Description
This Rustic Tuscan Bean Soup with Fresh Herbs is a cozy and nourishing one-pot meal made with cannellini beans, fresh vegetables, and fragrant rosemary and thyme. Perfect for a wholesome dinner, meal prep, or freezing for later. Vegan, gluten-free, and full of rustic Italian flavor.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tablespoons tomato paste
2 cans (15 oz each) cannellini beans, drained and rinsed
4 cups vegetable broth
1 sprig fresh rosemary
2 sprigs fresh thyme
1 bay leaf
1 teaspoon salt
½ teaspoon black pepper
2 cups chopped spinach or kale
1 tablespoon lemon juice
Instructions
1. Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8–10 minutes until soft and translucent.
2. Stir in minced garlic and tomato paste. Cook for 1–2 minutes until aromatic.
3. Add the cannellini beans, vegetable broth, rosemary, thyme, bay leaf, salt, and pepper. Stir to combine and bring to a gentle boil.
4. Reduce heat and simmer uncovered for 20–25 minutes to allow flavors to meld.
5. Add the spinach or kale in the final few minutes of cooking until wilted.
6. Remove the bay leaf and stir in the lemon juice. Serve hot.
Notes
This soup tastes even better the next day as the herbs deepen.
Add a parmesan rind during simmering for added richness (if not vegan).
Use kale for a sturdier green, or spinach for quicker cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 235
- Sugar: 4g
- Sodium: 560mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg