Tuscan White Bean Soup is the kind of meal that feels both nourishing and indulgent. With creamy cannellini beans, aromatic herbs, garlic, and vegetables simmered in a flavorful broth, it’s a classic Italian-inspired soup that’s hearty yet light. This rustic dish comes together with simple pantry ingredients but delivers rich flavor that’s perfect for weeknight dinners, meal prep, or cozy evenings at home.
Tuscan White Bean Soup
Equipment
- large soup pot
- immersion blender (optional)
- Cutting board
- knife
- ladle
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cans cannellini beans (15 oz each), drained and rinsed
- 4 cups vegetable or chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 0.5 tsp red pepper flakes (optional)
- 2 cups chopped kale or spinach
- 1 lemon, juiced
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- Optional add-ins: ½ cup pasta, Parmesan cheese, splash of white wine
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes until softened. Stir in garlic and cook for 1 more minute.
- Add cannellini beans, broth, thyme, rosemary, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 20 minutes.
- For a creamier soup, use an immersion blender to puree half the soup, then return it to the pot. Leave it chunky for a rustic version.
- Stir in kale or spinach and simmer for 5 minutes until wilted.
- Add lemon juice, adjust seasoning, and garnish with fresh parsley. Serve hot with crusty bread.
Notes
What is Tuscan White Bean Soup?
Tuscan White Bean Soup is a traditional Italian-style soup featuring white beans (often cannellini), vegetables like carrots and celery, garlic, herbs, and a savory broth. It can be enjoyed as a light soup or made heartier with the addition of kale, spinach, or even pasta. Some versions are blended for creaminess, while others are kept chunky for a rustic feel. Known for its balance of simplicity and depth, this soup is a staple in Italian kitchens.
Ingredients You’ll Need
This recipe serves 6.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cans cannellini beans (15 oz each), drained and rinsed
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- ½ teaspoon red pepper flakes (optional)
- 2 cups chopped kale or spinach
- Juice of 1 lemon
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Optional add-ins
- ½ cup small pasta (ditalini, orzo, or elbow macaroni)
- ½ cup grated Parmesan or Pecorino Romano cheese
- A splash of white wine while sautéing vegetables
Substitutions
- Vegan: use vegetable broth and skip cheese
- Extra protein: add Italian sausage or shredded chicken
- Gluten-free: ensure broth is gluten-free and skip pasta
Step-by-Step Instructions
Step 1: Sauté aromatics
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes until softened. Stir in garlic and cook for 1 more minute.
Step 2: Build the base
Add cannellini beans, broth, thyme, rosemary, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 20 minutes.
Step 3: Blend for creaminess (optional)
For a creamier soup, use an immersion blender to puree half the soup, then return it to the pot. Leave it chunky for a rustic version.
Step 4: Add greens
Stir in kale or spinach and simmer for 5 minutes until wilted.
Step 5: Finish and serve
Add lemon juice, adjust seasoning, and garnish with fresh parsley. Serve hot with crusty bread.
Tips for the Best Tuscan White Bean Soup
- Use cannellini beans for the creamiest texture, but navy beans or great northern beans also work.
- Adding lemon juice at the end brightens the flavor.
- Don’t skip olive oil—it adds richness to the broth.
- For a silky version, blend more beans into the soup.
Variations
Tuscan White Bean Soup is endlessly adaptable:
- Pasta e fagioli style: Add small pasta and grated Parmesan.
- Zuppa Toscana inspired: Stir in sausage, potatoes, and cream.
- Hearty vegetable version: Add zucchini, bell peppers, or tomatoes.
- Spicy version: Increase red pepper flakes or add a diced chili.
Storage and Reheating
- Refrigerator: Store in airtight containers for up to 4 days.
- Freezer: Cool completely and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm gently on the stovetop, adding a splash of broth if soup thickens.
Serving Ideas
This rustic soup pairs beautifully with:
- Crusty Italian bread or focaccia
- A side Caesar salad
- Roasted vegetables
- Grilled cheese or bruschetta
It also works as a first course for a multi-course Italian-inspired dinner.
Nutrition Breakdown
One serving (about 1 ½ cups) has approximately 250–300 calories, 12 grams of protein, 40 grams of carbs, and 8 grams of fat. It’s high in fiber and plant-based protein, making it both filling and nourishing.
Conclusion
Tuscan White Bean Soup is proof that simple ingredients can create extraordinary flavor. With creamy beans, garlic, and herbs in a light yet hearty broth, this rustic dish is perfect for family dinners or meal prep. Whether you enjoy it chunky or smooth, vegan or with added sausage, it’s a versatile and cozy soup that belongs in every home cook’s recipe rotation.
FAQs
Can I use dried beans instead of canned?
Yes, soak overnight and cook until tender before using.
Is this soup vegan?
Yes, if you use vegetable broth and skip cheese.
Can I add cream to this soup?
Yes, add ½ cup heavy cream at the end for a richer texture.
What’s the best way to thicken this soup?
Blend some of the beans or add cooked pasta for a thicker consistency.