One-Pot Tuscan Bean Soup

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A hearty, herb-infused soup simmered with cannellini beans, tomatoes, and vegetables for a comforting meal. This Italian-inspired soup recipe, ready in about 40 minutes, pairs cannellini beans, chicken broth, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cans (15 oz each) cannellini beans
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 medium onions
• 2 carrots
• 2 stalks celery
• 3 cloves garlic
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley
• 2 tbsp parmesan cheese

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 2 diced carrots, and 2 diced celery stalks; cook for 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves, 1/2 tsp dried rosemary, and 1/2 tsp dried thyme; cook for 1 minute until fragrant.
3. Step 3: Stir in 2 cans (15 oz each) drained and rinsed cannellini beans, 1 can (14 oz) diced tomatoes (with juice), 4 cups chicken broth, 1 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
4. Step 4: Cover and cook for 20 minutes to allow flavors to meld.
5. Step 5: Stir in 1/4 cup chopped fresh parsley and serve topped with 2 tbsp grated Parmesan cheese.