Tuscan White Bean Soup (Printable Version)

Rustic Tuscan blend of white beans, kale, and lemon zest, creating a warm and savory comfort dish.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 bunch kale, tough stems removed, leaves chopped (about 4 cups packed)
07 - Zest of 1 lemon

→ Beans & Broth

08 - 2 cans (15 oz each) cannellini beans, drained and rinsed
09 - 4 cups low-sodium vegetable broth
10 - 1 cup water

→ Herbs & Seasonings

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - 1/2 teaspoon crushed red pepper flakes, optional
15 - Salt and freshly ground black pepper, to taste

→ Finishing

16 - 2 tablespoons freshly squeezed lemon juice
17 - 1/4 cup grated Parmesan cheese
18 - Extra-virgin olive oil for drizzling

# Steps:

01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté until softened, approximately 6-8 minutes.
02 - Add minced garlic to the pot and cook for 1 minute until fragrant.
03 - Stir in chopped kale and cook for 2-3 minutes until slightly wilted.
04 - Add cannellini beans, vegetable broth, water, dried thyme, dried rosemary, bay leaf, and crushed red pepper flakes if using. Season with salt and pepper to taste.
05 - Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
06 - Remove approximately 1 cup of soup and beans from the pot. Mash with a fork or blend until smooth, then return to the pot and stir well.
07 - Stir in lemon zest and lemon juice. Simmer for 2 additional minutes.
08 - Remove bay leaf. Taste and adjust seasoning as needed. Ladle soup into bowls and top with grated Parmesan cheese and a drizzle of extra-virgin olive oil.

# Expert Advice:

01 -
  • It tastes like comfort but feels lighter than you'd expect, with that creamy bean texture without any cream involved.
  • The lemon zest hits you at the end like a little wake-up call, making the whole bowl taste alive and fresh.
  • You can have it ready in under an hour, which means weeknight dinner that actually feels special.
02 -
  • Don't skip mashing some of the beans—I learned this the hard way by making it without that step, and the texture was too thin and soupy, missing that satisfying creaminess.
  • The lemon juice at the end is non-negotiable; it's what transforms a good soup into one that tastes alive and makes people ask for your recipe.
  • Taste as you season; vegetables release liquid as they cook, which can dilute the broth, so you may need more salt than you initially think.
03 -
  • Don't drown the lemon zest with heat; add it toward the end so its oils and brightness survive intact, giving you that pop of citrus in every spoonful.
  • If your broth tastes metallic or overly salty, a tiny pinch of sugar actually neutralizes and rounds out these flavors beautifully.
  • Invest in a good microplane for the lemon zest—it makes zesting genuinely enjoyable instead of frustrating, and the texture is far superior to a box grater.
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