Tuscan White Bean Soup
A simple, hearty soup that combines creamy white beans, bright tomatoes, and tender greens for a comforting meal ready in about 30 minutes.
Ingredients
Main Ingredients
- 1 can (15 oz) white beans (cannellini or navy), drained and rinsed cannellini are creamier; navy beans are firmer.
- 1 tablespoon olive oil use extra virgin for flavor.
- 1 onion, chopped yellow or sweet onion both work.
- 2 cloves garlic, minced don’t skip it; garlic brightens the broth.
- 4 cups vegetable broth low-sodium if you plan to salt later.
- 1 can (14.5 oz) diced tomatoes fire-roasted adds a smoky note.
- 2 cups kale or spinach kale gives texture; spinach wilts softer.
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste.
- Rustic gluten-free bread for serving.
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic and cook for 30-60 seconds until fragrant.
- Pour in the drained white beans, 4 cups vegetable broth, and the can of diced tomatoes (including juices). Add 1 teaspoon dried thyme and 1 teaspoon dried oregano. Stir to combine.
- Bring the soup to a gentle boil, then reduce heat to low and simmer for 15-20 minutes so the flavors meld.
- Add 2 cups chopped kale or spinach and cook until wilted — about 2-3 minutes for spinach, 4-6 for kale.
- Taste and season with salt and pepper. If the soup tastes flat, add a small squeeze of lemon juice or a splash of apple cider vinegar to brighten it.
- Ladle into bowls and serve hot with rustic gluten-free bread for dipping.
Notes
You can substitute chicken stock for a meatier broth. To add creaminess, mash a portion of the beans against the pot wall or blend in a cup and stir it back in. Store in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.