Tuscan White Bean Soup

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! 

Equipment

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.