Tuscan White Bean Soup feels like a warm hug in a bowl. It’s rustic, deeply comforting, and somehow manages to be both hearty and light at the same time. You’ll find cozy earthiness in the beans, a subtle brightness in the herbs, and a gentle sweetness from carrots and onions.

This isn’t the kind of soup that just warms your hands, it lingers in your memory. Simple, but not plain. Flavorful, without being fussy. A recipe that gives you everything you want in a meal — nutrition, comfort, and the kind of flavor that keeps you going back for seconds.

Best Time to Serve This Dish

The best time to serve Tuscan White Bean Soup? Honestly, whenever the soul is craving a little comfort. It’s the perfect weeknight dinner in autumn when the air cools down, yet it just as easily doubles as a cozy midday lunch.

Serving this soup at a small dinner gathering feels effortless but impressive. A big pot in the center of the table with bread on the side gives that rustic, share-a-meal kind of vibe. And truth be told, soup tastes even better the next day, so it works beautifully for meal prep.

Ingredients Needed for the Recipe

• 3 cans (15 oz each) cannellini beans, drained and rinsed
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 large carrots, peeled and chopped
• 1 stalk celery, diced
• ⅓ cup white wine (Pinot Grigio works well)
• 2 cups chopped kale (stems removed)
• 2 ½ – 4 cups vegetable or chicken broth
• 1 tbsp tomato paste
• 1 tsp salt (or to taste)
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional for heat)
• ¼ tsp Italian seasoning
• 2 bay leaves
• 1 tsp dried thyme
• ½ tsp dried oregano
• Fresh lemon juice for finishing

Ingredient Substitutions

No kale in the fridge? Spinach works beautifully — it wilts quickly and makes the soup a little lighter. Collard greens are another option if you want a sturdier bite. Really, any leafy green is welcome in this recipe.

If you don’t cook with wine, replace it with an extra splash of broth and maybe a squeeze of lemon for brightness. Out of cannellini beans? Navy beans, Great Northern, or even butter beans can step in without ruining the charm of the soup.

How to make Tuscan White Bean Soup?

Step 1: Sauté the Onion

Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and let it soften, turning golden at the edges — this builds the foundation of flavor.

Step 2: Add in Garlic, Carrots & Celery

Toss in the garlic, carrots, and celery. Allow them to sauté for 8–10 minutes. Don’t rush this step — the caramelization creates a rich, naturally sweet depth for the soup.

Step 3: Deglaze with White Wine

Pour in the white wine and let it simmer until most of the liquid evaporates. This quick step lifts all those browned bits from the pot and infuses the soup with subtle brightness.

Step 4: Add the Base Ingredients

Now, mix in tomato paste, beans, broth, and all the herbs: thyme, oregano, Italian seasoning, and bay leaves. Stir gently until everything feels well-introduced. Bring to a steady boil.

Step 5: Simmer and Blend

Reduce the heat, cover, and let the soup simmer for 15 minutes. Remove the bay leaves, scoop out about 3 cups of soup, and blend it until creamy. Add this back into the pot to create that dreamy texture — thick, but still brothy.

Step 6: Add Kale and Finish

Toss in chopped kale and let it wilt beautifully into the soup. Finish with salt, pepper, and a squeeze of fresh lemon juice. Adjust until the flavor sings to you.

Step 7: Serve

Ladle into big bowls and serve just as it is, or with a rustic bread ready for dunking. A pinch of fresh parsley or red pepper flakes on top makes it pop with color and flavor.

Pairing Ideas

This soup shines alone, but oh, pair it with the right side and it feels like a Tuscan feast. A warm, crusty bread is the obvious choice — it soaks up the broth like a dream.

If you want something lighter, a lemony arugula salad balances the richness of the beans. For heartier nights, serve it over jasmine rice, farro, or quinoa. A glass of white wine echoes the soup’s flavors beautifully.

Tips

Don’t skip blending! That partial pureeing gives the soup its creamy, irresistible texture without dairy. It’s the secret trick worth noting.

Adjust broth to your taste. Start with less; add more only if you want a thinner consistency. Some people love their Tuscan White Bean Soup thick, almost stew-like, while others prefer it brothy.

Fresh herbs change everything. If you can top with parsley, basil, or even thyme straight from the garden, it elevates the soup with a fresh edge at the last moment.

