Name: Tuscan White Bean Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, diced; 2 carrots, peeled and sliced; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes (optional); 4 cups vegetable broth; 2 (15-ounce) cans cannellini beans, drained and rinsed; 1 (15-ounce) can diced tomatoes, with juices; 2 cups chopped kale or spinach; 1 tablespoon lemon juice

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When it comes to comfort in a bowl, Tuscan White Bean Soup never lets me down. This rustic Italian classic wraps you in cozy flavors — tender beans, vibrant veggies, aromatic herbs — all simmered to hearty, soul-satisfying perfection. Whether it’s a frosty evening or a quick weeknight dinner, this soup brings a touch of the Tuscan countryside to your table — and best of all, it’s simplicity and nourishment in every spoonful.

Tuscan White Bean Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Tuscan White Bean Soup couldn’t be easier, but each one punches above its weight in taste, texture, or color. The magic is all about starting with humble, quality basics and letting them come together in comforting harmony.

Olive oil: Adds richness and helps blend all the flavors together right from the start.
Yellow onion: Brings a subtle sweetness and forms the aromatic flavor base.
Carrots: Lend gorgeous color and delicate sweetness in every bite.
Celery: Provides an earthy depth and a gentle crunch for the perfect soup texture.
Garlic: An essential savory note; sautéing releases its fragrant magic.
Dried thyme: Infuses the soup with gentle herbal warmth that feels classically Italian.
Dried rosemary: A hint of this aromatic herb instantly says “Tuscan.”
Salt: Simple but important for rounding out all the flavors — adjust to taste.
Black pepper: Adds gentle heat and a little complexity to the broth.
Crushed red pepper flakes (optional): These are for anyone who likes a little extra kick!
Vegetable broth: The foundation for a full-flavored, comforting soup that happens to be vegetarian.
Cannellini beans: These creamy white beans make the soup hearty and naturally rich.
Diced tomatoes: Add juiciness, acidity, and gorgeous color.
Kale or spinach: For a pop of green and a nutritional boost — either works beautifully.
Lemon juice: A splash at the end lights up all the flavors and adds a fresh finish.

How to Make Tuscan White Bean Soup

Step 1: Sauté the Aromatics

Begin by heating the olive oil in a large pot on medium heat. Once shimmering, add in your diced onion, carrots, and chopped celery. Sauté for about 5 to 7 minutes until the vegetables soften and the onion turns just translucent. This step is where the soup’s signature aromatic base comes to life, and your kitchen will start smelling incredible!

Step 2: Add the Garlic and Herbs

Next, toss in the minced garlic, dried thyme, dried rosemary, salt, black pepper, and (if you’re in the mood) a pinch of crushed red pepper flakes. Cook for 1 more minute, just until the garlic becomes fragrant. Be careful not to let the garlic brown — you want mellow, not bitter, flavors.

Step 3: Build the Broth

Pour in the vegetable broth, cannellini beans, and diced tomatoes, juices and all. Stir everything to combine, scraping the bottom of the pot to incorporate all the flavorful bits. Bring the mixture to a gentle boil, then lower the heat so it’s just bubbling at a lively simmer.

Step 4: Simmer to Perfection

Let your Tuscan White Bean Soup simmer uncovered for about 20 to 25 minutes. During this time, the flavors deepen, and the beans and veggies become beautifully tender. If you like a thicker, creamier soup, now’s the moment to blend about half the soup (an immersion blender works wonders) and stir it back in.

Step 5: Finish with Greens and Lemon

Stir in the chopped kale or spinach, letting it wilt for about 5 minutes in the hot broth. It adds color, texture, and a burst of nutrition. Finally, turn off the heat and brighten the soup with a tablespoon of lemon juice — this brings all the earthy and savory flavors into balance. Taste and adjust the seasoning as needed, then serve your Tuscan White Bean Soup piping hot.

How to Serve Tuscan White Bean Soup

Garnishes

Toppings make this soup even more special. Try a drizzle of olive oil for richness, a crack of black pepper, or scatter a few fresh herbs like parsley or thyme. For a rustic vibe, add shaved Parmesan or a handful of toasted croutons on top. The options are as limitless as your mood!

Side Dishes

This hearty bowl stands tall on its own, but it shines even brighter paired with warm, crusty bread to soak up the flavorful broth. Serve alongside a simple green salad tossed with lemon vinaigrette, or some marinated olives for a complete Tuscan-inspired meal.

Creative Ways to Present

Turn Tuscan White Bean Soup into a dinner party centerpiece by serving it in wide, shallow bowls with swirls of pesto or garlic confit on top. For a crowd, ladle it into mini mugs for a passed appetizer, or let guests customize their own bowls with an array of toppings set out buffet-style.

Make Ahead and Storage

Storing Leftovers

Tuscan White Bean Soup holds up beautifully in the fridge for up to 4 days. Let it cool to room temperature before transferring to an airtight container. If the soup thickens as it sits, just add a splash of broth or water when reheating.

Freezing

This soup is a freezer-friendly superstar! Portion leftovers into airtight containers, leaving room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before gently reheating.

Reheating

Warm leftover soup over medium-low heat on the stovetop, or microwave in short bursts, stirring each time. Add a tiny bit of water or broth to loosen if needed, and don’t forget a fresh squeeze of lemon or a sprinkle of herbs to revive the flavors.

FAQs

Can I use dried beans instead of canned?

Absolutely! Just soak and cook about 1 cup of dried cannellini beans in advance until tender, then use in place of the canned beans. The flavor is even more pronounced, but canned beans are always a great time-saving option.

What other greens can I add?

Tuscan kale (lacinato), chard, or even arugula work beautifully in this soup. If you use baby spinach, stir it in just before serving since it wilts almost instantly.

Can I make this soup vegan?

It already is vegan as written! Just skip any Parmesan cheese garnish, or use your favorite vegan alternative for that finishing touch.

How do I make it creamier?

For a creamier Tuscan White Bean Soup, blend a portion of the soup with an immersion blender (or regular blender) and stir it back in. You can also add a splash of plant-based cream or a spoonful of cashew cream for extra richness.

Is this soup freezer-friendly?

Definitely! Tuscan White Bean Soup freezes well for up to 3 months. Just keep in mind that the greens may soften a bit more after thawing, but the overall flavor and texture will still be delicious.

Final Thoughts

If you’re craving comfort, simplicity, and a taste of Italy, I hope you’ll try this Tuscan White Bean Soup soon. It’s nourishing, endlessly adaptable, and always brings warmth to the table. Can’t wait to hear how you make this bowl of goodness your own!

Tuscan White Bean Soup Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Tuscan White Bean Soup is a hearty and comforting dish that is perfect for a cozy night in. Packed with vegetables, beans, and fragrant herbs, this soup is both flavorful and nutritious.

Ingredients

Scale

For the soup:

2 tablespoons olive oil
1 small yellow onion, diced
2 carrots, peeled and sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
4 cups vegetable broth
2 (15-ounce) cans cannellini beans, drained and rinsed
1 (15-ounce) can diced tomatoes, with juices
2 cups chopped kale or spinach
1 tablespoon lemon juice

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Instructions

In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery and cook for 5–7 minutes until softened.
Stir in the garlic, thyme, rosemary, salt, black pepper, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
Pour in the vegetable broth, beans, and diced tomatoes. Bring to a boil, then reduce heat and let simmer uncovered for 20–25 minutes.
Stir in the chopped kale and cook for another 5 minutes until wilted.
Finish with lemon juice, adjust seasoning to taste, and serve hot with crusty bread.