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Rustic Tuscan Bean Soup

A hearty, flavorful soup packed with fresh herbs and beans, perfect for any cozy night in.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil For flavor
  • 1 medium onion, chopped MVP of flavor
  • 2 medium carrots, diced Sweet and colorful
  • 2 stalks celery, diced For crunch
  • 3 cloves garlic, minced Aromatic superstar
  • 1 can (14 oz) diced tomatoes For tanginess
  • 4 cups vegetable broth Or chicken broth for a heartier soup
  • 2 cans (15 oz each) white beans, drained and rinsed Use cannellini or any preferred beans
  • 1 teaspoon dried thyme Herb magic
  • 1 teaspoon dried rosemary Italian charm
  • Salt and pepper to taste Essential seasoning
  • 1 handful fresh parsley, chopped For brightness
  • optional fresh basil To enhance flavor

Method
 

Preparation
  1. In a large pot over medium heat, warm the olive oil until it shimmers.
  2. Toss in your chopped onion and sauté for about 5 minutes until soft and translucent.
  3. Add diced carrots and celery, and let them cook for another 5 minutes.
  4. Stir in the minced garlic and let it cook until fragrant—about 1 minute.
  5. Pour in the diced tomatoes and vegetable broth, stirring until combined.
  6. Add the white beans, thyme, rosemary, season with salt and pepper, and let it simmer on low heat for about 20 minutes.
  7. Just before serving, stir in the fresh parsley and basil if using.
  8. Ladle your soup into bowls, adding extra parsley on top for flair.

Notes

Feel free to add any vegetables you have on hand. This soup tastes even better the next day, and it is vegan-friendly. Store leftovers in an airtight container in the fridge for up to a week or freeze for up to three months.