Tuscan White Bean Soup Recipe (Hearty Italian)- Grab a thick slice of bread and dip in this easy 30-minute one-pot Italian soup. It is nourishing, satisfying, and packed with delicious and comforting flavors. Buon appetito!
Serve with Homemade Crusty Bread.
Best White Bean Soup
This a recipe from the heart and a family favorite! Whether enjoyed on a chilly evening or as a satisfying meal any time of year, this versatile Tuscan White Bean Soup Recipe serves as a canvas for your creativity, allowing you to personalize each bowl with various seasonal additions and variations.
From its inviting aroma to its rich, hearty Italian taste, my Tuscan White Bean Soup captures the essence of humble Italian cuisine in a single spoonful! Makes great leftovers and an easy meal prep idea for the week.
Jump to:
Simple Ingredients
- White beans: cannellini beans, navy beans, white kidney beans, great Northern beans, or any white bean from a can or dry beans.
- Extra virgin olive oil
- Onion
- Shallot
- Carrots
- Celery stalks
- Fresh garlic cloves
- Dried rosemary
- Dried thyme
- Dried oregano
- Bay leaves
- Vegetable, chicken broth, or homemade chicken broth
- Spinach or kale
- Salt and black pepper to taste
- Red Pepper flakes for serving
- Grated parmigiano cheese (optional for serving)
See the recipe card for quantities and printable recipe.
How to Make Tuscan White Bean Soup Recipe (Hearty Italian) Step-by-Step Photos
Sauté Aromatics: Heat the olive oil over medium heat in a large pot, soup pot, or dutch oven pot. Add the chopped onion, shallot, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables start to soften.
Add Garlic and Herbs: Add the minced garlic, dried rosemary, dried thyme, and bay leaf to the pot. Cook for an additional 1-2 minutes until the garlic becomes fragrant.
Add Beans and Broth: Add the drained and rinsed white beans to the pot. Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20 minutes to allow the flavors to meld.
Blend a Portion of the Soup: Carefully transfer 2 cups of the soup to a high-speed blender (careful not to get the bay leaf). Blend until smooth and creamy.
Combine Blended and Whole Soup: Pour the blended soup back into the pot with the remaining soup. Stir to combine, creating a creamy base while maintaining some texture from the whole beans and vegetables.
Season and Add Greens: Remove the bay leaf and season the soup with salt and black pepper to taste. Add the chopped fresh spinach or kale to the pot. Let it simmer for an additional 5-10 minutes until the greens are wilted and tender.
Serve: Ladle the big pot of creamy Tuscan White Bean Soup into bowls. If desired, sprinkle grated parmigiano cheese and red pepper flakes on top for added flavor.
Serve the soup with crusty bread, and enjoy!
We make this soup all the time. I love that it is hearty, healthy, nourishing, and a one-pot meal the whole family eats and enjoys. Grab a large bowl and get cozy; nothing is better than a big pot of soup on the stove!
Substitutions
Vegan Version: Use vegetable broth and skip the Parmesan cheese topping to make the recipe entirely vegan.
Herb Substitutions: To change the flavor profile, experiment with fresh herbs such as oregano, basil, or marjoram.
Variations
Here are a few variations you can try with the Tuscan White Bean Soup recipe:
- Add Meat: For a heartier version, you can add cooked diced chicken, turkey sausage, or crumbled bacon to the soup.
- Spices: Add a pinch of paprika for a hint of heat and smokiness.
- Creamy Addition: Stir in a dollop of dairy-free yogurt or coconut milk at the end for added creaminess.
- Other Vegetables: Add other vegetables like zucchini, bell peppers, or leeks for additional flavors and textures.
- Grains: Add cooked pasta, quinoa, or rice to the soup to make it heartier.
- Lemon Zest: Add some fresh lemon zest for a burst of citrusy freshness.
- Nuts and Seeds: Garnish with toasted pine nuts, chopped almonds, or pumpkin seeds for added crunch and flavor.
- Fresh Herbs: Finish the soup with a handful of chopped fresh parsley, basil, or chives just before serving for a burst of fresh herb flavor.
- Roasted Garlic: Use roasted garlic instead of raw garlic for a sweeter and milder garlic flavor.
- Pesto Swirl: Top each serving with a swirl of pesto for an extra burst of flavor.
Equipment
affiliate links.
How to Store
To store the Tuscan White Bean Soup, allow it to cool to room temperature before transferring it to an airtight container. Refrigerate the container promptly and consume them within 3-4 days for the best quality.
To freeze, divide the soup into portion-sized containers, leaving some space for expansion, and freeze for up to 3 months.
Thaw frozen soup in the refrigerator before reheating on the stovetop over low to medium heat, stirring occasionally. Adjust seasoning if needed, and enjoy the reheated soup.
Top tips
- Use Quality Ingredients: Opt for good-quality olive oil, fresh vegetables, and flavorful herbs to enhance the taste of the soup.
- Sauté Aromatics Well: Take your time sautéing onions, carrots, celery, and garlic. This foundational step builds depth of flavor in the soup.
- Fresh Greens: Add fresh spinach or kale towards the end of cooking for vibrant color and a burst of nutrients. Don't overcook to retain their freshness.
- Blending for Creaminess: If using the blending step, blend a small portion of the soup and add it back. This creates a creamy white bean soup base while keeping the overall texture.
