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Tuscan Bean Soup

This Tuscan Bean Soup is a cozy, budget-friendly dish packed with flavor, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cans cannelini beans, drained and rinsed or Rancho Gordo's heirloom beans for a twist
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 2 cups fresh spinach or kale
  • splash olive oil

Method
 

Preparation
  1. In a large pot, heat a splash of olive oil over medium heat.
  2. Add the chopped onion, diced carrots, and celery. Sauté for about 5 minutes until everything is soft and fragrant.
  3. Toss in the minced garlic and stir for another minute until aromatic.
  4. Add the vegetable broth, diced tomatoes, and rinsed beans. Season with oregano, thyme, salt, and pepper. Bring to a gentle boil.
  5. Reduce the heat and let it simmer for about 20-30 minutes.
  6. Stir in the fresh spinach or kale just before serving.
  7. Taste the broth and adjust seasonings if needed.
  8. Ladle the soup into bowls and garnish with Parmesan cheese and a drizzle of olive oil if desired.

Notes

This soup holds up well in the fridge and makes for a fantastic lunch. Use different beans if desired, and add spices for some kick.