Hearty & Easy Tuscan White Bean Soup: A Cozy Italian Classic for Any Season
This simple yet incredibly hearty Tuscan White Bean Soup stands out as a truly perfect dish, especially during the colder months. Brimming with creamy white beans, a colorful array of fresh vegetables, and tender, wilted greens, every spoonful is designed to leave you feeling deeply satisfied and wonderfully warm from the inside out. More than just a meal, it’s an experience – an easy-to-follow recipe that is universally loved and perfectly suited for those busy weeknights. Its versatility also means you can effortlessly prepare it ahead of time, ensuring a delicious, wholesome meal is ready for later in the week, or even freeze it for a quick, comforting option whenever you need it most.
table of contents
Toggle
About This Tuscan White Bean Soup
Italian soups hold a special place in my culinary heart, and for good reason. There’s truly nothing quite like a robust bowl of something warm and deeply satisfying to uplift your spirits, especially on a crisp, chilly day. As the seasons shift, and particularly after the indulgence of the holiday season, many of us seek a culinary “reset.” This isn’t about restrictive dieting, but rather a gentle return to simple, wholesome dishes that nourish the body and soul. This Tuscan White Bean Soup perfectly embodies that ethos, offering a vibrant, veggie-forward approach to comfort food. It’s not only naturally gluten-free but also a fantastic vegetarian option, making it accessible to a wide range of dietary preferences.
This quintessential Italian dish hails from the heart of Tuscany, filling your home with its robust flavors and fragrant aromas, transporting you straight to a cozy kitchen nestled in the Italian countryside. Each generous spoonful delivers creamy cannellini beans, bursting with savory goodness, alongside a harmonious medley of seasonal vegetables and tender greens. Its brilliance lies in its beautiful simplicity and unwavering authenticity. This is the ultimate soup to share with friends and family, inviting them to gather around the dinner table as we embrace the depths of winter. Prepare to discover a new staple that will undoubtedly earn a cherished spot in your regular soup rotation. Looking for more comforting ideas? Be sure to explore this heartwarming hamburger stew or a creamy and satisfying chicken tortilla soup for effortless weeknight dining.
What Is Tuscan White Bean Soup?
Tuscan white bean soup, often referred to as a hearty stew, is a quintessential Italian comfort food. It’s a beautifully uncomplicated, primarily vegetarian dish that showcases a delightful array of fresh vegetables, tender cannellini beans, and nutritious greens. The beauty of this vegetable-rich soup lies in its ability to be incredibly filling and satisfying, yet simultaneously light and refreshing thanks to the abundance of fresh produce. Our particular rendition elevates this classic with a subtle, yet delightful, touch of warmth from red pepper flakes, adding a gentle kick that truly awakens the palate. It’s a recipe that celebrates wholesome ingredients and robust flavors, embodying the essence of rustic Italian cooking.
Ingredients for Tuscan White Bean Soup
Here’s a closer look at the fresh, wholesome ingredients that make this Tuscan White Bean Soup so delicious:
- Oil: Whether you opt for the rich, fruity notes of olive oil or the neutral versatility of canola oil, it forms the essential base for sautéing our aromatic vegetables, ensuring a foundation of delicious flavor.
- Shallot: A crucial ingredient for developing the deep, nuanced flavor profile of this soup! Its delicate, sweet oniony notes are indispensable, so don’t be tempted to skip this aromatic powerhouse.
- Yellow Onion: I personally find that the subtly sweeter flavor of a large yellow onion perfectly complements the other ingredients in this soup, adding a wonderful depth. However, a white onion can also be used as a suitable substitute if that’s what you have on hand.
- Carrots: These humble root vegetables not only provide a vibrant splash of color to our stew but also contribute natural sweetness and a wealth of healthy benefits, including essential vitamins.
- Celery: As part of the classic soffritto (a foundational aromatic base in Italian cooking), diced celery plays a vital role in building the complex and savory base flavor of this hearty stew.
