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Tuscan White Bean Soup

This Tuscan White Bean Soup is hearty and so comforting. Full of white beans, swiss chard, and fresh herbs. Super simple to make and ready in 10 minutes!
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Course: Main Course
Servings: 4


  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1/2 cup canned diced tomatoes
  • 1/2 cup shredded carrots
  • 1 rib celery sliced
  • 1 tsp sea salt
  • 1/2 tsp black pepper ground
  • 1/4 tsp chilli flakes
  • 1/4 tsp smoked paprika
  • 1 can white/cannellini beans 19oz/540ml
  • 1/2 tbsp fresh thyme chopped
  • 1/2 tbsp fresh oregano chopped
  • 4 cups boiling water
  • 1 1/2 veggie bouillon cube low sodium
  • 6 leaves swiss chard washed and chopped


  • Heat the olive oil In a large soup pot on high heat.  Add the onion, garlic, carrots, tomatoes, celery, salt, pepper, chilli flakes and smoked paprika. Saute for 2 minutes, stirring often.
  • Add the beans, oregano, and thyme. Cook for 1 minute.
  • While the veggies are sauteing, dissolve the veggie bouillon cubes in a little bit of hot water. Add to soup, along with 4 cups of boiling water.
  • Simmer for 3 minutes on med-high-heat. Using an immersion blender, blend for 3 to 5 seconds, moving it around the soup. (you want the soup to still be chunky) 
  • Add swiss chard, and cook for 2 minutes. Serve with grated parmesan and crusty bread.


 Boil the water in a kettle while you are preparing the rest of the ingredients.