This Tuscan White Bean Soup is a yummy and healthy comfort food for those chilly winter days. With white Cannellini beans, fresh vegetables, and Italian herbs, it brings warmth and a depth of flavor that will make it a favorite in your kitchen. It's easy to make, full of fresh veggies, and delivers a creamy texture without any added cream – just pure, blended beans.
Ingredient Notes
This Tuscan White Bean Soup relies on simple pantry staples and fresh vegetables to create a flavorful, wholesome dish. Here's what you'll need:
- Standard Soup Suspects: One yellow onion, four minced garlic cloves, two chopped carrots (into coins), and two chopped celery stalks form the base of the soup, adding rich flavor, sweetness, and depth.
- Cannellini Beans (White Kidney Beans): This recipe uses 4 cups of Cannellini beans. They are divided – some blended to create a creamy texture and the rest left whole for that classic hearty bite.
- Tomato Paste: One tablespoon of tomato paste adds a concentrated burst of umami that elevates the base of the soup.
- Italian Seasoning: One tablespoon of Italian seasoning (or the substitute mix provided below) provides those quintessential Tuscan flavors. It’s a mix of dried herbs like thyme, oregano, and parsley.
- Flavor Boosters: Adding two bay leaves, a Parmesan rind, and one teaspoon of red pepper flakes brings earthy, savory notes and a hint of heat to the soup without overpowering the flavors.
- Chicken Broth or Vegetable Broth: Use five cups of chicken broth for extra depth or vegetable broth for a vegetarian version. You can also just use water, but then you might wanna add a little bit more salt to the recipe.
- Lemon Juice: One tablespoon of fresh lemon juice brightens the flavors at the end.
- Tuscan Kale or Fresh Spinach: Adding three cups of Lacinato kale or fresh spinach in the last few minutes, packs in some extra nutrients and a beautiful contrast in color.
Instructions
To make this easy Tuscan White Bean Soup, you only need a few steps. Let’s walk through them together!
Begin by preparing the "cream of bean" that will give our soup its creamy texture. Drain and rinse one can of Cannellini beans (about 15 ounces). Place them in a blender (or use an immersion blender) and pour in enough chicken broth (or vegetable broth) to just cover the beans. Blend until smooth and creamy, similar to the consistency of heavy cream.
If needed, add more broth, two tablespoons at a time, until you reach the desired consistency. This cream of bean will later be stirred into the soup, adding that creamy element without needing any dairy. (I've been using this trick with a lot of my soups lately, and we were trying to figure out what to call it. We landed on the cream of beans, but if you have better ideas, please let me know?)
For more soups that use the "cream of bean" method check out my Dairy-Free Cream of Mushroom Soup, butternut squash, and white bean carrot soup.
Next, heat a large pot or Dutch oven over medium heat and add a drizzle of olive oil. Add one chopped yellow onion, ½ teaspoon salt, two chopped carrots, and two chopped celery stalks. Sauté the vegetables for about 5 to 7 minutes until the onion becomes soft and translucent. This helps build a rich base for our soup. Once the vegetables are softened, add four minced garlic cloves, one tablespoon of tomato paste, and a tablespoon of Italian seasoning. Stir everything together and cook for about one more minute until the garlic is fragrant.
Add in two bay leaves, a Parmesan rind, and the blended "cream of bean." Pour in the remaining whole Cannellini beans (about three cups) and the remaining 4 cups of the chicken broth or vegetable broth. Season with ½ teaspoon of salt, ¼ teaspoon of freshly ground black pepper, and 1 teaspoon of red pepper flakes for a hint of heat. Stir well to combine.
Bring the soup to a boil over medium-high heat, then reduce to medium-low to simmer gently. Let it cook for about 20 to 25 minutes, allowing all the flavors to meld together. Five minutes before the soup is done, stir in 3 cups of chopped Tuscan kale or fresh spinach. The greens will wilt beautifully and add a burst of freshness to the soup.
Finally, remove the bay leaves and Parmesan rind. Just before serving, stir in one tablespoon of lemon juice to add brightness. Taste and adjust the seasoning as needed – a little more salt, pepper, or even red pepper flakes if you prefer a spicier kick.
How to Serve
- Ladle the soup into bowls and top each serving with freshly grated Parmesan cheese for extra savory goodness.
- Serve with a slice of crusty bread to soak up all those delicious flavors.
- Drizzle with a bit of olive oil or garnish with fresh herbs like parsley for a beautiful finishing touch.
Tips, Tricks, and Alterations
- Make It Vegetarian: Swap out chicken broth for vegetable broth to make this a vegetarian Tuscan white bean soup.
- Meal Prep: This hearty soup stores well in the fridge for 3-4 days. Store it in an airtight container, and the flavors will develop even more by the next day.
- Substitutions: If you don't have Cannellini beans, try using great northern beans or navy beans instead. Both have a similar creamy texture.
- Add Protein: To make this soup heartier, you can add some cooked Italian sausage or even shredded chicken for extra protein.
- Creamy Texture: For an even creamier texture, use an immersion blender to blend part of the soup directly in the pot before adding the greens.
Slow Cooker Option: You can adapt this recipe for a slow cooker by adding all ingredients except for the kale and lemon juice. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the greens and lemon juice before serving.
If you’ve tried this Tuscan White Bean Soup recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
Tuscan White Bean Soup
Ingredients
- 1 yellow onion chopped
- 4 cloves garlic minced
- 2 carrots chopped into coins (150 g)
- 2 celery stalks chopped (100 g)
- 4 cups Cannellini beans white kidney beans, divided (about 950 g)
- 1 tablespoon tomato paste 15 g
- 2 bay leaves
- 1 Parmesan rind
- 1 tablespoon Italian seasoning or substitute below (6 g)
- 1 teaspoon red pepper flakes 2 g
- 5 cups chicken broth or vegetable broth (1175ml) (1 cup for the "cream of bean)
- 1 tablespoon lemon juice 15 ml
- 1 teaspoon salt 6 g
- ¼ teaspoon freshly ground black pepper 1 g
- 3 cups Lacinato kale or fresh spinach (90 g)
(OPTIONAL) Italian seasoning substitute:
- 1 teaspoon dried thyme 1 g
- 1 teaspoon dried oregano 1 g
- 1 teaspoon dried parsley 1 g
Instructions
Prepare the "Cream of Bean":
- Drain and rinse one can of the Cannellini beans.
- Place the beans in a blender or a tall container if using an immersion blender.
- Pour in enough broth to cover the beans.
- Blend until smooth and creamy, with a consistency similar to heavy cream. Add more broth, 2 tablespoons at a time, if needed.
Sauté the Vegetables:
- Heat a large pot over medium heat. Add a drizzle of olive oil.
- Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the onion is soft and translucent.
- Add the minced garlic, tomato paste, and Italian seasoning (or substitute). Stir for another minute until fragrant.
Build the Soup:
- Add the bay leaves, Parmesan rind, and the blended "cream of bean" to the pot.
- Add the remaining whole Cannellini beans and pour in the remaining chicken or vegetable broth.
- Season with salt, black pepper, and red pepper flakes.
Simmer:
- Bring the soup to a boil, then reduce to a simmer. Let it cook for 20-25 minutes, allowing the flavors to meld together.
- Add the chopped kale (or spinach) in the last 5-10 minutes of cooking, until wilted.
Finish:
- Stir in the lemon juice right before serving to add brightness to the soup.
- Taste and adjust seasoning as needed.
Serve:
- Ladle the soup into bowls and sprinkle freshly grated Parmesan cheese on top.
- Serve with a slice of crusty bread on the side for dipping.
Did you make this recipe? Let me know!