This soup is simple yet packed with rich, earthy flavor. It’s budget-friendly, easy to make with pantry staples, and ideal for meal prepping. You’ll love how the creamy beans soak up the savory broth, and the herbs bring warmth and depth. It’s naturally vegetarian and can easily be made vegan or gluten-free. Plus, it tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil
Onion, diced
Carrots, diced
Celery, diced
Garlic, minced
Canned cannellini beans (or other white beans), drained and rinsed
Vegetable broth or chicken broth
Diced tomatoes (optional)
Fresh rosemary or thyme (or dried herbs)
Bay leaf
Salt and black pepper
Kale or spinach (optional, for added greens)
Fresh lemon juice (optional, for brightness)
Grated Parmesan cheese (optional, for topping)
Crusty bread (for serving)
Directions
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and cook until softened, about 5–7 minutes.
Stir in garlic and cook for 1 minute until fragrant.
Add the cannellini beans, broth, diced tomatoes (if using), herbs, bay leaf, salt, and pepper.
Bring to a simmer and cook for 20–25 minutes, allowing the flavors to meld.
Optional: Use an immersion blender to partially puree the soup for a creamier texture, or mash some of the beans with a spoon.
Stir in kale or spinach during the last 5 minutes of cooking, allowing it to wilt.
Adjust seasoning and add a splash of lemon juice for brightness.
Remove bay leaf before serving. Top with grated Parmesan if desired and serve with crusty bread.
Servings and timing
This recipe serves 4–6 people. Preparation time: 15 minutes Cook time: 30 minutes Total time: about 45 minutes
Variations
Spicy Kick: Stir in a pinch of red pepper flakes.
Creamier Version: Add a splash of cream or coconut milk near the end of cooking.
More Veggies: Add zucchini, potatoes, or bell peppers for a heartier soup.
No Tomatoes: Leave out the diced tomatoes for a more traditional, creamy white version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over medium heat or in the microwave until warmed through. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat as needed. If the soup thickens too much, stir in a splash of broth or water when reheating.
FAQs
What kind of beans should I use?
Cannellini beans are traditional, but great northern or navy beans work well too.
Can I use dried beans?
Yes, but you’ll need to soak and cook them beforehand. Canned beans are quicker and just as delicious.
Is this soup vegan?
Yes, if made with vegetable broth and without cheese. Add plant-based Parmesan if desired.
Can I blend the soup completely?
You can, but it’s best partially blended for a mix of creamy and chunky textures.
Can I make this in a slow cooker?
Yes. Sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6–8 hours.
How do I make it gluten-free?
The soup itself is naturally gluten-free. Just serve with gluten-free bread if needed.
Can I use spinach instead of kale?
Absolutely. Spinach wilts more quickly, so stir it in at the very end of cooking.
How do I add more protein?
Add cooked chicken, sausage, or even a plant-based meat substitute.
What’s the best broth to use?
Use a good-quality vegetable or chicken broth for depth of flavor.
Can I add pasta?
Yes, small pasta like ditalini or orzo works well—just reduce the broth slightly and stir it in during the last 10 minutes.
Conclusion
Tuscan White Bean Soup is a wholesome, soul-warming dish full of comforting flavors and good-for-you ingredients. It’s easy to prepare, endlessly customizable, and perfect for feeding the family or stocking your fridge with a week’s worth of cozy meals. Whether you’re enjoying it with a hunk of bread or savoring a bowl on its own, this classic soup is sure to become a staple in your kitchen.
Tuscan White Bean Soup is a hearty, rustic soup made with cannellini beans, aromatic vegetables, and herbs. This comforting dish is perfect for chilly days and can be customized with greens, tomatoes, or a touch of lemon for brightness.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4–6 servings
Category:Soup
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups vegetable broth or chicken broth
1 (14.5-ounce) can diced tomatoes (optional)
1 teaspoon fresh rosemary or thyme (or 1/2 teaspoon dried)
1 bay leaf
Salt and black pepper, to taste
2 cups chopped kale or spinach (optional)
1 tablespoon fresh lemon juice (optional)
Grated Parmesan cheese, for topping (optional)
Crusty bread, for serving
Instructions
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until vegetables are soft.
Add garlic and cook for 1 minute until fragrant.
Stir in beans, broth, diced tomatoes (if using), rosemary or thyme, bay leaf, salt, and pepper.
Bring to a simmer and cook for 20–25 minutes to let the flavors develop.
Optional: Use an immersion blender to partially puree the soup for a creamier texture, or mash some beans with the back of a spoon.
Stir in kale or spinach during the last 5 minutes of cooking, allowing it to wilt.
Adjust seasoning and stir in lemon juice for brightness, if using.
Remove bay leaf before serving. Top with grated Parmesan and serve with crusty bread if desired.
Notes
Use dried beans if preferred—just soak and cook ahead of time.Skip tomatoes for a traditional creamy white version.For extra protein, add cooked chicken or sausage.To make vegan, use vegetable broth and omit Parmesan or use plant-based cheese.Partially blending the soup gives it a creamy consistency while keeping some texture.
