Tuscan White Bean Soup

This Tuscan white bean soup is a great go-to recipe. It’s hearty, warm, and totally satisfying. So simple and full of comforting flavors.

Tuscan White Bean Soup with a parmesan cheese garnish in a dark bowl.

Need an easy and fast meal for those busy weeknights? This soup comes together in 30 minutes.

My family loves this soup, even my carnivore husband. Soup with beans recipes is great for easy, quick, comfort meals on busy nights.

Why You’ll Love This

This Tuscan bean soup comes together quickly. White beans are packed with protein and fiber!

Key Ingredients

  • White Beans – This Tuscan bean soup recipe uses canned cannellini beans. Canned beans put this meal on the table in 30 minutes!
  • Liquids – Vegetable broth. This recipe is vegan as written but you can use chicken broth if desired.
  • Vegetables – Onions, garlic, carrots, celery, diced tomatoes, and fresh kale.
  • Seasonings – Dried thyme, rosemary, bay leaf, red pepper flakes, salt, and pepper.
Tuscan white bean soup in a black bowl, garnished with shaved parmesan.

Tips

  • Don’t skip browning the vegetables, this builds flavor.
  • If you don’t have cannellini beans you can use Great Northern beans or navy beans.
  • Use a good quality broth! It’s key to flavoring a good soup.

How to Make Tuscan White Bean Soup

Heat the olive oil in a large heavy-bottomed pot over medium-high heat, and add the onion, carrots, and celery. Saute about 4 minutes

Celery, carrots, and onions sautéed in a pan.

Dump the garlic, red pepper flakes, thyme, bay leaf, and rosemary. Saute another 1 minute.

Pour in the vegetable broth or chicken broth, beans, tomatoes, salt, and pepper. Bring to a boil, turn down to a simmer, cover with a lid, and cook for 15 minutes.

Vegetables, broth, beans, and tomatoes in a pot.

Throwing in a parmesan rind will add another layer of nutty flavor. I don’t always have rind on hand.

Add the kale and simmer another 10-15 minutes, stirring occasionally.

Remove the bay leaf, and use an immersion blender to partially puree the soup. Leave some chunks of beans and vegetables. If you don’t have an immersion blender, remove a couple of cups of soup to a blender or food processor, puree then pour back into the pot.

Tuscan White Bean Soup in a black bowl garnished with shaved parmesan.

Easy, quick, and completely satisfying Tuscan White Bean Soup with Kale! You can’t go wrong with this soup.

How do you thicken Tuscan bean soup?

If you would like an even thicker soup dissolve 2 teaspoons of all-purpose flour or cornstarch in about 1/4 cup of the soup stock. Add the slurry to the simmering soup, and cook stirring frequently for a few more minutes.

Should I drain cannellini beans for soup?

Yes, drain and rinse the beans before placing them in the Tuscan kale soup.

Storing

Let the soup cool to room temperature, and store in an air-tight container in the refrigerator for up to 4 days.

Freezing

White bean soup freezes well. Let cool to room temperature, place in a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator overnight.

More Soup Recipes

Tuscan White Bean Soup with a parmesan cheese garnish in a dark bowl.

Tuscan White Bean Soup Recipe

An easy vegetarian 30-minute meal. So warm, satisfying, and healthy!
4.88 from 8 votes
Print Pin Rate
Course: Soup
Cuisine: American, Italian
Keyword: soup, Tuscan, white bean, with kale
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Calories: 257kcal
Author: Leigh Harris

Ingredients
 

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 quart vegetable broth (or chicken)
  • 28 oz cannellini beans, drained and rinsed 2 – 14-ounce cans
  • 28 oz diced tomatoes with juices 2 – 14-ounce cans
  • 3 cups fresh kale, ribs removed and chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat. Add the onions, carrots, and celery. Saute for about 4 minutes.
  • Add the garlic, red pepper flakes, thyme, bay leaf and rosemary. Cook another 1 minute.
  • Stir in the broth, beans, tomatoes, salt, and pepper. Bring the contents to a boil, then turn the heat down to low and simmer. Cover the pot and simmer for 15 minutes.
  • Add the kale and simmer another 10 minutes.
  • Remove the bay leaf. Use an immersion blender to partially puree the soup, leaving some chunks of beans vegetables for texture.
  • Taste and adjust seasonings as needed.
  • Serve topped with Parmesan

Nutrition

Calories: 257kcal | Carbohydrates: 42g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 1244mg | Potassium: 1106mg | Fiber: 9g | Sugar: 7g | Vitamin A: 7259IU | Vitamin C: 55mg | Calcium: 201mg | Iron: 6mg

Recipe inspired by thewanderlustkitchen

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8 Comments

  1. Your recipe has been pinned to our Full Plate Thursday Featured Board and is featured on Full Plate Thursday! Thanks so much for sharing with us! Hope you have a great week and come back soon!
    Miz Helen5 stars

  2. Great and hearty soup for the snow day that I had! I added juice from half of a lemon and a dash of parsley…delish!! Thanks for the recipe!5 stars

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