- Garlic: Freshly minced garlic delivers an undeniable aromatic punch. For ultimate convenience, having a jar of minced garlic in your fridge is an absolute game-changer, saving you time and the lingering scent on your hands. Of course, mincing fresh garlic cloves yourself offers an equally fantastic result.
- Tomato Paste: This concentrated ingredient is a secret weapon, adding an incredible depth of rich, umami flavor and a beautiful hue to the soup, making it taste like it’s been simmering for hours.
- Cannellini Beans: These elegant, long, oval-shaped white beans are sometimes labeled as white kidney beans. They are prized for their wonderfully creamy and smooth texture, which makes them absolutely ideal for achieving the perfect consistency in a hearty stew like this.
- Broth: To keep this recipe vegetarian-friendly, I’ve opted for vegetable broth, which also contributes to the soup’s fresh flavor. However, for a richer, more savory profile, chicken stock can be used as an alternative.
- Spices: A carefully balanced blend of seasonings is key. You’ll need coarse salt and freshly ground black pepper to taste, aromatic Italian seasoning, a couple of bay leaves for earthy undertones, and a pinch of red pepper flakes for a touch of warmth. If bay leaves aren’t available, feel free to substitute with a couple of teaspoons of fresh herbs like rosemary or thyme for a similar aromatic complexity.
- Greens: Nutritious and vibrant, kale is my preferred choice for this recipe due to its hearty texture and slightly bitter notes that complement the rich beans. Alternatively, tender spinach works beautifully, wilting quickly into the hot soup.
Essential Kitchen Tools for This Recipe
To effortlessly create this delicious Tuscan white bean soup, you’ll need a few essential kitchen tools:
- A **chef’s knife** and a sturdy **cutting board** are indispensable for efficiently preparing all the fresh vegetables, ensuring uniform cuts for even cooking.
- For cooking the soup itself, a heavy-bottomed **Dutch oven** or a large **stockpot** is ideal, allowing for even heat distribution and ample space for all the ingredients to simmer beautifully. A reliable **wooden spoon** will be your best friend for stirring and scraping the bottom of the pot.
- Finally, to achieve the wonderfully creamy texture that makes this soup so satisfying, a **high-speed blender** like a Vitamix is necessary to create the smooth bean-based thickener. This technique ensures a luxurious consistency without relying on flour or cornstarch.
Here’s How to Make Tuscan White Bean Soup
Crafting this delightful Tuscan White Bean Soup is a straightforward process, broken down into a few simple stages that build layers of flavor:
Sauté the Vegetables
Begin by heating a generous amount of olive oil (or your chosen oil) in a large, heavy-bottomed pot or Dutch oven over medium to medium-high heat. Once the oil shimmers, add the finely chopped shallot, yellow onion, carrots, and celery. Season this aromatic medley lightly with salt and pepper right from the start to coax out their natural flavors. Sauté, stirring occasionally, for approximately 5 minutes, or until the vegetables have softened and become translucent, releasing their sweet aromas. Next, stir in the minced garlic, cooking for just another 30 seconds to 1 minute until it becomes wonderfully fragrant, being careful not to let it brown, which can make it bitter. This foundational step is crucial for building the rich flavor base of your soup.
Simmer the Beans
Now, stir in the concentrated tomato paste, cooking for about another minute or two to deepen its flavor and color. Then, add the star of our dish: the drained and rinsed cannellini beans, along with 3 cups of vegetable broth (you can adjust this later), the remaining 1/2 teaspoon of salt, 1/2 teaspoon of pepper, Italian seasoning, bay leaves, and a pinch of red pepper flakes. Stir all the ingredients thoroughly to combine, ensuring everything is well integrated. Bring the soup mixture to a gentle boil, then reduce the heat to a low simmer. Cover the pot and allow it to gently simmer for 10 to 15 minutes. This simmering period is essential for the flavors to meld and deepen beautifully. Before proceeding, remember to carefully remove and discard the bay leaves, as their flavor has now infused into the soup.
