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Tuscan white bean soup in a white bowl with rosemary garnish and EVOO drizzle.
Easy Mediterranean Recipes

Best Tuscan White Bean Soup Recipe

An authentic, cozy, and creamy Tuscan white bean soup, using cannellini beans, rosemary and the secret blending technique for a perfect 30-minute meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Soup
Cuisine: Italian, Mediterranean
Calories: 280
Ingredients Method Video Notes

Ingredients
  

  • 3 Tbsp Extra Virgin Olive Oil plus more for serving
  • 1/2 cup diced yellow onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 4 cloves garlic minced
  • 1 tsp fresh rosemary chopped
  • 1/2 tsp fresh sage chopped
  • 2 15 oz cans cannellini beans, drained and rinsed
  • 4 cups vegetable or chicken broth
  • Salt and freshly ground black pepper to taste
Optional:
  • 1 cup chopped fresh spinach or kale

Method
 

Sauté Aromatics:
  1. Heat EVOO. Then sauté onion, carrot and celery until soft (5-7 min).
Add Herbs & Garlic:
  1. Stir in garlic, rosemary and sage. Now, cook for 1 minute.
Simmer:
  1. Add beans and broth. After that, bring to a simmer, then cook for 10–15 minutes.
Create Creaminess:
  1. Scoop 2 cups of the soup into a blender. Then blend until smooth. And pour back into the pot and stir.
Finish & Serve:
  1. Stir in greens (if using). Season. Serve with an EVOO drizzle and crusty bread.

Notes

For a traditional taste, use high-quality EVOO. And for a vegetarian/vegan option, ensure you use vegetable broth.