This EASY bean soup is the reply to the “What’s for dinner?” dilemma. You most likely have many of the components in your pantry already, and turning them right into a satisfying vegetarian soup is easy-peasy.

Images Credit score:
Sheryl Julian

The most effective bean soups have a lived-in high quality, as if they’ve been simmering on the again burner for hours, simply ready for you.

You’ll be able to obtain this by cooking the dried beans from scratch, or course. Or you’ll be able to skip the lengthy simmer and cook dinner them within the stress cooker, or simply pop open a can!

Bean soups have the distinct benefit of tasting terrific both approach. This Tuscan White Bean soup makes use of canned beans to make a 30-minute meal that tastes prefer it took all day.

What’s Tuscan Bean Soup?

Lengthy-simmered pots of bean soup are conventional throughout Italy. This one takes a couple of short-cuts by utilizing canned beans, however in the long run the style might be fairly near soups that simmered for hours.

Tuscan Bean Soup

Tuscan Bean Soup

The right way to Make Tuscan Bean Soup

Whenever you begin this soup, sauté greens first to provide the soup numerous taste. Let carrots, onion, and celery cook dinner with sprigs of oregano, then stir within the beans and rooster inventory.

To verify your soup has that interesting “simmered all day” high quality when utilizing canned beans, simply mash a few of the beans earlier than they go into the pot. This can give your soup the marginally distressed texture {that a} good bean soup ought to have.

Simmer the soup briefly, then add child kale or spinach for his or her fairly inexperienced colour and texture. Sprinkle the bowls with olive oil and extra Parmesan. You’re executed in lower than half an hour, however your soup will style like a day’s effort.

What to Serve with Tuscan Bean Soup

Parmesan toasts are a simple aspect dish to make whereas the soup is simmering. You solely want baguette slices, olive oil, and grated Parmesan. Toast the bread sprinkle with olive oil and cheese, and let it soften in a toaster oven for a minute. They provide your dinner loads of crunch.

You would additionally serve the soup with garlic bread or Selfmade Mild Rye Bread. 

Can You Freeze Tuscan Bean Soup?

Sure, you’ll be able to freeze this soup. Simply be sure to take care to submerge the greens within the liquid earlier than you do, in order that they don’t dry out within the freezer (this is applicable to all vegetable soups). Let the soup thaw fully within the fridge for at some point.


Up to date October 23, 2019 : We spiffed up this submit to make it sparkle. No adjustments to the unique recipe.

Straightforward Tuscan Bean Soup Recipe

If consuming gluten-free, use gluten-free bread for the Parmesan toasts, or substitute the toasts with one other gluten-free aspect dish.


For the soup:

  • three tablespoons olive oil
  • 2 medium carrots, thickly sliced
  • 1 massive onion, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 1 clove garlic, finely chopped
  • three sprigs contemporary oregano
  • 1/four teaspoon salt
  • Black pepper, to style
  • 2 (15 -ounce) cans cannellini beans or different small white beans, drained and rinsed
  • 5 cups rooster inventory or vegetable inventory
  • four cups child kale or child spinach, stems eliminated if robust
  • 1 tablespoon chopped contemporary oregano, for garnish
  • Olive oil, to serve
  • Further grated Parmesan, to serve

For the parmesan toasts:

  • 1/2 baguette, thinly sliced
  • Olive oil
  • 1/2 cup grated Parmesan


1 Prepare dinner the greens: In a soup pot, warmth the olive oil. When it’s sizzling, add the carrots, onion, celery, garlic, contemporary oregano sprigs, salt, and pepper. Prepare dinner, stirring typically, for 10 minutes till the greens look softened and the onions flip translucent.

Tuscan Bean Soup

2 Put together the beans: On a plate, mash 1/2 cup of the beans with a fork or potato masher. Add them to the greens within the pot. Prepare dinner, stirring, for two minutes.

Tuscan Bean SoupTuscan Bean Soup

three Simmer the soup: Add the remaining beans to the pot and stir properly. Stir within the rooster inventory and convey to a boil. Decrease the warmth, partially cowl with the lid positioned askew, and simmer for 20 minutes, or till the carrots are tender and the liquid is flavorful.

Discard the oregano sprigs; the leaves can have fallen into the soup. Add further salt and pepper to style.

four Whereas the soup simmers, make the Parmesan toasts: Toast the bread till evenly golden on each side. Whereas the toast is sill are sizzling from the toaster, sprinkle with olive oil and cheese. If in case you have a toaster oven, return them to the toaster for 1 minute to soften the cheese; in any other case, organize the toasts in a skillet over medium warmth, cowl, and heat for about 1 minute or till the cheese has melted.

5 Add the greens to the soup: Add the kale or spinach to the pot and simmering for an additional 2 minutes, or simply till the greens wilt.

 6 Serve the soup: Ladle the soup into bowls, sprinkle with oregano and extra olive oil, when you like. Serve with Parmesan toasts and further Parmesan for sprinkling.

Howdy! All images and content material are copyright protected. Please don’t use our images with out prior written permission. Thanks!

This submit could comprise hyperlinks to Amazon or different companions; your purchases by way of these hyperlinks can profit Merely Recipes.
Learn extra about our affiliate linking coverage.

Sheryl Julian

Sheryl Julian is an award-winning author, editor, and meals stylist. She is the previous meals editor of The Boston Globe, co-author of The Manner We Prepare dinner, and editor of The New Boston Globe Cookbook. Her meals sections received Finest Newspaper Meals Protection from the Affiliation of Meals Journalists in 2015.

Extra from Sheryl


Please enter your comment!
Please enter your name here