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Tuscan Soup with White Beans

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This hearty Tuscan Soup with White Beans is a comforting bowl filled with cannellini beans, vegetables, herbs, and a savory tomato-fennel broth. It’s warm, nourishing, and packed with rustic Italian flavors.

Ingredients

Scale
  • 2 cups canned white beans (cannellini), rinsed and drained
  • 4 cups vegetable broth
  • 1 fennel bulb, chopped
  • 2 cups chopped kale
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 medium yellow onion, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery for about 5 minutes.
  2. Add fennel and garlic, and cook for 3 more minutes until fragrant.
  3. Stir in diced tomatoes, white beans, thyme, and oregano. Cook for a few minutes.
  4. Pour in the vegetable broth and season with salt. Simmer for 15–20 minutes.
  5. Add chopped kale and cook for another 5–7 minutes until wilted.
  6. Drizzle with a bit of olive oil before serving. Serve hot with crusty bread.

Notes

  • Mash some beans into the soup for extra creaminess.
  • Use spinach instead of kale for a softer green.
  • Add a parmesan rind while simmering for a deeper flavor.

Find it online: https://dishmio.com/tuscan-soup-with-white-beans/