Tuscan White Bean Soup


4.99 from 265 votes
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This creamy Tuscan white bean soup is easy to make in one pot and ready in just 30 minutes. Naturally vegan and gluten free, it’s a fantastic budget-friendly recipe you can enjoy as a weeknight meal.

Tuscan white bean soup.

If you’re searching for a flavor-packed meal that will fill you up, look no further than this delicious Tuscan white bean soup. It’s an easy one-pot meal made from simple and budget-friendly ingredients. Best of all, it’s naturally vegetarian and gluten free but just as warm and comforting as classic chicken soup.

The best white bean soup recipe

  • A one-pot, 30-minute recipe. Just like my easy Taco Soup, this is a simple meal that comes together in one pot and 30 minutes. Perfect for weeknight dinners or when you want to get your meal prep done in a hurry.
  • Budget-friendly. Simple, everyday ingredients are all you need to put Tuscan bean soup together. You probably have most of them in your pantry already!
  • Hearty, comforting, and satisfying. A mix of beans, savory seasonings, and vegetables in every bite makes this the ultimate vegetarian comfort food.
Cannellini bean soup.

Ingredients needed

  • Olive oil. To prevent the vegetables and aromatics from sticking as they sauté in the soup pot.
  • Shallots. Or you can use onions.
  • Garlic. Fresh garlic cloves give the soup a savory baseline of flavor.
  • Carrots. Diced carrots not only add heaps of vitamins and minerals to the soup but also add a nice pop of color.
  • Celery. The second of the two vegetables in this soup.
  • Tomato paste. This adds a nice acidic tomato flavor, which breaks through the rich and savory base.
  • Cannellini beans. Also known as white kidney beans, cannellini beans are tender and hearty white beans. They’re also the main protein in this Italian-inspired soup. Use canned beans to make this recipe as easy as possible or head to the FAQs to learn how to make this with dried beans.
  • Vegetable soup. Or replace this with a good-quality vegetable broth. Chicken broth would also work well when you don’t need the recipe to be vegetarian.
  • Salt and pepper. For flavor.
  • Italian seasoning. Because it wouldn’t be Tuscan soup without the Italian herbs and spices.
  • Red chili pepper. These spicy chili flakes give the soup just the right amount of heat without being overwhelming. You can add more or less, depending on how much spice you like.
  • Kale. Or use baby spinach.
  • Fresh parsley. For garnish.

How to make Tuscan white bean soup

Step 1 – Sauté the aromatics and veggies

Heat the olive oil in a large pot over medium-high heat. Once it’s hot, add the onion and garlic. Cook until soft and fragrant, then add the carrots and celery.

sauteed aromatics and vegetables.

Step 2 – Add the rest, then simmer

Stir the tomato paste into the pot when the vegetables are starting to soften. Next, add the beans, soup/broth, and spices. Bring the soup up to a boil, then lower the heat to a simmer. Cover and cook until the vegetables are soft.

how to make Tuscan white bean soup.

Step 3 – Puree and serve

Use a hand blender or regular blender to puree half of the soup until smooth. This gives it a creamier and thicker consistency without losing all of the texture.

Stir the spinach or kale into the soup and cook until the leaves wilt. Garnish the batch with parsley and red pepper flakes, then serve!

How to make cannellini bean soup.

Tips for success

  • Finish with the garnish. Top each bowl of soup with a sprinkle of fresh parsley, freshly cracked black pepper, basil leaves, red chili flakes, or grated parmesan cheese.
  • Serve the next day. While you can absolutely serve this fresh from the stove, the flavors will be even better the next day! Head to the Storage Instructions to learn how to store the soup overnight.

Serving suggestions

Making soup with white beans means it will be filling all on its own. Still, a side of crusty bread, garlic bread, or garlic knots never hurts!

Planning on serving this as the appetizer? It would be a wonderful beginning to an Italian-inspired feast featuring chicken florentine, eggplant rollatini, and linguine with clam sauce. Don’t forget the ricotta cookies for dessert!

Flavor variations

  • Add meat. Sauté Italian sausage, bacon, or ground pork in the pot until browned, then set it aside before stirring it back into the soup with the spinach. For a more low-maintenance option, add pre-cooked shredded chicken breasts, shredded rotisserie chicken, or chicken meatballs to the soup when you add the spinach.
  • Add more beans. Chickpeas, Great Northern beans, or pinto beans can all be used in addition to or instead of cannellini beans.
  • Add more vegetables. Bulk it up with chopped cabbage, sautéed mushrooms, white potatoes, or parsnips.
  • Make it extra creamy. Pureeing the white bean soup gives it a naturally creamy consistency. However, if you love that creamy texture, stir in ½ cup of heavy cream or coconut milk towards the end of the cooking process.
  • Brighten it up. As you’re cooking the aromatics, deglaze the pot with dry white wine. A drizzle of lemon juice or zest stirred in at the end will also add brightness.

Storage instructions

To store. Wait for the soup to cool, then store it in an airtight container for up to 1 week.

To freeze. White bean soup freezes well for up to 3 months. Keep it in a freezer-safe container or ziplock bag, then thaw it in the fridge before reheating.

To reheat. Warm the leftover soup in a saucepan on the stove or zap it in the microwave until heated through.

Tuscan bean soup.

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Frequently Asked Questions

Can I make this with dried beans?

You can make white bean soup with dried cannellini beans if that’s what you prefer. The beans will need to be soaked and cooked before being simmered in the soup, though.

