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Tuscan White Bean Soup or Stew

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Tuscan White Bean Soup or Stew is a rustic and hearty Italian-inspired dish made with cannellini beans, aromatic vegetables, herbs, and leafy greens. This comforting one-pot meal can be enjoyed as a light soup or a thick, satisfying stew.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste or 1 cup diced tomatoes
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 sprig fresh rosemary or thyme
  • 1 bay leaf
  • 2 cups kale or spinach (optional), chopped
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • Parmesan cheese, for serving (optional)
  • Crusty bread, for serving (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until vegetables are soft.
  2. Add garlic and tomato paste (or diced tomatoes). Cook for 1–2 minutes to enhance flavor.
  3. Stir in the cannellini beans, vegetable broth, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 20–30 minutes.
  4. For a thicker consistency, mash some of the beans in the pot using a potato masher or spoon.
  5. Add kale or spinach if using, and simmer for another 5 minutes until greens are wilted.
  6. Season with salt, black pepper, and red pepper flakes to taste. Remove bay leaf and herb sprigs.
  7. Serve hot with a sprinkle of Parmesan cheese and crusty bread, if desired.

Notes

  • Use dried beans if preferred—soak and cook them in advance.
  • Omit Parmesan or use a vegan substitute to keep the dish vegan.
  • Blend part of the soup for a creamier texture without cream.
  • Great for meal prep—freezes well for up to 2 months.
  • Can be made in a slow cooker after sautéing the vegetables.

Nutrition

Find it online: https://thefamilycooking.com/tuscan-white-bean-soup-or-stew/