Name: Tuscan White Bean Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed; 1 medium onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 2 tbsp olive oil; 4 cups vegetable broth; 2 tbsp tomato paste; 1 tsp fresh or 1/2 tsp dried rosemary; 1 tsp fresh or 1/2 tsp dried thyme; Salt and pepper, to taste; Optional: 2 cups baby spinach or kale; Optional: 1 tbsp lemon juice; Optional: grated Parmesan, for serving; Optional: pinch of red pepper flakes

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This Tuscan White Bean Soup is hearty, comforting, and full of rustic Italian flavor. I love making it on chilly days when I want something warm and nourishing but still simple to prepare. With creamy white beans, tender vegetables, and aromatic herbs simmered together, this soup delivers cozy satisfaction in every spoonful.

Why You’ll Love This Recipe

I love how wholesome and filling this soup is while still being light and healthy. It’s made with humble pantry staples but tastes like something that’s been simmering in an Italian kitchen for hours. It’s naturally vegetarian (and easily vegan), and I can throw it together quickly with very little prep. It’s perfect on its own or served with crusty bread. Tuscan White Bean Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned white beans (like cannellini or great northern), drained and rinsed
Onion, finely chopped
Carrots, diced
Celery, diced
Garlic, minced
Olive oil
Vegetable broth
Tomato paste
Fresh or dried rosemary
Fresh or dried thyme
Salt and pepper
Optional: baby spinach or kale, lemon juice, red pepper flakes, grated Parmesan

Directions

I heat olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery until soft—about 5–7 minutes.
I stir in the garlic and tomato paste, cooking for another minute to bring out the flavor.
I add the white beans, rosemary, thyme, and vegetable broth, then season with salt and pepper.
I bring the soup to a gentle simmer and let it cook for 15–20 minutes, stirring occasionally to let the flavors meld.
If I want a creamier texture, I mash a portion of the beans with a spoon or blend a small amount of the soup and stir it back in.
I stir in baby spinach or kale at the end, letting it wilt for a couple of minutes.
Just before serving, I add a splash of lemon juice to brighten the flavor and garnish with grated Parmesan if I’m using it.

Servings and timing

This recipe makes about 4–6 servings. It takes around 10–15 minutes to prep and 20 minutes to cook. The total time is approximately 30–35 minutes.

Variations

I sometimes add diced potatoes or pasta for a heartier version.
A can of diced tomatoes adds depth and color.
For a protein boost, I stir in leftover shredded chicken or crumbled Italian sausage.
I swap in kale or chard instead of spinach depending on what I have.
A drizzle of pesto on top gives it a bright, herby finish.

Storage/Reheating

I store the soup in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop or in the microwave. It also freezes beautifully—I let it cool completely, then freeze in individual portions for up to 2 months. I thaw it overnight in the fridge and reheat as needed. Tuscan White Bean Soup

FAQs

Can I use dried beans instead of canned?

Yes, I sometimes soak and cook dried beans ahead of time. Just make sure they’re fully tender before adding to the soup.

How do I thicken the soup without cream?

I mash a few of the beans or use an immersion blender to puree a small portion—this gives the soup a naturally creamy texture.

Is this soup vegan?

It is, as long as I skip the Parmesan or use a plant-based version. The base is all veggies and beans.

Can I make this in a slow cooker?

Yes, I sauté the aromatics first, then transfer everything to the slow cooker and let it cook on low for 4–6 hours. I add greens at the end.

What’s the best bread to serve with this soup?

I love a crusty Italian loaf, sourdough, or even garlic bread. Anything sturdy enough to dip works perfectly.

Conclusion

Tuscan White Bean Soup is one of those simple, satisfying dishes I turn to again and again. It’s warm, filling, and full of rustic charm, with nourishing ingredients that come together in one pot. Whether I’m cooking for myself or feeding a crowd, this soup always brings comfort and flavor to the table.