Tuscan White Bean Soup

5 from 13 votes

Tuscan White Bean Soup is a hearty and delicious soup that's easy to make with easily found ingredients you may already have on hand!

Prep Time15

Cook Time30

Course: Dinner, Lunch, Soup

Cuisine: Italian

Servings: cups

Calories: 179kcal

In a large pot, cook diced bacon over medium heat until crispy.
3 slices bacon,
Add diced onion, carrots, celery, and finely chopped garlic. Cover and cook until vegetables are softened, about 5 minutes.
1 large white onion,, 2 large carrots,, 2 stalks celery,, 6 cloves garlic,
Stir in rosemary and chili flakes. Add drained and rinsed white beans and pour in broth.
2 teaspoons rosemary,, ½ teaspoon chili flakes, 2 cans white beans, , 6 cups chicken or vegetable broth,
Optional Step: Partially puree the soup with an immersion blender for a creamier texture.
Stir in chopped kale and Parmesan rind, if using. Alternatively, you can add the kale to the pot before pureeing, depending on your desired texture.
4 cups chopped kale,, parmesan rind,
Cover and simmer gently for 20 minutes.
Remove from heat and stir in lemon juice and fresh parsley if using. Taste and season with salt and pepper.
Juice of half a lemon, Salt and pepper to taste
To serve; ladle into bowls and garnish with freshly grated parmesan cheese.
Parmesan cheese,

Storage: Let soup cool completely and store in the refrigerator for up to 5 days or freeze for up to 3 months.

Dried Herbs: If substituting with dried herbs start with 1 teaspoon of dried and adjust as needed.