Introduction

Tuscan White Bean Soup is a rustic, comforting dish inspired by the simple, wholesome flavors of the Italian countryside. Made with creamy white beans, aromatic vegetables, herbs, and olive oil, this soup is hearty without being heavy and nourishing without sacrificing flavor. It’s the kind of meal that feels cozy on a cold evening yet light enough to enjoy year-round.

Known in Italy as zuppa di fagioli or ribollita-style bean soups, this recipe celebrates pantry staples transformed into something deeply satisfying. Whether served as a starter or a main dish with crusty bread, Tuscan White Bean Soup is a timeless classic that belongs in every home cook’s repertoire.

Why You’ll Love This Tuscan White Bean Soup

Hearty and filling while remaining naturally wholesome

Budget-friendly using simple pantry ingredients
Naturally vegetarian and easy to make vegan
Perfect for meal prep and freezer-friendly

Rich Mediterranean flavors with herbs and olive oil

Ingredients Overview

This soup relies on simple, high-quality ingredients for maximum flavor:

White beans (cannellini or great northern)

Olive oil
Onion, carrot, and celery
Garlic

Vegetable or chicken broth
Fresh or dried herbs (rosemary, thyme, bay leaf)
Crushed tomatoes or tomato paste

Salt and black pepper
Optional additions: spinach, kale, Parmesan rind

How to Make Tuscan White Bean Soup

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery, cooking until softened and fragrant. Stir in garlic and cook briefly until aromatic.

Step 2: Build the Flavor Base

Add tomato paste or crushed tomatoes along with herbs, allowing them to bloom in the oil for deeper flavor.

Step 3: Simmer the Soup

Stir in the beans and broth. Add a bay leaf or Parmesan rind if using. Bring to a gentle simmer and cook until flavors are well combined.

Step 4: Adjust Texture

For a creamier soup, mash some of the beans directly in the pot or blend a portion and stir it back in.

Step 5: Finish and Serve

Season with salt and pepper, remove the bay leaf, and drizzle with olive oil before serving.

Tips for the Best White Bean Soup

Use good-quality olive oil for authentic Tuscan flavor
Mash some beans to naturally thicken the soup

Simmer gently to avoid breaking the beans completely
Taste and adjust seasoning just before serving

Variations and Add-Ins

Tuscan White Bean Soup with Sausage

Add browned Italian sausage for a heartier, meat-based version.

Creamy Tuscan White Bean Soup

Blend half the soup until smooth, then stir back in for extra creaminess.

Vegan Tuscan Bean Soup

Use vegetable broth and skip Parmesan, finishing with nutritional yeast if desired.

Greens Addition

Stir in kale or spinach during the last few minutes of cooking.

What to Serve with Tuscan White Bean Soup

This soup pairs beautifully with:

Crusty Italian bread or focaccia
Garlic toast or bruschetta

Simple green salad with lemon vinaigrette
Grilled cheese or panini

Storage and Reheating

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze cooled soup for up to 3 months.

Reheating: Warm gently on the stovetop, adding broth if needed.

Make-Ahead Instructions

Tuscan White Bean Soup tastes even better the next day. Prepare fully, cool, and refrigerate. Reheat slowly to allow flavors to deepen.

Frequently Asked Questions

Can I use dried beans instead of canned?

Yes, soak and cook dried beans ahead of time until tender before using.

How do I thicken the soup naturally?

Mash beans or blend part of the soup—no cream needed.

Is this soup gluten-free?

Yes, the soup itself is naturally gluten-free.

Final Thoughts

Tuscan White Bean Soup is a celebration of simple ingredients coming together to create something truly comforting and nourishing. With its creamy texture, rich herb flavor, and endless customization options, it’s a soup you’ll return to again and again.

Whether you’re looking for a cozy weeknight dinner, a meal-prep staple, or a rustic Italian-inspired dish to impress guests, this Tuscan White Bean Soup delivers warmth and satisfaction in every bowl.

Tuscan White Bean Soup

Author: WAFA LI

Print Recipe

Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• ½ tsp red pepper flakes (optional)
• 2 (15 oz) cans cannellini beans, drained & rinsed
• 1 (14.5 oz) can diced tomatoes, with juice
• 4 cups vegetable broth
• 1 tsp dried rosemary (or 1 sprig fresh)
• 1 bay leaf
• Salt & black pepper to taste
• 3 cups chopped kale or spinach, stems removed
• Optional: grated Parmesan, crusty bread, or lemon zest

Instructions

In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery 5–6 min until softened.
Add garlic and red pepper flakes; cook 1 min until fragrant.

Stir in beans, tomatoes, broth, rosemary, bay leaf, salt, and pepper. Bring to a simmer.
Cook uncovered 15–20 min to meld flavors. For creamier texture, blend 1 cup of soup and stir back in.
Stir in kale; cook 3–5 min until wilted and tender.

Remove bay leaf. Taste and adjust seasoning.
Serve hot with a drizzle of olive oil, Parmesan, or a squeeze of lemon for brightness.