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Tuscan White Bean Soup Recipe (Hearty Italian): Grab a thick slice of bread and dip it in this easy 30-minute one-pot Italian soup. It is nourishing, satisfying, and packed with delicious and comforting flavors. This recipe is also gluten-free! Buon appetito.
Serve with Homemade Crusty Bread.
Why This Is The Best Recipe
” 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
- White Beans: Cannellini, navy, Great Northern, or white kidney beans all work well. Use canned for ease or dried beans for extra richness—soak and cook ahead.
- Extra Virgin Olive Oil: The base of all good Italian soups. It adds depth and heartiness.
- Onion + Shallot: A mix of these two gives sweetness and a gentle bite.
- Carrots & Celery: Classic soffritto vegetables that create a flavorful base.
- Garlic: Fresh cloves for that warm, aromatic foundation.
- Dried Herbs: Rosemary, thyme, and oregano—Tuscan staples that infuse earthy, herby flavor.
- Bay Leaves: Add subtle background depth. Don’t forget to remove them before serving!
- Broth: For a plant-based version, use low-sodium vegetable broth or homemade chicken broth. For a richer taste, try my Italian Penicillin Soup broth as a base!
- Greens: Spinach or kale adds color, nutrients, and that beautiful rustic finish.
- Kosher Salt & Black Pepper: Season to taste—essential and straightforward.
- Red Pepper Flakes: Optional for a little heat at the end.
- Parmigiano Cheese: A savory touch to finish—skip for a vegan version.
See the recipe card for quantities and a printable recipe.
Substitutions and Variations
- Vegan-Friendly: Use vegetable broth and skip the Parmesan topping.
- Herb Swaps: Try fresh oregano, basil, or marjoram. Try 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 or instant pot ham and bean soup.
- Boost the Flavor: Add paprika, roasted garlic, or a swirl of homemade pesto.
- Make it Creamy: Finish with a spoonful of coconut milk or dairy-free yogurt. Add a parmesan rind and remove before serving.
- More Veggies: Toss in zucchini, leeks, or bell peppers.
- Hearty Add-Ins: Add cooked pasta, quinoa, or rice.
- Brighten it Up: Lemon juice and zest add a fresh citrus note.
- Garnish Ideas: Sprinkle with toasted nuts, seeds, or chopped fresh herbs.
How to Make Tuscan White Bean Soup
This is a step-by-step photo overview of the recipe. See the printable recipe card at the bottom of this post for more.
Step#3: 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.
Step #2: 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.
Step #4: 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.
Step #5: 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 a smooth and creamy consistency.
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.
Step #6: 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 5-10 minutes until the greens are wilted and tender.
Step #7: 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!
My Pro Tip
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.
- Enjoy with Bread: Serve the soup with crusty bread to soak up the delicious broth.
FAQ’s
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.
There are multiple beans that are called u0022white beansu0022. 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).
Though they both have white beans in them, this soup is not the same as Zuppa Toscana. Zuppa Toscana also has zucchini, chili powder, bacon, tomatoes, and Tuscan bread.
Equipment
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Storage
To store the Tuscan White Bean Soup, 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.
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.
Here are more soup recipes to try: Zuppa Toscana, Classic Minestrone, Lobster Bisque, Autumn Squash Soup, Easy White Chicken Chili, 15 Bean Soup, Pasta e Fagioli, and Ribolita.
Serving Suggestions
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Tuscan White Bean Soup Recipe
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.
- Enjoy with Bread: Serve the soup with crusty bread to soak up the delicious broth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super delicious and Very easy to make! It’s also easy on the stomach for people who have a sensitive tummy, like me. I highly recommend this dish, especially garnished with toasted pumpkin seeds!!
Happy you loved it! Love the roasted pumpkin seeds!
This soup is delicious
Thank you so much! It’s a fave.
The soup is a healthy antidote for a cold winter day. We followed the recipe closely and were pleased with the delicious nutritional meal.
I agree! It is perfect for this time of year!
My wife and I made this on a cold rainy night and it was so awesome! We added Italian Turkey sausage and just couldn’t get over how well it worked together with the soup. Definitely a keeper and thank you so much for sharing!
Yumm! I love the addition of Italian turkey sausage!
A lovely flavor, interesting use of to thyme and rosemary; fragrant and delicious. Very easy recipe to follow
Yes, it adds a subtle flavor that makes it extra savory and yummy. Happy you loved it.
I absolutely love this soup. Thank you for all of your wonderful recipes.
You are most welcome! Happy holidays.
Easy to make and full of flavor. It was the perfect dinner for a cold, rainy evening. Will certainly make this again!
Yes! warm and nourishing!
we loved these soup, easy and fast to make
happy you loved it!
Delicious soup and easy to make. I added some cooked pasta too. The perfect cold and rainy night meal.
Happy you loved it!
Fabulous soup I just added a medium red potato and used spinach instead of kale. To top it off I used Parmesan Reggiano cheese. It was superb
Yes, sometimes I do spinach too and I love it!