This post may contain affiliate links.
Tuscan White Bean Soup is a hearty, comforting soup that will fill you up during the cold months. Fresh vegetables, protein packed beans, kale and flavorful vegetables make this a great soup you are sure to love! Add your favorite fresh herbs for extra flavor and serve it with a side of your favorite crusty bread to soak up all of those delicious juices!
Tuscan White Bean Soup is the kind of cozy, nourishing meal you want to make all winter long. It brings together simple ingredients into a hearty, filling soup. This soup is made with creamy cannellini beans, aromatic herbs, tender vegetables and leafy greens, in a classic Italian-inspired soup that is so comforting. I love that it is plant-based and budget friendly, making it a great option for a weeknight meal or a soup you can prep ahead of time and freeze some for later. This comes together with simple pantry staples!
This Tuscan Soup is perfect for chilly days when you are craving a warm, filling soup without spending hours in the kitchen. It is finished with a splash of lemon juice which brightens the soup. You can serve this with crusty bread to soak up the juices or try my Homemade Naan Bread.
When the colder months roll around I love to have hearty soups on rotation. I often make this Lebanese Lentil Soup, Moroccan Red Lentil Soup, Instant Pot Turkey Chili. If you like bean soups try this Slow Cooker 15 Bean Soup, Instant Pot 15 Bean Soup, Pinto Bean Soup, Navy Bean Soup Recipe or this Mediterranean White Bean Soup.
Why You Will Love this Recipe
This is a simple soup recipe perfect for winter! Here are the reasons we love it:
• Hearty and Satisfying: The creamy cannellini beans and tender vegetables make this soup both filling and comforting without being too heavy.
• Nourishing: Packed with plant-based protein, fiber and greens this Tuscan Style Soup is wholesome, and one you can feel good feeding your family.
• Easy and Versatile: Made in one pot with simple pantry ingredients, this soup is perfect for a busy weeknight, meal prepping or freezing for later!
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- vegetables: the mixture of onion, carrot and celery are a nice blend of vegetables in this soup.
- spices: dried thyme, rosemary and red pepper flakes add flavor and some spice to the soup. You can also use fresh thyme and rosemary if you have it.
- beans: the start of this soup is the cannellini beans or white beans. They are creamy, mild white beans that add a plant-based protein to the soup. The key to a creamy soup is to puree half of the broth with the beans and adding it back in. This is optional but makes it silky and creamy!
- kale: at the end of the soup simmering add in chopped kale. It adds nutrients, and a slightly earthy flavor that pairs nicely with the beans.
- lemon juice: a squeeze of lemon juice brightens the soup and is the perfect finishing touch.
Ways to Modify this Recipe
- beans: you can easily swap the white beans for chickpeas, black beans or whatever you favorite bean is.
- veggies: add in whatever vegetables you like in soup. I think that green beans, diced tomatoes and bell peppers are great options.
- spices: spice this soup up with extra spices like italian seasoning, paprika, turmeric or curry powder.
- protein: add in protein like shredded chicken, turkey sausage, pancetta, ground turkey or shrimp. For a plant based protein use tofu.
- greens: swap kale for spinach or swiss chard or escarole.
How to Make Tuscan Bean Soup with Kale
Step 1: Sauté Veggies: Heat olive oil in a large pot or dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 7-8 minutes, stirring occasionally, until softened and lightly golden.
Step 2: Add Herbs: Add garlic and tomato paste. Cook, stirring constantly, for a minute, until fragrant. Stir in thyme, rosemary, and red pepper flakes (if using).
Step 3: Blend Portion of Soup: Pour in broth. Add beans and bay leaf, then season with salt and pepper. Bring to a boil, reduce the heat, and simmer uncovered for 15 minutes. Transfer about 2 cups of the soup to a blender and process until creamy. Return the mixture to the pot.
Step 4: Stir in Kale: Stir in the chopped kale and simmer for 4-5 minutes, just until it is wilted and tender. Remove the bay leaf. Add lemon juice and adjust the seasoning, if needed. If the soup is too thick to your liking, add an additional 1/2 cup of broth to loosen it up. Serve in bowls topped with freshly grated Parmesan. Enjoy!
My Pro Tips
Recipe Tips
- This soup is thick and hearty rather than brothy. If you prefer a more broth-forward soup, use 5-6 cups of broth instead of 4.
- Cannellini beans give the creamiest result, but Great Northern beans can be used as a substitute. Be sure to drain and rinse canned beans well.
- You can also use an immersion blender to partially blend the soup directly in the pot until part of it is creamy, while plenty of beans and vegetables remain whole. The goal is a thick, spoonable texture – not a fully puréed soup.
- For a vegan version, skip the Parmesan or use a dairy-free alternative.
Storage Tips
- Store the leftover soup in the fridge in an airtight container for up to 4 days. To reheat you can heat on the stove or you can microwave.
- You also can freeze this soup. Make sure to completely cool it off before you store it in an airtight container for up to 3 months.
- To reheat you can heat in the microwave or on the stove.
More Soup Recipes
Vegetarian
Green Lentil Spinach Soup
Mediterranean
Lemon Lentil Soup Recipe
Mediterranean
Lebanese Lentil Soup
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Tuscan White Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes, optional
- 4 cups low-sodium vegetable broth
- 2 15 ounce cans cannellini beans, drained and rinsed
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups chopped kale, stems removed
- 1 tablespoon fresh lemon juice
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot or dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 7-8 minutes, stirring occasionally, until softened and lightly golden.
- Add garlic and tomato paste. Cook, stirring constantly, for a minute, until fragrant. Stir in thyme, rosemary, and red pepper flakes (if using).
- Pour in broth. Add beans and bay leaf, then season with salt and pepper. Bring to a boil, reduce the heat, and simmer uncovered for 15 minutes. Transfer about 2 cups of the soup to a blender and process until creamy. Return the mixture to the pot.
- Stir in the chopped kale and simmer for 4-5 minutes, just until it is wilted and tender. Remove the bay leaf. Add lemon juice and adjust the seasoning, if needed. If the soup is too thick to your liking, add an additional ½ cup of broth to loosen it up.
- Serve the soup topped with freshly grated Parmesan. Enjoy!
Notes
- This soup is thick and hearty rather than brothy. If you prefer a more broth-forward soup, use 5-6 cups of broth instead of 4.
- Cannellini beans give the creamiest result, but Great Northern beans can be used as a substitute. Be sure to drain and rinse canned beans well.
- You can also use an immersion blender to partially blend the soup directly in the pot until part of it is creamy, while plenty of beans and vegetables remain whole. The goal is a thick, spoonable texture – not a fully puréed soup.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well. Let it cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a little broth or water if needed.
- For a vegan version, skip the Parmesan or use a dairy-free alternative.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a great dish to start the fall!
Hi
Thanks for your recipe.
Do you have a slow cooker version of this recipe?
TUSCAN BEAN SOUP
I do not but it would be easy to do! My suggestion would just be to add the bacon after it is done cooking. Here is what you would do.
Add all ingredients to slow cooker except kale and bacon and cook on low for 4-6 hours. Cook the bacon and add to the soup at the end and also stir in the kale at the end of cooking right before serving.