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–+ servings
Tuscan White Bean Soup 1

Tuscan White Bean Soup

This hearty, rustic soup combines the creamy texture of cannellini beans with aromatic herbs and vegetables, creating a nutritional powerhouse that's as satisfying as it is simple. Our Tuscan White Bean Soup recipe strikes the perfect balance between authentic Italian flavors and modern convenience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine Italian, Tuscan
Servings 6 servings
Calories 285 kcal

Equipment

  • Dutch Oven or Heavy-Bottomed Pot
  • Immersion blender or food processor

Ingredients
  

Base Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large onion finely chopped
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 4 garlic cloves minced

Herbs and Spices

  • 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme chopped (or 1 teaspoon dried)
  • 1/4 teaspoon red pepper flakes optional
  • 1 bay leaf

Main Ingredients

  • 3 15 oz cans cannellini beans drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 Parmesan rind optional, omit for vegan version
  • 1 bunch Tuscan kale about 4 cups, stems removed and chopped

Finishing Touches

  • 2 tablespoons lemon juice
  • salt and freshly ground black pepper to taste
  • grated Parmesan cheese for serving, optional

Instructions
 

  • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery with a pinch of salt, then sauté for 5-7 minutes until softened but not browned.
  • Add the minced garlic, rosemary, thyme, and red pepper flakes (if using). Stir continuously for 30-60 seconds until fragrant.
  • Add two cans of the drained and rinsed cannellini beans, vegetable broth, Parmesan rind (if using), and bay leaf.
  • Take the remaining can of beans and blend until smooth using an immersion blender or food processor, then add to the pot.
  • Bring the soup to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 20-25 minutes, allowing the flavors to meld.
  • Stir in the chopped kale and continue cooking for another 5 minutes until the kale is wilted but still bright green.
  • Remove from heat and discard the bay leaf and Parmesan rind. Stir in the lemon juice.
  • Taste and adjust seasoning with salt and freshly ground black pepper.
  • Ladle into warm bowls and garnish with a drizzle of extra virgin olive oil and freshly grated Parmesan cheese if desired.

Notes

For a creamier texture, blend half the beans before adding to the soup.
This soup stores exceptionally well, actually improving in flavor after a day in the refrigerator as the ingredients continue to meld. Store in an airtight container in the refrigerator for up to 4 days.
For freezing, cool completely before transferring to freezer-safe containers, leaving 1-inch headspace for expansion. Freeze for up to 3 months.

Nutrition

Calories: 285kcalCarbohydrates: 42gProtein: 15gFat: 7gSodium: 390mgPotassium: 720mgFiber: 11gVitamin A: 184IUVitamin C: 45mgCalcium: 15mgIron: 4.5mg
Keyword White Bean Soup, Tuscan Soup, Bean Soup, Italian Soup, Vegetarian Soup
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