Tuscan White Bean Soup with Sage and Olive Oil

A simple and comforting Tuscan soup featuring creamy cannellini beans, aromatic sage, and a generous drizzle of fruity olive oil. Perfect for a light lunch or cozy dinner.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.16/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Soup•Bread

Cuisine:

Mediterranean

Cooking Style:

Quick & Easy

Mood:

Comfort Food•Healthy

Ingredients

Servings

1cupDried cannellini beans(Or 2 (15-ounce) cans cannellini beans, drained and rinsed)

£0.60

0.3cupOlive oil(Plus extra for drizzling)

£0.45

1mediumYellow onion(Chopped)

£0.30

1mediumCarrot(Chopped)

£0.15

1Celery stalk(Chopped)

£0.20

3clovesGarlic(Minced)

£0.10

8Fresh sage leaves(Chopped, plus a few whole leaves for garnish (optional))

£0.50

6cupsVegetable broth(Or chicken broth)

£0.75

1Bay leaf

£0.10

to tasteSalt

to tasteBlack pepper(Freshly ground)

Crusty bread(For serving)

£1.50

Total Cost

£4.65

£1.16 per serving

Instructions

1.
If using dried beans, soak them in cold water for at least 4 hours or overnight. Drain and rinse.
2.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook until softened, about 5-7 minutes.
3.
Add the garlic and chopped sage and cook for another minute until fragrant.
4.
Add the drained and rinsed cannellini beans (or canned beans), vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the beans are tender.
5.
Remove the bay leaf. Use an immersion blender to partially blend the soup, leaving some beans whole for texture. Alternatively, you can remove about 1 cup of the soup and blend it in a regular blender, then return it to the pot.
6.
Season with salt and pepper to taste.
7.
Ladle the soup into bowls. Drizzle generously with olive oil and garnish with a few whole sage leaves, if desired. Serve hot with crusty bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (450g)

450 kcal / 1883 kJ

Carbs

55g

21% of RDA

Fat

20g

29% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

5 g

6% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a richer flavor, add a Parmesan rind to the soup while it simmers. Remove before serving.

If the soup is too thick, add more vegetable broth to reach your desired consistency.

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Cooking Equipment

Large pot or Dutch oven

Measuring cups and spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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Tuscan White Bean Soup with Sage and Olive Oil

Ingredients

Instructions