Are cannellini and Great Northern beans the same?

Not quite. As this article from EatingWell discusses, cannellini beans are better in soups and stews because they hold their shape well and have a stronger flavor. Great Northern beans are a bit more delicate and better off eaten as-is, like in bean salads.

Is this recipe the same as zuppa toscana?

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.

tuscan white bean soup recipe.

Tuscan White Bean Soup

4.99 from 265 votes
This Tuscan white bean soup is a hearty and comforting dish featuring cannellini beans and tender vegetables simmered to perfection.
Servings: 4 servings
Prep: 1 minute
Cook: 25 minutes
Total: 26 minutes


  • 1/4 cup olive oil
  • 3 shallots 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
  • 1 1/4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • 4 ounces kale or baby spinach


  • 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.
    sauteed aromatics and vegetables.
  • Add tomato paste, quickly stir and add beans, soup, and spices. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for another 10-15 minutes.
    how to make Tuscan white bean soup.
  • Using a hand mixer, blitz half of the soup in the pot, so it becomes creamier, careful not to blend everything.
    How to make cannellini bean soup.
  • Add spinach or kale and cook for several more minutes, until it wilts.



TO STORE. Wait for the soup to cool, then store it in an airtight container for up to 1 week.
TO FREEZE. White bean soup freezes well for up to 3 months. Keep it in a freezer-safe container or ziplock bag, then thaw it in the fridge before reheating.
TO REHEAT. Warm the leftover soup in a saucepan on the stove or zap it in the microwave until heated through.


Serving: 1servingCalories: 263kcalCarbohydrates: 31gProtein: 9gFat: 14gSodium: 950mgPotassium: 427mgFiber: 10gVitamin A: 9358IUVitamin C: 33mgCalcium: 193mgIron: 4mgNET CARBS: 21g
Course: Main Course
Cuisine: Italian
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    This soup is so good even before sitting in the refrigerator. One tweak thought: 1 1/4 cups of liquid is not nearly enough liquid. I doubled the soup broth and the consistency was perfect. I used an immersion blender to whirl half of the soup. This comes together very quickly!
    Thanks for this great recipe

  2. 5 stars
    I enjoyed this soup. It was quick and easy which is my favorite type of recipe.
    The only thing is I believe it should be 2 1/4 Cups of broth. Definitely not 1 1/4 when you add it in to the pot you see that it doesn’t even come up over vegetables.
    And even adding another cup of broth, it thickened as it cooled. I sdded another quarter cup or so at the end to make it soup instead of a thick mass of vegetables. Next time I will put in 2 1/2 cups.
    I had used chicken broth as that was what I had on hand.

  3. 5 stars
    Delicious! I had to go with some of the alternatives listed up n the recipe. I used northern beans because that’s what I had in my pantry, added ground turkey, and chicken broth I made from scratch. Soup is very hearty. I used an emulsion blender and it was so easy. I cooked the turkey meat separately and added after using Emerson blender. Recipe is going into my regular rotation.

  4. Everyone in my family LOVED this recipe and they “don’t like beans, celery or cooked carrots. The flavors were absolutely amazing! It’s even good cold for a work lunch the day after.

  5. 5 stars
    This soup is absolutely amazing! I used red kidney beans because I didn’t have white on hand. Next time I make a batch I am going to double it so I can freeze extra servings for convenience. To do this I will not add the spinach (I hate kale) to the entire pot. I add the spinach to the bottom of the bowl and pour the hot soup over it and let it wilt while it also cools. This soup is THE BEST!

    1. 5 stars
      Great!! Many compliments. Cooked for a large crowd with a couple of tweaks. Added ground meat and sausage ( 2/3 ground meat the rest sausage one third of the portion of sausage was hot) Naturally cooked, seasoned and drained the meat prior to adding. Also cooked and blended about a third of the bean separately, with some onion and garlic added a touch of tomato paste and stirred again before adding to the main mixture. Topped off with the spinach at the end. Added more broth to recipe, more cumin and less red pepper. Cooking for a crowd usually less spicy is a good thing. Anyway many kudos, so rating a 5 Star here. Thank you

  6. 5 stars
    Excellent- our kitchen smells like an Italian lady was cooking all day! So satisfying- I did add more broth and doubled the veggies and beans to make a huge pot. I also added rotisserie chicken meat for more protein. Served with crusty sourdough bread- a delicious, satisfying healthy meal. Thanks for the recipe! P.S. Next time I’ll make homemade stock (simple with a rotisserie chicken and veggies) to give even more depth of flavor.

  7. 5 stars
    This is a very tasty soup! I made half the recipe and sautéed one Italian sausage (meat removed from casing), then added the vegetables to sauté with the sausage. I left the sausage in to cook with all the ingredients and it made for a delicious soup. I omitted the red pepper flakes and kale as we don’t care for them. I did initially add 1 cup of chicken broth for the simmering, and added about 1/3 cup after I had blitzed the soup (mostly the beans) as it was a bit thick. I added lemon juice at the end and it made for a lovely brightness to the finished soup. Thanks for the recipe!

  8. 5 stars
    Needed more broth as someone else said and since canned bean here come in 14ounce I doubled the beans. But the 1 tsp of red pepper flakes was still too hot for me and even for my husband. Overall the flavor is good though and I used a hand blender as well. I’d make this again with just a few adjustments.

  9. 5 stars
    Cut back on pepper flakes if you don’t like it spicy, i pureed half the soup and added some string beans and kale, easy and delicious.