TUSCAN CANNELLINI BEAN SOUP
Tuscan Cannellini Bean Soup is a comforting and one-pot vegan dish that blends creamy cannellini beans with diced tomato, fragrant garlic and earthy rosemary in a light yet flavourful vegetable broth. Each spoonful evokes Mediterranean warmth, with smooth textures and aromatic depth, making it ideal for simple weeknight dinners or wholesome lunches. Rich in plant-based protein, fibre, vitamins and minerals, this soup suits health-conscious, vegan and gluten-free diets. It’s quick to prepare and equally satisfying, offering both nourishment and a sense of homely indulgence. Serve solo or with crusty bread, grains or a crisp salad. With balanced taste and ease of cooking, this Tuscan-inspired soup is set to become a nurturing staple in any kitchen.
RECIPE CATEGORY
Lunch, Dinner
SERVING SIZE
1
CUISINE
Tuscan
PREPARATION/TECHNIQUES
One‑Pot Wonders
OCCASION/HOLIDAY
Spring, Summer, Winter
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan
DISH TYPE
Soup / Stew
INGREDIENTS
- ½ cup cannellini beans, drained and rinsed
- ¼ cup diced tomato
- 1 cup vegetable broth
- 1 garlic clove, minced
- ¼ tsp dried rosemary
- 1 tsp olive oil (optional)
- Salt and pepper to taste (optional)
FULL NUTRITIONAL INFORMATION
- Calories:3 kcal
- Fat:7 g
- Saturated Fat:9 g
- Carbohydrate:3 g
- Sugar:8 g
- Sodium:2 mg
- Fiber:1 g
- Protein:5 g
- Calcium:1 mg
- Potassium:6 mg
- Iron:2 mg
PREPARATION
- Sauté Garlic (Optional): In a saucepan, warm olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add Beans And Broth: Stir in rinsed cannellini beans and pour in vegetable broth.
- Add Tomato And Rosemary: Mix in diced tomato and dried rosemary.
- Simmer: Bring the soup to a gentle boil, then reduce heat and simmer for 8 to 10 minutes to let flavours meld.
- Season And Serve: Taste and season with salt and pepper if needed. Serve hot, garnished with a swirl of olive oil or fresh herbs.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS
- Rinse Well: Ensures creamy texture and removes excess sodium.
- Even Pieces: Use evenly diced tomatoes to balance textures.
- Gentle Simmer: Prevents beans from breaking apart and retains flavour.
- Rosemary Choice: Crush dried rosemary between palms to release aroma before adding.
- Creamy Texture: Mash a few beans gently against the pot wall while simmering.
VARIATIONS
- Add Veg: Include chopped spinach, kale, zucchini or carrots for added nutrients.
- Herb Swap: Use thyme, oregano or basil instead of rosemary for a different profile.
- Spice It Up: Add chilli flakes or smoked paprika for warmth.
- Creamy Twist: Stir in coconut cream or oat cream before serving.
- Grain Boost: Serve over cooked quinoa, barley or brown rice for a heartier meal.
PREPPING AND STORAGE
- Refrigeration: Allow to cool, then store in a sealed container in the fridge for up to 4 days.
- Freezing: Freeze in portions for up to 2 months; thaw overnight before reheating.
- Reheating: Warm gently on the stove, adding a splash of broth as needed; microwave in intervals, stirring halfway.
- Batch Cooking: This soup stores well and flavours deepen with time—ideal for meal prep.