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Tuscan White Bean Soup – One-Pot, Vegan & Freezable

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients
  

  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
  • 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
  • 1/2 teaspoon red pepper flakes (optional, for gentle heat)
  • 2 tablespoons tomato paste
  • 1 (14.5-ounce) can diced tomatoes
  • 4 cups vegetable broth (low-sodium if preferred)
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 bay leaf
  • 1 small Parmesan rind (optional, skip for strictly vegan) or 1 teaspoon white miso for umami
  • 3 cups chopped Tuscan kale or baby spinach, stems removed
  • 1 tablespoon lemon juice or red wine vinegar, plus more to taste
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)
  • Crusty bread, for serving (optional)

Instructions
 

  • Warm the pot: Heat olive oil in a large soup pot over medium heat. When it shimmers, add onion, carrots, and celery. Cook, stirring often, until softened and lightly golden, about 7–9 minutes.
  • Add aromatics: Stir in garlic, rosemary, thyme, and red pepper flakes if using. Cook 1 minute until fragrant, stirring so the garlic doesn’t brown.
  • Tomato base: Add tomato paste and cook for 1–2 minutes to caramelize it slightly. This deepens the flavor.
  • Deglaze and simmer: Add diced tomatoes and vegetable broth. Scrape any browned bits from the bottom of the pot for extra flavor.
  • Beans and bay: Stir in cannellini beans, bay leaf, and Parmesan rind or miso if using. Bring to a gentle boil, then reduce to a simmer for 15–20 minutes.
  • Thicken naturally: For a creamier texture, use the back of a spoon or a potato masher to mash some of the beans against the side of the pot. Alternatively, blend 1 cup of soup and return it to the pot.
  • Greens go in: Stir in kale or spinach and simmer 3–5 minutes until wilted and tender.
  • Finish and season: Remove bay leaf and Parmesan rind if used. Stir in lemon juice or vinegar. Taste and season with salt and black pepper. Add a drizzle of olive oil for richness.
  • Serve: Ladle into bowls and top with chopped parsley if you like. Serve with warm, crusty bread.