Name: Tuscan White Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 3 garlic cloves, minced; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 2 cans (15 oz each) cannellini beans, rinsed and drained; 4 cups vegetable broth; 1 can (14.5 oz) diced tomatoes; 2 cups chopped fresh spinach; Salt and black pepper to taste

Hey y’all! If you’re craving a cozy, comforting bowl of goodness, this Tuscan White Bean Soup is just what you need. It’s a rustic Italian classic, filled with creamy beans, aromatic herbs, and tender veggies—all simmered together for the ultimate nourishing meal. Whether it’s weeknight dinner, meal prep, or a gathering with friends, this Soup delivers big flavor with minimal fuss. Let’s get cooking!

Why You’ll Love This Tuscan White Bean Soup

Wholesome and hearty, it’s a complete meal in a bowl packed with plant-based protein.
Simple pantry staples and fresh vegetables make it both affordable and accessible.
Ready in just 45 minutes—perfect for busy weeknights.
Rich in flavor with creamy, velvety texture and a touch of Italian herbs.
Easily customizable for vegan, vegetarian, or gluten-free needs.

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups low-sodium vegetable broth
1 (14-ounce) can diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 cups chopped kale or spinach
1 tablespoon lemon juice
Freshly grated Parmesan cheese for serving (optional)

Directions

Step 1: Sauté the Aromatics

Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for 1 minute until fragrant.

Step 2: Simmer the Soup

Add the cannellini beans, vegetable broth, diced tomatoes (with juice), dried thyme, dried rosemary, bay leaf, salt, and pepper.
Stir well, bring to a gentle boil, then reduce heat to a simmer.
Cover and simmer for 20-25 minutes, stirring occasionally, until vegetables are tender and flavors meld.

Step 3: Finish and Serve

Remove the bay leaf. Use an immersion blender to puree 1/3 of the soup directly in the pot for extra creaminess (or carefully transfer some soup to a blender, blend, then return to the pot).
Stir in the chopped kale or spinach and let cook for another 3-4 minutes until greens are wilted and vibrant.
Add lemon juice, taste, and adjust seasoning as needed.
Ladle into bowls and top with Parmesan cheese, if desired.

Notes

For a thicker soup, puree half instead of one-third of the beans and veggies.
Use homemade vegetable broth for deeper flavor.
If using dried beans, soak overnight and cook until tender before adding.

Variations

Meaty: Add diced cooked chicken sausage or pancetta with the vegetables for extra protein.
Vegan: Skip Parmesan and ensure your broth is vegan-friendly.
Gluten-Free: This recipe is naturally gluten-free—just confirm your broth is GF certified.

Required Equipment

Large soup pot or Dutch oven
Wooden spoon
Knife and cutting board
Immersion blender (or standard blender)
Ladle

Storage Instructions

Allow the Tuscan White Bean Soup to cool, then store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop over medium heat, adding a splash of broth if needed to reach desired consistency.

Suggested Pairings & Serving Recommendations

Serve with warm, crusty Italian bread or garlic toast for dipping.
A fresh green salad with a tangy vinaigrette brightens up the meal.
Pair with a glass of dry Italian white wine or sparkling water with lemon.

Pro Tips

For extra creaminess without dairy, blend more beans into the soup.
Add the greens at the very end to keep them vibrant and not overcooked.
Bloom the dried herbs in the olive oil with veggies for a richer herbal flavor base.

FAQ

Q: Can I use other types of beans?

A: Absolutely! Great Northern beans or navy beans are fantastic substitutes for cannellini beans.

Q: How can I make this soup ahead?

A: Prepare the soup up to 2 days in advance; reheat gently and add a splash of broth if it has thickened in the fridge.

Q: Is this soup freezer-friendly?

A: Yes, Tuscan White Bean Soup freezes beautifully for up to 3 months—just store in an airtight, freezer-safe container.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 bowls

Tuscan White Bean Soup

Why You’ll Love This Tuscan White Bean Soup

Ingredients