This Tuscan white bean soup is the ultimate comfort in a bowl. Creamy white beans, tender vegetables, fragrant herbs, and a drizzle of olive oil come together to create a rustic, hearty dish that feels like a warm hug. It’s simple, satisfying, and perfect for chilly evenings or when you need a quick, wholesome meal.
Why You’ll Love This Recipe?
There’s something magical about how humble ingredients like beans and veggies transform into something so flavorful. This soup is hearty enough to stand on its own but light enough to leave you feeling good. It’s also incredibly versatile—serve it as a starter or make it the star of the meal with some crusty bread on the side. Plus, it’s budget-friendly and freezer-friendly, making it perfect for meal prep.
Ingredients You’ll Need
Here’s a peek at the main ingredients. The full list of ingredients and their exact measurements can be found in the recipe card below.
- Canned white beans (like cannellini or Great Northern)
- Onion, carrot, and celery for the soup base
- Garlic and fresh rosemary for flavor
- Vegetable broth for a rich, savory base
- Olive oil for that signature Tuscan touch
Directions to Make Tuscan White Bean Soup
Step 1: Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened and fragrant, about 5–7 minutes. Stir in the minced garlic and fresh rosemary and cook for another minute.
Step 2: Add the Beans and Broth
Pour in the drained and rinsed white beans, followed by the vegetable broth. Bring the soup to a simmer and let it cook for about 15 minutes to allow the flavors to meld together.
Step 3: Blend for Creaminess
Using an immersion blender, blend a portion of the soup directly in the pot to create a creamy texture while keeping some of the beans whole for a chunky bite. Alternatively, transfer a cup of the soup to a blender, puree it, and stir it back into the pot.
Step 4: Season and Simmer
Season the soup with salt and pepper to taste. Let it simmer for another 5 minutes, then remove it from the heat.
Step 5: Serve and Garnish
Ladle the soup into bowls and drizzle with a little olive oil. Sprinkle with grated Parmesan or chopped fresh parsley for an extra layer of flavor.
Expert Tips and Tricks
- Use fresh rosemary if possible; it makes a huge difference in flavor.
- Don’t over-blend—keeping some of the beans whole gives the soup a wonderful texture.
- Add a splash of lemon juice at the end to brighten the flavors.
Recipe Variations and Possible Substitutions
- Make it heartier: Add cooked sausage or shredded chicken for a protein boost.
- Go dairy-free: Skip the Parmesan or use a dairy-free alternative for garnish.
- Switch up the beans: While cannellini beans are classic, you can use navy beans or chickpeas instead.
- Add greens: Toss in a handful of spinach or kale during the last few minutes of cooking for added color and nutrition.
Serving and Pairing Suggestions
This soup pairs perfectly with a slice of warm, crusty bread or a simple side salad. For an authentic Tuscan touch, serve it with toasted crostini rubbed with garlic and a drizzle of olive oil. It’s also wonderful alongside a glass of light red wine like Chianti or Sangiovese.
Storage and Reheating Tips
Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat it on the stovetop over medium heat, adding a splash of broth or water if it’s too thick. This soup also freezes beautifully—just cool it completely before transferring it to a freezer-safe container. Thaw in the fridge overnight before reheating.
FAQs
Q: Can I use dried beans instead of canned?
A: Absolutely! Soak and cook the dried beans beforehand, then proceed with the recipe. You’ll need about 1.5 cups of cooked beans for every 15-ounce can.
Q: How do I make this soup more filling?
A: Add some cooked pasta, rice, or even small diced potatoes to the soup. It’ll make it heartier and even more satisfying.
Q: Can I make this soup in advance?
A: Yes, this soup tastes even better the next day as the flavors develop. Just store it in the fridge and reheat when ready to serve.
Q: Is this soup gluten-free?
A: Yes, as long as you use gluten-free vegetable broth and avoid serving it with gluten-containing bread or pasta.
Conclusion
Tuscan white bean soup is proof that simple ingredients can create something truly special. It’s warm, comforting, and packed with flavor, making it a staple in any home cook’s recipe collection. Whether you’re serving it on a busy weeknight or as part of a cozy weekend dinner, this soup will always deliver big, satisfying flavors in every bowl.
Print
Heartwarming Tuscan-Style White Bean Soup
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Category: Soup, Comfort Food
- Method: Simmered
- Cuisine: Italian
- Diet: Vegetarian
Description
This Heartwarming Tuscan-Style White Bean Soup is a comforting, flavorful dish that combines creamy white beans with aromatic herbs and vegetables, all simmered in a savory broth. It’s perfect for chilly days and makes a wholesome meal on its own or as a starter.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- 2 cups fresh spinach leaves
- 1/4 cup grated Parmesan cheese (optional, for garnish)
- Fresh basil, chopped (optional, for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables soften.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Pour in the vegetable broth, white beans, diced tomatoes, thyme, rosemary, salt, pepper, and red pepper flakes (if using). Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld together.
- Stir in the fresh spinach and cook for another 5 minutes, just until wilted.
- Serve hot, garnished with grated Parmesan cheese and fresh basil, if desired.
Notes
- For a heartier soup, you can blend part of the soup with an immersion blender to create a thicker texture while still leaving some whole beans.
- This soup can be made in advance and stored in the fridge for up to 3 days, making it a great option for meal prepping.
- Add some crusty bread for dipping to make this dish even more satisfying.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 5mg