Name: Tuscan White Bean Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 3 15-ounce cans cannellini beans, drained and rinsed; 2 1/2 – 4 cups vegetable or chicken broth; 1 yellow onion, finely chopped; 4 cloves garlic, minced; 2 large carrots, peeled and chopped; 1 stalk celery, diced; 2 cups chopped kale, stems removed and finely chopped; 2 tablespoons olive oil; 1/3 cup white wine (such as Pinot Grigio); 1 tablespoon tomato paste; 1 teaspoon salt (or to taste); 1/4 teaspoon black pepper (or to taste); 1/4 teaspoon red pepper flakes (optional); 1/4 teaspoon Italian seasoning; 2 bay leaves; 1 teaspoon dried thyme; 1/2 teaspoon dried oregano

Jump to Recipe· 4.1 from 89 reviews

If you are searching for a soul-warming, hearty, and utterly comforting meal, look no further than this Tuscan White Bean Soup Recipe. It’s the essence of rustic Italian cooking, where simple ingredients come together to create a dish bursting with flavor, texture, and wholesome goodness. Creamy cannellini beans mingle with tender veggies and fragrant herbs, all simmered to perfection in a savory broth. Whether you need a cozy dinner on a chilly night or a nutritious meal to share with friends, this soup promises to become your new favorite go-to comfort food.

Ingredients You’ll Need

A top view of various fresh ingredients neatly arranged on a white marbled surface, including a large clear glass bowl filled with white beans at top right, a whole white onion sitting below two small glass bowls of yellow olive oil and white vinegar at top left, and two stalks of celery next to two bright orange carrots on the left side. Below the vegetables is a bunch of fresh dark green kale with curly leaves. Seven small glass bowls containing different spices and seasonings are scattered around the center: salt, red pepper flakes, dried herbs, and tomato paste among them. To the right are four peeled garlic cloves and two bay leaves. At the bottom right corner, there is a partially visible glass pitcher with a yellow-green liquid inside and a beige cloth near it. The whole setup is brightly lit, with shadows softly cast, photo taken with an iphone --ar 4:5 --v 7

The beauty of this Tuscan White Bean Soup Recipe lies in its simplicity. Each ingredient is chosen to enhance the flavor profile and create a delightful balance of textures and colors in the bowl.

Cannellini beans: These creamy white beans provide a velvety base and hearty texture essential to the soup’s character.
Yellow onion: Finely chopped for a sweet and aromatic foundation that softens as it cooks.
Garlic cloves: Minced to infuse the soup with a subtle pungency and depth.
Olive oil: Adds richness and helps tenderize the vegetables during sautéing.
Carrots: Peeled and chopped to lend sweetness and vibrant color.
Celery stalk: Diced for earthy undertones and extra texture.
White wine: A touch of pinot grigio brightens the soup with acidity and complexity.
Kale: Chopped finely to add a pop of green, nutrients, and slight chewiness.
Vegetable or chicken broth: The liquid heart of the soup that blends all flavors seamlessly.
Tomato paste: Provides a subtle tang and deepens the soup’s color.
Salt and black pepper: To season perfectly and bring all the flavors together.
Red pepper flakes: Optional, for those who like a gentle kick of heat.
Italian seasoning, dried thyme, dried oregano: Classic herbs that deliver an authentic Tuscan aroma and taste.
Bay leaves: Impart mild earthiness during the simmering process.

How to Make Tuscan White Bean Soup Recipe

The image shows two white pots with handles, both placed on a white marbled surface. Each pot contains a mixture of ingredients being stirred by a wooden spoon with a long handle, held by a woman's hand. The left pot has a base layer of diced onions, sliced orange carrots, and chopped green celery in a lightly cooked state, with the vegetables filling most of the pot. The wooden spoon stirs this colorful mix, highlighting the texture of the softened vegetables. The right pot shows a thicker mixture, where the same diced vegetables are now in a yellowish broth, layered with white beans scattered throughout, creating a contrast of cream, orange, and green colors. The broth appears seasoned with small herbs and spices, giving a textured look floating on the surface. Both images capture a warm, comforting soup-making scene with clear detail on the vegetables and liquid inside the pots, photo taken with an iphone --ar 4:5 --v 7

Step 1: Sauté the Onion

Begin by heating olive oil in a large pot or Dutch oven and sauté the finely chopped yellow onion until it becomes soft and translucent. This process releases its natural sweetness and forms the aromatic base that will carry the other flavors wonderfully.

