Creamy, comforting, and packed with rustic Italian flavors – Tuscan White Bean Soup is the kind of dish that warms both the body and soul. Whether you’re in need of a cozy dinner on a chilly evening or a nourishing lunch option, this soup is a wholesome and delicious way to satisfy your hunger without sacrificing flavor.
This soup is inspired by the humble yet rich traditions of Tuscan cuisine, where simple, pantry-friendly ingredients are transformed into dishes full of warmth and depth.
While the roots of this recipe go back centuries to the rolling hills and stone kitchens of central Italy, I discovered it during a trip to Florence a few years ago.
I had the most memorable bowl of white bean soup in a small trattoria nestled in a cobblestone alley.
It was rustic, with earthy cannellini beans, fragrant rosemary, and a drizzle of olive oil—so simple yet unforgettable.
Since then, I’ve recreated the soup countless times, each time adjusting it slightly until I landed on this version, which strikes the perfect balance of creamy texture and robust flavor.
Why You’ll Love This
1. Packed with Plant-Based Protein:
Cannellini beans are a protein-rich powerhouse, making this soup both filling and nutritious without the need for meat.
2. One-Pot Wonder:
All the magic happens in a single pot—easy cleanup, fewer dishes, and more time to enjoy your meal.
3. Full of Bold, Rustic Flavors:
From the aromatic blend of garlic, onion, and rosemary to the slow simmer that brings everything together, this soup bursts with traditional Tuscan flavor.
4. Meal-Prep Friendly:
This soup stores beautifully and actually tastes even better the next day, making it perfect for make-ahead lunches or freezer meals.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Cuisines: Italian, Mediterranean
Servings: 6
Estimated Cost: $8–10 total (approx. $1.50 per serving)
Equipments:
- Large soup pot or Dutch oven
- Wooden spoon
- Blender or immersion blender
- Chef’s knife
- Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional, for heat)
- 3 (15 oz) cans of cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 cup water
- 2 cups chopped kale or spinach
- Salt and black pepper to taste
- Juice of ½ lemon
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese or dairy-free alternative (optional)
Step-by-Step Instructions
- Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add chopped onions and cook for 3-4 minutes until soft and translucent. Stir in the garlic, carrots, and celery and sauté for another 5 minutes until fragrant and slightly tender. - Add Herbs and Spice:
Sprinkle in the dried rosemary, thyme, and red pepper flakes (if using). Stir well to coat the vegetables and let the herbs bloom for about 1 minute. - Add Beans and Broth:
Pour in the cannellini beans, vegetable broth, and water. Stir everything together, bring to a gentle boil, then reduce heat and let it simmer uncovered for 20 minutes to allow flavors to develop. - Blend to Thicken:
Using an immersion blender, blend part of the soup directly in the pot to create a creamy texture while still keeping some whole beans and veggies intact. If using a standard blender, remove 2 cups of soup, blend until smooth, and stir it back in. - Add Greens and Finish:
Stir in the chopped kale or spinach and simmer for another 5 minutes until wilted and tender. Season with salt, pepper, and a squeeze of fresh lemon juice to brighten the flavors. - Serve:
Ladle the soup into bowls, top with fresh parsley or basil, and a sprinkle of Parmesan if desired. Serve with crusty bread or a side salad for a complete meal.
Nutrition Facts
(Estimated per serving – based on 6 servings)
- Calories: 290
- Protein: 14g
- Carbohydrates: 38g
- Fiber: 10g
- Sugars: 5g
- Fat: 9g
- Saturated Fat: 1g
- Sodium: 580mg
- Vitamin A: 95% DV
- Vitamin C: 25% DV
- Iron: 20% DV
- Calcium: 12% DV
Tips for Success
1. Use Quality Olive Oil:
A high-quality extra virgin olive oil adds depth and authenticity to the final flavor—especially when drizzled on top before serving.
2. Blend Just Enough:
Blending only part of the soup gives it a creamy texture without turning it into a purée. The goal is rustic, not smooth like baby food.
3. Adjust to Taste:
The soup is incredibly forgiving. Add more broth for a thinner consistency or fewer beans if you want it lighter. Spice it up or keep it mild based on your preference.
4. Make It Ahead:
Like most soups, this one tastes even better the next day. Let the flavors meld overnight and reheat for an easy lunch or dinner.
Hearty Tuscan White Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion finely chopped
- 3 garlic cloves minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes optional, for heat
- 3 (15 oz) cans of cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 cup water
- 2 cups chopped kale or spinach
- Salt and black pepper to taste
- Juice of ½ lemon
- Fresh parsley or basil chopped (for garnish)
- Grated Parmesan cheese or dairy-free alternative optional
Instructions
- In a large pot, heat the olive oil over medium heat. Add chopped onions and cook for 3-4 minutes until soft and translucent. Stir in the garlic, carrots, and celery and sauté for another 5 minutes until fragrant and slightly tender.
- Sprinkle in the dried rosemary, thyme, and red pepper flakes (if using). Stir well to coat the vegetables and let the herbs bloom for about 1 minute.
- Pour in the cannellini beans, vegetable broth, and water. Stir everything together, bring to a gentle boil, then reduce heat and let it simmer uncovered for 20 minutes to allow flavors to develop.
- Using an immersion blender, blend part of the soup directly in the pot to create a creamy texture while still keeping some whole beans and veggies intact. If using a standard blender, remove 2 cups of soup, blend until smooth, and stir it back in.
- Stir in the chopped kale or spinach and simmer for another 5 minutes until wilted and tender. Season with salt, pepper, and a squeeze of fresh lemon juice to brighten the flavors.
- Ladle the soup into bowls, top with fresh parsley or basil, and a sprinkle of Parmesan if desired. Serve with crusty bread or a side salad for a complete meal.
Notes
A high-quality extra virgin olive oil adds depth and authenticity to the final flavor—especially when drizzled on top before serving. 2. Blend Just Enough:
Blending only part of the soup gives it a creamy texture without turning it into a purée. The goal is rustic, not smooth like baby food. 3. Adjust to Taste:
The soup is incredibly forgiving. Add more broth for a thinner consistency or fewer beans if you want it lighter. Spice it up or keep it mild based on your preference. 4. Make It Ahead:
Like most soups, this one tastes even better the next day. Let the flavors meld overnight and reheat for an easy lunch or dinner.
Common Questions
1. Can I use dried beans instead of canned?
Yes! Use 1.5 cups of dried cannellini beans. Soak overnight and cook them until tender before adding to the soup. You’ll need to increase cooking time accordingly.
2. Can I make this soup vegan?
It already is! Just skip the optional Parmesan or use a dairy-free alternative to keep it completely plant-based.
3. What can I substitute for kale?
Spinach, Swiss chard, or even arugula are great alternatives. Just be sure to add them at the end of cooking so they retain some texture and color.
4. How long does this soup keep in the fridge?
Stored in an airtight container, Tuscan White Bean Soup will last up to 5 days in the fridge. It also freezes well for up to 2 months.
There’s something deeply comforting about a big bowl of homemade soup, and this Tuscan White Bean Soup delivers that comfort in every spoonful.
It’s wholesome, satisfying, and easy to customize with what you have on hand.
Whether you’re enjoying it on a quiet weeknight or serving it to guests with a loaf of crusty bread, it’s sure to warm hearts and fill bellies.
Wishing you warmth, flavor, and plenty of cozy moments around the table.
Buon appetito!
