Tuscan White Bean Soup: A Hearty and Healthy Recipe

I love this Tuscan White Bean Soup because it’s the perfect balance of comfort and nutrition. It’s packed with creamy beans, tender vegetables, and fragrant herbs — a simple, rustic dish that feels like something straight out of an Italian countryside kitchen. Whether I make it as a cozy dinner or a wholesome lunch, it always warms me up and leaves me satisfied.

Why You’ll Love This Recipe

I’m drawn to this soup because it’s both hearty and healthy. The cannellini beans make it filling without being heavy, while the carrots, celery, and kale add freshness and texture. I also love how the rosemary, thyme, and garlic infuse the broth with depth and aroma. It’s a one-pot meal that’s budget-friendly, high in protein and fiber, and naturally vegetarian — though it’s easy to make richer by using chicken broth. I like that it tastes even better the next day, making it perfect for meal prep.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 1 pound dried cannellini beans, rinsed
• 8 cups vegetable broth (or chicken broth for a richer flavor)
• 2 tablespoons olive oil, extra virgin
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried rosemary
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes (optional)
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 bunch Tuscan kale (lacinato kale), stemmed and chopped
• 2 tablespoons lemon juice, freshly squeezed
• Crusty bread, for serving
• Olive oil, for drizzling (optional)
• Grated Parmesan cheese, for serving (optional)

Directions

1. If I’m using dried beans, I like to soak them overnight in plenty of water to soften. When ready to cook, I drain and rinse them. (If I’m short on time, I use the quick-soak method: boil the beans for 5 minutes, then let them sit for 1 hour before draining.)
2. In a large soup pot or Dutch oven, I heat the olive oil over medium heat.
3. Add the chopped onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables begin to soften.
4. Stir in the minced garlic, rosemary, thyme, and red pepper flakes (if using), and cook for another minute until fragrant.
5. Add the soaked and drained beans, broth, bay leaf, and diced tomatoes (with their juices). Stir well and bring to a boil.
6. Once boiling, I reduce the heat to low, cover, and let the soup simmer gently for about 1 to 1½ hours, or until the beans are tender. (If using canned beans instead, I reduce simmering time to around 30 minutes.)
7. When the beans are soft, I remove the bay leaf. I like to use an immersion blender to lightly puree a portion of the soup — this thickens the broth while keeping plenty of texture.
8. Stir in the chopped kale and simmer for another 5-10 minutes, until the greens are tender but still vibrant.
9. Add the freshly squeezed lemon juice and season with salt and pepper to taste.
10. Ladle the soup into bowls, drizzle with olive oil if desired, and sprinkle with Parmesan cheese for extra richness. Serve with crusty bread on the side.

Servings and Timing

This recipe makes about 6–8 servings.
Prep time: around 15 minutes (plus bean soaking if using dried).
Cook time: about 1½ hours.
Total time: roughly 1 hour 45 minutes (or 30–40 minutes if using canned beans).

Variations

• If I want a faster version, I use two 15-ounce cans of cannellini beans instead of dried, draining and rinsing them before adding.
• For a creamier texture, I puree half the soup completely and mix it back in.
• If I’m out of kale, I swap it for spinach, Swiss chard, or escarole.
• I can add extra vegetables like zucchini or potatoes for more variety.
• For a smoky flavor, I sometimes add a small pinch of smoked paprika or a dash of liquid smoke.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4–5 days. The flavors develop beautifully over time, so it’s even better the next day. To reheat, I warm it gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened.
For longer storage, I freeze it in individual portions for up to 3 months. When reheating from frozen, I thaw it overnight in the fridge first and then reheat as usual.

FAQs

Can I use canned beans instead of dried?

Yes — two 15-ounce cans of drained and rinsed beans work perfectly if I want to skip the soaking and long simmering time.

Do I need to soak the dried beans overnight?

It’s best for even cooking and to reduce cooking time, but I can use the quick-soak method if I forget to soak them.

What kind of kale works best?

I like Tuscan (lacinato) kale for its dark color and tender texture, but curly kale also works if that’s what I have.

Can I make this in a slow cooker?

Yes — I combine everything except the kale and lemon juice, cook on Low for 7–8 hours (or High for 4–5), then stir in the kale and lemon juice at the end.

How can I make it creamier?

I puree part of the soup with an immersion blender or mash some of the beans against the pot’s side. It gives the broth a silky, hearty texture.

Can I make it ahead of time?

Definitely. The flavors actually deepen after a day, so it’s a great make-ahead soup for busy weeks.

How do I adjust the spice level?

The red pepper flakes add gentle heat — I can leave them out or double them if I like a little kick.

What can I serve with this soup?

Crusty bread, garlic toast, or a simple green salad make perfect sides.

How do I prevent the kale from getting too soft?

I add it near the end and cook it just until tender, about 5–10 minutes, to keep its color and texture.

Can I make it vegan?

Yes — the recipe is already vegan if I use vegetable broth and skip the Parmesan cheese.

Conclusion

I feel this Tuscan White Bean Soup is everything I want in a cozy meal — wholesome, flavorful, and deeply satisfying. The simple ingredients come together beautifully, creating a nourishing bowl that’s as comforting as it is healthy. I love serving it with warm bread, a drizzle of olive oil, and a sprinkle of cheese — it’s rustic perfection in every spoonful.

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