Tuscan White Bean Soup

Why You’ll Love This Recipe

I like making this Tuscan white bean soup because it’s both healthy and filling without being heavy. The combination of beans, vegetables, and herbs creates a wholesome dish that’s easy to prepare and full of flavor. I find it perfect for busy weeknights or relaxed weekends since it uses simple pantry staples and fresh produce. Plus, it’s naturally vegetarian, but I can easily adjust it with extra protein if I want. The aroma while it simmers is so inviting, it always makes me eager for that first bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cannellini beans, drained and rinsed

• Olive oil

• Yellow onion, diced

• Carrots, diced

• Celery stalks, diced

• Garlic cloves, minced

• Vegetable broth

• Crushed tomatoes

• Fresh rosemary

• Fresh thyme

• Baby spinach or kale

• Salt

• Black pepper

• Red pepper flakes (optional)

• Lemon juice

Directions

1. I start by heating olive oil in a large pot over medium heat.

2. I add the onion, carrots, and celery, cooking until they begin to soften, about 5 minutes.

3. I stir in the garlic and cook for another 1–2 minutes until fragrant.

4. I add the cannellini beans, vegetable broth, and crushed tomatoes to the pot, stirring to combine.

5. I drop in the rosemary and thyme sprigs and season with salt, pepper, and red pepper flakes if I want a bit of heat.

6. I bring the mixture to a boil, then reduce the heat and let it simmer for 20–25 minutes so the flavors can develop.

7. I remove the herb sprigs and stir in the spinach or kale until wilted.

8. I finish with a splash of lemon juice for brightness before serving.

Servings and timing

This recipe serves 4–6 people and takes about 15 minutes of preparation and 30 minutes of cooking, so I can have it on the table in around 45 minutes.

Variations

I sometimes use navy beans or great northern beans instead of cannellini for a slightly different texture. If I want a heartier soup, I add diced potatoes or small pasta like ditalini. For a protein boost, I occasionally stir in cooked chicken or Italian sausage. If I’m in the mood for a creamier texture, I mash some of the beans before adding them to the soup.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove over medium heat, adding a splash of broth or water if it has thickened. It also freezes well for up to 3 months, and I thaw it in the refrigerator overnight before reheating.

FAQs

Can I make this soup in a slow cooker?

Yes, I can sauté the vegetables first, then add everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

Can I use canned tomatoes instead of crushed?

Yes, I often use diced tomatoes if I want more texture, or puree them slightly for a smoother consistency.

Is this soup vegan?

Yes, as long as I use vegetable broth, it remains fully vegan.

Can I blend the soup for a creamier texture?

Absolutely, I sometimes blend a portion of the soup with an immersion blender for a creamier, thicker consistency.

How can I make the soup spicier?

I add more red pepper flakes or stir in a bit of chili paste to give it extra heat.

Conclusion

I love making Tuscan white bean soup because it’s nourishing, flavorful, and adaptable to whatever I have on hand. The combination of beans, vegetables, and herbs always creates a satisfying bowl that I look forward to enjoying. It’s the kind of dish that feels both wholesome and indulgent, making it a regular in my kitchen.