- Enjoy with Bread: Serve the soup with crusty bread to soak up the delicious broth.
FAQs
Add the beans after you've softened the vegetables. Simmer the beans gently over low to medium heat rather than boiling vigorously. This will help prevent them from becoming overly mushy.
Absolutely! Adding cooked pasta, quinoa, rice, or even farro can make the soup heartier and more filling.
Using dry beans instead of canned beans is a great option. Here's how to incorporate dry beans into the recipe:
Soaking the Beans: Rinse the dry white beans and soak them in water overnight or for at least 8 hours. This helps to rehydrate the beans and reduce their cooking time.
Cooking the Beans: After soaking, drain and rinse the beans. Place them in a pot, cover them with water, and bring them to a boil. Reduce the heat to a simmer and cook for about 1 to 1.5 hours or until the beans are tender. Cooking times can vary, so taste a bean for doneness.
Incorporating into the Recipe: Once your cooked beans are ready, proceed with the recipe as outlined, adding the cooked beans when the recipe indicates adding canned beans.
Remember that using dry beans requires more planning and preparation but can add a deeper flavor and texture to your Tuscan White Bean Soup.
More Soup Recipes
Looking for other recipes like this? Try these:
More soup recipes to try: Zuppa Toscana, Classic Minestrone, Lobster Bisque, and Ribolita.
What to Serve with Tuscan White Bean Soup
Here are a few ideas to get you started.
Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.
I would love for you to tag me on Instagram @cucinabyelena so I can see your delicious Italian recipes. To get more ideas, follow me on Pinterest.
Print
Tuscan White Bean Soup Recipe (Hearty Italian)
Tuscan White Bean Soup Recipe (Hearty Italian)- grab a thick slice of bread and get ready to dip in this easy 30-minute one-pot Italian soup. It is nourishing, satisfying, and packed with delicious and comforting flavors. Buon appetito!
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
Ingredients
- 2 cans (15 oz each) white beans (cannellini beans or great Northern beans), drained and rinsed
- 3 tablespoons extra virgin olive oil
- 1 onion, chopped
- 1 small shallot, chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 bay leaves
- 6 cups vegetable or chicken broth
- 2 cups fresh spinach or kale, chopped
- Salt and black pepper to taste
- Red Pepper flakes for serving
- Grated Parmesan cheese (optional, for serving)
Instructions
- Sauté Aromatics: Heat the olive oil over medium heat in a large pot, soup pot, or dutch oven pot. Add the chopped onion, shallot, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables start to soften.
- Add Garlic and Herbs: Add the minced garlic, dried rosemary, dried thyme, and bay leaf to the pot. Cook for an additional 1-2 minutes until the garlic becomes fragrant.
- Add Beans and Broth: Add the drained and rinsed white beans to the pot. Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20 minutes to allow the flavors to meld.
- Blend a Portion of the Soup: Carefully transfer 2 cups of the soup to a high-speed blender (careful not to get the bay leaf). Blend until smooth and creamy.
- Combine Blended and Whole Soup: Pour the blended soup back into the pot with the remaining soup. Stir to combine, creating a creamy base while maintaining some texture from the whole beans and vegetables.
- Season and Add Greens: Remove the bay leaf and season the soup with salt and black pepper to taste. Add the chopped fresh spinach or kale to the pot. Let it simmer for an additional 5-10 minutes until the greens are wilted and tender.
- Serve: Ladle the big pot of creamy Tuscan White Bean Soup into bowls. If desired, sprinkle grated parmigiano cheese and red pepper flakes on top for added flavor.
- Serve the soup with crusty bread, and enjoy!
- Prep Time: 10 min
- Cook Time: 30-35 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: soup. tuscan soup. white bean soup. hearty soup, vegetarian soup recipe
Allyson says
This white bean soup was great! I didn’t have any celery on hand, so I substituted chopped fresh fennel, and I think it made it even better! It was a hit with the whole family,(just left the kale out for one of the kids).
★★★★★
Elena says
I love fennel! Yum!
Buck Kinyom says
I live in Tucson az. I made this recipe in the slow cooker turned out great.plan on making it again in the fall.loved it!
★★★★★
Elena says
Love that you made it in a slow cooker. Yum!
Sammy says
I added sweet Italian chicken sausage I sauted the mirepoix. then added the garlic and herbs. Turned out fantastic.
★★★★★
Elena says
Love that addition. Sounds yummy!
Maureen Bickham says
Really flavorful bean soup. Easy and quick to make. Thank you for the recipe.
★★★★★
Elena says
Happy you loved it!
Kari says
Easy to make and delicious! I love that it has vegetables in it and is creamy without the calories of heavy cream. My family loved it!
★★★★★
Elena says
Yes!That's why I love it too!
Celeste says
Yummy, yummy, yummy! Quick and easy to make. Will definitely make again.
★★★★★
Elena says
Yay! It is on repeat at our house right now!
jD says
This soup is easy, delicious, s d comforting! We loved it.
★★★★★
Christine A SLETE says
I like to use guanciale for fat--save the crispy pieces to sprinkle on soup, and I add a parmigianno rind to the soup while it is cooking.
Elena says
That's great too.
Elena says
Comforting and healthy!
★★★★★