 minutes minutes

Servings: 6 servings

Calories:

Author: Eva Fry

Ingredients

• 2 tablespoons olive oil
• 2 medium carrots sliced
• 1 large onion chopped
• 1 celery stalk chopped
• 2 cloves garlic minced
• 1 sprig of rosemary minced (about 1 teaspoon)
• 1/4 teaspoon salt
• black pepper to taste
• 2 15-oz cans of cannellini beans or small white beans, drained and rinsed
• 6 cups of chicken broth or vegetable broth
• 4 cups kale or baby spinach chopped
• freshly grated parmesan cheese to garnish
• *Dried beans can be used as well – just soak them overnight so they are soft before adding to the soup.

Instructions

• In a large stockpot, heat the olive oil. Saute the carrots, onion, celery, and garlic stirring often. Add fresh rosemary, salt, and pepper and continue cooking vegetables until they are translucent. About 8-10 minutes.
• Rinse and drain the beans and add to the soup along with the broth.
• Bring to a boil, then reduce to a simmer and cook for about 20 minutes.
• Add the chopped kale or spinach and cook for 2 minutes until wilted.
• Taste the soup for seasoning and add pepper, salt or extra olive oil to taste.
• Serve the soup in bowls with freshly grated parmesan cheese.

How to Store Left Over Soup

Any leftover soup can be stored in a glass food storage container in the refrigerator and reheated in the microwave. 

The soup reheats wonderfully and makes a great lunch throughout the week.

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