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🍲 Hearty Tuscan White Bean Soup
⏱️ Time & Servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6 bowls
🧾 Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 2 celery stalks, sliced
- 2 carrots, diced (optional but recommended)
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp dried oregano
- Salt & black pepper, to taste
- 4 cups low-sodium chicken broth
- 2 cans (15 oz each) white beans (cannellini or great northern), drained & rinsed
- 1½ cups cooked shredded chicken (rotisserie works great)
- ½ cup heavy cream or half-and-half
- Optional: grated Parmesan for serving
👩🍳 Instructions
- Sauté vegetables
Heat olive oil in a large pot over medium heat.
Add onion, celery, and carrots. Cook 5–6 minutes until softened.
- Add garlic & herbs
Stir in garlic, thyme, rosemary, and oregano. Cook 30 seconds until fragrant.
- Build the soup
Pour in chicken broth and add white beans.
Bring to a gentle simmer and cook 15 minutes.
- Add chicken & cream
Stir in shredded chicken and cream.
Simmer another 5–7 minutes until warmed through.
- Season & serve
Adjust salt and pepper.
Serve warm with Parmesan if desired.
📝 Notes
- Blend 1 cup of soup and stir it back in for extra creaminess (optional)
- Soup thickens naturally as it cools
- Herbs can be adjusted to taste
💡 Tips for Best Flavor
- Use fresh herbs if available (double the amount)
- Low heat keeps the cream from separating
- Add a splash of lemon juice at the end for brightness
- Serve with crusty bread or toast for extra comfort
🥖 Serving Ideas
- With toasted sourdough or garlic bread
- Topped with Parmesan or cracked black pepper
- Alongside a simple salad
- As a meal-prep lunch (stores well!)
🌟 Health Benefits
- High in fiber – keeps you full longer
- Plant-based protein from white beans
- Comforting but balanced meal
- Supports digestion and steady energy
- Great for cold weather nourishment
