Hearty, wholesome, and naturally creamy, Tuscan White Bean Soup is a classic Italian-inspired dish filled with cannellini beans, tender vegetables, fragrant herbs, and savory broth. It’s the perfect balance of comfort and nutrition—ready in under an hour, and even better the next day.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups vegetable broth (or chicken broth)
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 2 cups chopped kale or spinach
- Salt and black pepper, to taste
- Juice of 1/2 lemon (optional, for brightness)
- Grated Parmesan cheese, for serving (optional)
- Crusty bread, for serving
Instructions
- Sauté vegetables:
In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery. Cook for 5–7 minutes, until softened. - Add garlic and seasoning:
Stir in garlic, tomato paste, thyme, rosemary, and red pepper flakes. Cook 1–2 minutes until fragrant. - Add broth and beans:
Pour in broth and add the beans. Bring to a simmer and cook for 20 minutes to allow flavors to meld. - Mash some beans:
Use the back of a spoon or a potato masher to mash a few beans in the pot to thicken the soup naturally. - Add greens:
Stir in chopped kale or spinach. Simmer for 5 more minutes, until greens are wilted and tender. - Finish and serve:
Add lemon juice (if using), adjust salt and pepper to taste. Ladle into bowls and serve with Parmesan and crusty bread.
Tips
- Mash or blend some beans to make the soup creamy without adding dairy.
- Use fresh herbs if available—just double the amount of thyme and rosemary.
- Lemon juice brightens the soup at the end—don’t skip it!
- Make it a meal by serving with bread, salad, or grilled cheese.
Variations and Substitutions
- Protein boost: Add cooked Italian sausage, pancetta, or shredded rotisserie chicken.
- Make it creamy: Stir in a splash of cream, coconut milk, or a spoonful of ricotta.
- Different beans: Try navy beans, great northern beans, or chickpeas.
- Add grains: Stir in cooked farro, barley, or orzo to make it heartier.
- Vegan version: Use vegetable broth and skip Parmesan (or use a vegan version).
FAQs
Can I use dried beans instead of canned?
Yes! Soak and cook dried cannellini beans until tender. You’ll need about 3 cups cooked beans for this recipe.
Can I freeze Tuscan white bean soup?
Absolutely! Let it cool completely, store in airtight containers, and freeze for up to 3 months. Reheat gently on the stove.
What’s the best way to thicken this soup?
Mash some of the beans or blend a portion of the soup. You can also add a slurry of flour or cornstarch, but the beans alone usually do the trick.
Can I make this in the slow cooker?
Yes! Sauté veggies first, then add everything (except greens and lemon) to the slow cooker and cook on low for 6–7 hours. Add greens during the last 30 minutes.
Serving Suggestions
- Serve with crusty Italian bread, focaccia, or grilled cheese.
- Pair with a simple green salad or roasted vegetables.
- Garnish with Parmesan, olive oil drizzle, or fresh herbs.
- Add red pepper flakes or chili oil at the table for a kick of heat.
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