Hearty Tuscan White Bean Soup

Simmer and Finish

5. Once the soup reaches a boil, reduce the heat to low and simmer uncovered for 20–25 minutes. This allows the herbs to infuse the broth and the vegetables to become fully tender. Stir occasionally to prevent sticking, and remove the bay leaf near the end of cooking if used.
6. Stir in the chopped kale or spinach during the final 5 minutes of simmering. Cook just until the greens are wilted and tender but still vibrant. If using kale, allow a slightly longer cook time to soften its texture.
7. Give the soup a final taste and adjust the seasoning if necessary. Serve hot, optionally garnished with a sprinkle of grated Parmesan or a slice of crusty bread on the side for a heartier meal.

Tips & Variations

• Make it creamy: Use an immersion blender to partially puree the soup for a creamier texture while still retaining chunks of vegetables and beans.
• Add protein: Stir in cooked shredded chicken or turkey to make it more filling.
• Storage: This soup keeps well in the refrigerator for up to 4 days and also freezes beautifully for longer storage.

This Hearty Tuscan White Bean Soup is a simple, satisfying dish packed with nutrients and flavor—perfect for cozy evenings, meal prep, or anytime you crave a bowl of comfort.