Save to Pinterest A rustic, comforting Italian soup featuring creamy white beans, tender vegetables, and fragrant herbs—perfect for a cozy meal.
The first time I made Tuscan white bean soup, the aroma of simmering herbs filled my kitchen and instantly transported me to a countryside trattoria. This soup quickly became a staple for chilly evenings, and I love how each spoonful feels like a warm hug.
Ingredients
- Beans & Broth: 2 tbsp olive oil, 1 medium yellow onion (diced), 2 medium carrots (diced), 2 celery stalks (diced), 3 garlic cloves (minced), 2 cans cannellini beans (15 oz each, drained and rinsed or 3 cups cooked), 4 cups vegetable broth (or chicken broth), 1 cup water
- Vegetables & Herbs: 1 can diced tomatoes (14 oz), 1 small bunch Tuscan kale (stems removed, leaves chopped), 1 tsp dried thyme, 1 tsp dried rosemary, 1 bay leaf, 1/2 tsp crushed red pepper flakes (optional), salt and freshly ground black pepper (to taste)
- Finishing: 1 tbsp lemon juice, 2 tbsp chopped fresh parsley, freshly grated Parmesan cheese (for serving, omit for vegan)
Instructions
- Sauté Aromatics:
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 6 to 8 minutes until softened.
- Add Garlic:
- Add garlic and cook for 1 minute until fragrant.
- Combine Main Ingredients:
- Stir in cannellini beans, diced tomatoes with juice, thyme, rosemary, bay leaf, and red pepper flakes.
- Add Liquids & Simmer:
- Pour in vegetable broth and water. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes.
- Add Kale:
- Add chopped kale and simmer for 5 to 7 minutes until wilted and tender.
- Finish & Serve:
- Remove bay leaf. Stir in lemon juice and parsley. Adjust seasoning with salt and pepper. Serve hot, topped with grated Parmesan if desired.
Save to Pinterest My family always requests this soup during the holidays, and it is the star of our winter gatherings. We pair it with toasted bread and a sprinkle of fresh herbs for a truly comforting meal.
Serving Suggestions
Enjoy this soup with artisan bread or focaccia, and a drizzle of extra olive oil for added flavor.
Allergen & Dietary Information
This recipe is gluten-free and vegetarian. To make it vegan, skip the Parmesan or use a dairy-free substitute.
Nutritional Highlights
Each serving offers a healthy balance of plant protein, fiber, and vitamins for a filling, nutritious dish.
Save to Pinterest This soup is best enjoyed freshly made but stores wonderfully for next-day enjoyment. Buon appetito!
Recipe FAQs
- → What beans work best for this soup?
Cannellini beans are ideal due to their creamy texture, but great northern or navy beans can be substituted.
- → Can I use another green instead of Tuscan kale?
Lacinato kale is preferred, but regular kale, spinach, or Swiss chard can be used for similar texture and flavor.
- → Is this dish suitable for vegans?
Yes, simply use vegetable broth and skip the Parmesan cheese or replace it with a vegan option.
- → How can I make the soup creamier?
Mash some of the beans in the pot before adding the kale. This thickens and enriches the texture naturally.
- → What pairs well to serve alongside?
Crusty bread or a fresh side salad complement the flavors and add satisfying variety to your meal.
- → How long does it keep?
Store in an airtight container in the fridge for up to four days. The flavors deepen over time.