Tuscan White Bean Soup (Print Version)

A hearty Tuscan soup featuring white beans, kale, vegetables, and crispy sourdough croutons.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons extra-virgin olive oil
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 small fennel bulb, cored and diced (optional)
07 - 1 small zucchini, diced
08 - 4 cups Tuscan kale, stemmed and chopped
09 - 1 Yukon gold potato, peeled and diced
10 - 1 can (14.5 oz) diced tomatoes with juice

→ Beans & Broth

11 - 2 cans (15 oz each) cannellini beans, drained and rinsed
12 - 6 cups vegetable broth
13 - 1 bay leaf
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - ½ teaspoon crushed red pepper flakes (optional)
17 - Salt and freshly ground black pepper to taste

→ Sourdough Croutons

18 - 4 thick slices day-old sourdough bread, cut into 1-inch cubes
19 - 2 tablespoons extra-virgin olive oil
20 - 1 garlic clove, halved

→ Finishing

21 - Extra-virgin olive oil for drizzling
22 - Freshly grated Parmigiano-Reggiano cheese (optional)

# How to Make It:

01 - Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and fennel if using. Sauté for 8-10 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant. Add zucchini, potato, and kale; cook for another 3-4 minutes, stirring occasionally.
03 - Add diced tomatoes with juices, cannellini beans, vegetable broth, bay leaf, thyme, oregano, and red pepper flakes if using. Season generously with salt and pepper.
04 - Bring soup to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes, stirring occasionally. Partially mash some beans and vegetables with the back of a spoon for thicker texture.
05 - Preheat oven to 400°F. Toss sourdough cubes with 2 tablespoons olive oil and spread on a baking sheet. Bake for 10-12 minutes, turning once, until golden and crisp. While warm, rub with cut sides of garlic clove.
06 - Remove bay leaf from soup. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls. Top generously with sourdough croutons, a drizzle of olive oil, and grated Parmigiano-Reggiano if desired.

# Additional Tips::

01 -
  • It's the kind of soup that tastes even better the next day, so you're essentially giving yourself a gift for tomorrow.
  • The sourdough croutons add a textural surprise that keeps every spoonful interesting instead of just comforting.
  • It costs almost nothing to make but feels generous and restaurant-quality when served.
02 -
  • Don't skip the partial mashing step; it's what separates this from just being bean soup and makes it feel thick and substantial.
  • The day-old sourdough matters—fresh bread will get soggy and sad instead of holding its crispy texture in the broth.
03 -
  • If your soup feels too thin after simmering, don't add cornstarch or flour—instead, simmer uncovered for another 10 minutes to let some liquid evaporate naturally.
  • Toasted sourdough croutons on top are non-negotiable; they're not optional garnish, they're the whole reason this dish works as a complete meal.
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