Thicken the Soup
This is where we achieve the soup’s signature creamy texture without any external thickeners. Carefully transfer about 2 1/2 to 3 cups of the simmering soup (ensuring you get a good mix of beans and vegetables) to a high-speed blender. Blend until the mixture is completely smooth and creamy. Then, pour this velvety smooth bean puree back into the pot with the remaining soup, stirring thoroughly to combine. It’s crucial not to use an immersion blender directly in the pot for this step, as it can over-puree the entire soup, resulting in an overly thick or pasty consistency. If, after blending, the soup is thicker than your preference, simply gradually add more broth, stirring until it reaches your desired, comforting consistency. I often find myself adding another 1/2 to 1 cup of broth here.
Wilt the Greens
Finally, it’s time to add your chosen greens. Stir in the fresh kale, allowing it to cook for several more minutes until it beautifully wilts into the hot soup, becoming tender and vibrant. Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed. For an extra layer of brightness and acidity, I highly recommend adding a small splash of fresh lemon juice just before serving. This simple touch truly elevates the flavors. Serve this hearty Tuscan White Bean Soup piping hot with a side of crusty bread for dipping, making for a truly satisfying meal.
Tips and Tricks for the Best Tuscan White Bean Soup
Elevate your Tuscan White Bean Soup with these simple tips and tricks for the best flavor and texture:
- Adjusting the Consistency: The beauty of this soup is its adaptability. If you prefer a thinner consistency, simply add more chicken or vegetable stock a little at a time until you reach your desired texture. Conversely, if you want it even thicker, you can blend a slightly larger portion of the soup in the blender during the thickening step.
- Choosing Your Greens: While kale is a fantastic choice for its heartiness and nutritional value, spinach also works wonderfully. If using spinach, remember it wilts much faster than kale, so cook it for only about 30 seconds to 1 minute until tender, rather than the several minutes required for kale. You can also experiment with other sturdy greens like Swiss chard.
- Mastering the Heat Level: The red pepper flakes offer a customizable kick. I personally enjoy a bit more spice, opting for 1/2 teaspoon to a full 1 teaspoon. Be warned, at 1 teaspoon, it delivers a considerable punch, making it less suitable for young children. A 1/2 teaspoon provides a pleasant background warmth, while 1/4 teaspoon offers just a hint of heat. Feel free to omit it entirely if you prefer no spice at all, or start small and add more to taste.
- Adding Depth of Flavor: For an even richer, more profound flavor, consider adding a Parmesan rind to the soup along with the broth. Let it simmer with the other ingredients, infusing the soup with its salty, umami goodness. Just be sure to remove it when you take out the bay leaves before blending. This simple trick adds a restaurant-quality complexity.
- The Magic of Lemon Juice: Don’t skip the final squeeze of fresh lemon juice. A little acidity brightens all the flavors, balancing the richness of the beans and vegetables and making the whole soup sing.
More delicious winter dinners to try: Sausage Kale Rigatoni | Gnocchi Bolognese Bake | Rigatoni al Forno | French Dip Sandwich
What Is the Thickener in a White Bean Soup?
Unlike many traditional soups that rely on cornstarch, flour, or roux to achieve their desired consistency, the ingenious thickening agent in this Tuscan White Bean Soup comes directly from the beans and the savory vegetable base itself. After the soup has simmered and the flavors have fully developed, a portion – typically about one-third – is carefully transferred to a blender and pureed until luxuriously smooth. This creamy bean mixture is then stirred back into the main pot, instantly transforming the soup into a rich, hearty, and wonderfully thick stew. This method not only provides a natural, gluten-free thickening solution but also enhances the overall flavor and velvety mouthfeel of the soup, making it incredibly satisfying without feeling heavy.
Are Cannellini Beans the Same as White Beans?
