Tuscan White Bean Soup
Servings: people
This Tuscan White Bean Soup is a cozy one pot meal filled with creamy beans, tender veggies, and rich Italian flavor. Quick, hearty, and nourishing, it’s perfect for weeknights or anytime you crave simple Mediterranean comfort.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion chopped
- 1 rib celery chopped
- 2 carrots chopped
- 1 leek thinly sliced
- 2 cloves garlic grated
- ⅓ cup tomato paste
- 1 teaspoon dried thyme or Italian seasoning
- 1½ pounds cabbage or leafy green mix – green cabbage, savoy, kale, Swiss chard, etc.
- 3 cans white beans drained and rinsed – 15 oz / 400 g each can – or 4½ cups / 700 g cooked beans
- 4 cups vegetable broth or chicken broth
- 1 teaspoon salt adjust to taste + black pepper
Instructions
- Build the Flavor Base: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 onion, 1 rib celery, 2 carrots, 1 leek, and 2 cloves garlic (all chopped). Cook for about 10 minutes, stirring often, until soft and fragrant. Stir in ⅓ cup tomato paste and 1 teaspoon dried thyme or Italian seasoning. Cook 2 minutes more to build flavor.
- Add the Greens and Broth: Chop your 1½ pounds cabbage or leafy greens and add them to the pot. Pour in most of the broth and season with 1 teaspoon salt and pepper. Cover and simmer for about 10 minutes until the greens start to soften.
- Make It Creamy with Beans: Blend one can of beans with the remaining broth until smooth. Add this mix and the rest of the beans to the pot. Simmer uncovered for 10 to 15 minutes until the soup slightly thickens.
- Taste and Serve: Taste and adjust seasoning. Let rest a few minutes, then serve warm with toasted bread, a drizzle of olive oil, or grated Parmesan.
Notes
Substitutions
- Olive oil → Avocado oil or butter for a slightly richer flavor.
- Onion → Yellow, white, or shallots for a milder sweetness.
- Celery → Fennel or extra carrots for similar depth.
- Carrots → Parsnips or sweet potatoes for a heartier twist.
- Leek → More onion or a few green onions instead.
- Garlic → Garlic powder or roasted garlic for convenience.
- Tomato paste → Crushed tomatoes or sun-dried tomato paste for a brighter flavor.
- Dried thyme or Italian seasoning → Oregano or rosemary for a different herbal note.
- Cabbage or leafy greens → Kale, Swiss chard, spinach, or collard greens.
- White beans → Navy beans, Great Northern beans, or chickpeas for variety.
- Vegetable or chicken broth → Bouillon powder dissolved in hot water to save space and keep groceries lighter.
- Sauté slowly: Let the veggies cook gently for rich, layered flavor.
- Use quality olive oil: Good extra virgin olive oil makes all the difference.
- Rinse the leeks well: Slice lengthwise and rinse to remove hidden dirt.
- Blend some beans: Puree a portion for a creamy texture without adding dairy.
- Simmer gently: Slow cooking blends flavors and keeps veggies tender.
- Adjust consistency: Add water for a lighter soup or simmer longer to thicken.
- Finish with freshness: Brighten the flavor with lemon juice or a drizzle of olive oil.
- Make it ahead: This one pot soup gets even better after resting overnight.
