Tuscan White Bean Soup

The creation of a Tuscan White Bean Soup is akin to weaving a tapestry of culinary tradition, comfort, and the simplicity of Italian cooking into a single bowl. This soup, rooted in the rustic and heartwarming flavors of Tuscany, is more than just a meal; it’s an invitation to slow down and savor the richness of simple, wholesome ingredients coming together in harmony. With its base of creamy white beans, vegetables, and herbs, each spoonful offers a taste of the Italian countryside, making it the perfect dish to warm the soul on a chilly day or bring a touch of elegance to any dining table. Let’s embark on this culinary journey together, creating a Tuscan White Bean Soup that will encourage your guests to linger over their bowls, lost in the flavors of Italy.


Soup Base:

  • 2 tablespoons of extra virgin olive oil
  • 1 large onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 stalks of celery, diced
  • 4 cloves of garlic, minced
  • 1 teaspoon of dried thyme
  • 1/2 teaspoon of dried rosemary
  • 1/4 teaspoon of red pepper flakes (adjust according to taste)
  • Salt and freshly ground black pepper, to taste
  • 4 cups of vegetable broth (chicken broth can also be used for a non-vegetarian version)
  • 2 cans (15 ounces each) of cannellini beans, drained and rinsed
  • 1 bay leaf

For Finishing:

  • 1 bunch of kale, stems removed and leaves torn into bite-sized pieces
  • 1 Parmesan rind (optional, but adds a rich flavor)
  • Juice of 1/2 lemon
  • Extra virgin olive oil, for drizzling
  • Grated Parmesan cheese, for serving


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