What Makes White Bean Tuscan Soup So Healthy?

This soup is a nutrient-dense meal that combines the protein and fiber of white beans with the antioxidants and vitamins of fresh vegetables. Using olive oil adds healthy fats, and the broth is low in calories while rich in flavor. It’s a balanced dish that nourishes your body without feeling heavy.

What is the Best Way to Thicken the Soup?

The easiest and healthiest way to thicken White Bean Tuscan Soup is to blend a portion of the soup. Pureeing about a third of the beans and vegetables creates a naturally creamy texture without the need for cream or flour. If you prefer an even richer texture, you can stir in a splash of heavy cream or coconut milk at the end.

How Can I Avoid Mushy Beans?

To prevent mushy beans: Use pre-soaked beans and simmer gently on low heat. Overcooking at a high temperature can break them down too much. If you’re using canned beans, add them during the last 15–20 minutes of cooking to prevent them from over-softening.

Can I Make This Soup in an Instant Pot?

Absolutely! Making White Bean Tuscan Soup in an Instant Pot is quick and easy: Sauté the aromatics directly in the pot using the sauté function. Add the beans, broth, and herbs. Seal the lid and cook on high pressure for about 15 minutes if using canned beans (or 40 minutes for soaked dried beans). Allow the pressure to release naturally, then blend a portion of the soup for creaminess.

White Bean Tuscan Soup: Healthy, Hearty, and Easy to Make

Name: White Bean Tuscan Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 🫘 2 cups cannellini beans (canned or pre-soaked and cooked); 🧅 1 medium onion, diced; 🥕 2 medium carrots, peeled and diced; 🌿 2 celery stalks, diced; 🧄 4 cloves garlic, minced; 🌿 2 sprigs fresh rosemary; 🍃 2 bay leaves; 🌶️ 1/2 tsp red pepper flakes (optional); 🍲 4 cups low-sodium vegetable broth (or chicken broth if preferred); 🫒 2 tbsp extra-virgin olive oil; 🧀 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option); 🥬 2 cups kale or spinach, chopped; 🌶️ 1 cup cooked Italian chicken sausage or plant-based sausage (for a protein boost); 🫒 A drizzle of olive oil; 🌿 Fresh parsley, chopped; 🧀 Additional Parmesan cheese

Description

White Bean Tuscan Soup is a comforting Italian classic brimming with creamy white beans, fresh vegetables, and aromatic herbs. It’s a wholesome, one-pot meal that’s easy to prepare and perfect for family dinners or meal prep. Packed with protein, fiber, and antioxidants, this soup nourishes your body and warms your soul with every bite.

Ingredients

For the Soup Base:

🫘 2 cups cannellini beans (canned or pre-soaked and cooked)
🧅 1 medium onion, diced
🥕 2 medium carrots, peeled and diced
🌿 2 celery stalks, diced
🧄 4 cloves garlic, minced
🌿 2 sprigs fresh rosemary
🍃 2 bay leaves
🌶️ 1/2 tsp red pepper flakes (optional)
🍲 4 cups low-sodium vegetable broth (or chicken broth if preferred)
🫒 2 tbsp extra-virgin olive oil

Optional Additions:

🧀 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
🥬 2 cups kale or spinach, chopped
🌶️ 1 cup cooked Italian chicken sausage or plant-based sausage (for a protein boost)

For Garnish:

🫒 A drizzle of olive oil
🌿 Fresh parsley, chopped
🧀 Additional Parmesan cheese

Instructions

Prepare the Vegetables
- Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery, cooking for 5–7 minutes until softened. Stir occasionally to prevent browning.
Add Garlic and Herbs
- Stir in minced garlic and cook for another 1–2 minutes until fragrant. Add rosemary sprigs, bay leaves, and red pepper flakes (if using).
Add Beans and Broth
- Pour in the beans and vegetable broth. Stir well to combine. Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 30–45 minutes.
Blend for Creaminess
- Remove about one-third of the soup and blend it until smooth using an immersion blender or a countertop blender. Return the blended portion to the pot and stir to create a creamy consistency.
Season and Serve
- Adjust seasoning with salt and pepper to taste. If adding greens, stir them in during the last 5 minutes of cooking. Serve hot, garnished with a drizzle of olive oil, fresh parsley, and Parmesan cheese.

Notes

Customizations: Make it vegan by skipping Parmesan and using plant-based sausage. Add extra vegetables like zucchini or tomatoes for seasonal variations.
Storage: Refrigerate for up to 4 days or freeze for up to 2 months. Thaw overnight before reheating.
Reheating Tip: Add a splash of water or broth if the soup thickens after storage.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 4–6
Calories: 320 kcal
Sodium: 450mg
Fat: 8g
Carbohydrates: 45g
Fiber: 10g
Protein: 12g

Keywords: Tuscan soup, white bean soup, creamy soup recipe, Italian soup, healthy soup, vegan soup, gluten-free soup