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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 cook up in under 30 minutes!
Need more nourishing soup recipes? Try my dill pickle soup, Mexican soup, 4-ingredient potato soup, and buttercup squash soup next.
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!
Table of Contents
Why I love this recipe
- 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 deceptively filling, 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).
★★★★★ REVIEW
“Perfect for the cold winter months.Very tasty.” – Karina
Ingredients needed
- 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. When I can’t find cannellini beans, I’ll use Great Northern beans, which have a very similar texture, or navy beans.
- 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.
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 shallot and garlic for 3 minutes, then add carrots and celery stalks and cook until they become soft.
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. Using an immersion blender, blitz half of the soup in the pot to make it creamy, careful not to blend everything. Add the 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 to bring out the flavor of the veggies and add some complexity. Don’t worry; it’ll cook out as it simmers.
Variations
- 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.
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.
Frequently asked questions
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.
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.
More hearty winter warmers
- Mexican soup
- Pastina
- High protein soup
- Roasted cauliflower soup
- Pumpkin curry soup
- Cream of celery soup
- Italian sausage soup
Tuscan White Bean Soup
Video
Ingredients
- 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
- 3 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
Nutrition
Originally published March 2023, updated and republished September 2024
I apologize. No where did you say heart healthy. Gonna see how I can make it so.
Hi Ronell! If you want to reduce the sodium, replace 3/4 or the broth with water and then adjust the salt to taste once it’s been simmering.
I’m curious as to why your sodium levels are so high in 1 serving, yet you call it heart healthy. It looks delicious, but I’m only allowed 680 mg per meal😫
After I started making the soup, I realized I did not have any more cannellini beans left in the pantry. I did have a can of garbanzo beans, so I substituted and it was delicious. Next time I make this I will make sure that I have the right beans. I also added a few Tablespoons of Marsala wine, it added a nice little flavor to the soup.
Have I told you that I was a chef during most of my working life and even in my retirement, I still love to cook and bake.
I apologize. No where did you say heart healthy. Gonna see how I can make it so.
One of my favorite quick and easy soup recipes. This doesn’t make a ton of soup, so I double the ingredients. Delicious!
Super flavorful, easy soup. My husband loves it too!
I added 1/3cup of orzo pasta and sprinkled w Parmesan cheese, delicious! TY.
Yum!!!
Brilliant, we all love it.Sometimes We have a half severing for starter followed by a light main meal
Sounds delicious can’t wait to try it
Easy to make
Can’t wait to taste
Taste is fine but 3 cups of stock is not making enough for 4 serves. Even adding 2 extra cups of liquid results in small serves.
This soup has earned a spot on our weekly dinner rotation. Quick, nutritious and absolutely delicious.
So good!
Really delicious!! I added hot Italian sausage and kept everything else the same. Will make again!
Perfect for the cold winter months.
Very tasty.
Perfect for the cold winter months