Tuscan White Bean Soup Recipe

I have a soft spot for soups that start out looking almost too simple and then somehow turn into something I want to eat for three days straight. This Tuscan white bean soup is one of those recipes for me. I get tender cannellini beans, carrots, celery, onion, garlic, kale, herbs, and a little white wine all working together in one pot, and the whole kitchen starts smelling warm and savory.

I also love that I don’t need to make a separate complicated side dish for this to feel like dinner. A piece of rustic bread is my favorite, but I have also spooned this soup over rice when I had leftovers and it worked surprisingly well. The soup itself is hearty without feeling ridiculously heavy.

The little trick that makes this recipe different for me is blending part of the soup before adding it back to the pot. I used to skip that step when I was in a hurry, and I eventually realized I was missing the best part. The beans make their own creamy texture without needing cream, and the broth gets thicker while the vegetables and beans still stay throughout the soup.

What Makes This Soup Work So Well for Me

I usually make this when I want something cozy but don’t want a long cooking project. Most of the work happens right in one large pot, and the vegetables don’t need to be perfectly chopped. I actually prefer them a little rustic because this is the kind of soup where everything gets softened and blended into one comforting bowl anyway.

I start with onion and garlic because I never want to rush that part. I let the onion get a little golden around the edges, then add the carrot and celery. That extra few minutes gives the vegetables a deeper flavor, and I have learned that skipping the browning makes the finished soup taste flatter.

The white wine is another small step I really like. I use about ⅓ cup, usually a dry white wine such as Pinot Grigio, and let most of it cook away before adding the broth. I don’t end up with a wine-heavy soup. Instead, I get another layer of flavor underneath the beans and herbs.

I use cannellini beans most often, but I don’t stress about finding the exact bean every single time. Great Northern beans, navy beans, or small butter beans can all work nicely. I have made this soup with whatever white beans were sitting in my pantry, and honestly, the soup is pretty forgiving.

Ingredients I Used for the Recipe

• 3 cans cannellini beans, 15 ounces each, drained and rinsed: I use these for the main body of the soup, plus their creamy texture when part of the soup gets blended.
• 1 yellow onion, finely chopped: I use the onion as the savory base and let it soften and brown before adding everything else.
• 4 cloves garlic, minced: I add plenty of garlic because it gives the soup a deeper, warmer flavor.
• 2 tablespoons olive oil: I use this for sauteing the vegetables and helping them brown slightly.
• 2 large carrots, peeled and chopped: I like the sweetness and color the carrots bring to the soup.
• 1 celery stalk, diced: I use celery for a little freshness and another layer of vegetable flavor.
• ⅓ cup dry white wine: I add this after the vegetables have cooked to loosen the browned bits and add flavor.
• 2 ½ to 4 cups vegetable or chicken broth: I start with 2 ½ cups and add more later if I want a thinner soup. I use vegetable broth when I want the soup to stay vegan.
• 2 cups chopped kale, stems removed: I stir this in near the end so it stays green and tender instead of disappearing completely.
• 1 tablespoon tomato paste: I use a small amount to add savory depth and a little richness to the broth.
• 1 teaspoon salt: I start here and adjust after the soup simmers.
• ¼ teaspoon black pepper: I use this for a little warmth and balance.
• ¼ teaspoon red pepper flakes: I add these when I want a gentle spicy bite, but I leave them out when I want the soup milder.
• ¼ teaspoon Italian seasoning: I use this as a simple herb base.
• 2 bay leaves: I add these while the soup simmers and remove them before blending.
• 1 teaspoon dried thyme: I like the earthy flavor thyme gives the beans and vegetables.
• ½ teaspoon dried oregano: I use oregano to give the soup that familiar Italian-style flavor.

How to Make Tuscan White Bean Soup?

Step 1 – I Soften and Brown the Onion

I heat the olive oil in a large pot or Dutch oven over medium heat, then add my finely chopped onion. I let it cook until it softens and starts picking up a little color around the edges.

I don’t try to rush this part. I used to stir constantly because I thought I was helping, but now I let the onion sit for a bit between stirs. That little bit of browning gives me a much better starting point.

Step 2 – I Add the Garlic, Carrots, and Celery

Once the onion has softened, I add the minced garlic, chopped carrots, and diced celery. I cook everything together for about 10 minutes, stirring now and then.

