Tuscan White Bean Soup
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Grab a thick slice of bread and dip it in this easy 30-minute one-pot Italian Tuscan White Bean Soup. It is nourishing, satisfying, and packed with delicious and comforting flavors.
Serve with Homemade Crusty Bread.
Quick Look: Tuscan White Bean Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6 people
- Dietary Info: Vegetarian, gluten-free, can be made vegan and dairy-free
- Method: One-pot simmered soup
- Technique: Build a flavorful aromatic base, simmer beans and vegetables together until tender, then lightly mash some beans for a naturally creamy texture
- Flavor/Texture: Hearty, savory, rustic, and comforting with a thick, velvety broth
Why This Is The Best Recipe
This Tuscan white bean soup is one of those no-fuss meals that feels both nourishing and delicious in every spoonful. It’s built from simple pantry staples, yet the slow simmering brings out a richness and depth that tastes like it’s been cooking all day.
I love how flexible it is, perfect for using up vegetables you already have on hand, and how it naturally turns into a hearty, filling bowl without needing anything fancy. Once you try it, I think it’ll quickly become one of those dependable recipes you come back to.
Try my Marry Me Butter Beans (Tuscan-Style) and Zuppa Toscana next!
Made With Amore,
” WOW! This is hands down the best soup I’ve ever made!! It’s packed with flavor that warms my heart in all the right ways! When serving, I found that finishing it off with a splash of cream and a little pecorino romano gives it a little extra richness. For more protein, I’ve tried adding some cooked and seasoned ground turkey to it, and it makes it even more satisfying!! Thank you so much for sharing this recipe- it’s definitely my new favorite!!”
– Maya
Table of Contents
Simple Ingredients
This recipe turns humble ingredients into a warm, nourishing Tuscan-style soup full of classic Italian flavor.
- White Beans: Cannellini, navy, or Great Northern beans create the hearty, protein-rich base of the soup
- Extra Virgin Olive Oil: Adds richness and depth while forming the foundation of classic Italian flavor
- Onion, Carrots, and Celery: Build a traditional soffritto that gives the soup its savory, aromatic base
- Garlic And Dried Herbs (Rosemary, Thyme, Oregano): Infuse the soup with warm, earthy Tuscan flavor
- Broth and Greens (Spinach or Kale): Create a nourishing, flavorful base while adding color, texture, and freshness
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Make it Vegan: Use vegetable broth and skip the Parmesan topping.
- Herb Swaps: Try fresh oregano, basil, marjoram, or my Homemade Italian Seasoning.
- Add Protein: Stir in cooked Baked Chicken Breasts, turkey sausage, pancetta, or crumbled bacon. You’ll love my Italian Sausage and White Bean Soup and Ham and Bean Soup.
- Boost the Flavor: Add paprika, roasted garlic, or a swirl of Homemade Pesto.
How to Make Tuscan White Bean Soup
A simple, nourishing Tuscan soup that turns humble ingredients into a deeply comforting bowl you’ll want to make all season long. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Heat the olive oil over medium heat in a large pot. Add the chopped onion, shallot, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables start to soften.
- 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 the drained and rinsed white beans to the pot. Pour in the 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.
- Transfer 2 cups of the soup to a high-speed blender (careful not to get the bay leaf). Blend until smooth. 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.
- 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 5-10 minutes until the greens are wilted and tender.
- 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.
Tuscan White Bean Soup 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.
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.
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. Once your cooked beans are ready, proceed with the recipe as outlined.
There are multiple beans that are called “white beans.” It depends on where you are in the world which beans people colloquially call white beans. Some popular choices known as white beans are: navy beans (also called pea beans), great northern beans, cannellini beans (also called white kidney beans), and baby lima beans (also called butterbeans).
To store, allow it to cool to room temperature before transferring it to an airtight container. Store in the fridge within 3-4 days for the best quality. For longer storage, freeze by dividing the soup into portion-sized containers, leaving some space for expansion. This bean soup can 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.
Serving Suggestions
This Tuscan white bean soup is a comforting, rustic meal that’s perfect served with warm, Italian Crusty Bread for dipping into the flavorful broth. It also works beautifully alongside hearty dishes such as Crispy Breaded Chicken Cutlets (Italian), Famous La Scala Chopped Salad, or Thick Pork Chops for a more filling dinner. To finish, keep things simple with a light dessert like Lemon Olive Oil Cake.
My Pro Tips
Recipe 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.
More Soup Recipes with Beans
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Tuscan White Bean Soup Recipe
Equipment
Ingredients
- 2 15-ounce 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 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 bay leaves
- 6 cups vegetable , or the broth from this Italian penicillin soup
- 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 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!
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious.
Yay! Happy you loved it!
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).
I love fennel! Yum!
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!
Love that you made it in a slow cooker. Yum!
I added sweet Italian chicken sausage I sauted the mirepoix. then added the garlic and herbs. Turned out fantastic.
Love that addition. Sounds yummy!
Really flavorful bean soup. Easy and quick to make. Thank you for the recipe.
Happy you loved it!
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!
Yes!That’s why I love it too!
Yummy, yummy, yummy! Quick and easy to make. Will definitely make again.
Yay! It is on repeat at our house right now!
This soup is easy, delicious, s d comforting! We loved it.
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.
That’s great too.
Comforting and healthy!