Cannellini beans are indeed a specific type of white bean, celebrated for their distinct characteristics. Originating from Southern Italy, these beans are notably larger and more oval in shape compared to other white bean varieties. They are highly prized in Italian cuisine for their wonderfully creamy texture and thin skin, which makes them absolutely ideal for creating the rich, smooth consistency desired in a stew like this Tuscan White Bean Soup. While cannellini beans fall under the broader category of “white beans,” it’s important to remember they are not the only type. The white bean family is quite diverse and includes other popular varieties such as delicate navy beans, versatile great northern beans, and the larger, flatter lima beans, each offering slightly different textures and flavors suitable for various dishes.
Can I Make This With Dried Beans?
Absolutely! You can certainly prepare this Tuscan white bean soup using dried cannellini beans for an even deeper, more authentic flavor, if you prefer. However, it’s crucial to be aware that using dried beans will significantly increase your preparation time. Before you can simmer them in the soup, dried beans require two essential preliminary steps: first, they must be adequately soaked (typically overnight or using a quick-soak method), and then they need to be cooked until tender. This means you’ll need to account for this additional soaking and cooking time before you even begin the soup recipe instructions. While it adds extra time, the reward is a uniquely flavorful and textural experience that some home cooks prefer.
Is There Something Else I Can Use Instead of Wine in This Recipe?
Yes, if you prefer not to use wine in this recipe, or simply don’t have any on hand, you have a couple of straightforward options. You can easily omit it entirely, and the soup will still be incredibly flavorful thanks to the rich blend of vegetables and spices. Alternatively, for an extra layer of depth without alcohol, you can simply swap out the wine with an equal amount of additional vegetable broth. This will maintain the liquid consistency and contribute to the overall savory profile of the stew.
Can I Make This Soup Ahead of Time?
This Tuscan white bean soup is an outstanding candidate for meal prepping and tastes even better the next day as the flavors have more time to fully meld and deepen. It’s an excellent choice to prepare a day or two in advance, making your weeknight meals incredibly convenient. Simply allow the soup to cool completely to room temperature before transferring it to an airtight container. Stored properly in the refrigerator, it will remain fresh and delicious for up to 1 week. When you’re ready to enjoy it, reheating is a breeze: gently warm it in a saucepan on the stove over medium-low heat, stirring occasionally, or simply use a microwave-safe bowl and heat in the microwave until it’s piping hot all the way through.
Can I Freeze This Soup?
Absolutely, this Tuscan white bean soup freezes exceptionally well, making it a perfect candidate for batch cooking and future meals! To freeze, first ensure the soup has cooled completely to room temperature. Then, transfer it to an airtight, freezer-safe container or robust resealable freezer bags. If using bags, lay them flat in the freezer until solid for efficient storage. The soup will maintain its quality in the freezer for up to 1 month. For ultimate convenience, I highly recommend portioning the soup out into individual servings before freezing. This allows you to easily grab and reheat just the right amount whenever a craving for a warm, comforting meal strikes. To reheat from frozen, simply transfer the desired portion to the refrigerator overnight to thaw. Once thawed, reheat it on the stovetop over low heat until warmed through, or microwave in a suitable bowl, stirring occasionally.
Need more inspiration for dinner this week? Check out my main dish recipes page!
What to Serve with Tuscan White Bean Soup
This hearty white bean soup is incredibly satisfying and filling on its own, making it one of our absolute favorite stand-alone soup recipes. It truly doesn’t require a multitude of side dishes. The ideal accompaniments are simple yet essential: a thick slice of warm, crusty bread, perfect for soaking up every last drop of the flavorful broth, or delightful garlic bread bites. A sprinkle of freshly grated Parmesan cheese over the top also adds a wonderful salty, nutty finish.
