Tuscan White Bean Soup

Name: Tuscan White Bean Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, finely chopped; 2 garlic cloves, minced; 2 medium carrots, diced; 2 celery stalks, diced; 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped); 1 teaspoon dried thyme; 1/4 teaspoon crushed red pepper flakes (optional); 2 (15-ounce) cans cannellini beans, drained and rinsed; 4 cups vegetable broth; 1 bay leaf; Salt and black pepper, to taste; 2 cups chopped kale or spinach (optional); Juice of 1/2 lemon; Grated Parmesan cheese (optional, for serving); Crusty bread (for serving)

Posted on May 16, 2025

Bowl of Creamy Tuscan White Bean Soup with Fresh Herbs and Crusty Bread

Dinner

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If you’re craving something warm, hearty, and nourishing, this Tuscan White Bean Soup is your new go-to comfort food. Packed with creamy cannellini beans, tender veggies, and fragrant herbs, it’s the perfect cozy dish for chilly nights. Best of all? It’s easy to throw together in one pot and made with simple pantry staples. Whether you’re meal-prepping for the week or need a quick weeknight dinner, this rustic Italian-inspired soup delivers big on flavor without the fuss.

Why You’ll Love This Recipe

There’s a lot to love about this Tuscan White Bean Soup! It’s wholesome, plant-based, and surprisingly filling thanks to the protein-packed white beans. The flavors are simple but deeply satisfying—think garlic, rosemary, and a touch of olive oil blending together into pure comfort. Plus, it’s naturally gluten-free, customizable with whatever veggies you have on hand, and perfect for meal prep. Whether you’re cooking for your family or just feeding yourself, this soup is a feel-good favorite that fits into almost any diet or lifestyle.

Ingredients

This Tuscan White Bean Soup comes together with a handful of humble ingredients—most of which you probably already have in your pantry or fridge. Here’s everything you’ll need:

You’ll Need:

2 tablespoons olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes (optional, for a little kick)
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups vegetable broth
1 bay leaf
Salt and black pepper, to taste
2 cups chopped kale or spinach (optional but recommended)
Juice of 1/2 lemon (for brightness)
Grated Parmesan cheese (optional, for serving)
Crusty bread (for dipping, of course!)

Instructions

This Tuscan White Bean Soup is super simple to make—just one pot and a bit of chopping! Here’s how to bring it all together in under an hour:

How to Make It:

Sauté the veggies
Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the veggies begin to soften.
Add garlic and herbs
Stir in the minced garlic, rosemary, thyme, and red pepper flakes (if using). Cook for another 1–2 minutes until fragrant.
Add beans and broth
Pour in the drained cannellini beans, vegetable broth, and toss in the bay leaf. Season with salt and black pepper to taste.
Simmer
Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 20–25 minutes, until the vegetables are tender and the flavors meld together.
Add greens
Stir in the chopped kale or spinach and let cook for another 3–5 minutes, just until wilted.
Finish with lemon
Remove the bay leaf, squeeze in the fresh lemon juice, and stir well.
Serve
Ladle the soup into bowls and top with grated Parmesan cheese if you like. Serve with crusty bread on the side for dunking.

Servings and Timing

This recipe is perfect for a cozy family dinner or meal prepping for the week ahead. It makes a generous batch that tastes even better the next day!

Servings:

Makes 4–6 servings, depending on portion size.

Timing:

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: About 45 minutes

Tips and Variations

Want to make this Tuscan White Bean Soup your own? Here are some fun and easy ways to customize it:

Tips & Variations:

Make it creamy: For a creamier texture, mash some of the beans in the pot with a spoon or blend a cup of soup and stir it back in.
Add protein: Toss in cooked Italian sausage, shredded chicken, or diced pancetta for an extra boost.
Swap the greens: No kale? No problem! Use spinach, chard, or even arugula.
Try different beans: Great Northern or navy beans work well if you don’t have cannellini.
Herb it up: Fresh rosemary and thyme are lovely if you have them—just triple the amount you’d use for dried.
Spice it up: Like heat? Add more red pepper flakes or a dash of hot sauce.
Go cheesy: Finish with a sprinkle of Parmesan or a swirl of pesto for a rich, savory twist.

Storage

Got leftovers? This soup stores like a dream and tastes even better the next day as the flavors deepen.

How to Store:

Refrigerator: Let the soup cool completely, then store in an airtight container for up to 4–5 days. Reheat on the stove or in the microwave.
Freezer: This soup is freezer-friendly! Pour cooled soup into freezer-safe containers or bags (leave a little room for expansion) and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

1. Can I use dried beans instead of canned?
Yes! Just soak and cook them ahead of time. You’ll need about 1 ½ cups of cooked beans per 15-ounce can.

2. Is this soup vegan?
It is! Just skip the Parmesan or use a dairy-free alternative if you’re topping it.

3. What if I don’t have vegetable broth?
You can substitute with chicken broth if you’re not vegetarian, or even water in a pinch—just adjust seasonings to taste.

4. Can I make it in a slow cooker?
Absolutely. Sauté the veggies first, then add everything to the slow cooker and cook on low for 6–8 hours.

5. How do I thicken the soup?
Mash some of the beans with a fork or blend a portion and stir it back in for a thicker texture.

6. Can I add pasta or rice?
Sure! Small pasta like ditalini or cooked rice makes this even heartier. Just add it toward the end so it doesn’t overcook.

7. What should I serve with it?
Crusty bread, garlic toast, or a simple green salad make perfect sides.

Conclusion

There you have it—Tuscan White Bean Soup: a cozy, comforting, and totally crave-worthy meal that’s as nourishing as it is delicious. Whether you’re warming up on a chilly day or just need a quick weeknight dinner, this one-pot wonder has you covered. With its creamy beans, savory herbs, and hearty veggies, it’s no wonder this rustic Italian soup is a Pinterest favorite.

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Tuscan White Bean Soup

Why You’ll Love This Recipe