This comforting Tuscan-inspired white bean soup is simple, hearty, and deeply satisfying. Built on pantry staples like cannellini beans and whole tomatoes, it comes together with fragrant garlic, fresh thyme, and slightly bitter broccoli rabe for balance. Finished with torn pieces of crusty Italian bread, this soup embraces rustic cooking at its best—warming, nourishing, and perfect for using what you already have on hand.

As we all focus on reducing food waste, this dish is a wonderful way to revive bread that’s gone a bit stale. The bread soaks up the savory broth, adding body and making the soup more filling and satisfying.

Ingredients

• 2 cloves garlic

• 2 tablespoons olive oil

• 1 medium onion, diced

• 1 bunch (about 7 ounces) broccoli rabe

• 1 (14-ounce) can cannellini (white) beans, drained and rinsed

• 1 (14-ounce) can whole tomatoes

• 4 cups low-sodium chicken broth

• 3 sprigs fresh thyme

• Freshly ground black pepper, to taste

• ½ loaf (about 6 ounces) Italian bread

• A pinch of sea salt (optional)

Instructions

1. Smash the garlic with the flat side of a chef’s knife, then mince finely.

2. Heat the olive oil in a large pot over medium heat.

3. Add the diced onion and cook over low heat, stirring occasionally, for about 5 minutes, until soft and fragrant.

4. While the onion cooks, trim off the tough bottom stems of the broccoli rabe and roughly chop the leaves and tender stems.

5. Add the broccoli rabe to the pot, raise the heat to medium, and stir until the greens wilt.

6. Add the drained beans to the pot. Squeeze the whole tomatoes into the soup with very clean hands, breaking them up as you go.

7. Pour in the chicken broth and stir to combine. Simmer over medium heat for about 10 minutes.

8. Pluck the thyme leaves from their stems and stir them into the soup.

9. Season with freshly ground black pepper and a pinch of sea salt, if desired.

10. Cook for 5 minutes more. To serve, tear pieces of crusty Italian bread directly into the soup and enjoy warm.