Creamy 20-Minute Tuscan White Bean Soup Recipe Is Simple Done Right Soups Vegetarian Vegan Lunch Dinner Gluten-free Budget Recipes Mediterranean Diet Recipes

Bean soup is one of the most searched recipes on the internet. Want to be out of the kitchen and at the dinner or lunch table in about 20 minutes? This healthy white bean soup recipe has just a few simple ingredients, is packed with flavor and requires minimal prep.

To make this easy vegetarian Tuscan white bean soup recipe you only need eight ingredients (seven if you skip the kale). Here is your short shopping list: olive oil, garlic, canned cannellini beans, vegetable or chicken broth, dried or fresh rosemary, dried or fresh thyme, crushed red pepper flakes and kale (or spinach). The gluten-free soup cooks up in about 15 minutes on the stovetop.

Serve this protein-rich Mediterranean-inspired bean soup with toasted baguette slices or croutons. To fancy it up, drizzle with a little olive oil before serving. A wonderful addition to a Mediterranean Diet! 

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Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 1 tablespoon olive oil
• 4 large cloves garlic, minced
• 45 ounces (3 15-ounce cans) cannellini beans
• 2 cups vegetable broth or chicken broth
• 1/2 teaspoon dried rosemary or 1 tablespoon chopped fresh rosemary
• 1/4 teaspoon dried thyme or 1/2 tablespoon chopped fresh thyme
• crushed red pepper flakes
• 2 - 3 large kale leaves, chopped (optional)

Helpful Products

• Soup Pot
• Ladle
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Soup Bowls
• Salt and Pepper
• Immersion Blender
• Blender
• Airtight Containers
• Soup Bowls

Recipe Notes

• Don't have kale? Don't add it. Or try spinach or your favorite greens.

• If you don't have a regular blender, use an immersion blender.

• Use vegetable broth for a vegan lunch or dinner.

• Store any leftover soup in an airtight container in the fridge for up to five days.

Here's how to make it:

1. Puree one can of the cannellini beans (undrained) in a blender until smooth. Drain and rinse the other two cans.
2. Heat the olive oil in a soup pot. Add the garlic and cook about 30 seconds.
3. Add the pureed cannellini beans, rinsed and drained beans, broth, rosemary, thyme and red pepper flakes, to taste.
4. If using, add the chopped kale to the pot.
5. Simmer, stirring often, about 15 minutes. Season with black pepper and salt, to taste. If you want the soup creamier, mash up some of the beans to help thicken it. Serve.

Nutrition Facts Per Serving

Calories: 318

Total Fat: 6.2g

Saturated Fat: 1.7g

Cholesterol: 0mg

Sodium: 281mg

Total Carbohydrate: 52.5g

Dietary Fiber: 23.8g

Total Sugars: 1.8g

Protein: 16.6g

Vitamin D: 0mcg

Calcium: 536mg

Iron: 15mg

Potassium: 1044mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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