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Allison + Julianna are making Tuscan White Bean Soup live from Allison’s kitchen and sharing simple Blue Zone habits that support longevity, connection, and ease. Nourish, cook, laugh, and slow down with us.

Recipe: Tuscan White Bean Soup

• Prep & Blend Beans

  • Rinse and drain 1 can of beans.

  • Place in a blender or food processor with 1 cup of broth and blend until smooth (this makes the soup creamy).

  • Rinse and drain the remaining beans and set aside.

• Sauté Veggies

  • Heat olive oil in a large pot over medium heat.

  • Add mirepoix (diced onion, carrots, celery) and sauté until tender, about 5 minutes.

  • Add minced garlic and cook for 1 more minute.

• Simmer the Soup

  • Stir in blended bean mixture, whole beans, remaining broth, salt, pepper, and crushed red pepper flakes.

  • Simmer for about 15 minutes.

• Add Greens & Finish

  • Add chopped spinach or kale and simmer for 10 more minutes until softened.

  • Stir in fresh lemon juice.

  • Taste and adjust seasoning as needed.

• Serve

  • Ladle into bowls and garnish with Parmesan if desired.

  • Serve with crusty bread or biscuits.

Ingredients

(Serves ~6)

• 3 (15 oz) cans cannellini beans, divided

• 4 cups vegetable broth, divided

• 1 tablespoon olive oil

• Mirepoix:

  • 1 yellow onion, diced

  • 2 medium carrots, diced

  • 2 celery sticks, diced

• 4 cloves garlic, minced

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• Crushed red pepper flakes, to taste

• 2 cups chopped spinach or kale

• 2 tablespoons fresh lemon juice

• Optional: ¼ cup Parmesan cheese, plus more for serving