Name: Tuscan White Bean Soup Recipe
Prep time: 1 min
Cook time: 25 min
Total time: 26 min
Cuisine: Italian
Ingredients: 3 shallots or one small onion, chopped; 4 cloves garlic, minced; 2 large carrots, chopped; 3 stalks celery, diced; 4 ounces kale or baby spinach; 17 oz cannellini beans, canned, drained, and rinsed; 1 tablespoon tomato paste; 3-5 cups vegetable broth (see notes); 1/4 cup olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon Italian seasoning; 1 teaspoon red pepper flakes

Jump to Recipe· 3.9 from 23 reviews

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If you’re craving a cozy, wholesome meal that feels like a warm hug in a bowl, this Tuscan White Bean Soup Recipe is going to be your new kitchen favorite. Bursting with tender cannellini beans, vibrant veggies, and a rich yet creamy broth, this soup is simplicity at its finest, coming together quickly but delivering on heartwarming flavor and Italian-inspired comfort. Whether it’s a busy weeknight or a relaxed weekend, this dish hits every note of soul-satisfying goodness you want in a meal.

Ingredients You’ll Need

A round cooking pot with grey stone texture and wooden handles holds a dish with two clear layers: the bottom layer is a mottled brown mixture with some orange tones, covered halfway by fresh, whole bright green spinach leaves with visible veins and stems. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Tuscan White Bean Soup Recipe plays a crucial role, adding different layers of flavor, texture, and color. From the silky olive oil to the aromatic spices and fresh greens, these simple staples come together beautifully to create a truly memorable soup experience.

1/4 cup olive oil: Provides a silky richness and serves as the flavor foundation when sautéing the veggies.
3 shallots or one small onion, chopped: Adds a mild, sweet onion flavor that builds the soup’s savory base.
4 cloves garlic, minced: Gives the soup an inviting aromatic pungency that wakes up every taste bud.
2 large carrots, chopped: Bring a subtle sweetness and lovely color contrast.
3 stalks celery, diced: Adds crunch and a fresh, earthy note that balances the richness.
1 tablespoon tomato paste: Concentrates deep umami, giving the broth extra depth and a hint of brightness.
17 oz cannellini beans, canned, drained and rinsed: The star of the show; creamy and tender beans that offer protein and heartiness.
3-5 cups vegetable broth: Creates the luscious base—use more if you prefer a lighter soup or less for thicker creaminess.
1/2 teaspoon salt: Enhances all the natural flavors without overpowering.
1/2 teaspoon pepper: Adds a gentle heat and complexity.
1 teaspoon Italian seasoning: A fragrant herb mix that transports you straight to Tuscany.
1 teaspoon red pepper flakes: Provides a soft, smoky kick, perfect for warming the soul.
4 ounces kale or baby spinach: Brings a fresh, vibrant green boost and subtle earthiness as it wilts into the soup.

How to Make Tuscan White Bean Soup Recipe

Step 1: Sauté the Aromatics and Veggies

Start by heating the olive oil in a large pot over medium-high heat. Toss in the chopped shallots or onion and the minced garlic, letting them cook until fragrant, about three minutes. This step develops that essential savory base, filling your kitchen with a comforting aroma. Then add the chopped carrots and diced celery, and continue sautéing until the veggies start to soften. This builds texture and sweetness, setting the stage for a flavor-packed soup.

Step 2: Add Tomato Paste and Beans

Stir in the tomato paste quickly so it can caramelize a bit, intensifying its umami punch. Then, it’s time to add your drained and rinsed cannellini beans along with the vegetable broth. These beans are what make this soup wonderfully creamy and filling.

Step 3: Season and Simmer

Sprinkle in the salt, pepper, Italian seasoning, and red pepper flakes. Bring the soup to a boil, making sure everything melds together, then reduce the heat to low. Cover the pot and let it simmer gently for 10 to 15 minutes, allowing the flavors to fully develop and the vegetables to become tender.

Step 4: Creamify with a Hand Mixer and Add Greens

This is where the magic happens. Using a hand mixer, blend roughly half of the soup right in the pot. You want to create a creamy texture while still keeping some bean and veggie chunks for a pleasant bite. Finally, stir in the kale or baby spinach and cook for a few more minutes until the greens are beautifully wilted, adding freshness and color.

Step 5: Final Stir and Serve

Give everything a good final mix to marry all the flavors. Then remove the pot from heat, ladle the soup into bowls, and get ready to enjoy a bowl of Tuscan comfort that feels like a personal hug.

How to Serve Tuscan White Bean Soup Recipe

Two white bowls filled with thick orange soup layered with white beans and green spinach leaves. The soup surface has a sprinkle of red spice and chopped green herbs mainly centered on top. The bowls are set on a rough brown woven cloth placed on a white marbled surface. A rose-gold spoon lies near the main bowl, and there are small containers with black pepper and herbs near the bowls. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your bowl with a sprinkle of freshly grated Parmesan or a drizzle of extra virgin olive oil for richness. A few torn fresh basil leaves or a pinch of chopped parsley adds a pop of green and a fresh herbal touch, making every spoonful more inviting.

Side Dishes

This soup shines with crusty Italian bread or a warm focaccia for dipping. A simple arugula salad dressed with lemon juice and olive oil brings a bright, peppery contrast that balances the creamy textures beautifully.

Creative Ways to Present

Serve the soup in rustic bowls with a small parmesan crisp on the side for extra texture. For a cozy dinner party, present it with a flight of Tuscan wines and a small plate of antipasti for a full-on Italian feast experience.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your Tuscan White Bean Soup Recipe to airtight containers and store them in the refrigerator. It will keep well for up to one week, making it perfect for easy weekday lunches or dinners.

Freezing

This soup freezes extremely well. Portion it out into freezer-safe containers and freeze for up to six months. When you want a quick, comforting meal, just thaw and reheat.

Reheating

To reheat, simply warm the soup gently on the stovetop over medium heat, stirring occasionally until heated through. If it has thickened, add a splash of broth or water to bring back that perfect creamy consistency.

FAQs

Can I use dried beans instead of canned?

Absolutely! Just remember to soak your dried cannellini beans overnight and cook them thoroughly before using. This will add a richer flavor and a slightly firmer texture to your soup.

What if I don’t have kale or spinach?

You can swap in other hearty greens like Swiss chard or even finely chopped cabbage. They will add the same fresh vibrancy but with a slightly different texture.

Is it possible to make this soup vegan?

Yes! Simply use vegetable broth and skip any cheese garnish to keep the Tuscan White Bean Soup Recipe fully plant-based and just as delicious.

How spicy is this soup with the red pepper flakes?

The red pepper flakes add a gentle warmth, not overpowering heat. If you prefer it milder, just reduce or omit them according to your taste.

Can I prepare this soup in advance and reheat it?

Definitely. The flavors often deepen after sitting for a day, making this soup even better when reheated. Just follow the reheating instructions to maintain its creamy texture.

Final Thoughts

This Tuscan White Bean Soup Recipe is a true kitchen gem—quick, nourishing, and soulfully satisfying. It’s the kind of dish that turns any day into a special occasion with just a few simple ingredients and easy steps. I can’t wait for you to try it and make it your own go-to comfort food. Trust me, once you have a bowl, you’ll understand why it’s such a beloved classic.

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