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Bowl of Easy Tuscan White Bean Soup with kale, garlic, and rustic ingredients

Easy Tuscan White Bean Soup — Budget Comfort

A comforting and flexible soup made with pantry staples like white beans, garlic, and broth, perfect for a cozy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 tablespoon Olive oil
  • 1 number Onion, chopped
  • 2 to 4 cloves Garlic, minced
  • 2 number Carrots, sliced (optional) Optional but adds sweetness.
  • 2 cans White beans (cannellini or great northern), drained and rinsed
  • 4 cups Broth (chicken or veggie)
  • 1 cup Water (optional) Use if you want a lighter soup.
  • 1 small can Crushed tomatoes or tomato paste Tomato paste enhances richness.
  • 1 teaspoon Italian seasoning or dried rosemary and thyme
  • to taste Salt and pepper Use to taste.
  • 1 big handful Greens (kale or spinach optional) Highly recommended.

Method
 

Preparation
  1. Heat olive oil in a big pot. Add chopped onion and sliced carrots if using. Cook for about 5 minutes until the onion looks soft and glossy.
  2. Add minced garlic and stir for about 30 seconds to avoid burning.
Building the Broth
  1. Add crushed tomatoes (or tomato paste) and stir for a minute.
  2. Pour in the broth and scrape the bottom of the pot to release any stuck bits.
Adding Beans and Seasoning
  1. Stir in the drained beans, Italian seasoning (or rosemary and thyme), and a good pinch of salt and pepper. Bring to a gentle simmer.
Simmering
  1. Let the soup simmer for about 15 to 20 minutes. If a thicker texture is desired, mash some beans in the pot.
Finishing Touches
  1. Toss in greens during the last few minutes. If using spinach, it wilts fast; if using kale, allow for about 3 to 5 minutes.
  2. Taste the broth and add more salt if necessary. Optional: add a squeeze of lemon juice or a splash of vinegar to enhance flavor.

Notes

This soup is versatile: add protein if desired (chicken or sausage), make it creamy without cream, or spice it up. Hold well in the fridge for a few days, and tastes even better the next day.