Go Back
Adam

Tuscan White Bean Soup – Rustic, Creamy & Comforting With Bright Herbal Flavor

Few dishes capture the heart of rustic Italian comfort like a warm bowl of Tuscan White Bean Soup. This classic recipe is built around simple, wholesome ingredients that come together to create a soup that feels both nourishing and luxurious. With creamy cannellini beans, fragrant garlic, earthy thyme, sweet carrots, hearty kale, a hint of tomato paste, and the brightness of lemon, every spoonful offers layers of deep, satisfying flavor. Tuscan cuisine is known for transforming everyday ingredients into dishes that feel soulful and elegant, and this soup is a perfect example. Cannellini beans deliver velvety richness. Aromatic herbs infuse warmth and depth. Carrots and celery add natural sweetness. Kale brings freshness and beautiful color. And the addition of lemon — replacing the traditional wine — brightens the entire pot, lifting the flavors without any need for alcohol. This hearty soup is perfect for lunches, cozy dinners, meal prep, or serving alongside crusty bread for an unforgettable rustic meal. It’s vegetarian, nourishing, packed with plant-based protein, and bursting with traditional Tuscan charm. Whether you enjoy it chunky or partially blended for a creamier finish, this recipe will quickly become a staple in your kitchen. Let’s bring the taste of Italy to your table with this comforting Tuscan White Bean Soup.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Vegetables & Beans
  • 3 cans 15 oz each cannellini beans, drained and rinsed
  • 2 large carrots diced
  • 1 celery stalk diced
  • 1 yellow onion diced
  • 4 garlic cloves minced
  • 2 cups chopped kale
  • 2 bay leaves
  • ½ tsp dried oregano
  • 1 tsp dried thyme
Broth & Tomato Base
  • 2 ½ cups vegetable or chicken broth
  • 1 tbsp tomato paste
  • Juice of ½ lemon white wine replacement
Seasonings
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¼ tsp Italian seasoning
  • ¼ tsp red pepper flakes
Oil
  • 2 tbsp olive oil

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Sharp knife
  • Ladle
  • Measuring cups & spoons
  • Blender or immersion blender (optional)

Method
 

Step 1: Sauté the Aromatics
  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, carrots, and celery.
  3. Cook 6–7 minutes until softened and fragrant.
  4. Add minced garlic and cook 1 minute more.
Step 2: Add Herbs & Tomato Paste
  1. Stir in:
  2. Thyme
  3. Oregano
  4. Italian seasoning
  5. Red pepper flakes
  6. Tomato paste
  7. Cook 1–2 minutes to deepen the flavor.
Step 3: Add Beans & Broth
  1. Add the cannellini beans, bay leaves, and broth.
  2. Stir well to combine.
Step 4: Add Lemon Juice
  1. Pour in the fresh lemon juice to brighten the base.
Step 5: Simmer
  1. Bring soup to a gentle boil.
  2. Reduce heat, cover, and simmer 20 minutes.
Step 6: Thicken the Soup (Optional but Recommended)
  1. For a creamier Tuscan texture:
  2. Remove 2 cups of soup
  3. Blend until smooth
  4. Return to pot
  5. This creates a naturally creamy finish without dairy.
Step 7: Add Kale
  1. Stir in chopped kale and cook 5–7 minutes until tender.
Step 8: Season and Serve
  1. Taste and adjust:
  2. Salt
  3. Pepper
  4. Lemon
  5. Heat from red pepper flakes
  6. Remove bay leaves and serve hot.

Notes

🧊 Storage & Reheating
Refrigerator
Store in airtight containers for 4–5 days.
Freezer
Freezes exceptionally well for up to 3 months.
Reheating
Stovetop: 8 minutes on medium heat
Microwave: 2 minutes, stir halfway
Add a splash of broth if thickened.
🥄 Variations
Creamier Version: Blend more beans or add a little coconut milk.
Spicy Tuscan Soup: Add extra red pepper flakes or fresh chili.
Protein Boost: Add chickpeas or white quinoa.
Veggie Expansion: Add zucchini, spinach, or potatoes.
Herb Lovers: Add fresh basil, parsley, or rosemary.
Thicker Stew Style: Reduce broth by ½ cup.
Low-Carb Version: Use extra kale and fewer beans.
❓ 10 FAQs
1. Can I use dry beans instead of canned?
Yes — cook separately until tender before adding.
2. Can I use spinach instead of kale?
Absolutely — add at the end; it wilts quickly.
3. Can I omit tomato paste?
Yes, but it adds depth and color.
4. Is this soup vegan?
Yes — use vegetable broth.
5. Can I make it thicker?
Blend more beans or mash some by hand.
6. Can I make it in a slow cooker?
Yes — cook on LOW for 6 hours.
7. Can this be made oil-free?
Sauté vegetables in broth instead of oil.
8. What if lemon flavor is too strong?
Use only half the juice or add more broth.
9. How do I keep beans from getting mushy?
Add them gently and avoid vigorous stirring.
10. Can I add pasta?
Yes — small pasta like ditalini works well.
🏁 Conclusion
This Tuscan White Bean Soup brings together everything we love about rustic Italian cooking: wholesome ingredients, bold herbs, creamy texture from blended beans, and the brightness of fresh lemon. It’s warm, nourishing, deeply flavorful, and incredibly comforting — the kind of soup you turn to on a cool evening or when you need something simple yet soul-satisfying.
With cannellini beans for protein, hearty kale for nutrients, and a flavorful blend of herbs and aromatics, this recipe is both healthy and comforting. The best part? It comes together in one pot with minimal effort and maximum flavor.
Whether served alone, topped with herbs, or paired with a slice of warm bread, this soup embodies the beauty of homemade Tuscan cooking — simple, rustic, and unforgettable.