Tuscan Bean Soup

This Tuscan Bean Soup has become one of my absolute favorite comfort meals, especially on a chilly evening. The first time I made it, I was amazed at how such simple ingredients could create a soup with such a rich and complex flavor.

It filled my kitchen with the most incredible aroma, and I knew right away it would be a recipe I’d make again and again. It’s hearty, incredibly satisfying, and feels like a warm hug in a bowl. I’m so excited to share how I bring this delightful soup to life.

Ingredients

The beauty of this soup lies in its simple, rustic ingredients. Using fresh components will give you the best flavor.

• 3 (15-ounce) cans cannellini beans, drained and rinsed – These white kidney beans have a creamy texture that is perfect for this soup. Rinsing them removes excess sodium.
• 1 yellow onion, finely chopped – A yellow onion provides a sweet, aromatic base that deepens as it cooks.
• 4 cloves garlic, minced – Freshly minced garlic is a must for a pungent, savory depth of flavor. Avoid the jarred kind if you can.
• 2 tablespoons olive oil – A good quality olive oil is essential for sautéing the vegetables and building the first layer of flavor.
• 2 large carrots, peeled and chopped – Carrots add a touch of sweetness and vibrant color to the soup.
• 1 stalk celery, diced – Celery provides a subtle, savory crunch and classic aromatic quality.
• ⅓ cup white wine – A dry white wine like Pinot Grigio deglazes the pot and adds a brightness that cuts through the richness.
• 2 cups chopped kale, stems removed – Fresh kale holds its texture well in soup. Do not use frozen, as it will become mushy.
• 2 ½ – 4 cups vegetable broth – I recommend using a low-sodium broth so you can control the saltiness of the final dish.
• 1 tablespoon tomato paste – This adds an umami-richness and helps to thicken the soup slightly.
• 1 teaspoon salt – To enhance all the other flavors. You can always add more to taste at the end.
• ¼ teaspoon black pepper – Freshly ground pepper will offer the most potent and aromatic spice.
• ¼ teaspoon red pepper flakes – This gives a gentle warmth without making the soup overly spicy. Omit if you prefer no heat.
• ¼ teaspoon Italian seasoning – A blend of dried herbs that provides an instant Italian-inspired flavor profile.
• 2 bay leaves – These add a subtle, savory background note. Just remember to remove them before serving.
• 1 teaspoon dried thyme – An earthy, slightly minty herb that pairs beautifully with beans.
• ½ teaspoon dried oregano – Adds a peppery, robust flavor that is classic in Tuscan cooking.

Note: The quantities listed will provide several servings, making it a great option for a family meal or for leftovers.

Variations

One of the best things about this soup is how adaptable it is. Here are a few ways you can customize it to your liking.

• Make it Meaty: For a non-vegetarian version, you can add cooked, crumbled Italian sausage or diced pancetta. Sauté it with the onions at the beginning for maximum flavor.
• Different Greens: If you’re not a fan of kale, fresh spinach is a great substitute. Stir it in at the very end, as it only needs a minute or two to wilt.
• Flavor-Enhancing Add-ins: A squeeze of fresh lemon juice at the end will brighten up all the flavors. For a cheesy finish, stir in a bit of grated Parmesan cheese just before serving or add a Parmesan rind to the soup as it simmers.
• Bean Swaps: While cannellini beans are traditional, Great Northern beans or even chickpeas would work well in this recipe.

Cooking Time

This soup comes together relatively quickly, making it a perfect weeknight meal.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Equipment You Need

You won’t need any specialized tools for this recipe, just some standard kitchen equipment.

• Large Pot or Dutch Oven: Ideal for sautéing and simmering the soup all in one vessel.
• Chef’s Knife: A sharp knife is crucial for chopping the vegetables evenly.
• Cutting Board: A sturdy surface for all your prep work.
• Blender or Immersion Blender: To create the creamy base by blending a portion of the soup.
• Wooden Spoon or Spatula: For stirring and scraping up the flavorful browned bits from the bottom of the pot.

