Tuscan White Bean Soup

There’s a special place in my heart for a truly great one-pot meal, and this Tuscan White Bean Soup has become my absolute favorite.

The first time I made it, the aroma of garlic and herbs filled my kitchen, and I knew it was going to be something special. It’s the kind of comforting, hearty soup I crave on a cool evening.

This recipe is incredibly simple, yet it delivers such a rich and satisfying flavor that I find myself making it on repeat. It’s my go-to for a cozy, nourishing meal that feels both rustic and elegant.

Ingredients

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

3 (15-ounce) cans cannellini beans, drained and rinsed – These beans have a wonderfully creamy texture that’s perfect for this soup. Rinsing them well removes the excess sodium from the canning liquid.
1 yellow onion, finely chopped – A yellow onion provides a sweet, aromatic base that builds the soup’s foundational flavor.
4 cloves garlic, minced – Don’t be shy with the garlic! Use fresh cloves for a pungent, savory kick that pre-minced garlic can’t match.
2 tablespoons olive oil – A good quality olive oil is essential for sautéing the vegetables and adding a hint of fruity depth.
2 large carrots, peeled and chopped – Carrots add a touch of sweetness and vibrant color.
1 stalk celery, diced – Celery provides a savory, slightly peppery note and a nice textural element.
⅓ cup dry white wine – A splash of wine like Pinot Grigio deglazes the pan and adds a complex layer of flavor. It’s a small step that makes a big difference.
2 cups chopped kale, stems removed – Use fresh kale, not frozen, as it holds its texture much better in the soup.
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 a concentrated, umami-rich tomato flavor that deepens the taste of the broth.
1 teaspoon salt – You can always adjust this at the end, but it’s crucial for enhancing all the other flavors.
¼ teaspoon black pepper – Freshly ground black pepper will give you the most robust and aromatic flavor.
¼ teaspoon red pepper flakes – This gives a gentle warmth without being overly spicy. Feel free to omit it if you prefer.
¼ teaspoon Italian seasoning – A convenient blend that brings classic Tuscan herbs into the mix.
2 bay leaves – These add a subtle, earthy background note. Just remember to remove them before serving!
1 teaspoon dried thyme – Thyme contributes a lovely, earthy flavor that pairs perfectly with beans.
½ teaspoon dried oregano – This adds a peppery, slightly bitter note that balances the other herbs.

Variations

This soup is delicious as is, but it’s also wonderfully adaptable. Here are a few variations you can try.

Make it Creamier: For an extra-rich soup, stir in a splash of heavy cream or full-fat coconut milk at the very end.
Add More Protein: If you’re not keeping it vegetarian, adding cooked Italian sausage or shredded rotisserie chicken can make the soup even more substantial.
Different Greens: If kale isn’t your favorite, fresh spinach is a fantastic substitute. Stir it in at the end and let it wilt for just a minute or two.
Flavor-Enhancing Add-ins: A squeeze of fresh lemon juice at the end will brighten up all the flavors beautifully. You can also top each bowl with freshly grated Parmesan cheese for a savory, nutty finish.

Cooking Time

This recipe is straightforward and comes together in under an hour, making it perfect for a weeknight.

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 basic kitchen essentials.

Large Pot or Dutch Oven: A heavy-bottomed pot is ideal for even heat distribution and preventing scorching.
Chef’s Knife: A sharp knife is crucial for efficiently chopping all the vegetables.
Cutting Board: Provides a safe and stable surface for all your prep work.
Blender: An immersion blender or a standard blender is used to create the soup’s creamy base.
Wooden Spoon or Spatula: Perfect for sautéing the aromatics and stirring the soup.

How to Make Tuscan White Bean Soup?

This one-pot recipe is a joy to make, with each step building layers of flavor. From sautéing the aromatics to simmering the herbs, the process is simple and rewarding. The key is to give the vegetables time to soften and brown slightly, which creates a rich foundation for the rest of the ingredients to shine.

Sauté the Vegetables

Start by heating the olive oil in your 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 develop some color. This browning process is where so much of the soup’s deep flavor comes from.

Deglaze and Simmer

Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with your spoon. Let the wine cook for a few minutes until most of the liquid has evaporated. Next, add the drained and rinsed cannellini beans, vegetable broth, tomato paste, salt, pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, and oregano. Stir everything together well. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes.

Blend for Creaminess

After simmering, carefully remove the bay leaves. Transfer about 2 ½ to 3 cups of the soup to a blender and blend until completely smooth. You could also use an immersion blender directly in the pot for this step. Pour the blended mixture back into the pot and stir to combine. This technique is my favorite way to get a creamy texture without adding any dairy. Finally, add the chopped kale and let it simmer for a few more minutes until it has wilted. Give the soup one last taste and adjust the seasonings if necessary.

Additional Tips for Making this Recipe Better

Through making this soup many times, I’ve found a few little things that make it even more delicious.

I highly recommend not skipping the white wine. It adds a layer of acidity and complexity that you can’t get from broth alone. It truly elevates the final flavor.
When I blend a portion of the soup, I make sure to include plenty of beans and not just broth. This is what creates that luscious, creamy consistency without any cream.
A final squeeze of fresh lemon juice just before serving is my secret weapon. It brightens everything up and makes all the individual flavors pop.
Don’t rush the first step of sautéing the vegetables. Letting them get a little bit of color on them builds a rich, caramelized flavor base that makes a world of difference.

How to Serve Tuscan White Bean Soup?

This soup is a hearty meal on its own, but serving it with the right accompaniments makes it even better. My favorite way to enjoy it is with a side of crusty, rustic bread for dipping into the flavorful broth. A sprinkle of fresh parsley and an extra dash of red pepper flakes on top adds a nice touch of color and a little extra spice. For a more complete meal, you could serve it alongside a simple green salad with a light vinaigrette.

Nutritional Information

Here is an approximate nutritional breakdown per serving for this soup.

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

Make Ahead and Storage

This soup is an excellent candidate for meal prep, as the flavors only get better the next day.

To store, allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to five days.

This soup also freezes beautifully. Let it cool, then portion it into freezer-safe containers or bags. It will last for up to two months in the freezer.

To reheat, you can gently warm the soup on the stovetop over medium-low heat until it’s hot. If reheating from frozen, it’s best to let it thaw in the refrigerator overnight first.

Why You’ll Love This Recipe?

This soup is sure to become a favorite in your home for so many reasons.

One-Pot Wonder: Everything comes together in a single pot, which means you get a deeply flavorful meal with minimal cleanup. It’s the perfect fuss-free recipe for any night of the week.
Packed with Plant-Based Goodness: Loaded with beans, kale, and other vegetables, this soup is both incredibly nutritious and satisfying. It’s a fantastic way to enjoy a hearty, plant-powered meal.
Perfect for Meal Prep: This recipe makes a generous batch, and the flavors actually improve over time. It’s an ideal dish to make on the weekend for easy lunches or dinners throughout the week.
Comfort in a Bowl: The combination of creamy beans, tender vegetables, and savory herbs creates the ultimate comfort food. It’s warm, nourishing, and feels like a hug in a bowl.

Tuscan White Bean Soup

Ingredients

Variations

Cooking Time

Equipment You Need