Italian Recipe
Tuscan White Bean Soup with Extra Virgin Olive Oil
A comforting Italian soup made with creamy white beans, vegetables, herbs, and a generous drizzle of Extra Virgin Olive Oil. Inspired by the rustic cooking of Tuscany, this simple soup is hearty, warming, and full of wholesome flavour.
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Servings
4
Difficulty
Easy
What You Need
Ingredients
- 400 g cooked cannellini beans, drained and rinsed
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp premium Extra Virgin Olive Oil
- 800 ml vegetable stock
- 200 g chopped tomatoes
- 1 fresh rosemary sprig
- 1 bay leaf
- Salt, to taste
- Freshly ground black pepper, to taste
- 2-3 tbsp premium Extra Virgin Olive Oil for serving
- Rustic Italian bread, for serving
How To Make It
Instructions
Prepare the Vegetables
Finely chop the onion, carrot, celery, and garlic. Keeping the vegetables finely chopped helps them soften evenly and creates a naturally rich base for the soup.
Build the Base
Heat 2 tablespoons of Extra Virgin Olive Oil in a large pot over medium heat. Add the onion, carrot, celery, and garlic. Cook gently for 5-7 minutes until the vegetables soften and become fragrant.
Add the Tomatoes and Herbs
Add the chopped tomatoes, rosemary, and bay leaf. Stir well and cook for a few minutes to allow the flavours to develop.
Add the Beans and Stock
Add the cannellini beans and vegetable stock. Bring the soup to a gentle simmer.
Simmer Slowly
Reduce the heat and simmer for about 20-25 minutes. Stir occasionally and allow the beans to soften further and absorb the flavours of the broth.
Create a Creamier Texture
For a thicker soup, gently mash some of the beans against the side of the pot using the back of a spoon. This gives the soup a naturally creamy texture without needing cream.
Season and Finish
Remove the rosemary sprig and bay leaf. Season with salt and freshly ground black pepper. Ladle the hot soup into bowls and finish generously with premium Extra Virgin Olive Oil. Serve with rustic Italian bread.
Good To Know
Tips & Notes
The Italian Secret: Rustic Doesn't Mean Complicated
Traditional Italian soups often begin with simple vegetables, beans, herbs, and good olive oil.
There is no need to make the soup overly rich.
Let the beans provide body, let the vegetables build flavour, and let the Extra Virgin Olive Oil provide the finishing freshness and aroma.
Serve hot with crusty rustic bread.
How To Serve
Serving Suggestions
- Warming lunch
- Light dinner
- Starter before an Italian meal
- Rustic family meal
- Comforting winter dish
The Story
Why Premium Extra Virgin Olive Oil Matters
A final drizzle of Extra Virgin Olive Oil gives this hearty soup a fresh layer of flavour.
Its fruity aroma and gentle peppery finish contrast beautifully with the creamy beans and savoury vegetables.
Radice's Classic Extra Virgin Olive Oil comes from Basilicata, Southern Italy, and is made from an Ogliarola and Coratina blend. Its balanced green character works naturally with rustic dishes built around vegetables and legumes.
A Simple Taste of Italy
Creamy white beans. Fresh vegetables. Rosemary. Rustic bread. Exceptional Extra Virgin Olive Oil.
That's the beauty of Italian cooking: simple ingredients can make a meal feel warm, generous, and complete.
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