Description
Warm, hearty, and full of rustic Italian flavor, this Tuscan White Bean Soup is the perfect cozy meal for any season. It’s loaded with protein-rich white beans, fresh vegetables, and fragrant herbs—all simmered in a savory broth. This one-pot wonder is simple to make, naturally dairy-free, and incredibly satisfying whether served as a main course or a starter.
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Ingredients
For the Soup Base:
2 tbsp olive oil
1 yellow onion, chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
¼ tsp red pepper flakes (optional, for gentle heat)
For the Body of the Soup:
3 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
1 medium Yukon gold potato, peeled and diced
6 cups vegetable broth (low-sodium preferred)
1 bay leaf
2 cups chopped kale or spinach (tough stems removed)
1 tbsp lemon juice (for brightness)
Optional Add-ins & Toppings:
½ cup grated Parmesan cheese or dairy-free alternative (optional)
Crusty bread or toasted baguette slices for serving
Fresh parsley, chopped
Extra virgin olive oil for drizzling
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables are softened.
Stir in the garlic, thyme, oregano, salt, pepper, and red pepper flakes. Cook for another 1 minute until fragrant.
Step 2: Add the Beans and Broth
Stir in the white beans and diced potato.
Pour in the vegetable broth and add the bay leaf.
Bring to a gentle boil over medium-high heat, then reduce to a simmer.
Cover partially and let it simmer for 25–30 minutes, or until the potatoes are tender.
Step 3: Blend for Creaminess (Optional)
For a thicker soup, remove about 2 cups of the soup (without the bay leaf) and blend it until smooth.
Return the blended mixture to the pot and stir to combine.
This adds a creamy texture without using any cream.
Step 4: Add the Greens
Stir in the chopped kale or spinach.
Simmer for another 5–7 minutes until the greens are wilted and tender.
Step 5: Finish with Fresh Flavor
Stir in the lemon juice for a touch of brightness.
Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Step 6: Serve and Enjoy
Ladle the hot soup into bowls.
Top with grated Parmesan (if using), a sprinkle of fresh parsley, and a light drizzle of olive oil.
Serve with crusty bread on the side for dipping.
Notes
Use Cannellini Beans – They’re creamy and perfect for this rustic dish.
Simmer Gently – This helps flavors develop without overcooking the beans.
Blend Just a Bit – Don’t puree the whole soup—just enough to add body and creaminess.
Use Fresh Herbs – If available, swap dried herbs for fresh for a more aromatic finish.
Squeeze in the Lemon – Don’t skip the lemon juice! It balances the richness of the beans beautifully.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Cuisine: Italian