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Cozy Tuscan White Bean Soup Recipe Perfect for Fall

Tuscan White Bean Soup - featured image
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A warm, hearty, and comforting soup packed with creamy white beans, fresh herbs, and vegetables, perfect for chilly fall evenings.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 yellow onion, diced finely
  • 2 carrots, peeled and diced
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 cans cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 sprig fresh rosemary
  • 2–3 sprigs fresh thyme
  • 1 bay leaf
  • 1 can crushed tomatoes
  • 2–3 handfuls baby spinach
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional)

Instructions

  1. Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat.
  2. Add the diced onions, carrots, and celery. Sauté for about 5 minutes until softened and fragrant.
  3. Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning.
  4. Pour in the vegetable broth and add the drained cannellini beans, crushed tomatoes, rosemary, thyme, and bay leaf. Stir to combine.
  5. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20-25 minutes. Stir occasionally to prevent sticking.
  6. Remove the rosemary sprig, thyme sprigs, and bay leaf. If you prefer a creamier texture, blend a portion of the soup using an immersion blender or transfer some to a blender and puree it before returning it to the pot.
  7. Add the baby spinach and stir until wilted, about 2-3 minutes.
  8. Season the soup with salt and pepper to taste. If desired, sprinkle grated Parmesan cheese on top before serving.

Notes

For a creamier texture, blend a portion of the soup. Adjust seasoning as needed and add extra broth if the soup is too thick.

Nutrition

Keywords: Tuscan soup, white bean soup, fall recipes, healthy soup, vegetarian soup

Find it online: https://avabake.com/cozy-tuscan-white-bean-soup-recipe-perfect-for-fall/