Tuscan White Bean Soup is the kind of recipe that feels both rustic and refined, perfect for chilly evenings or simple weeknight dinners. Made with tender cannellini beans, fresh vegetables, and a fragrant blend of Italian herbs, it delivers the hearty satisfaction of traditional Italian soup without any heaviness.
Whether you know it as Tuscan Bean Soup, Italian White Bean Soup, or simply a Healthy Soup Recipe, this dish celebrates the best of Mediterranean comfort food simple ingredients transformed into something deeply flavorful.
This version is vegetarian-friendly, naturally creamy (without dairy), and quick enough to prepare in under an hour. Pair it with a slice of crusty bread, and you have a wholesome meal that feels straight out of an Italian countryside kitchen.
Table of Contents
Tuscan White Bean Soup – A Cozy Italian Classic
- Total Time: 40 mins
- Yield: 6 servings
Description
A hearty and healthy Tuscan White Bean Soup made with cannellini beans, vegetables, and herbs simmered in a fragrant broth.
Ingredients
2 cans (15 oz) white beans (cannellini or great Northern), drained & rinsed
3 tbsp extra virgin olive oil
1 onion, chopped
1 small shallot, chopped
2 large carrots, peeled & chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp dried oregano
2 bay leaves
6 cups vegetable broth
2 cups fresh spinach or kale, chopped
Salt & pepper to taste
Red pepper flakes for serving
Grated Parmesan cheese, optional
Instructions
1. Heat olive oil over medium heat in a large soup pot. Add onion, shallot, carrots, and celery; sauté 5–7 minutes until softened.
2. Add garlic, rosemary, thyme, oregano, and bay leaves; cook 1–2 minutes.
3. Add beans and broth, bring to boil, then simmer 20 minutes.
4. Remove 2 cups of soup (avoid bay leaves), blend until smooth, and return to pot.
5. Remove bay leaves, season with salt and pepper, add greens; simmer 5–10 minutes.
6. Serve with Parmesan and red pepper flakes.
Notes
For a creamier soup, blend more or mash beans.
Use kale instead of spinach for a heartier texture.
Vegan option: skip Parmesan or use a dairy-free version.
Freezes well up to 3 months.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
| Ingredient | Amount |
|---|---|
| White beans (cannellini or Great Northern) | 2 cans (15 oz each), drained & rinsed |
| Extra virgin olive oil | 3 tbsp |
| Onion, chopped | 1 medium |
| Shallot, chopped | 1 small |
| Carrots, peeled & chopped | 2 large |
| Celery stalks, chopped | 2 |
| Garlic cloves, minced | 2 |
| Dried rosemary | 1 tsp |
| Dried thyme | 1 tsp |
| Dried oregano | ½ tsp |
| Bay leaves | 2 |
| Vegetable or light chicken broth | 6 cups |
| Fresh spinach or kale, chopped | 2 cups |
| Salt and black pepper | To taste |
| Red pepper flakes | For serving |
| Grated Parmesan cheese (optional) | For topping |
Step-by-Step Instructions
- Sauté Aromatics: In a large soup pot, heat olive oil over medium heat. Add chopped onion, shallot, carrots, and celery. Sauté 5–7 minutes until vegetables soften.
- Add Garlic & Herbs: Stir in garlic, rosemary, thyme, oregano, and bay leaves. Cook 1–2 minutes until fragrant.
- Add Beans & Broth: Add white beans and pour in vegetable broth. Bring to a boil, then reduce heat. Simmer 20 minutes so flavors meld.
- Blend a Portion: Remove 2 cups of soup (avoiding bay leaves) and blend until creamy. Return the blended soup to the pot to create a thicker texture.
- Season & Add Greens: Remove bay leaves. Add salt, pepper, and spinach or kale. Simmer 5–10 minutes until greens are tender.
- Serve: Ladle into bowls, garnish with Parmesan and red pepper flakes, and serve with rustic bread.
Helpful Tips
- For an extra creamy texture, blend more of the soup or mash some beans in the pot.
- To make it vegan, skip the Parmesan or use a dairy-free alternative.
- Add protein by stirring in cooked chicken or Italian sausage if you prefer a heartier version.
- This Tuscan Soup tastes even better the next day ideal for meals that last a few days.
- Freeze-friendly: cool completely, then store up to 3 months in freezer-safe containers.
Conclusion
Tuscan White Bean Soup is everything you love about Italian cuisine simple, wholesome, and deeply comforting. Whether you enjoy it as a light dinner or a make-ahead lunch, it’s proof that plant-based soups can still deliver rich, layered flavor. Serve it with warm bread and a drizzle of olive oil, and you’ll have a bowl that nourishes both body and soul.
FAQ – Tuscan White Bean Soup
Can I use dried beans instead of canned?
Yes, just soak 1 cup dried white beans overnight, then cook until tender before starting the recipe.
Can I make this soup in a crock pot?
Absolutely! Add all ingredients except the greens, cook on low for 6 hours, then stir in spinach at the end.
Can I use kale instead of spinach?
Yes, kale holds its texture better during simmering, giving the soup a heartier bite.
How do I thicken the soup without blending?
You can mash some beans against the side of the pot with a spoon to release natural starches.