I want the vegetables noticeably softer before I move on. The carrots don’t need to be completely tender yet because they still have plenty of time to cook in the broth.

Step 3 – I Cook Down the White Wine

I pour in the white wine and stir it around the bottom of the pot. I let it cook for roughly 5 minutes, or until most of the liquid has evaporated.

This is one of those steps where I used to wonder if it really mattered. It does. I like the flavor better when I give the wine time to cook down instead of immediately adding the broth.

Step 4 – I Add the Beans, Broth, and Seasonings

I add the drained cannellini beans, 2 ½ cups of broth, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, thyme, oregano, and bay leaves. I leave the kale out for now.

I stir everything well and bring the soup to a boil. Once it reaches that point, I cover the pot, lower the heat, and let it simmer for about 15 minutes.

Step 5 – I Blend Part of the Soup

After the soup has simmered, I remove the bay leaves. Then I transfer about 2 ½ to 3 cups of the soup to a blender and blend it until smooth.

I am careful here because hot soup can be messy when blended. I let the blender vent appropriately and handle the transfer slowly rather than filling it too much at once.

I pour the blended soup back into the pot and stir. This is where the broth starts looking much creamier to me, even though I haven’t added any dairy. If the soup feels too thick, I add more broth a little at a time until it reaches the consistency I like.

Step 6 – I Finish It With Kale

I add the chopped kale and let it simmer for a few minutes. I just want it wilted and tender while still keeping some of its texture.

Then I taste the soup. This is where I usually add another pinch of salt or black pepper, depending on how the broth tastes. I also really like a squeeze of fresh lemon juice at the end. It brightens everything up and keeps the beans from making the soup feel too rich.

Step 7 – I Serve It While It’s Hot

I ladle the soup into bowls and serve it warm. A sprinkle of red pepper flakes and some fresh parsley is an easy finish when I have both around.

My favorite pairing is a hearty piece of bread for dipping. When I don’t have bread, I have served the soup with jasmine rice or a simple side salad. I don’t really need much else because the beans make it filling enough to stand on its own.

Tips I Learned From Making This Soup

• I start with less broth: I prefer starting around 2 ½ cups because I can always thin the soup later. Adding too much broth at the beginning is harder to fix.
• I don’t skip the vegetable browning: I get better flavor when I let the onion, carrots, and celery soften and pick up a little color before adding the wine.
• I blend only part of the soup: I like having a creamy base while still keeping plenty of whole beans and vegetables in every bowl.
• I rinse the canned beans: I find that rinsing them gives me a cleaner-tasting broth and removes some of the extra liquid from the cans.
• I adjust the seasoning at the end: Broth can vary quite a bit in saltiness, so I wait until the soup is finished before adding more salt.
• I use whatever white beans I have: Cannellini beans are my first choice, but Great Northern beans, navy beans, and small butter beans can all work.
• I add lemon right before serving: I usually start with a small squeeze because I don’t want the lemon to dominate. I just want that little fresh lift.
• I leave out the red pepper flakes when needed: The soup has plenty of flavor without them, so I don’t consider the spice necessary.

How I Serve and Store the Leftovers

I actually think this soup gets even more useful after the first meal because it makes a generous batch. I keep leftovers in an airtight container in the refrigerator and usually finish them within 3 to 5 days.

When I reheat it, I prefer using the stove over medium-low heat. The soup can thicken quite a bit in the refrigerator, so I add a splash of broth or water if it needs loosening while it warms.

I also freeze portions when I know I won’t eat the whole pot in a few days. I let the soup cool completely first, then divide it into freezer-safe containers. Smaller portions work much better for me because I can thaw only what I need instead of dealing with the entire batch.

I keep frozen portions for up to about 2 months. I thaw one in the refrigerator overnight and reheat it gently on the stove. Sometimes the texture looks a little different after freezing, but a good stir and a splash of broth usually brings it right back together.

For me, this Tuscan white bean soup is one of those recipes that proves dinner doesn’t have to be complicated to feel special. I get creamy beans, sweet carrots, tender kale, savory herbs, and that little hit of lemon at the end, all from one pot. It’s cozy enough for a chilly evening, practical enough for meal prep, and forgiving enough that I don’t worry when I make a few little changes along the way.

