Tuscan White Bean Soup
This post may contain affiliate links. See my disclosure policy.
My Tuscan white bean soup is loaded with tender beans and veggies in a rich and creamy broth. It’s made in one pot and cooks up in under 30 minutes!
When I’m on a meatless kick, having flavor-packed, filling recipes becomes essential. That’s where my Tuscan bean soup comes in.
My family loves this recipe because it’s satisfying but doesn’t leave you feeling weighed down, and I love it because it’s easy to make on a whim and needs little effort to taste incredible. It’s also super nostalgic, as it’s one of a handful of recipes my Zia Christina (who actually lives in Tuscany!) taught my mom!
I asked Zia Christina to teach me how to make it during her visits, and I’ve tested it dozens of times at home with different beans and greens, and it’s such a cozy, comforting meal.
Table of Contents
Why my Tuscan bean soup is the best
- One pot, 30 minutes. It’s the perfect weeknight dinner or when you’re craving comfort food ASAP!
- Budget-friendly. We’re talking a handful of veggies, pantry staples, and canned beans.
- Use what you have. Don’t have every spice or veggie listed? Fear not. Every ingredient can be customized, so you don’t have to run to the store.
- A filling side or vegetarian main. This soup is satisfying yet light, and I usually serve it as the main with some crusty bread for dipping.
- Meal prep-friendly. Make a double batch and have soup for the week to come. It’s easy to reheat in the microwave, and I often enjoy it cold (don’t judge. My mom does it too).
What readers are saying
★★★★★ – “Perfect for the cold winter months. Very tasty.” – Karina
★★★★★ – “This is the kind of soup that I love to make to pack in tons of nutrition.” – Hollie
Key Ingredients
- Olive oil. To sauté the veggies.
- Shallots. They have a milder flavor than onions, though you could also use regular onions.
- Garlic. Freshly minced is best, though I’ve used garlic powder in a pinch.
- Carrots and celery. Chopped finely.
- Tomato paste. Packs tons of rich tomato flavor in a small package.
- White cannellini beans. Also known as white kidney beans, cannellini beans are the soup’s main protein source. I tested great northern beans and navy beans too- both worked, but cannellini gave the creamiest texture once blended.
- Vegetable broth. For the bulk of the broth. If you’re not strictly vegetarian, feel free to use chicken broth.
- Salt and pepper. To taste.
- Italian seasoning. A must for Italian soups!
- Red pepper flakes. Just a dash adds the perfect amount of heat without being overpowering. You can add more or less, depending on how much spice you like.
- Kale. Or use baby spinach.
- Fresh parsley. For garnish.
Recipe variations
I’ve made this soup thousands of times (literally!), and here are some ways I change things up to keep things interesting:
- More herbs! Herbs add a beautiful complexity, so play around with a few bay leaves, fresh rosemary, basil, or oregano for more flavor.
- Add meat. If not strictly vegetarian, add cooked ground beef, turkey, shredded chicken, or pancetta for more protein.
- Garnish with shredded parmesan cheese or a drizzle of extra-virgin olive oil for a flavor boost.
How to make Tuscan white bean soup
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Sauté. Heat olive oil in a large pot over medium-high heat. Sauté the shallot and garlic, then add the carrots and celery stalks and cook until they are tender.
Step 2- Add remaining ingredients. Add the tomato paste, stir, then combine the beans, broth, and spices. Bring to a boil, then reduce to low heat, cover, and simmer for 10-15 minutes.
Step 3- Puree. Use an immersion blender to puree about half the soup so it thickens while still leaving behind some whole beans. Stir in kale or spinach.
Step 4- Wilt and serve. Cook until wilted, then garnish and ladle into bowls.
Arman’s recipe tips
- Consider your pan. The type of pan you use will dictate how long the soup needs to cook. I went with an 8-quart Dutch oven because it retains heat the best of any pan.
- Use a regular blender. I prefer the convenience of an immersion blender (plus, I don’t want to wash another dish!), but a regular blender works great. Just remember to leave the cap off the top of the blender so the steam can be released.
