Print

Creamy Tuscan White Bean Soup: Easy 30-Minute Dinner

creamy Tuscan white bean soup - featured image
Print Recipe

A creamy, comforting white bean soup that comes together in just 30 minutes. Packed with tender cannellini beans, aromatic herbs, and a bright squeeze of lemon, this easy recipe is perfect for busy weeknights and tastes like it simmered all day.

Ingredients

Scale
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted preferred)
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup heavy cream or half-and-half
  • 1 lemon, juiced
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • Fresh parsley or basil, chopped, for garnish
  • Freshly grated Parmesan cheese, for serving (optional)

Instructions

  1. Prep the Vegetables: Dice the onion, carrots, and celery into small, uniform pieces (about 1/4-inch dice). Mince the garlic. Set aside in separate piles.
  2. Heat the Oil: Place a large Dutch oven or heavy-bottomed pot over medium heat and add the olive oil. Heat until shimmering.
  3. Sauté the Aromatics: Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened and the onion is translucent.
  4. Add the Garlic and Spices: Push vegetables to the sides of the pot. Add the minced garlic, dried oregano, dried thyme, dried rosemary, and red pepper flakes (if using) to the center. Cook for about 30 seconds, stirring constantly, until fragrant.
  5. Add the Tomatoes and Beans: Pour in the diced tomatoes (with juices) and the drained and rinsed cannellini beans. Stir to combine. Cook for 2 minutes.
  6. Add the Broth: Pour in the vegetable broth. Stir, scraping up any browned bits from the bottom of the pot. Increase heat to high and bring to a gentle boil.
  7. Simmer the Soup: Reduce heat to medium-low to maintain a gentle simmer. Cover the pot with the lid slightly ajar. Simmer for 15 minutes.
  8. Partially Mash the Beans (Optional but Recommended): Remove pot from heat. Using a potato masher or the back of a wooden spoon, gently mash about half of the beans right in the pot.
  9. Add the Cream: Return pot to low heat. Stir in the heavy cream. Warm through for about 2 minutes, stirring occasionally. Do not let it boil.
  10. Finish with Lemon: Remove from heat. Squeeze the lemon juice into the soup and stir. Taste and adjust seasoning with salt and black pepper.
  11. Serve and Garnish: Ladle soup into bowls. Top with freshly grated Parmesan cheese and chopped fresh parsley or basil. Serve immediately.

Notes

Don’t rush the sauté step—it builds the flavor foundation. Rinse canned beans to remove excess sodium. The lemon juice is essential for brightness. Add cream over low heat to prevent curdling. Soup tastes even better the next day. For a vegan version, use oat milk or cashew cream and nutritional yeast instead of Parmesan.

Nutrition

Keywords: white bean soup, Tuscan soup, creamy soup, 30-minute dinner, easy soup recipe, cannellini bean soup, vegetarian soup, healthy soup, comfort food, quick dinner

Find it online: https://leilameals.com/creamy-tuscan-white-bean-soup-easy-30-minute-dinner/