I make this Tuscan White Bean Soup Recipe on cold weeknights when I want a cozy bowl that tastes creamy, garlicky, and herb-studded. It suits busy cooks, meal preppers, and anyone craving Italian comfort, and it takes about 35 minutes start to finish.
Easy Tuscan White Bean Soup Recipe
Tuscan White Bean Soup Recipe uses pantry staples and one pot, so you cook dinner with minimal fuss. Canned cannellini beans bring silky texture fast, and a quick partial blend thickens the broth without dairy or flour. You stir, simmer, and eat it feels like a hug in a bowl, minus awkward small talk.
Ingredients You’ll Need
- Olive oil: 2 tablespoons (go extra-virgin for better flavor).
- Pancetta or bacon (optional): 3 ounces, diced; skip for vegetarian.
- Yellow onion: 1 medium, diced (grab pre-chopped mirepoix to save time).
- Carrots: 2 small, diced.
- Celery: 2 ribs, diced.
- Garlic: 4 cloves, minced (use paste from a tube if you like).
- Tomato paste: 1 tablespoon (tubes keep well; brands like Cento or Mutti work great).
- Crushed red pepper flakes: 1/4 teaspoon, to taste.
- Fresh rosemary: 1 teaspoon, chopped (or 1/2 teaspoon dried).
- Fresh thyme: 1 teaspoon, chopped (or 1/2 teaspoon dried).
- Bay leaf: 1.
- Cannellini beans: 2 cans (15 oz each), drained and rinsed; Goya and 365 are reliable. You can use 1 1/2 cups cooked dried beans.
- Low-sodium chicken or vegetable broth: 6 cups (Better Than Bouillon gives great flavor control).
- Parmesan rind (optional but awesome): 1 piece, plus grated Parmesan for serving.
- Tuscan kale or baby spinach: 4 cups, chopped if large leaves.
- Lemon juice: 1 tablespoon, plus more to taste.
- Kosher salt and black pepper.
Pantry shortcuts and swaps:
- Use pre-cut mirepoix, bagged baby kale, and canned beans to cut prep time.
- No rosemary? Double the thyme. No tomato paste? Add a few sun-dried tomato slivers.
- For extra body, stir in 1 teaspoon white miso at the end (also great for vegan umami).
Equipment:
- 5–6 quart Dutch oven or heavy pot
- Wooden spoon and ladle
- Measuring spoons and cups
- Immersion blender or regular blender (for a quick pulse)
- Microplane for finishing Parmesan
How to Make Tuscan White Bean Soup
- Prep: 10 minutes
- Cook: 25 minutes
- Total: 35 minutes
- Warm the pot: Heat olive oil over medium. If using pancetta, add it and cook until crisp, 4–5 minutes. Scoop it out to a plate and keep the fat in the pot.
- Soften aromatics: Add onion, carrots, and celery with a pinch of salt. Cook, stirring often, until glossy and tender, 6–8 minutes. Add garlic and cook 30 seconds.
- Build flavor: Stir in tomato paste, red pepper flakes, rosemary, and thyme. Cook until the paste darkens slightly, about 1 minute.
- Add beans and broth: Pour in the beans and broth. Drop in the bay leaf and Parmesan rind if using. Bring to a gentle simmer.
- Thicken the soup: Scoop out about 1 cup of beans with some liquid and blend until smooth, or use an immersion blender for 3–4 quick pulses in the pot. Stir the puree back in to add creamy body.
- Simmer: Keep a low simmer for 10 minutes so the flavors meld. Stir occasionally and keep the heat gentle.
- Finish: Stir in kale or spinach and cook until tender, 2–3 minutes. Add lemon juice, taste, and season with salt and pepper. Stir pancetta back in, if using.
- Serve: Ladle into bowls and finish with grated Parmesan, a drizzle of olive oil, and extra red pepper flakes if you like.
Tips
- Salt in layers so the soup tastes seasoned, not salty.
- Use low-sodium broth so you control the seasoning.
- Brown the tomato paste briefly to deepen flavor.
- Blend a small portion only; keep texture from whole beans.
- Keep the simmer gentle; a hard boil can split beans and turn greens drab.
- Add lemon at the end so the citrus stays bright.
- Fish out the Parmesan rind and bay leaf before blending or serving.
- Rinse canned beans to reduce excess starch and sodium.
- Thin with warm broth if the soup thickens on the stove or after chilling.
Variations I’ve Tried
- Gluten-free: Use certified GF broth; skip any pasta add-ins.
- Vegan: Use vegetable broth, skip the Parmesan rind, and finish with nutritional yeast or a teaspoon of white miso.
- Add-ins: Stir in cooked Italian sausage or rotisserie chicken, a handful of small pasta, diced tomatoes, extra greens, or a pinch of smoked paprika.
Make-Ahead and Storage
- Fridge: Store in airtight containers for up to 4 days. The flavors deepen by day two.
- Freezer: Cool completely and freeze up to 3 months. For best texture, add fresh greens after reheating.
- Reheat: Warm gently on the stove over medium heat, adding a splash of broth or water to loosen. Squeeze in fresh lemon after reheating to wake up the flavors.
Nutrition Information
Calories: about 250 per serving (6 servings).
Macros: roughly 12g protein, 34g carbs, 8g fat, depending on toppings and whether you include pancetta or Parmesan.
Tuscan White Bean Soup Recipe
Tuscan White Bean Soup is a hearty and comforting Italian soup made with creamy white beans, vegetables, herbs, and olive oil. It's perfect for a cozy lunch or dinner.
Ingredients
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add the garlic, thyme, and rosemary. Cook for another 1–2 minutes until fragrant.
- Add the bay leaf, vegetable broth, and cannellini beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove about 1 cup of the soup and blend until smooth, then stir it back into the pot for creaminess.
- Stir in the chopped kale or spinach. Simmer for 5 minutes, until greens are wilted.
- Season with salt, pepper, and lemon juice. Remove bay leaf before serving.
- Serve hot, topped with grated Parmesan cheese if desired.