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Tuscan White Bean Soup

Prep Time:

15 Minutes

Cook Time:

30 Minutes


5 Servings

About the Recipe

This hearty soup is made in one pot and is full of nourishing veggies and fiber-rich beans


  • 1 onion, or 1 ½ cups, diced

  • 2 carrots, or ¾ cup, diced

  • 2 celery stalks, diced

  • 4 cloves garlic, minced

  • 1 TBS fresh rosemary or thyme or 1 tsp dried

  • 2 cans white beans

  • 1 can diced tomatoes

  • 4 cups kale or spinach

  • 2 TBS tomato paste or ¼ cup tomato sauce

  • 3 cups vegetable or chicken broth

  • 1 TBS olive oil

  • ¾ cup milk or cream of choice

  • 1 TBS balsamic or lemon juice

  • Salt and pepper to taste


  1. Heat oil in a large pot. Add onions, carrots, celery, salt, pepper and cook until softened, about 5 minutes. Add tomato paste or sauce, garlic, and herbs and cook for 1 minute. 

  2. Add broth, beans and tomatoes and scrape up and browned bits on the bottom of the pan and bring to a simmer. Reduce heat to low, cover, and simmer for 15 minutes until veggies are tender and the flavors are well developed.

  3. Add kale or spinach, turn off the heat, and cover pot for 5 minutes. Once greens are softened, uncover pot and stir in vinegar or lemon juice and milk. Enjoy with crusty bread and fresh parmesan.

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