Stir in the dried thyme, rosemary, smoked paprika (if using), and red pepper flakes.
3. Add the White Beans:
Stir in the drained and rinsed white beans.
Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 20-25 minutes, allowing the flavors to meld.
4. Add the Greens:
Stir in the fresh spinach or kale and let it wilt for 2-3 minutes.
Taste the soup and adjust seasoning with salt and black pepper as needed.
5. Serve:
Ladle the soup into bowls and garnish with fresh parsley, grated Parmesan, or a drizzle of olive oil.
Serve warm with crusty bread or a side salad for a complete meal.
Tips:
Creamy Option: Blend half of the soup with an immersion blender or regular blender for a creamier texture while keeping some of the beans whole.
Protein Boost: Add cooked sausage, shredded chicken, or pancetta for extra protein.
Make Ahead: The flavors deepen as the soup sits, so it’s great for meal prep. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Enjoy your Tuscan White Bean Soup—a nourishing and satisfying dish with classic Italian flavors!
