Tuscan White Bean Soup: 7 Simple Ingredients for Comfort

Name: Tuscan White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: italian
Ingredients: 3 (15-ounce) cans cannellini beans (drained and rinsed); 1 yellow onion (finely chopped); 4 cloves garlic (minced); 2 tablespoons olive oil; 2 large carrots (peeled and chopped); 1 stalk celery (diced); 1/3 cup white wine (pinot grigio recommended); 2 cups chopped kale (stems removed, finely chopped); 2 1/2 to 4 cups vegetable or chicken broth (adjust based on desired consistency); 1 tablespoon tomato paste; 1 teaspoon salt (or to taste); 1/4 teaspoon black pepper (or to taste); 1/4 teaspoon red pepper flakes (optional); 1/4 teaspoon Italian seasoning; 2 bay leaves; 1 teaspoon dried thyme; 1/2 teaspoon dried oregano

Jump to Recipe

If there’s one thing we all crave, it’s a warm, hearty bowl of comfort on a chilly evening, right? And what better way to wrap yourself in cozy, wholesome goodness than with a delicious bowl of Tuscan White Bean Soup? Whether you’re looking for an easy dinner that feels like a hug in a bowl, or you’re whipping something up for the family after a long day, this soup is a must-try.

Packed with flavorful vegetables, creamy cannellini beans, and a vibrant kick of kale, this Tuscan White Bean Soup will quickly become your go-to recipe for both busy weeknights and laid-back weekends. Plus, it’s easy to make, and it tastes like it’s been simmering for hours – even though it comes together in just under an hour. Let’s dive in!

Why You’ll Love This Tuscan White Bean Soup

Imagine the aromas of garlic, onions, and fresh herbs filling your kitchen. That’s exactly what you can expect when you cook up this Tuscan White Bean Soup. With simple ingredients that are easy to find, you’re about to create a meal that feels both rustic and refined. It’s the kind of soup that brings everyone to the table with a smile – and you’ll probably want to make a second batch for leftovers (trust me, it gets better the next day!).

Here’s the best part: You don’t have to be a seasoned chef to pull this off. Just follow the steps, and you’ll be basking in the glory of a meal that makes you feel like an Italian grandma, serving up heartwarming comfort to your family.

Tuscan White Bean Soup Recipe: Comfort in Every Spoonful

Ingredients:

3 (15-ounce) cans cannellini beans (drained and rinsed)
1 yellow onion (finely chopped)
4 cloves garlic (minced)
2 tablespoons olive oil
2 large carrots (peeled and chopped)
1 stalk celery (diced)
1/3 cup white wine (I love using pinot grigio!)
2 cups chopped kale (stems removed, finely chopped)
2 1/2 to 4 cups vegetable or chicken broth (depending on desired consistency)
1 tablespoon tomato paste
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/4 teaspoon red pepper flakes (optional, depending on your spice preference)
1/4 teaspoon Italian seasoning
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano

Instructions:

Sauté the Aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it starts to brown just a little – we’re aiming for flavor, so don’t rush this step! Once the onion starts to get a little color, toss in the garlic, celery, and carrots. Let it all sauté together for about 10 minutes. You’ll notice how the veggies soften and start to brown ever so slightly—this is where the magic happens.
Deglaze the Pot:
Add the white wine to the pot and cook for about 5 minutes, stirring occasionally. The wine will help deglaze the pot, picking up any tasty bits that might be sticking to the bottom. Trust me, this adds layers of flavor!
Add the Broth and Beans:
Now it’s time to get the rest of the ingredients in there. Add your rinsed cannellini beans, tomato paste, and all the spices (salt, pepper, red pepper flakes, Italian seasoning, thyme, oregano), plus the bay leaves. Pour in your broth (start with 2 1/2 cups and adjust to your preferred consistency) and bring it all to a boil. Once it’s boiling, reduce the heat, cover, and let it simmer for about 15 minutes. During this time, your kitchen is going to smell amazing—I’m telling you, it’s a sensory delight.
Blend a Little, Leave Some Texture:
Discard the bay leaves. Now, for a little fun: transfer about 2 1/2 to 3 cups of the soup into a blender and blend until smooth. This is what gives your soup that creamy texture. Once it’s blended, pour it back into the pot and stir. If the soup feels too thick for your liking, add more broth until it’s just right.
Finish with Kale:
Stir in the kale and let it cook for another 5 minutes, just until it wilts down. This gives the soup that lovely green pop and a touch of earthy goodness.
Taste and Adjust:
Finally, give your soup a taste and adjust the seasonings. You might want to add a little extra salt, pepper, or even a squeeze of lemon juice if you’re feeling adventurous.
Serve and Enjoy:
Ladle that gorgeous soup into bowls and serve it warm. It’s perfect with a slice of crusty bread for dipping—or if you’re feeling fancy, a sprinkle of parmesan on top never hurt anyone.

Tuscan White Bean Soup in a pot with fresh basil and bread — A delicious and comforting bowl of Tuscan White Bean Soup, perfect for cozy dinners. Topped with fresh basil and served with crusty bread.

Cooking Tips for the Perfect Tuscan White Bean Soup

Broth Matters: If you’re using store-bought broth, make sure to taste it first. Some are more salty than others, so you might need to adjust the amount of salt you add to the soup. No one wants a salty disaster!
Kale Magic: Don’t be intimidated by kale—just give it a good chop and it’ll cook down beautifully. Plus, it adds a nice texture and a boost of vitamins.
Wine Swap: If you’re not a fan of white wine, feel free to substitute with vegetable broth. The wine adds depth, but the soup will still be delicious without it!

FAQs:

Can I make this soup ahead of time?

Absolutely! In fact, it gets even better the next day as the flavors continue to meld. Store any leftovers in an airtight container in the fridge for up to 4 days.

What can I substitute for kale?

If kale isn’t your thing, spinach works wonderfully too! It wilts just like kale but has a milder flavor.

Can I make this soup vegan?

You bet! Just use vegetable broth instead of chicken broth and leave out any cheese or dairy toppings.

Time to Cozy Up with Some Tuscan White Bean Soup

Whether you’re feeding your family or treating yourself to a comforting solo dinner, this Tuscan White Bean Soup is the kind of dish that brings everyone together—whether around the dinner table or over the stove, where the delicious smells are already doing their magic. So grab your apron, dive into this soul-soothing soup, and enjoy the compliments that are sure to follow. You just made a meal that’s both healthy and totally satisfying.

Until next time, happy cooking—and don’t forget to savor every spoonful!

More Ways to Enjoy Tuscan White Bean Soup

If you loved this Tuscan White Bean Soup, there are plenty of other delicious ways to enjoy similar dishes or elevate your cooking game. Check out these flavorful recipes to inspire your next meal:

How to Cook Lentils Perfectly Every Time – Master cooking lentils, the perfect addition to soups, stews, and salads.
Lentil Vegetable Soup Benefits – A healthy, veggie-packed soup that’s as delicious as it is nutritious.
Pulse-Based Recipes for Family Meals – Discover more hearty, pulse-based dishes your whole family will love.
Pulse Nutrition & Sustainability – Learn how pulses like beans and lentils benefit both your health and the planet.
Slow Cooker Tuscan White Bean Soup Recipe – If you prefer a slow-cooked version, this recipe is a great way to enjoy all the flavors with minimal effort.

These links offer even more comforting meals that will fill your kitchen with amazing aromas. Enjoy cooking and experimenting with new flavors!