Tuscan White Bean Soup (Print Version)

A rustic blend of cannellini beans, fresh vegetables, herbs, and garlicky bread for a hearty meal.

# Components:

→ For the Soup

01 - 2 tablespoons extra virgin olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried rosemary
08 - 1/2 teaspoon dried chili flakes
09 - 2 cans (15 oz each) cannellini beans, drained and rinsed
10 - 1 can (14.5 oz) diced tomatoes
11 - 4 cups vegetable broth
12 - 2 cups chopped fresh spinach or kale
13 - Salt and freshly ground black pepper to taste
14 - 2 tablespoons fresh parsley, chopped
15 - 1 tablespoon lemon juice

→ For the Garlic Bread

16 - 1 baguette or Italian loaf, sliced
17 - 4 tablespoons unsalted butter, softened
18 - 2 garlic cloves, finely minced
19 - 1 tablespoon fresh parsley, chopped
20 - Pinch of salt

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 6-7 minutes until vegetables are softened.
02 - Add minced garlic, dried thyme, dried rosemary, and chili flakes to the pot. Cook for 1 minute until fragrant.
03 - Stir in cannellini beans and diced tomatoes. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
04 - Add spinach or kale and simmer for an additional 5 minutes until wilted. Season with salt, pepper, and lemon juice to taste.
05 - Preheat oven broiler. In a small bowl, combine softened butter, minced garlic, parsley, and a pinch of salt. Spread mixture evenly over bread slices.
06 - Arrange bread slices on a baking sheet and broil for 2-3 minutes until golden and fragrant.
07 - Ladle soup into bowls, garnish with fresh parsley, and serve hot with garlic bread on the side.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been tending it all day.
  • The creamy beans and fresh greens balance each other in a way that feels both hearty and light.
  • Crispy garlic bread isn't just a side here, it's practically a character in the story.
  • One pot, minimal cleanup, maximum comfort.
02 -
  • If your soup feels too thin, you can either mash some of the beans against the side of the pot or use an immersion blender to puree part of it, but do this before you add the greens or you'll end up with unappetizing brown mush.
  • A Parmesan rind simmered in the broth adds this savory depth that people taste but can't name, and you just fish it out before serving.
03 -
  • Dice your vegetables roughly the same size so everything finishes cooking at the same moment, not staggered.
  • Don't skip the rinsing step on canned beans, that starch is what makes your soup cloudy instead of clear and appealing.
  • Keep your garlic bread broiler watch strict, those two to three minutes is the difference between golden and burnt, and you can't come back from burnt.
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