Tuscan White Bean Soup

This Tuscan White Bean Soup is hearty, comforting, and packed with earthy, Mediterranean flavors. Made with creamy white beans, aromatic herbs, and vegetables, it’s perfect for a cozy dinner or as a starter for any meal.

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1/2 teaspoon red pepper flakes (optional)

• 2 (15-ounce) cans of cannellini beans, drained and rinsed - generally I prefer to use the Instant Pot and make 

• 1/2 lb of ground pork or Italian sausage

• 4 cups chicken broth

• 2 cups chopped kale or spinach

• Salt and black pepper to taste

top with freshly grated Parmesan cheese 

Instructions

1. Brown Sausages and Sauté the Vegetables:

Brown the sausage or ground pork in the pan until thoroughly cooked, about 5-8 minutes. Remove and set to the side. 

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5–7 minutes, until softened. Add the garlic, thyme, rosemary, and red pepper flakes, and cook for 1 minute until fragrant.

2. Add the Beans and Broth:

Stir in the reserved meat and half of the cannellini beans and pour in the broth. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.

3. Blend for Creaminess:

Use an immersion blender to blend a portion of the cannellini beans in a blender and puree until smooth. Stir the blended soup back into the pot for a creamy consistency while keeping some texture.

4. Add the Greens:

Stir in the chopped kale or spinach and cook for 5–7 minutes, until wilted and tender. Season the soup with salt and black pepper to taste.

5. Serve and Garnish:

Ladle the soup into bowls and garnish with grated Parmesan cheese, a drizzle of olive oil, or fresh herbs if desired. Serve with crusty bread for dipping.