If you’re craving a cozy bowl of comfort with rustic Italian charm, this Tuscan White Bean Soup hits the spot. It’s hearty yet wholesome, made with tender cannellini beans, vibrant kale, and aromatic herbs simmered together in a savory broth. Simple ingredients, rich flavor, and one pot—just how home cooking should be.
Table of Contents
WHY YOU’LL LOVE THIS TUSCAN WHITE BEAN SOUP
It’s rustic, healthy, and bursting with Mediterranean flavor.
- One-pot comfort meal full of nutrients
- Vegetarian-friendly and high in protein
- Customizable with any veggies on hand
- Naturally creamy without heavy cream
- Perfect for meal prep or freezing
- Rich Italian flavor with pantry staples
This soup reminds me of my first trip through a small Italian market in Austin—smelling fresh herbs, crusty bread, and garlic simmering in olive oil. That memory inspired this cozy bowl that brings Italy straight to your kitchen.
INGREDIENTS YOU’LL NEED
A mix of beans, veggies, and herbs create a rich, earthy flavor base.
Main Ingredients
- 3 (15-ounce) cans cannellini beans, drained and rinsed
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 large carrots, peeled and chopped
- 1 stalk celery, diced
- ⅓ cup white wine (optional, substitute broth)
- 2 cups chopped kale, stems removed and finely chopped
- 2 ½–4 cups vegetable or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
Optional Add-Ons or Substitutes
- Swap kale for spinach or Swiss chard
- Add diced zucchini or bell peppers
- Use smoked paprika for depth
- Add cooked sausage or turkey for extra protein
- Pair with hearty minestrone soup or garlic butter pasta for a full Italian-style meal
STEP-BY-STEP INSTRUCTIONS
A few simple steps bring this comforting soup to life.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until soft.
- Add Garlic and Tomato Paste: Stir in garlic and tomato paste; cook for 1 minute until fragrant.
- Deglaze: Pour in white wine (or broth) and scrape the bottom of the pot to release any browned bits.
- Add Beans and Broth: Add cannellini beans, 2½ cups broth, salt, pepper, herbs, and bay leaves. Stir well.
- Simmer: Bring to a boil, reduce to low, and simmer for 25–30 minutes until the vegetables are tender.
- Add Kale: Stir in kale and cook for 5 minutes until wilted.
- Adjust Texture: For creamier soup, mash some beans with a spoon or blend a portion before returning it to the pot.
Quick reminders:
- Don’t skip the tomato paste—it adds body and color.
- Adjust broth to your preferred consistency.
- Taste and season at the end for balance.
- Serve with fresh bread or Parmesan shavings.
EXPERT TIPS FOR SUCCESS
To make your Tuscan White Bean Soup even better:
- Use high-quality olive oil for richness
- Let it simmer slowly for deeper flavor
- Add kale near the end to keep it vibrant
- Remove bay leaves before serving
- Garnish with fresh parsley or grated cheese
- Pair with white spinach lasagna for a comforting dinner combo
Slow simmering turns these simple ingredients into something unforgettable.
SERVING SUGGESTIONS
This soup is versatile and satisfying on its own or with sides.
- Serve with crusty sourdough or garlic bread
- Top with shaved Parmesan or red pepper flakes
- Add a drizzle of extra virgin olive oil for richness
- Pair with a fresh garden salad
- Enjoy alongside roasted tomato and bell pepper pasta for a cozy Italian night
It’s an elegant yet earthy soup that feels right for both weekday dinners and weekend gatherings.
STORING AND REHEATING
Tuscan White Bean Soup gets even better the next day.
How to Store It
- Cool before refrigerating
- Store in airtight containers up to 5 days
- Freeze for up to 2 months
- Thaw overnight before reheating
How to Reheat It
- Stovetop: warm on low heat until hot
- Microwave: heat in 1-minute intervals, stirring in between
- Add a splash of broth if thickened
- Avoid overcooking to keep beans tender
Soups like this only deepen in flavor after sitting overnight.
NUTRITION (PER SERVING)
Calories: 220 kcal | Carbohydrates: 25g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Potassium: 198mg | Fiber: 14g | Sugar: 1g
FREQUENTLY ASKED QUESTIONS
Can I use dried beans instead of canned?
Yes—soak overnight and simmer until tender before adding to the soup.
Can I make this without wine?
Definitely. Just use extra broth for deglazing.
Is it freezer-friendly?
Absolutely—it freezes and reheats beautifully.
FINAL THOUGHTS
This Tuscan White Bean Soup is rustic comfort at its best—simple ingredients, bold flavor, and a touch of Italian warmth. Every spoonful feels nourishing and cozy.
- Use good olive oil and herbs for authentic flavor
- Simmer slowly to let everything meld
- Serve with bread and enjoy it hot
It’s wholesome, hearty, and exactly what home cooking should taste like.
Tuscan White Bean Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for 6 minutes until softened.
- Add minced garlic and tomato paste. Stir and cook for 1 minute until fragrant.
- Deglaze with 0.5 cup broth, scraping up browned bits from the pot bottom.
- Add beans, remaining broth, salt, pepper, red pepper flakes, Italian seasoning, thyme, oregano, and bay leaves. Stir well.
- Bring to a boil, reduce heat, and simmer for 28 minutes until vegetables are tender.
- Stir in chopped kale and cook for 5 more minutes until wilted. Remove bay leaves before serving.
- For creamier texture, mash some beans with a spoon or blend a portion, then return to the pot.
Nutrition
Notes
- White wine was replaced with additional broth to keep it alcohol-free. Optional sausage not included to maintain vegetarian status.
- Nutrition is an approximation per serving.