Print Recipe

Tuscan White Bean Soup Recipe

Author: Kelsey Perez Cooking Method: Simmering Cuisine: Italian Courses: Soup

Difficulty: Easy Prep Time Cook Time Total Time 55 hrs

Servings: 6 Estimated Cost: $ 12 Calories: 310 kcal

Best Season: Fall, Winter

Description

I love how this hearty white bean soup gets creamy without any cream at all. I blend part of the beans into the broth, then finish everything with tender kale and lemon.

ingredients

Servings

• 3 15-ounce cans cannellini beans (drained and rinsed)
• 1 medium yellow onion (finely chopped)
• 4 cloves garlic (minced)
• 2 tablespoons olive oil
• 2 large carrots (peeled and chopped)
• 1 stalk celery (diced)
• ¹⁄₃ cup dry white wine (such as Pinot Grigio)
• 2 ¹⁄₂ to 4 cups vegetable or chicken broth (start with 2 1/2 cups and add more as needed; use vegetable broth for a vegan soup)
• 2 cups kale (chopped, stems removed)
• 1 tablespoon tomato paste
• 1 teaspoon salt (plus more to taste)
• ¹⁄₄ teaspoon black pepper (plus more to taste)
• ¹⁄₄ teaspoon red pepper flakes (optional)
• ¹⁄₄ teaspoon Italian seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• ¹⁄₂ teaspoon dried oregano

Instructions

1. Step 1 - Soften and Brown the Onion

   I heat the olive oil in a large pot or Dutch oven over medium heat. I add the chopped onion and cook it until it softens and starts to pick up a little golden color around the edges.
   I let the onion sit between stirs instead of constantly stirring so it has a chance to brown slightly.

2. Step 2 - Add the Garlic, Carrots, and Celery

   I add the minced garlic, chopped carrots, and diced celery. I cook everything together for about 10 minutes, stirring occasionally, until the vegetables have started to soften.
   The carrots do not need to be completely tender yet because they will continue cooking in the broth.

3. Step 3 - Cook Down the White Wine

   I pour in the white wine and stir it around the bottom of the pot. I let it cook for about 5 minutes, until most of the liquid has evaporated.
   Cooking the wine down gives the soup another layer of flavor without leaving it tasting strongly of wine.

4. Step 4 - Add the Beans, Broth, and Seasonings

   I add the rinsed cannellini beans, 2 1/2 cups of broth, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, thyme, oregano, and bay leaves. I stir everything together and bring the soup to a boil. I cover the pot, reduce the heat, and simmer for about 15 minutes.
   I leave the kale out until the end so it stays green and keeps some texture.

5. Step 5 - Blend Part of the Soup

   I remove the bay leaves and carefully transfer about 2 1/2 to 3 cups of the soup to a blender. I blend it until smooth, then pour it back into the pot and stir well.
   I vent the blender appropriately and work carefully because the soup is hot. If the soup is too thick, I add more broth a little at a time.

6. Step 6 - Finish With Kale

   I add the chopped kale and simmer the soup for a few minutes, just until the kale is wilted and tender. I taste and adjust the salt and black pepper. I like adding a small squeeze of fresh lemon juice just before serving.
   The lemon adds a fresh finish and balances the richness of the beans.

7. Step 7 - Serve Hot

   I ladle the soup into bowls and serve it hot. I like finishing it with a little red pepper flakes and fresh parsley when I have them.
   I usually serve the soup with rustic bread, but rice or a simple side salad also works well.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 310 kcalkcal

% Daily Value *

Total Fat 10 gg16%

Saturated Fat 1.5 gg8%

Trans Fat 0 gg

Cholesterol 0 mgmg0%

Sodium 690 mgmg29%

Potassium 780 mgmg23%

Total Carbohydrate 43 gg15%

Dietary Fiber 11 gg44%

Sugars 7 gg

Protein 15 gg30%

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Calcium 145 mg mg

Iron 5 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I start with 2 1/2 cups of broth and add more if I want a thinner soup. I rinse the canned beans before using them for a cleaner-tasting broth. For a vegan version, I use vegetable broth. I can substitute Great Northern beans, navy beans, or small butter beans for the cannellini beans. I refrigerate leftovers in an airtight container for 3 to 5 days. The soup thickens as it chills, so I add a splash of broth or water when reheating. I can freeze cooled portions in freezer-safe containers for up to about 2 months and thaw them overnight in the refrigerator before reheating.

Keywords: Tuscan white bean soup, white bean soup, cannellini bean soup, Tuscan soup, vegetarian soup, vegan white bean soup, kale soup, easy soup recipe