However, this versatile soup also makes for a magnificent appetizer if you’re hosting a larger gathering or planning a more elaborate meal! It’s a fantastic, elegant opener for an Italian-themed dinner party. You could follow it with exquisite air fryer scallops served over a bed of pasta, or a light and flavorful Pasta Napolitana. For a sweet conclusion to your Italian feast, consider baking up some decadent Biscoff brownies or a luscious chocolate strawberry cake.
How to Store and Reheat Tuscan White Bean Soup
Proper storage and reheating ensure your delicious Tuscan White Bean Soup remains fresh and enjoyable for days.
- Store: Once the soup has cooled completely to room temperature, transfer it into an airtight container. Place the container in the refrigerator, where the soup will keep beautifully for up to 1 week.
- Reheat: To reheat refrigerated soup, you have a couple of easy options. You can gently warm it in a saucepan on the stovetop over medium-low heat, stirring occasionally, until it is thoroughly heated through. Alternatively, portion it into a microwave-safe bowl and heat in the microwave, stirring every minute or so, until it reaches your desired temperature.
- Freeze: For longer storage, this soup freezes exceptionally well. Allow it to cool entirely before transferring it to a freezer-safe airtight container or heavy-duty resealable freezer bags. It will stay fresh in the freezer for up to 3 months. For added convenience, I highly recommend freezing the soup in individual portions. This way, you can easily pull out just the right amount for a single meal whenever you like.
- Thaw: To thaw frozen soup, simply transfer it from the freezer to the refrigerator overnight. Once thawed, you can reheat it using the instructions provided above for refrigerated soup.
This Tuscan White Bean Soup is more than just a recipe; it’s an invitation to savor the warmth and richness of Italian home cooking right in your own kitchen. Its robust flavors, wholesome ingredients, and comforting texture make it an instant favorite that you’ll return to again and again. Whether you’re looking for a simple weeknight meal, a hearty dish to share with loved ones, or a convenient make-ahead option, this soup truly delivers on all fronts.
Finally, if you make this tuscan white bean stew recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! Your feedback means the world to me, and I genuinely love hearing about your experiences in the kitchen. I make it a point to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter!
Hearty Tuscan White Bean Soup
Equipment
-
8-Inch Chef’s Knife
-
Utility Cutting Board
-
Dutch Oven
-
Wooden Spoon
Ingredients
- 1/4 cup olive oil
- 1 shallot chopped
- 1/2 yellow onion chopped
- 2 large carrots chopped
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 Tbsp tomato paste
- 17 oz canned cannellini beans drained and rinsed
- 3 to 4 cups vegetable broth*
- 1/2 tsp salt + more for seasoning as you go
- 1/2 tsp pepper + more for seasoning as you go
- 1 tsp Italian seasoning
- 2 bay leaves
- 1/4 to 1/2 tsp red pepper flakes**
- 4 oz kale
- Fresh lemon wedges for serving
Instructions
-
Heat olive oil in a large pot over medium-high heat. Once the oil is hot, add shallot, onion, carrots, and celery. Season with salt and pepper. Sauté, stirring occasionally, until the vegetables have softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds to 1 minute.
-
Stir in tomato paste, cooking for another minute or two. Add beans, 3 cups broth, 1/2 tsp salt, 1/2 tsp pepper, Italian seasoning, bay leaves, and red pepper flakes. Stir to combine and bring to a boil. Reduce to a simmer over low heat. Cover and simmer for another 10 to 15 minutes.
-
Remove bay leaves and discard. Add about 3 cups of the soup to a blender and blender until smooth. Return the blended soup to the pot and stir to combine. If the soup is too thick, add in more broth until it is your desired consistency. I usually add another 1/2 cup to 1 cup.
-
Stir in kale and cook for several minutes, until it wilts.
-
Remove from heat and taste. Season with salt and pepper, as desired. Add some lemon juice, if desired. Serve.
Video
Notes
**If you like it really spicy, add up to 1 tsp red pepper flakes! I recommend starting with 1/4 tsp, then taste and adjust (adding in 1/4 tsp increments) until it’s the spice level you like.