Tuscan White Bean Soup Recipe
Tuscan White Bean Soup is a hearty, nourishing staple brimming with Italian flavor and comfort. This beloved classic combines creamy cannellini beans, aromatic vegetables, fragrant herbs, and tender greens in a broth that tastes like it’s been simmered in a cozy Tuscan kitchen. Whether you’re craving an easy weeknight dinner or looking to impress guests with comforting soul-food, this soup stands out for its simplicity, brightness, and the irresistibly warm feeling it brings to every spoonful.
Ingredients You’ll Need
The beauty of Tuscan White Bean Soup lies in its simple, pantry-friendly ingredients—each one playing a special role in building layers of savory, herby depth and satisfying texture. Here’s what you’ll need, plus some insider tips to make every element shine!
- Olive oil: Use a good-quality extra virgin olive oil for a fragrant, peppery base that enhances every veggie.
- Chopped onion: Yellow or white onions work perfectly; they add subtle sweetness and a comforting foundation.
- Carrots, peeled and chopped: Carrots offer a gentle earthy sweetness and beautiful color to balance the soup.
- Celery stalks, chopped: Celery brings a fresh, delicate bite and classic soup aroma—don’t skip it!
- Garlic, minced: Freshly minced garlic infuses irresistible depth; jarred garlic works in a pinch, but the flavor won’t be as clean.
- Dried thyme: This herb is essential for a warm, woodsy note that sings Italian comfort.
- Dried rosemary: Rosemary’s piney fragrance elevates the soup with an unmistakable touch of Tuscany.
- Red pepper flakes (optional): For a whisper of gentle heat—add more or less to your preference.
- Vegetable broth: Low-sodium broth is best, letting you adjust seasoning as the soup simmers.
- Cannellini beans, drained and rinsed: These creamy white beans are the heart of the dish; rinse them well for the cleanest flavor.
- Diced tomatoes, canned: Tomatoes add acidity, body, and rich color—fire-roasted is a nice twist if you have it.
- Kale or spinach, chopped: Both deliver dark leafy goodness; kale offers a little more texture, spinach will wilt down quickly.
- Salt: Enhances all the flavors; taste before serving for just the right balance.
- Black pepper: Adds gentle heat and balances the sweetness of the vegetables and beans.
- Lemon juice: Just a splash at the end brightens the whole pot and wakes up every flavor.
- Grated Parmesan cheese (optional): For finishing with a salty, nutty flourish—skip to keep it vegan, or swap in a plant-based alternative.
How to Make Tuscan White Bean Soup
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery, then let them cook for about 5 to 6 minutes. You’re looking for the onions to turn translucent and the carrots and celery to start softening—the aroma will fill your kitchen with the promise of something special. This step is key for building a deeply flavorful base, so take your time and let the vegetables sweat until they smell sweet and inviting.
Step 2: Add the Garlic and Herbs
Next, toss in the minced garlic, dried thyme, dried rosemary, and red pepper flakes if you like a bit of heat. Let these cook with the vegetables for another 1 to 2 minutes until the garlic turns golden and everything is fragrant. The burst of herbal aroma is a sign you’re on track—don’t let the garlic brown too much, or it may turn bitter.
Step 3: Add Broth, Beans, and Tomatoes
Pour in your vegetable broth, followed by the drained cannellini beans and diced tomatoes. Give everything a good stir, scraping up any flavorful bits from the pot. Bring the soup to a gentle boil, then reduce the heat and let it simmer for around 15 minutes. During this time, the beans and vegetables mingle and the broth turns deeply savory—this is where the magic of Tuscan White Bean Soup truly develops.
Step 4: Add Greens and Simmer
Now stir in your chopped kale or spinach along with the salt and pepper. Let the soup simmer for about 5 more minutes, just until the greens are wilted and tender but still vibrant in color. If you prefer a creamier soup, try mashing a few of the beans with a spoon before adding the greens—this little trick thickens everything in the most comforting way.
Step 5: Finish and Serve
Turn off the heat and squeeze in the lemon juice. Give the soup a final stir before ladling it into bowls. The citrus adds brightness, rounding out all the flavors beautifully. Serve your Tuscan White Bean Soup piping hot, topped with a shower of grated Parmesan if desired. This is the moment to pause and appreciate the nourishing bowl you’ve created!
How to Serve Tuscan White Bean Soup
Garnishes
Toppings truly transform your Tuscan White Bean Soup from rustic to restaurant-worthy. A generous sprinkle of freshly grated Parmesan adds a nutty, salty finish, while a drizzle of quality olive oil brings peppery richness. For a little extra Italian flair, try a handful of chopped fresh parsley or basil, a few twists of black pepper, or even some crispy croutons on top for a playful crunch.
