Description
Craving a nourishing meal that’s both simple and soul-satisfying? This Rustic Tuscan Bean Soup with Fresh Herbs brings the timeless charm of Italian countryside cooking right to your table. Made with creamy white beans, fragrant herbs, vibrant vegetables, and a golden veggie broth, it’s the ultimate comfort food that’s naturally vegan and gluten-free. Whether you’re looking for an easy dinner, a quick lunch prep, or wholesome healthy soup idea, this dish ticks all the boxes. It’s hearty without being heavy, and perfect for busy weeknights or slow weekends alike.
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion finely chopped
2 medium carrots diced
2 celery stalks diced
4 garlic cloves minced
1 teaspoon salt
0.5 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon fresh rosemary minced
0.5 teaspoon thyme leaves
1 can (14.5 oz) diced tomatoes
2 cans (15 oz each) cannellini or great northern beans drained and rinsed
4 cups vegetable broth
1 bay leaf
2 cups chopped fresh spinach or kale
1 tablespoon chopped fresh parsley
pinch red pepper flakes (optional)
freshly grated Parmesan cheese for serving (optional)
Instructions
1. In a large Dutch oven or soup pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for 6–8 minutes until softened and translucent.
2. Stir in garlic, salt, pepper, oregano, rosemary, thyme, and optional red pepper flakes. Cook for 1–2 minutes until fragrant.
3. Add diced tomatoes with juices and the rinsed beans. Stir to combine and deglaze the pot.
4. Pour in the vegetable broth and add bay leaf. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes.
5. Stir in the chopped spinach or kale and cook for 5 more minutes, just until wilted. Remove bay leaf.
6. Add fresh parsley, stir well, and adjust seasoning to taste.
7. Serve hot, garnished with Parmesan cheese or extra herbs, and pair with crusty bread if desired.
Notes
Use freshly chopped herbs at the end for the best flavor—parsley brightens the entire dish.
Always rinse canned beans thoroughly to reduce sodium and improve texture.
Letting the soup rest for 10–15 minutes before serving enhances flavor depth.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
Keywords: rustic bean soup, healthy soup, Tuscan soup, easy dinner, vegan recipe, gluten-free soup