If you’re ready to wrap yourself in a cozy Italian embrace, Tuscan White Bean Soup is the kind of hearty, wholesome dish you’ll want to make again and again. This comforting soup is packed with creamy cannellini beans, tender vegetables, fragrant herbs, and a handful of leafy greens—all simmered together in a savory broth. Whether you’re feeding a crowd or just want a nourishing meal on a chilly night, Tuscan White Bean Soup delivers big flavor with surprisingly simple ingredients, and it’s as satisfying as it is soul-warming.
Ingredients You’ll Need
The beauty of Tuscan White Bean Soup lies in its simplicity—each ingredient adds a distinct layer of flavor, texture, or color. From the earthy beans to the aromatic herbs and splash of lemon at the end, nothing here is extra—all are essentials for building the soup’s rich Italian character.
- Olive oil: The foundation for all great soups—use good quality for a deliciously fruity base.
- Yellow onion: Adds gentle sweetness and depth as it softens in the pot.
- Carrots: Their natural sweetness balances the savory broth and brightens the color.
- Celery: Lends a crisp earthy flavor, making the base even more aromatic.
- Garlic: Essential for bringing zingy, irresistible aroma and taste.
- Dried thyme: Earthy and woodsy, thyme rounds out the soup’s herbal notes beautifully.
- Dried rosemary: Infuses the broth with piney, comforting fragrance, classic in Tuscan soups.
- Salt: Just enough to enhance all the other flavors—adjust to your preference.
- Black pepper: A touch of mild heat for depth.
- Crushed red pepper flakes (optional): If you love a gentle kick, don’t skip this!
- Vegetable broth: Provides the savory base—choose low-sodium if you like to control seasoning.
- Cannellini beans: The creamy heart of Tuscan White Bean Soup; drain and rinse well before using.
- Diced tomatoes (with juices): Adds a lovely tangy depth and keeps the broth vibrant.
- Kale or spinach: Toss in for hearty greens—the finishing touch for freshness and nutrition.
- Lemon juice: A splash at the end brightens every bowl and lifts the flavors.
How to Make Tuscan White Bean Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a big soup pot over medium heat. Toss in the chopped onion, carrots, and celery. Let them cook together for 5–7 minutes, stirring now and then, until everything softens and the onion looks almost translucent. This gives your base a wonderful sweetness and depth right from the start.
Step 2: Add Garlic and Herbs
Sprinkle in the minced garlic, thyme, rosemary, salt, black pepper, and, if you’re feeling bold, red pepper flakes. Let them sizzle for just a minute—this quick step wakes up all those gorgeous flavors and perfumes your kitchen. Don’t walk away; garlic can turn from golden to burnt in a flash.
Step 3: Build the Broth
Pour in the vegetable broth, then add the drained cannellini beans and the whole can of diced tomatoes, juices included. Give everything a good stir. Raise the heat to bring it all to a lively simmer, then reduce it back down so the soup bubbles gently. Leave it uncovered and let it simmer for 20 to 25 minutes to meld the flavors and let the beans soften even more.
Step 4: Add Your Greens
Stir in the chopped kale or spinach and cook for about 5 minutes more—just until it wilts but stays bright. The greens add texture, color, and a healthy punch, making each spoonful even more inviting.
Step 5: Finish and Serve
Right before serving, squeeze in a tablespoon of lemon juice and give the soup a taste. Adjust seasoning as you wish. Ladle up your Tuscan White Bean Soup while it’s piping hot, ideally with plenty of crusty bread for dipping.
How to Serve Tuscan White Bean Soup
Garnishes
The right garnish can turn a humble bowl into something restaurant-worthy. Try a drizzle of extra virgin olive oil, a grating of fresh Parmesan cheese, or even a sprinkle of chopped parsley. A pinch of red pepper flakes on top brings pretty color and a bit more heat, if you crave it.
Side Dishes
Tuscan White Bean Soup shines alongside a rustic, sliced bread with a good chew—think sourdough or a classic Italian loaf. Pair it with a crisp arugula salad or a platter of marinated olives for a simple, satisfying meal.
Creative Ways to Present
For a personal twist, ladle your soup into shallow bowls and top with a poached egg, or serve in small mugs for a party appetizer. Swirl in a dollop of pesto for a bit of vibrant green and nutty basil flavor, or serve it “family style” in a large Dutch oven at the center of your table for a cozy, communal feel.
Make Ahead and Storage
Storing Leftovers
Store your leftover Tuscan White Bean Soup in a tightly closed container in the fridge for up to 4 days. As the flavors mingle, the soup often becomes even tastier after a night’s rest. Just allow it to cool before refrigerating to keep it fresh.
Freezing
This soup is naturally freezer-friendly! Once cooled, ladle it into quart-sized freezer bags or airtight containers. Lay bags flat for compact storage. It’s best enjoyed within 2 months for optimal flavor, although it will remain safe even longer.
Reheating
To reheat, simply warm your soup gently on the stovetop over medium heat, stirring occasionally. If it’s a bit thick, splash in extra broth or a little water. For single servings, the microwave works too—just use a microwave-safe bowl and heat in short bursts, stirring in between.
FAQs
Can I use dried beans instead of canned?
Absolutely! If you have time, soak and cook 1 1/2 cups of dried cannellini beans in advance. They’ll give the soup an even creamier texture, but be sure they’re fully tender before adding to the pot.
How can I make this soup creamier?
For a luscious, velvety texture, blend about half the finished soup (either with an immersion blender or in batches) and stir it back in. This gives Tuscan White Bean Soup a lovely body while leaving plenty of chunkiness.
Is this soup suitable for vegans?
Tuscan White Bean Soup is naturally vegetarian and, as written, completely vegan as well. Just skip garnish options like Parmesan, or use a dairy-free cheese if you want that finishing touch.
What other greens can I use besides kale or spinach?
Feel free to swap in Swiss chard, collard greens, or even escarole—whatever’s freshest or most appealing at your market. Each green brings a subtle new dimension to the soup.
Can I add protein for a heartier meal?
Certainly! Stir in cooked, crumbled Italian sausage or pancetta for a flavorful, non-vegetarian boost. Chickpeas also make a tasty, plant-based addition if you want even more staying power.
Final Thoughts
You’ll quickly see why Tuscan White Bean Soup is a must-have in every home cook’s repertoire: it’s cozy, generous, incredibly satisfying, and so easy to tailor to your tastes. There’s nothing quite like tucking into a steaming bowl, surrounded by loved ones and the scents of Italy’s countryside. Grab your pot, gather these simple ingredients, and let this recipe become a new favorite at your table!
Print
Tuscan White Bean Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting and hearty Tuscan White Bean Soup recipe that is packed with flavorful vegetables and beans. This vegetarian soup is easy to make and perfect for a cozy meal.
Ingredients
Vegetable Base:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Seasonings and Broth:
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 cups vegetable broth
Beans and Greens:
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes with juices
- 2 cups chopped kale or spinach
- 1 tablespoon lemon juice
Instructions
- Saute Vegetables: Heat olive oil in a large pot. Cook onion, carrots, and celery until softened.
- Add Seasonings: Stir in garlic, thyme, rosemary, salt, black pepper, and red pepper flakes. Cook until fragrant.
- Cook Soup: Pour in broth, beans, and tomatoes. Simmer for 20–25 minutes.
- Add Greens: Stir in kale and cook until wilted. Finish with lemon juice.
- Serve: Adjust seasoning and enjoy with crusty bread.
Notes
- For a creamier texture, blend half of the soup.
- Add cooked sausage or pancetta for a non-vegetarian option.
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