How to Make Tuscan Bean Soup?

This one-pot soup is surprisingly simple to make. The process involves building layers of flavor, starting with a classic vegetable base and finishing with a creamy, blended element that gives the soup its signature texture. The result is a rustic and hearty meal that tastes like it has been simmering for hours.

Sauté the Aromatics

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until it begins to soften and turn translucent. Then, add the minced garlic, chopped carrots, and diced celery. Continue to sauté for about 10 minutes, allowing the vegetables to soften and brown slightly. This browning process is key, as it develops a deep, savory flavor foundation for the soup.

Deglaze and Simmer

Once the vegetables are nicely softened, pour in the white wine to deglaze the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom—this is where so much flavor is! Let the wine cook until it has mostly evaporated. Add the drained and rinsed cannellini beans, vegetable broth, tomato paste, and all the seasonings: salt, pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, and oregano. Stir everything well to combine.

Blend for Creaminess

Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 15 minutes to allow the flavors to meld together. After simmering, remove the bay leaves. Carefully transfer about 2 to 3 cups of the soup to a blender and blend until smooth. Pouring this creamy mixture back into the pot is the secret to getting a rich texture without adding any cream. Finally, stir in the chopped kale and let it simmer for a few more minutes until the kale is wilted and tender.

Additional Tips for Making this Recipe Better

Through making this soup many times, I’ve discovered a few little secrets that really elevate it.

• I highly recommend using an immersion blender if you have one. It saves you the trouble of transferring hot soup to a traditional blender and is much easier to clean. I just stick it right in the pot and blend a portion until creamy.
• Don’t skip the step of browning the vegetables. I’ve rushed this before, and the final soup lacked the depth of flavor that makes it so special. Be patient and let them get a little color.
• I always finish my bowl with a drizzle of high-quality extra virgin olive oil and a squeeze of fresh lemon juice. This final touch adds a bright, fresh contrast to the earthy soup.
• If your soup seems too thick, don’t hesitate to add a bit more broth until it reaches your desired consistency. It’s much easier to thin a soup out than it is to thicken it.

How to Serve Tuscan Bean Soup?

This soup is a hearty meal on its own, but serving it with the right accompaniments makes it even better. A classic choice is a loaf of crusty, rustic bread for dipping into the flavorful broth. For a complete meal, you can serve a smaller bowl of the soup alongside a simple green salad with a light vinaigrette. To garnish, I like to sprinkle some fresh parsley, extra red pepper flakes for a pop of color and heat, and a generous grating of Parmesan cheese over the top.

Nutritional Information

Here is an approximate nutritional breakdown for a single serving of this soup.

• Calories: 221
• Protein: 15g
• Carbohydrates: 25g
• Fat: 5g

Make Ahead and Storage

This Tuscan Bean Soup is an excellent recipe to make ahead, as the flavors continue to develop and become even more delicious overnight.

To store, allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days, making it perfect for weekday lunches or quick dinners.

This soup also freezes beautifully. Let it cool completely, then pour it into freezer-safe containers or bags. It will keep well in the freezer for up to 2 months. To serve, thaw it overnight in the refrigerator and gently reheat on the stovetop.

Why You’ll Love This Recipe?

This soup is a true winner for so many reasons, and it’s sure to become a favorite in your home too.

• Rich in Flavor and Nutrients: This soup is packed with plant-based protein, fiber, and vegetables, making it a nutritious and satisfying meal. The layers of herbs and aromatics create a flavor that is incredibly deep and comforting.
• Easy One-Pot Meal: Everything comes together in a single Dutch oven or pot, which means less time spent on cleanup. It’s an approachable recipe for cooks of all skill levels.
• Perfect for Meal Prep: Since this soup stores so well in both the fridge and freezer, it’s an ideal recipe to make on a Sunday for easy meals throughout the week. The taste only gets better with time!
• Vegan and Gluten-Free: This recipe is naturally vegan and gluten-free, making it a wonderful option to serve to guests with various dietary needs without any special modifications.