Quicker Tuscan White Bean Soup
A hearty, pantry-friendly soup that delivers slow-cooked depth in under an hour.
Why This Recipe Works
Using canned beans and simmering everything together makes this a perfect weeknight meal. Adding a fresh rosemary sprig at the very end ensures its bright aroma isn't lost during the cook time.
Instructions
Combine the beans, broth, water, tomatoes, onion, carrots, celery, garlic, kale, and bay leaves in a large Dutch oven.
Bring the mixture to a simmer over high heat, then reduce the heat to medium-low to maintain a gentle bubble.
Cook the soup until the vegetables and kale are fully tender and the flavors have melded.
Remove the pot from the heat and submerge the rosemary sprig in the hot liquid. Let it steep to release its oils.
Discard the rosemary sprig and the bay leaves. Season the soup with salt and pepper to taste.
Ladle into bowls and finish each serving with a drizzle of extra-virgin olive oil. Serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 4 days. Freezes well for 2 months.