Step 2: Add and Brown the Vegetables

Next, toss in the minced garlic, diced celery, and chopped carrots. Cook these together for about ten minutes, stirring occasionally. Letting the veggies brown slightly works magic by developing rich, caramelized notes that elevate the entire soup.

Step 3: Incorporate the White Wine

Pour in the white wine, preferably pinot grigio, then sauté until most of the liquid evaporates. This adds a bright, acidic undertone that balances the earthiness of the beans and vegetables.

Step 4: Combine All Remaining Ingredients (Except Kale)

Stir in the drained and rinsed cannellini beans, broth, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, dried thyme, and oregano. Start with 2 1/2 cups of broth to keep things flavorful yet thick.

Step 5: Simmer the Soup

Bring the pot to a boil, then cover and lower the heat to let it gently simmer for about 15 minutes. This stage allows the flavors to meld and the beans to soften further.

Step 6: Blend Part of the Soup

Remove and discard the bay leaves. Transfer about 2 1/2 to 3 cups of the soup into a blender and pulse until smooth. This blending step creates a luscious, creamy texture without losing the rustic feel.

Step 7: Stir and Adjust Consistency

Pour the blended soup back into the pot and stir well. If the soup feels too thick, gradually add more broth until you achieve a consistency you love—whether thick and hearty or lighter and soupy.

Step 8: Add Kale and Final Seasoning

Finally, toss in the chopped kale and let it simmer for a few more minutes until wilted. Taste the soup and adjust salt, pepper, or add a squeeze of lemon juice for brightness. This finishing touch balances the flavors and freshens the dish beautifully.

Step 9: Serve and Enjoy

Serve your Tuscan White Bean Soup hot, either on its own or accompanied by crusty bread for dipping. Every spoonful is packed with warmth, flavor, and a hint of rustic Italian charm.

How to Serve Tuscan White Bean Soup Recipe

Garnishes

Elevate your soup by sprinkling some grated Parmesan or Pecorino Romano on top for an irresistible salty bite. Fresh herbs such as chopped parsley or basil add a vibrant pop of color and freshness. A drizzle of quality extra virgin olive oil right before serving enhances richness and aroma.

Side Dishes

This soup pairs delightfully with warm, crusty bread like ciabatta or focaccia, perfect for soaking up any leftover broth. A simple green salad with a zesty vinaigrette complements the heartiness of the soup, adding lightness to your meal.

Creative Ways to Present

Serve your Tuscan White Bean Soup Recipe in rustic bowls for that authentic farmhouse feel. For a touch of elegance, garnish each bowl with microgreens or a thin lemon slice. You can even ladle the soup into hollowed-out bread bowls for a fun and edible presentation that kids and adults will adore.

Make Ahead and Storage

Storing Leftovers

Keep leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making the next day even tastier. Be sure to cool the soup completely before refrigerating to maintain freshness.

Freezing

This Tuscan White Bean Soup Recipe freezes beautifully. Transfer cooled soup to freezer-safe containers, leaving some room for expansion. Freeze for up to 3 months. When ready, thaw overnight in the refrigerator before reheating.

Reheating

Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. If it has thickened too much in the fridge, add a splash of broth or water to loosen the texture. Avoid boiling to preserve the flavors and delicate texture.

FAQs

Can I use dried cannellini beans instead of canned?

Absolutely! Using dried beans requires soaking them overnight and cooking them until tender, which takes longer but offers an even fresher taste. Just adjust cooking times and broth amounts accordingly.

Is it possible to make this soup vegan?

Yes, simply use vegetable broth instead of chicken broth, and ensure any garnishes are plant-based. This soup is naturally packed with ingredients that make it flavorful and filling without any animal products.

Can I omit the white wine?

If you prefer not to use wine, you can substitute with an equal part of extra broth or a splash of white grape juice. The wine adds brightness, but the soup will still be delicious without it.

How spicy is this Tuscan White Bean Soup Recipe?

The red pepper flakes add just a gentle warmth, which can be omitted entirely if you prefer a milder soup. It’s very adaptable based on your spice tolerance.

Can I add meat to this soup?

Definitely! Adding cooked Italian sausage can introduce a smoky richness that pairs wonderfully with the beans and herbs, transforming the soup into a heartier meal.

Final Thoughts

This Tuscan White Bean Soup Recipe is a timeless classic that captures the heart of Italian countryside cooking with every spoonful. Its comforting warmth, rich texture, and blend of simple, wholesome ingredients make it a perfect meal for any season. I wholeheartedly encourage you to try it—you’ll quickly see why it’s a favorite in so many kitchens, including mine!