- Add a splash of white wine. This is a technique I learned in culinary school- adding wine early builds flavor layers while keeping the soup light. Don’t worry; it’ll cook out as it simmers.
Frequently asked questions
You can make white bean soup with dried cannellini beans if that’s your preference. The beans will need to be soaked and cooked before being added to the soup.
My vegetarian white bean soup is similar to the popular Olive Garden zuppa toscana. Both are creamy soups with Italian flavors, but classic zuppa toscana is made with Italian sausage, chicken broth, potatoes, kale, and bacon.
Yes! Like a stew, the flavors deepen overnight, and the soup reheats beautifully the next day. It’s one of my favorite meal prep soups.
Storage instructions
To store: Store leftovers in an airtight container in the fridge for up to one week.
To freeze: Let the soup cool completely, then store it in a freezer-safe container for six months. Let thaw before reheating.
Reheating: Microwave single-serve portions in 30-second intervals or reheat on the stovetop over medium heat, stirring often, until warm.
✅ Nutrition reviewed
Since this Tuscan bean soup discusses nutritional and health benefits, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Tuscan White Bean Soup
Video
Ingredients
- 1/4 cup olive oil
- 3 shallots or one small onion, chopped
- 4 cloves garlic minced
- 2 large carrots chopped
- 3 stalks celery diced
- 1 tablespoon tomato paste
- 17 oz cannellini beans canned, drained and rinsed
- 3-5 cups vegetable broth * see notes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- 4 ounces kale or baby spinach
Instructions
- Heat olive oil in a large pot and place over medium-high heat.
- Saute onion and garlic for 3 minutes, then add carrots and celery stalks and saute until the vegetables start getting soft.
- Add tomato paste, quickly stir, and add beans, vegetable broth, salt, pepper, Italian seasoning, and red pepper flakes. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for another 10-15 minutes.
- Using a hand mixer, blitz half of the soup in the pot, so it becomes creamier, careful not to blend everything. Add spinach or kale and cook for several more minutes, until it wilts.
- Give everything a good mix, remove from the heat, and ladle into bowls.
Notes
- Broth: You can cook up to 5 cups of vegetable broth if you prefer a thinner soup. Also chicken broth works.
- Bean substitute: You can also use navy beans and great northern beans.
- Leftovers: Keep in the fridge for one week or in the freezer for up to 6 months.
Nutrition
More nourishing soup recipes
- Mexican soup
- Pastina
- Dill pickle soup
- 4-ingredient potato soup
- Buttercup squash soup
- High protein soup
- Roasted cauliflower soup
- Pumpkin curry soup
- Cream of celery soup
- Italian sausage soup
Originally published March 2023
What could I substitute for the tomato paste.?
Hi Jackie, you can simply omit it if you don’t like tomatoes. You could also replace it 1:1 with some pureed red peppers or even a little but of miso paste (probably only need 1 tsp) if you’re feeling adventurous 🙂
Great recipe! I usually have all these ingredients on hand and will swap out different greens depending on what I have. I think I’ve made this at least once a month for the last 3-4 months! Just made it again tonight.
I am a rebel canner and I cannot wait to make this soup and this winter I will be able to just open a jar and serve it. It’s going to be great in the pantry it looks amazing and I will do a test run and make a small batch and I am sure the rest of the time I will be jarring it up to add to my other suits on the Shelf thank you so much for all of the recipes I am enjoying quite a few of them.
Happy to help! And love the idea of a rebel canner. This is definitely a great soup for winter.
I use low sodium broth and add cut up butter nut squash and kale. So good.
This is my new favorite soup. It was easy, delicious, budget friendly and I most often would have all the ingredients on hand. Loved it!
Thank you!!!
Really great flavor and came together so quickly. As suggested I added a pound of cooked ground beef. Also threw in some orzo about 8 or 9 minutes before the spinach. This is a keeper, and so easy to improvise with whatever is on hand!! Thanks.