When the air gets crisp and you’re craving something warm, earthy, and nourishing, Tuscan White Bean Soup is exactly what you need. It’s cozy and full of rustic Italian flavor — tender beans, fresh vegetables, aromatic herbs, and a drizzle of olive oil that ties everything together. Every spoonful feels like a comforting taste of the Italian countryside.
The first time I made this soup, it was on a rainy Sunday when I wanted something hearty yet wholesome. I used what I had — a few cans of beans, garlic, some herbs, and a splash of olive oil — and by the time it simmered, my kitchen smelled like an Italian trattoria. Now it’s one of my favorite soups, right next to my Mediterranean Lemon Chicken Soup and Slow Cooker Amish Corn Chowder.
Tuscan White Bean Soup
Ingredients
Equipment
Method
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened and fragrant. Stir in garlic, thyme, rosemary, and red pepper flakes. Cook 1 more minute.
- Pour in the broth, diced tomatoes, and beans. Stir and bring to a gentle simmer. Cook for 15–20 minutes to blend the flavors.
- Use an immersion blender to lightly blend the soup, leaving some beans whole for texture. Alternatively, blend 1 cup in a blender and return it to the pot.
- Add chopped kale or spinach and simmer for 5 more minutes until wilted. Season with salt and pepper to taste.
- Ladle into bowls and finish with olive oil drizzle, parsley or basil, and Parmesan if using. Serve with crusty bread.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Tuscan White Bean Soup
This soup is healthy, satisfying, and simple — the kind of meal that warms you from the inside out. It’s naturally high in protein and fiber, thanks to the white beans, and the herbs and vegetables create a deep, rich flavor without needing meat. Plus, it’s ready in under an hour and perfect for leftovers.
If you love wholesome comfort food like my Chicken Pot Pie Stew or Macaroni and Hamburger Soup, this Tuscan White Bean Soup will become a go-to favorite.
Ingredients You’ll Need
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon red pepper flakes (optional)
- 4 cups vegetable or chicken broth
- 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups chopped kale or spinach
- Salt and black pepper to taste
For Serving:
- Fresh parsley or basil for garnish
- Drizzle of extra-virgin olive oil
- Grated Parmesan cheese (optional)
If you enjoy fresh, Mediterranean-inspired meals, this soup pairs beautifully with my Christmas Bread Recipe or a simple green salad.
How to Make Tuscan White Bean Soup
Step 1: Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened and fragrant. Add garlic, thyme, rosemary, and red pepper flakes, and cook for 1 more minute.
Step 2: Add Broth and Beans
Pour in the broth, diced tomatoes, and beans. Stir and bring to a gentle simmer. Let it cook for about 15–20 minutes to blend the flavors.
Step 3: Blend for Texture
Using an immersion blender, lightly blend the soup to thicken it while keeping some beans whole for texture. (You can also transfer 1 cup to a blender, puree it, then return it to the pot.)
Step 4: Add Greens and Season
Stir in chopped kale or spinach and cook for another 5 minutes until wilted. Season with salt and pepper to taste.
If you love soups with creamy texture and earthy flavor, my Mexican Street Corn Soup has a similar rich body with a different flavor profile.
Step 5: Serve
Ladle the soup into bowls, drizzle with olive oil, sprinkle with Parmesan (if using), and garnish with parsley or basil. Serve with warm crusty bread for dipping.
Tips for the Best Tuscan White Bean Soup
Use Good Olive Oil: A drizzle of quality oil before serving enhances flavor.
Don’t Overblend: Keep some beans whole for a rustic texture.
Add More Greens: Spinach, kale, or even Swiss chard works perfectly.
Boost the Flavor: Add a Parmesan rind while simmering for richness.
For more cozy, rustic recipes, my Slow Cooker Mexican Chicken also brings warmth and depth of flavor to your weeknight table.
How to Store and Reheat
Storage: Store cooled soup in an airtight container in the fridge for up to 5 days.
Freezing: Freeze for up to 2 months in portions. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stove, adding a splash of broth or water if needed.
Flavor Variations
- Creamy White Bean Soup: Add ½ cup of cream or coconut milk for extra richness.
- Smoky Tuscan Soup: Stir in a pinch of smoked paprika or a bit of cooked bacon.
- Tomato-Free Version: Skip tomatoes and add more broth for a lighter flavor.
- Protein Boost: Add shredded chicken or Italian sausage for a heartier meal.
If you enjoy flexible, cozy recipes like this, you’ll also love my Philly Cheesesteak Bowl — another hearty dinner that’s easy to customize.
Frequently Asked Questions
1. Can I use dried beans instead of canned?
Yes! Soak 1½ cups dried beans overnight, then simmer until tender before using.
2. Can I make this soup vegan?
Absolutely — just use vegetable broth and skip the Parmesan cheese.
3. Can I use spinach instead of kale?
Yes, spinach cooks faster and gives a softer texture.
4. How can I thicken the soup naturally?
Mash some of the beans with a spoon or blend a small portion to make it creamier.
The Final Bite: Rustic, Comforting & Simply Delicious
This Tuscan White Bean Soup brings together everything you love about Mediterranean comfort food — hearty beans, aromatic herbs, and simple ingredients that shine. It’s easy to make, deeply satisfying, and perfect for any day of the week.
Serve it with crusty bread or my Christmas Bread Recipe, and you’ve got a meal that’s rustic, wholesome, and full of love.