FREE SHIPPING! On online orders of $74+. Use code: SHIP74 
Access Denied
IMPORTANT! If you’re a store owner, please make sure you have Customer accounts enabled in your Store Admin, as you have customer based locks set up with EasyLockdown app. Enable Customer Accounts
Healthy Tuscan Bean Soup Recipe: A Comforting, Plant-Based Winter Favorite
Paula Gallagher on
When the weather turns cold, there's nothing cozier than a simmering pot of soup. This Healthy Tuscan Bean Soup is my go-to on chilly days—hearty, nutrient-packed, and incredibly comforting. It’s rich in plant-based protein, fiber, and immune-supportive ingredients, making it the perfect one-pot meal for your winter wellness routine.
With a base of cannellini beans, vibrant vegetables, and immune-boosting herbs, this soup delivers both nutrition and deep flavor. Plus, it's easy to make, affordable, and great for meal prep.
Why This Tuscan Bean Soup Is So Good for You
This traditional Italian-style soup is both delicious and deeply nourishing. Here's why it's a favorite among plant-forward eaters:
-
Cannellini beans provide fiber, protein, and long-lasting energy
-
Leafy greens like kale or spinach offer magnesium, vitamin K, and antioxidants
-
Garlic and herbs support immune function and help reduce inflammation
-
Vegetable broth keeps it light while enhancing nutrient density
-
A splash of lemon juice balances the flavors and adds a dose of vitamin C
Ingredients (Serves 4–6)
-
2 tablespoons extra-virgin olive oil
-
1 medium yellow onion, diced
-
3 garlic cloves, minced
-
2 medium carrots, diced
-
2 celery stalks, diced
-
1 teaspoon dried rosemary
-
1 teaspoon dried oregano
-
½ teaspoon chili flakes (optional)
-
1 (14.5 oz) can diced tomatoes
-
4 cups low-sodium vegetable broth
-
2 cans (15 oz each) cannellini beans, drained and rinsed
-
2 cups chopped kale or spinach
-
½ teaspoon sea salt (adjust to taste)
-
¼ teaspoon black pepper
-
Juice of half a lemon
-
Fresh parsley, chopped (optional)
How to Make Healthy Tuscan Bean Soup
Step-by-Step Instructions
-
Sauté the base:
Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5–7 minutes, or until softened. -
Add aromatics:
Stir in garlic, rosemary, oregano, and chili flakes. Cook for 1 minute until fragrant. -
Simmer:
Add diced tomatoes and vegetable broth. Bring to a gentle simmer. -
Add beans:
Stir in the cannellini beans and let the soup simmer uncovered for 10–15 minutes, allowing the flavors to develop. -
Add greens:
Stir in kale or spinach and cook until wilted, about 3–5 minutes. -
Finish with flavor:
Add lemon juice, salt, and pepper. Taste and adjust seasoning as needed. -
Serve warm:
Ladle into bowls and top with chopped fresh parsley, if desired.
Serving Suggestions
On a cold evening, this soup pairs perfectly with a slice of toasted sourdough—the crusty edges soak up the broth beautifully. For extra richness, drizzle with a little olive oil or sprinkle with nutritional yeast.
Storage & Freezing Tips
This Tuscan Bean Soup makes excellent leftovers! Here’s how to store it:
-
Refrigerate: Store in an airtight container for up to 5 days.
-
Freeze: Let the soup cool completely, then freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Love This Soup? Let’s Personalize Your Plate
→ Book a personalized nutritional consultation with one of our experts at Village Green. Whether you're exploring plant-based recipes, optimizing for immune health, or looking for easy, nourishing meals, we’re here to support you with food-first strategies.
FAQ: Tuscan Bean Soup (With Nutritional Tips)
Can I use dried beans instead of canned?
Yes! Substitute 1.5 cups of cooked dried cannellini beans for each 15 oz can. Be sure to soak and cook them ahead of time.
What are the best greens to use in this soup?
Kale, spinach, or Swiss chard all work well. Kale holds up better during cooking, while spinach wilts quickly and adds a softer texture.
Is this soup good for freezing?
Absolutely. Let it cool completely, then portion into airtight containers. It freezes well for up to 3 months.
Can I make this soup oil-free?
Yes, simply sauté your veggies in a few tablespoons of vegetable broth instead of olive oil.
Categories
Categories
Humanized Health - NEW!
Learn about personalized health from top experts! Check out our fascinating new shows every week, available as videos, podcasts and transcripts.:
Our Bloggers
-
Paula Gallagher
Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
read more.. -
Margo Gladding
Margo's impressive knowledge base is the result of a unique blend of educational and professional experience.
read more.. -
Dr. Neal Barnard
Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research.
read more.. -
Dr. Joseph Pizzorno
Dr. Joseph Pizzorno, ND is a pioneer of integrative medicine and a leading authority on science-based natural medicine.
read more.. -
Debi Silber
Debi is a registered dietitian with a master’s degree in nutrition, a personal trainer, and whole health coach.
read more..
SEE ALL OF OUR BLOGGERS
Invalid password
Enter
Stay Connected
Village Green Apothecary
5415 W Cedar Ln
Bethesda, Maryland, 20814
(301) 530-0800
Toll Free: (800) 869-9159
The information provided on this site is not intended to be a substitute for advice or treatment from a qualified physician, nor is it intended to diagnose or treat a health problem or disease. Consult your physician prior to starting any new health program or if you any questions regarding a medical condition.
© 2025 Village Green Apothecary - All Rights Reserved.
