Tuscan White Bean Soup Recipe tastes creamy, herby, and cozy with a gentle garlic kick and a hint of tomato richness. It suits busy weeknights, meal prep fans, and anyone who wants a big pot of comfort in about 40 minutes. I make this when I want something that feels like a hug but still fits in a normal-sized bowl.
Why Tuscan White Bean Soup Recipe Is Worth It
This Tuscan White Bean Soup Recipe packs a ton of flavor from simple pantry ingredients. The beans turn silky, the broth tastes rich, and the veggies stay tender without turning mushy.
You simmer everything in one pot, so cleanup stays easy. The soup reheats beautifully, so you cook once and eat well for days.
“This Tuscan White Bean Soup Recipe tastes like a cozy Italian cafe at home, and I keep going back for seconds.” – Maria ★★★★★
Ingredients You Need
Beans and broth
- 2 cans cannellini beans, drained and rinsed
- Use Great Northern beans or navy beans if you cannot find cannellini.
- I like low-sodium beans from brands like Goya or Whole Foods 365 for better control of salt.
- 4 cups low-sodium vegetable broth or chicken broth
- Choose a good-tasting boxed broth; if it tastes bland from the carton, the soup will follow.
Veggies
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 to 4 garlic cloves, minced
- 1 small zucchini, diced (optional but adds nice texture)
- 2 cups chopped kale or baby spinach, loosely packed
Tomato and flavor boosters
- 2 tablespoons tomato paste
- 1 can (14.5 ounces) diced tomatoes, fire roasted if possible
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme or Italian seasoning
- 1 teaspoon smoked paprika or sweet paprika
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional for a little heat
Creaminess and finish
- 1 tablespoon lemon juice, plus more to taste
- 2 to 3 tablespoons grated Parmesan cheese, plus extra for serving
- Use a wedge of Parmigiano Reggiano if possible; it tastes richer than the green can.
- 2 tablespoons chopped fresh parsley or basil
Pantry shortcuts
- Use canned beans instead of dry to cut hours off the cook time.
- Use pre-chopped mirepoix (onion, carrot, celery mix) from the store to save knife work.
- Use frozen chopped kale or spinach if fresh greens feel like too much washing and chopping.
Substitutions
- Use gluten free broth if you avoid gluten.
- Skip Parmesan and use nutritional yeast for a dairy free and vegan version.
- Use olive oil only and avoid butter to keep it fully dairy free.
Equipment list
- Large heavy-bottomed pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or heat-safe spatula
- Ladle
- Potato masher or immersion blender for thickening
- Measuring cups and spoons
Quick Tips & substitutions
- Mash some of the beans in the pot to thicken the soup without cream.
- Taste the broth before adding more salt, since canned beans and Parmesan both add salt.
- Add lemon juice at the end so the flavor stays bright and fresh.
- Use baby spinach if you want greens that wilt quickly and taste mild.
- Add extra broth if the soup thickens too much as it sits.
- Use red pepper flakes or harissa for heat, but add slowly so you control the spice level.
- Swap cannellini beans with chickpeas for a different texture.
- Stir in cooked small pasta for a heartier Tuscan White Bean Soup Recipe, and add more broth to keep it soupy.
- Use rotisserie chicken pieces if you want extra protein and do not cook meat separately.
- Freeze the soup without the greens, then add fresh greens when you reheat for better texture.
How to Make Tuscan White Bean Soup
Step 1: Sauté veggies and aromatics
Heat olive oil in a large stock pot or Dutch oven over medium heat. Add onions, carrots, and celery, then cook until they soften and turn slightly golden, about 7 to 8 minutes. Stir in garlic and cook 1 minute, so it smells fragrant but does not brown.
Step 2: Toast tomato paste and spices
Add tomato paste to the pot and stir it into the veggies. Cook 2 to 3 minutes, so the tomato paste darkens slightly and tastes sweeter. Sprinkle in oregano, thyme, smoked paprika, red pepper flakes, salt, and pepper, then stir and cook 1 more minute so the spices wake up.
Step 3: Add beans, tomatoes, and broth
Pour in the diced tomatoes with their juices and stir to combine. Add the cannellini beans and the bay leaf. Pour in the broth and stir again, scraping the bottom of the pot to pick up any browned bits.
Step 4: Simmer for flavor
Bring the soup to a gentle boil over medium-high heat. Lower the heat to medium-low so the soup simmers steadily but does not splash everywhere. Let it simmer 15 to 20 minutes, so the veggies turn tender and the flavors blend.
Step 5: Thicken the soup
Use a ladle to scoop out about 1 cup of the bean and broth mixture into a bowl. Mash it with a potato masher until it turns creamy, then stir it back into the pot. You can also blend a small portion with an immersion blender right in the pot, but keep some whole beans for texture.
Step 6: Add greens and finish
Stir in the chopped kale or spinach and the zucchini if you use it. Simmer 5 to 7 more minutes, until the greens wilt and the zucchini softens. Turn off the heat, then stir in lemon juice, Parmesan, and fresh herbs.
Step 7: Taste and adjust
Taste the Tuscan White Bean Soup Recipe and add more salt, pepper, or lemon juice if needed. If the soup tastes too thick, add a splash of broth or water. If you want more richness, stir in another spoonful of Parmesan.
Recipe Variations
- Gluten free: Use gluten free broth and serve with gluten free bread or a baked potato.
- Vegan: Use vegetable broth, skip Parmesan, and add 1 to 2 tablespoons nutritional yeast for cheesy flavor.
- Low carb: Use extra greens and zucchini, and reduce or skip starchy add-ins like pasta or potatoes.
- Extra protein: Add cooked chicken sausage, rotisserie chicken, or turkey meatballs.
- Creamier version: Stir in a splash of heavy cream, half and half, or full-fat coconut milk at the end.
- Herb twist: Swap parsley with basil, rosemary, or a mix of fresh Italian herbs.
- Extra veggie: Add diced bell pepper, mushrooms, or chopped fennel bulb with the onions.
Ways to Serve Tuscan White Bean Soup
- Serve with warm crusty bread or garlic bread for dunking.
- Pair with a simple green salad with lemon vinaigrette.
- Spoon over cooked farro, brown rice, or quinoa for a heartier bowl.
- Top with extra Parmesan, a drizzle of olive oil, and fresh herbs.
- Serve in small cups as a starter before a pasta or roasted chicken dinner.
Storage Success
Let the Tuscan White Bean Soup Recipe cool until it feels just slightly warm, then store it in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, so it often tastes even better the next day. Reheat gently on the stove over medium-low heat and add a splash of broth or water if it thickens. Freeze portions for up to 3 months, then thaw in the fridge and reheat on the stove for an easy future dinner.
Tuscan White Bean Soup Recipe
Ingredients
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6–8 minutes.
- Stir in the garlic, rosemary, thyme, oregano, and crushed red pepper flakes (if using). Cook until fragrant, about 1 minute.
- Pour in the vegetable broth and water, then add the cannellini beans and diced tomatoes with their juices. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low and simmer gently for 20 minutes to allow the flavors to meld.
- Using the back of a spoon, lightly mash some of the beans against the side of the pot to thicken the soup slightly.
- Stir in the chopped kale and simmer for another 5–7 minutes, until the greens are tender.
- Season with salt and black pepper to taste. Stir in fresh parsley if using.
- Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve hot.
Notes
Approximate per serving (1/6 of recipe): 240 calories; fat 7 g; saturated fat 1.5 g; carbohydrates 34 g; fiber 9 g; sugars 6 g; protein 11 g; sodium 620 mg. Values will vary based on specific ingredient brands, optional additions, and portion size.