I like to eat soup solely for the toppings. When it comes to Tuscan White Bean Soup, freshly grated parmesan is an absolute must. I even threw a whole parmesan rind into the soup for that added flavor. I also like to crush crackers on top and eat it up while they’re still crispy. How great would this soup be with a few homemade croutons on top or with a hunk of really good crusty sourdough?
After having what I think was the flu for a week, I’m very into eating comforting soups and stews to keep my lingering cough at bay. I scoured my blog for a white bean soup (after a few years of blogging, you forget some of your own recipes) and couldn’t find anything like this. So I hit the ground running with this super simple Tuscan White Bean Soup. I used navy beans but you can use cannelini or great northern beans. Really any white bean you want will work! And I also threw in Tuscan Kale.
The real star in this recipe is the fire roasted tomatoes. If you’ve seen some of my other recipes, you know how much I love a can of fire roasted tomatoes. It adds so much lovely flavor that a regular can of diced tomatoes doesn’t. So I highly recommend using fire roasted in this recipe if you have it!
Check out the full recipe below and let me know what you think!
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 6 garlic cloves, peeled and smashed
- 1 tsp fresh rosemary, destemmed and chopped
- 1 tsp fresh thyme leaves, destemmed and chopped
- ½ tsp red chile flakes (optional)
- ¼ cup white wine
- 1 tsp kosher salt
- 15 oz can diced fire roasted tomatoes
- 3 15 oz cans white beans, drained
- 1 qt vegetable broth
- parmesan rind (optional)
- 2 cups chopped Tuscan Kale or Lacinato Kale
- Parmigiano Reggiano, grated, for serving
- Chopped parsley for serving
- In a large soup pot over medium high heat, add your olive oil. Once hot and shimmering, add your onions, carrots, and garlic. Cook, stirring frequently, for about 8 minutes until the onions are soft and translucent. Add your rosemary, thyme, and chili flakes if using. Stir and cook for 30 seconds. Add the wine and let it reduce by half, about one minute.
- Add the salt, tomatoes, white beans, broth, and parmesan rind. Bring to a boil. Once boiling, lower to a simmer and cook uncovered for 30 minutes. Taste for salt and season if needed.
- Add the kale and cook for 2 minutes until the kale is wilted.
- Top with fresh parsley and grated parmigiano reggiano for serving.