What ingredients do I need for Tuscan white bean soup?

You’ll need vegetable broth, white beans, olive oil, onion, garlic, carrots, celery, and some herbs. You can also add greens like spinach or kale if you want!

How do you make Tuscan white bean soup in 30 minutes?

Simply sauté the veggies, add the broth and beans, and simmer for about 15 minutes. Season and serve! It’s that quick and easy.

Can I use canned beans for Tuscan white bean soup?

Absolutely! Canned beans are perfect for this recipe. Just rinse and drain them before adding to the soup for convenience.

What spices are best for Tuscan white bean soup?

Thyme and oregano are classic choices. You can also add red pepper flakes for a bit of heat if you like.

Is Tuscan white bean soup healthy?

Yes! It’s packed with protein, fiber, and vitamins from the beans and veggies. It’s a nutritious option for a hearty meal.

Can I add vegetables to Tuscan white bean soup?

Definitely! You can toss in any seasonal veggies you have on hand. Carrots, spinach, or kale work great.

What can I serve with Tuscan white bean soup?

This soup pairs wonderfully with crusty bread or a simple side salad. A sprinkle of Parmesan cheese is a nice touch too!

How long does Tuscan white bean soup last in the fridge?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave.

Tuscan White Bean Soup in 30 Minutes

Name: Tuscan White Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups vegetable broth; 1 15 oz can white beans (cannellini or great northern), drained and rinsed; 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 medium carrots, diced; 1 stalk celery, diced; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes (optional); to taste Salt and pepper; 2 cups fresh spinach or kale (optional for added greens); 1 lemon Juice of (for brightness); to taste Fresh parsley or basil for garnish

Ingredients

Scale

2 cups vegetable broth
1 15 oz can white beans (cannellini or great northern), drained and rinsed
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
1 stalk celery, diced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
to taste Salt and pepper
2 cups fresh spinach or kale (optional for added greens)
1 lemon Juice of (for brightness)
to taste Fresh parsley or basil for garnish

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Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until the veggies soften.
Add the minced garlic, thyme, oregano, and red pepper flakes. Stir for about 1 minute until fragrant.
Pour in the vegetable broth and add the white beans. Bring to a gentle simmer.
Cook for about 15 minutes, allowing the flavors to meld. If you’re adding greens, toss them in during the last 2 minutes of cooking.
Season with salt, pepper, and lemon juice before serving. Garnish with fresh parsley or basil.

Prep Time: 10
Cook Time: 20