Tuscan White Bean Soup is a warm, comforting bowl packed with tender white beans, fresh herbs, and a touch of garlic that brings a cozy feel to any day. It’s a simple, hearty soup that feels like a big, flavorful hug from Italy, with a smooth texture and just enough richness to make it satisfying without being heavy.
I love how easy this soup is to make and how flexible it can be. Sometimes I throw in some kale or spinach to add a little green, and a splash of lemon juice at the end really brightens up the flavors. It’s the kind of soup that tastes even better the next day, so I usually make a big pot to enjoy throughout the week.
Serving this soup with crusty bread or a sprinkle of Parmesan cheese makes it feel extra special. Whenever I make Tuscan White Bean Soup, it reminds me of chilly evenings when a warm bowl like this feels just right and everyone at the table is smiling and asking for seconds. It’s a total classic that’s always a hit, especially when you want something healthy but still filling.
Key Ingredients & Substitutions
Olive oil: This is the base for the flavor, adding a mild fruitiness. Extra virgin olive oil works best, but any good-quality olive oil will do.
Cannellini beans: These white beans are soft and creamy. If you can’t find them, great substitutes are navy beans or Great Northern beans.
Dried herbs (rosemary, thyme, oregano): Dried herbs work well here since they release flavor during the simmer. Fresh herbs can be swapped in but add them towards the end to keep their brightness.
Vegetable or chicken broth: Use whichever you prefer. Vegetable broth keeps it lighter and vegetarian-friendly, while chicken broth adds more depth.
Diced tomatoes: Fresh tomatoes add brightness in season. Canned tomatoes are an easy and convenient alternative year-round.
How Can I Make My Soup Thick and Flavorful Without Adding Cream?
This soup gets its lovely body by blending some of the beans with broth. Here’s how to do it:
- After simmering, scoop about 1–2 cups of the beans and broth into a blender or use an immersion blender.
- Blend until smooth, then stir this back into the pot. It naturally thickens the soup and gives a creamy texture without cream.
- Simmer a few more minutes to blend flavors.
This step makes the soup hearty and smooth while keeping it light and healthy. It also helps the flavors stick together beautifully.
Equipment You’ll Need
- Large heavy pot or Dutch oven – perfect for even heat and simmering soup slowly without burning.
- Wooden spoon – great for stirring veggies and beans gently without scratching your pot.
- Chef’s knife – sharp and sturdy for chopping onions, carrots, and celery easily.
- Cutting board – keeps your workspace clean and makes chopping safer.
- Immersion blender or regular blender (optional) – helps thicken the soup by blending some beans smooth.
Flavor Variations & Add-Ins
- Add chopped kale or spinach near the end for extra nutrients and a fresh pop of color.
- Stir in cooked Italian sausage or pancetta before adding broth for a richer, meaty flavor.
- Swap cannellini beans with chickpeas or navy beans for a slightly different texture.
- Finish with a squeeze of lemon juice to brighten the flavors before serving.
How to Make Tuscan White Bean Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 (14 oz) can diced tomatoes (or 2 fresh tomatoes, chopped)
- 4 cups vegetable or chicken broth
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped (optional)
For Serving:
- Grated Parmesan cheese
- Crusty bread
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 minutes to cook. All together, you’ll have a delicious bowl of Tuscan White Bean Soup ready in about 40 minutes.
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Stir and cook for about 5 to 7 minutes, until the vegetables are soft.
2. Add Garlic and Tomatoes:
Add the minced garlic and cook for another minute until it smells wonderful. Then stir in the diced tomatoes and let them cook for 2 to 3 minutes, mixing everything together well.
3. Add Broth, Beans, and Herbs:
Pour in the vegetable or chicken broth, then add the drained cannellini beans, dried rosemary, thyme, oregano, and bay leaf. Stir everything to combine nicely.
4. Simmer the Soup:
Turn the heat up and bring the soup to a boil. Then lower the heat and let it simmer uncovered for 25 to 30 minutes. This helps all the flavors come together and makes the soup a little thicker.
5. Final Touches:
Remove the bay leaf. Taste your soup and add salt and fresh black pepper as you like. If you want extra freshness, stir in the chopped parsley.
6. Serve and Enjoy:
Ladle your hot soup into bowls. Top with a good sprinkle of grated Parmesan cheese and serve with crusty bread on the side. Enjoy this comforting and delicious meal!
Can I Use Dried Beans Instead of Canned?
Yes! If using dried cannellini beans, soak them overnight and cook until tender before adding to the soup. This will take longer but gives a great texture and flavor.
Can I Make This Soup Vegetarian or Vegan?
Absolutely! Use vegetable broth instead of chicken broth and skip the Parmesan cheese or use a vegan alternative to keep it plant-based.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave before serving.
Can I Freeze Tuscan White Bean Soup?
Yes! Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