Side Dishes
This soup practically begs for a companion piece of warm, crusty bread—think rustic sourdough or chewy ciabatta. A simple green salad with lemony dressing makes a light and refreshing contrast to the soup’s earthy depth. For something heartier, garlic bread or a platter of roasted veggies rounds out the meal, making every bite as satisfying as a Tuscan trattoria dinner.
Creative Ways to Present
Serve Tuscan White Bean Soup in wide, shallow bowls to show off the colorful mix of beans and greens. For a cozy, casual vibe, ladle it into oversized mugs for sipping by the fire. Hosting a dinner party? Offer the soup in small cups as a nourishing appetizer, or pour it over a scoop of cooked farro or barley for a more substantial meal. No matter how you dish it out, beautiful toppings make every bowl feel festive.
Make Ahead and Storage
Storing Leftovers
Tuscan White Bean Soup is a champion in the fridge—it only grows richer and more flavorful by the next day! Allow any leftovers to cool completely, then transfer them to airtight containers. The soup will stay fresh for 4 to 5 days, making it a perfect make-ahead meal for busy weeks or easy packed lunches. If the soup thickens, just stir in a splash of broth or water before reheating.
Freezing
Yes, you can absolutely freeze this soup! After cooling it down, ladle the soup into freezer-safe containers, leaving a little space for expansion. Tuscan White Bean Soup will keep beautifully for up to 3 months. For the best texture, freeze before adding cheese or delicate fresh herbs, and add those only when you’re ready to serve.
Reheating
To reheat, simply pour the soup into a pot and warm it over medium heat, stirring occasionally until hot throughout. If you’re reheating from frozen, let it thaw overnight in the fridge, or reheat gently on the stovetop from frozen, adding extra broth as needed. Taste and adjust seasoning, and don’t forget to refresh with a squeeze of lemon juice for that signature brightness.
FAQs
Can I use dry beans instead of canned?
Absolutely! If you’d like to use dry cannellini beans, soak them overnight, then cook until tender before adding to the soup in place of canned. You may need to add extra broth or water, as dry beans will absorb more liquid. The result is even creamier and more toothsome.
Is Tuscan White Bean Soup gluten-free?
Yes, this recipe is naturally gluten-free, making it a lovely option for those with dietary restrictions. Just be sure any store-bought broth you use is certified gluten-free, as some brands may add wheat-based ingredients.
Can I make this soup vegan?
Definitely! The soup itself is vegan as long as you skip the Parmesan cheese topping or opt for a plant-based alternative. All the flavor and comfort remain, so no one will miss a thing.
What’s the best way to add more protein?
If you’d like even more protein, stir in extra beans or add a scoop of cooked quinoa or farro right before serving. For non-vegetarian options, you can toss in shredded rotisserie chicken or Italian sausage, but honestly, the beans offer plenty of satisfying heartiness on their own!
How do I make the soup creamier?
For a velvety twist, mash a portion of the beans right in the pot or blend a couple of ladlefuls of the finished soup and stir it back in. A splash of unsweetened oat milk or cashew cream, added just before serving, can also make the soup even silkier without overpowering its classic flavors.
Final Thoughts
If there’s one dish to keep on repeat this season, it’s Tuscan White Bean Soup. It’s cozy, healthy, and impossibly easy to make, yet every bowl whispers of rustic Italian kitchens and memorable meals shared around the table. Give it a try, play with the toppings, and watch it become an instant favorite in your home just like it is in mine!
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Tuscan White Bean Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
A comforting and hearty Tuscan White Bean Soup recipe that is perfect for a cozy meal. Filled with vegetables, beans, and flavorful herbs, this soup is easy to make and incredibly satisfying. Serve with a sprinkle of Parmesan cheese for a delicious touch.
Ingredients
Vegetable Mixture:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon red pepper flakes (optional)
Soup Base:
- 4 cups vegetable broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 2 cups chopped kale or spinach
- ½ teaspoon salt
- ¼ teaspoon black pepper
- juice of ½ lemon
- grated Parmesan cheese for serving (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes until the vegetables begin to soften.
- Add Flavors: Add garlic, thyme, rosemary, and red pepper flakes, cooking for another 1–2 minutes until fragrant.
- Cook Soup: Stir in the vegetable broth, cannellini beans, and diced tomatoes. Bring to a boil, then reduce heat to a simmer and cook for 15 minutes.
- Finish Soup: Add the kale or spinach, salt, and pepper. Simmer for 5 minutes until the greens are wilted. Stir in lemon juice before serving.
- Serve: Serve hot, topped with grated Parmesan cheese if desired.
Notes
- For a creamier texture, mash some of the beans with a spoon before adding the greens.
- This soup pairs perfectly with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: about 2 cups
- Calories: 210
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg
