Tuscan White Bean Soup

Imagine the comforting aroma of onions and garlic sautéing gently, filling your kitchen with warmth as you begin to prepare a pot of Tuscan White Bean Soup.

This simple, yet hearty Italian classic is a breeze to make, promising a cozy meal that feels like a warm hug.

As the beans, vegetables, and spices simmer together, they transform into a nourishing and flavorful soup.

Ready to get cooking? Let’s bring this dish to life.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 knife
• 1 cutting board
• 1 set measuring cups
• 1 set measuring spoons

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• 2 cups kale, chopped
• 1 tablespoon lemon juice
• Grated Parmesan cheese, for serving (optional)

Cook & Prep Time

To efficiently manage your time while preparing and cooking Tuscan White Bean Soup, you can follow this timeline:

Timeline for Tuscan White Bean Soup

Prep Work (Total: 15 minutes)

1. Reading the Recipe (3 minutes)
   • Spend a few minutes reading through the entire recipe to familiarize yourself with the steps and gather all necessary ingredients and equipment.
2. Chopping and Measuring (12 minutes)
   • Chop 1 large onion.
   • Mince 3 cloves of garlic.
   • Dice 2 carrots and 2 stalks of celery.
   • Measure out 2 tablespoons of olive oil, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1/4 teaspoon of red pepper flakes, 6 cups of vegetable broth, 1 can of diced tomatoes, and 1 tablespoon of lemon juice.
   • Drain and rinse 2 cans of cannellini beans.
   • Chop 2 cups of kale.

Cooking (Total: 45 minutes)

1. Sautéing Vegetables (5 minutes)
   • Heat olive oil in a large pot over medium heat.
   • Add chopped onion, minced garlic, diced carrots, and diced celery. Sauté until softened.
2. Adding Herbs and Spices (1 minute)
   • Stir in thyme, rosemary, and red pepper flakes. Cook for another minute.
3. Adding Main Ingredients and Simmering (30 minutes)
   • Add cannellini beans, vegetable broth, and diced tomatoes to the pot.
   • Season with salt and pepper to taste.
   • Bring the mixture to a boil, then reduce the heat to low. Cover and let the soup simmer.
4. Adding Final Ingredients (5 minutes)
   • Stir in chopped kale and lemon juice. Cook for an additional 5 minutes.

Resting and Serving (Total: 10 minutes)

1. Resting (10 minutes)
   • Remove the pot from heat and let the soup rest before serving.
2. Serving
   • Serve the soup hot, optionally topped with grated Parmesan cheese.

Adjust the timeline as needed based on your personal cooking speed and kitchen setup.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add onion, garlic, carrots, and celery, and sauté until softened, about 5 minutes.

Stir in thyme, rosemary, and red pepper flakes, and cook for another minute.

Add the cannellini beans, vegetable broth, and diced tomatoes to the pot.

Season with salt and pepper to taste, and bring the mixture to a boil.

Reduce the heat to low, cover, and let the soup simmer for 30 minutes.

Stir in the kale and lemon juice, and cook for an additional 5 minutes.

Remove from heat and let the soup rest for 10 minutes before serving.

Serve the soup hot, topped with grated Parmesan cheese if desired.

Serving Tips

• Crusty Bread: Pair the soup with a loaf of crusty Italian or sourdough bread for dipping and soaking up the flavorful broth.
• Side Salad: Serve alongside a fresh green salad with a light vinaigrette to complement the hearty soup.
• Grilled Cheese: Enjoy with a classic grilled cheese sandwich for a comforting and satisfying meal.
• Roasted Vegetables: Add a side of roasted seasonal vegetables for added nutrition and texture.
• Antipasto Platter: Accompany the soup with an antipasto platter featuring cured meats, cheeses, and olives for a true Italian dining experience.

Storage

Store leftover Tuscan White Bean Soup in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze the soup for up to 3 months.

Freezing

To freeze Tuscan White Bean Soup, let it cool completely.

Then transfer to airtight containers.

Leave space for expansion.

Label with the date.

Freeze for up to three months.

Reheating

To reheat Tuscan White Bean Soup, gently warm it on the stovetop over low heat.

Stir occasionally.

Alternatively, microwave individual portions in a microwave-safe bowl until hot.

Stir midway.

Final Thoughts

Tuscan White Bean Soup is a delicious and hearty dish that embodies the flavors of Italian cuisine.

With its blend of tender beans, aromatic herbs, and fresh vegetables, this soup offers a comforting meal that’s both nutritious and satisfying.

The preparation is straightforward, requiring only basic kitchen tools and ingredients.

After the initial sautéing of vegetables, the soup’s flavors deepen as it simmers, allowing the herbs and spices to meld beautifully with the beans and broth.

The final addition of kale and lemon juice adds a fresh, vibrant touch that balances the soup’s rich, savory base.

For those looking to personalize their Tuscan White Bean Soup, consider incorporating a Parmesan rind during the simmering process for added depth, or blending some of the beans for a creamier texture.

This versatile soup can be easily adapted to include other seasonal vegetables or greens, ensuring it remains a staple in your culinary repertoire throughout the year.

Serve it hot with a sprinkle of grated Parmesan cheese for an extra layer of flavor.

Enjoy the simple yet delightful taste of Italy in every spoonful.

Frequently Asked Questions

Can I Use Fresh Herbs Instead of Dried?

Yes, you can substitute fresh herbs for dried ones. Use three times the amount of fresh thyme and rosemary. Add them toward the end of cooking to preserve their delicate flavors. Adjust seasoning as needed for balance.

What Can I Use as a Substitute for Cannellini Beans?

You can substitute cannellini beans with great northern beans or navy beans. They have a similar texture and flavor profile, ensuring your dish retains its creamy consistency. Just drain and rinse them before use for ideal results.

How Can I Make the Soup Spicier?

To make the soup spicier, increase the red pepper flakes or add diced jalapeños. You can also incorporate a pinch of cayenne pepper or a splash of hot sauce for a more intense heat. Adjust to taste.

Is It Possible to Make This Soup in a Slow Cooker?

You can definitely make this soup in a slow cooker. Sauté the onion, garlic, carrots, and celery first. Then, combine all ingredients except kale and lemon juice. Cook on low for 6-8 hours, adding kale and lemon juice before serving.

Can I Make This Soup Gluten-Free?

You can make this soup gluten-free by ensuring all ingredients, especially vegetable broth, are certified gluten-free. Avoid adding any gluten-containing toppings. Double-check canned items for additives or preservatives that might contain gluten.

Tuscan White Bean Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Soup

Cuisine Italian

Servings 6 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Knife
• 1 Cutting board
• 1 Measuring cups 1 set
• 1 Measuring spoons 1 set

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 1 large onion chopped
• 3 clove garlic minced
• 2 carrots diced
• 2 stalk celery diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes
• 2 can cannellini beans drained and rinsed (15 oz each)
• 6 cup vegetable broth
• 1 can diced tomatoes (14.5 oz)
• Salt and pepper to taste
• 2 cup kale chopped
• 1 tablespoon lemon juice
• Grated Parmesan cheese for serving (optional)

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add onion, garlic, carrots, and celery, and sauté until softened, about 5 minutes.
• Stir in thyme, rosemary, and red pepper flakes, and cook for another minute.
• Add the cannellini beans, vegetable broth, and diced tomatoes to the pot.
• Season with salt and pepper to taste, and bring the mixture to a boil.
• Reduce the heat to low, cover, and let the soup simmer for 30 minutes.
• Stir in the kale and lemon juice, and cook for an additional 5 minutes.
• Remove from heat and let the soup rest for 10 minutes before serving.
• Serve the soup hot, topped with grated Parmesan cheese if desired.

Notes

For a richer flavor, consider adding a Parmesan rind to the soup as it simmers and removing it before serving. If you prefer a thicker soup, use an immersion blender to puree some of the beans directly in the pot. Additionally, feel free to substitute spinach for kale or add any other seasonal vegetables you have on hand to make the soup more hearty.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.