Tuscan White Bean Soup

Savor the rustic charm of Italy with Tuscan White Bean Soup. Creamy white beans meld with aromatic herbs, robust tomatoes, and tender vegetables creating a comforting embrace that’s ready in under 30 minutes.

I love mixing white beans into soup recipes like this Ham and White Bean Soup or this Turkey Pumpkin White Bean Chili. It brings a hearty element without needing to add additional protein like in this Tuscan version.

What I Love About This Recipe

• Comfort in a Bowl: Tuscan White Bean Soup offers the ultimate comfort food experience, providing warmth and nourishment on even the chilliest days.
• One-Pot Recipe: Minimal cleanup is required, this soup is prepared in a single pot, saving you time and effort.
• Ready in under 30 minutes. This Tuscan White Bean Soup is ready to savor in just 30 minutes, making it a quick and delicious meal option for busy days.

How to Make Tuscan White Bean Soup

1. Chop and mince. Begin by dicing the onions, carrots, and celery, and don’t forget to mince that aromatic garlic.
2. Sauté and season. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, then add the onions, carrots, celery, and garlic, sautéing until fragrant, approximately 3 minutes. Season by adding the salt, pepper, and red pepper flakes. Allow the mixture to cook and soften for 8 to 10 minutes.

3. Mix in the tomatoes. Add the tomatoes to the vegetable mixture and cook for an additional 2 minutes, allowing the flavors to meld.
4. Create the broth base. Combine the broth, white wine, kale, and cannellini beans into the mixture, optionally placing the Parmesan rind on top, and gently bring the soup to a gentle boil.

5. Simmer. Reduce the heat to low, cover, and let it simmer gently for 15 minutes before serving with a side of rustic, crusty bread.

Recipe Variations

• Add more protein. I like to use leftover Turkey Breast to create an even heartier white bean soup.
• Make it vegan. For a vegan adaptation of this dish, omit the Parmesan rind and replace the broth with a vegetable-based alternative.

Storage and Freezing Instructions:

• Storage Instructions: To store, allow it to cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3-4 days.
• Freezing Instructions: Freeze for longer-term storage, ensuring you leave some space in the container for expansion. When reheating, gently warm it on the stovetop or in the microwave, adding a bit of water or broth if needed to reach the desired consistency.

Tuscan White Bean Soup Recipe

Experience the rustic enchantment of Italy through our Tuscan White Bean Soup, where velvety white beans unite with aromatic herbs, hearty tomatoes, and tender vegetables in a comforting creation ready in under 30 minutes.

5 from 2 votes

Print Pin Rate

Course: Soup

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 Servings

Calories: 136kcal

Author: Aimee Mars

Equipment

• ▢
  Large Heavy-Bottomed Pot

Ingredients

• ▢ 2 tablespoons Olive Oil
• ▢ 1 medium Onions diced
• ▢ 3 large Carrots chopped
• ▢ 2 stalks Celery chopped
• ▢ 4 Garlic Cloves minced
• ▢ 2 teaspoons Salt
• ▢ 1 teaspoon Black Pepper
• ▢ 1/4 teaspoon Red Pepper Flakes
• ▢ 14 ounce can Diced Tomatoes
• ▢ 6 cups Chicken Broth
• ▢ 1/4 cup White Wine optional
• ▢ 5 leaves Lacinato Kale stems removed and torn
• ▢ 2 15 ounce cans Cannellini Beans drained and rinsed
• ▢ 2 ounces Parmesan Rind optional for extra flavor

Instructions

• Chop and mince. Begin by dicing the onions, carrots, and celery, and don't forget to mince that aromatic garlic.
• Sauté and season. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, then add the onions, carrots, celery, and garlic, sautéing until fragrant, approximately 3 minutes. Season by adding the salt, pepper, and red pepper flakes. Allow the mixture to cook and soften for 8 to 10 minutes.
• Mix in the tomatoes. Add the tomatoes to the vegetable mixture and cook for an additional 2 minutes, allowing the flavors to meld.
• Create the broth base. Combine the broth, white wine, kale, and cannellini beans into the mixture, optionally placing the Parmesan rind on top, and gently bring the soup to a gentle boil.
• Simmer. Reduce the heat to low, cover, and let it simmer gently for 15 minutes before serving with a side of rustic, crusty bread.

Notes

Slow Cooker Method:

1. 1. Heat the olive oil over medium heat in a large heavy-bottomed pot or a Dutch oven. Add the onions, carrots, celery, and garlic into the pot and toss to mix and sauté for 5 minutes.

1. 1. Season with salt, pepper, and red pepper flakes, and cook for 8 minutes. Place the mixture into your slow cooker.

1. 1. Add the tomatoes, broth, white wine, kale, cannellini beans, and parmesan rind, cover, and set to LOW for 3 hours or HIGH for 1 1/2 hours.

Instant Pot Method:

1. Set the Instant Pot to SAUTÉ and heat the olive oil. Add the onions, carrots, celery, and garlic into the pot and toss to mix and sauté for 5 minutes.
2. Season with salt, pepper, and red pepper flakes, and cook for an additional 8 minutes until the vegetables have softened.
3. Add the tomatoes, broth, white wine, kale, and cannellini beans, and parmesan rind. Set the Instant Pot to MANUAL for 8 minutes, return the lid to the pot, and set the vent to sealing.
4. Allow the steam to release naturally for 10 minutes before removing the lid.

Nutrition

Serving: 1serving | Calories: 136kcal | Carbohydrates: 9g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 1501mg | Potassium: 492mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5385IU | Vitamin C: 29mg | Calcium: 145mg | Iron: 1mg

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This recipe was originally posted in October 2016, updated on October 4th, 2021, and updated again in October 2023.