Hearty Tuscan White Bean Soup

This comforting Tuscan-inspired soup is full of rustic charm, combining creamy cannellini beans, fresh vegetables, and fragrant herbs in a nourishing broth. It’s perfect for cool evenings and makes an excellent meat-free meal with crusty bread on the side.

Ingredients

• 2 tbsp olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, minced
• 2 celery stalks, chopped
• 2 carrots, diced
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1 litre vegetable stock
• 2 x 400g cans cannellini beans, rinsed and drained
• 1 zucchini, chopped
• 2 cups chopped cavolo nero or kale
• Salt and pepper, to taste
• Fresh parsley, to serve
• Parmesan, to serve (optional)

Method

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, celery and carrot. Cook for 5–6 minutes, stirring, until softened.
2. Stir in tomato paste, oregano and rosemary. Cook for 1 minute until fragrant.
3. Pour in vegetable stock and bring to a simmer. Add beans and zucchini. Simmer for 15 minutes.
4. Stir in cavolo nero and cook for a further 5 minutes until wilted.
5. Season with salt and pepper.
6. Serve hot, topped with fresh parsley and optional parmesan.

This soup stores well and tastes even better the next day. Enjoy it with toasted sourdough or a drizzle of extra virgin olive oil for an authentic finish.