Cozy Up with the Best Tuscan White Bean Soup Recipe

This Best Vegan Tuscan White Bean Soup is a comforting dish filled with hearty flavors and simple, wholesome ingredients.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soup

Cuisine: Italian

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

2 tablespoons Olive Oil for sautéing
1 medium Onion chopped
2 cloves Garlic minced
2 medium Carrots chopped
2 stalks Celery diced
4 cups Vegetable Broth or chicken broth
2 cans White Beans drained and rinsed
1 teaspoon Italian Herbs e.g., thyme and oregano
to taste Salt
to taste Pepper
optional Parmesan Cheese omit for vegan version

Equipment

Large pot

Method

Step-by-Step Instructions

Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering, about 1-2 minutes.
Add chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic, chopped carrots, and diced celery, and sauté for an additional 5-7 minutes.
Stir in Italian herbs and cook for 1 minute.
Pour in 4 cups of vegetable broth and add 2 cans of white beans. Increase heat to high and bring to a gentle boil.
Once boiling, reduce heat to low and let simmer uncovered for about 20 minutes.
Season with salt and pepper to taste.
For a creamier texture, blend part of the soup with an immersion blender if desired.
Ladle the soup into bowls and sprinkle with Parmesan cheese if desired.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 32gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 550mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 900IUVitamin C: 6mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 5 days in the fridge or freeze for up to 3 months. Reheat gently on the stove.

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