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3 min. read

Mar 9, 2023

Blue KC

Tuscan White Bean Soup

3 min. read

Mar 9, 2023 Blue KC

Homemade Tuscan White Bean Soup with Parsley and Bread

A hearty, one-pot soup packed with protein and flavor.


• 2 tbsp olive oil
• 3 shallots, chopped
• 3-4 garlic cloves, chopped
• 1 large carrot, chopped
• 1 large celery stalk, chopped
• 2 15.5 oz cans cannellini (white) beans
• ½ tsp rosemary
• 1 tsp Italian seasoning (or try
thyme or oregano)
• 1/2 tsp red chili flakes (optional)
• 1 liter (4 cups) chicken broth (can
substitute vegetable broth)
• 2 cups spinach or kale, stems
removed and chopped
• salt & pepper to taste


  1. Heat the olive oil in a large pot then add the shallots and a pinch of salt letting cook on medium heat for 1-2 minutes. Add the garlic and cook for another minute. Be careful not to let the garlic burn.
  2. Add the carrots and celery and cook on medium high heat for 5 minutes.
  3. Add the cannellini beans, herbs, chili flakes and broth. Bring to a boil, then reduce heat to low. Cover and let simmer 15 minutes.
  4. Optional step: Transfer 1/3 of the soup to a blender (or use a hand blender) and blend until smooth. Add back to the soup and mix together.
  5. Add the spinach or kale to the soup and stir until wilted.

Serve this soup with a salad or crusty bread.


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