Lemon at the end. Just a squeeze — it brightens and balances out the comforting heaviness. It’s a chef’s little move that makes a big difference.

How to Store and Reheat

Tuscan White Bean Soup is just as friendly the next day. Let it cool completely before transferring into airtight containers. In the fridge, it’ll last a good 3–4 days without losing its charm.

Reheat gently on the stove over low heat, adding a splash of broth if it’s thickened overnight. For longer storage, freeze portions in freezer-safe containers for up to 2 months. Defrost overnight in the fridge and warm it slowly back to life.

Variations Worth Trying

If you’re craving something creamier, stir in a swirl of coconut milk right before serving. It makes the broth silky and luscious without taking away its rustic soul.

Want more protein? Add cooked quinoa or even plant-based sausage chunks — they blend beautifully with the beans. Or, take it the smoky route with a teaspoon of smoked paprika or a few sun-dried tomatoes tossed in during cooking.

Final Thoughts

This Tuscan White Bean Soup is more than just food — it’s a little moment of comfort wrapped in a bowl. It’s hearty enough to satisfy, but light enough to enjoy often, whether for lunch or dinner, weekday or weekend.

Make it once, tweak it to your taste, and it just might become your go-to soup all season long. After all, a recipe that celebrates simplicity, flavor, and comfort is one worth keeping close. Warm bowl, crusty bread, and you’ve got happiness on repeat.

Print Recipe

Tuscan White Bean Soup Recipe

Author: Elly

Difficulty: easy Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 6 Estimated Cost: $ 8 Calories: 320

Best Season: Fall, Winter

Description

This Tuscan White Bean Soup is a hearty, one-pot wonder that's bursting with rustic Italian flavors. Packed with protein-rich cannellini beans, tender carrots, celery, and kale, and infused with aromatic herbs and a splash of white wine, this vegan and gluten-free soup is as nutritious as it is delicious. Creamy from a blended portion, yet light and satisfying, it's the perfect comfort food for cool days and ideal for meal prep.

Ingredients

Servings

• 3 15 oz cans cannellini beans (drained and rinsed)
• 1 yellow onion (finely chopped)
• 4 cloves garlic (minced)
• 2 tbsp olive oil
• 2 large carrots (peeled and chopped)
• 1 stalk celery (diced)
• ¹⁄₃ cup white wine (such as Pinot Grigio)
• 2 cups kale (stems removed, finely chopped)
• 2 ¹⁄₂ - 4 cups vegetable broth (low sodium preferred)
• 1 tbsp tomato paste
• 1 tsp salt (or to taste)
• ¹⁄₄ tsp black pepper (or to taste)
• ¹⁄₄ tsp red pepper flakes (optional, omit for mild)
• ¹⁄₄ tsp Italian seasoning
• 2 bay leaves
• 1 tsp dried thyme
• ¹⁄₂ tsp dried oregano

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
   Mark as complete
2. Add the minced garlic, chopped carrots, and diced celery. Sauté for another 10 minutes, stirring occasionally, until the vegetables are softened and the onions are lightly browned. This builds deep flavor.
   Mark as complete
3. Pour in the white wine and cook, stirring, for about 5 minutes, or until most of the liquid has evaporated.
   Mark as complete
4. Stir in the tomato paste, dried thyme, dried oregano, Italian seasoning, salt, black pepper, red pepper flakes (if using), and bay leaves. Cook for 1 minute to toast the spices.
   Mark as complete
5. Add the drained cannellini beans and 2 ½ cups of vegetable broth. Stir well to combine.
   You can add more broth later for a thinner consistency.
   Mark as complete
6. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
   Mark as complete
7. Remove the bay leaves. Carefully transfer 2 ½ to 3 cups of the soup to a blender. Blend until completely smooth.
   Be cautious when blending hot liquids. Hold the lid down with a towel.
   Mark as complete
8. Pour the blended soup back into the pot and stir well to combine. If the soup is too thick, add more broth 1/4 cup at a time until you reach your desired consistency.
   Mark as complete
9. Stir in the chopped kale and simmer for 5-7 minutes, or until the kale is wilted and tender.
   Mark as complete
10. Taste and adjust seasoning. Add more salt, pepper, or a squeeze of fresh lemon juice if desired.
    Mark as complete
11. Serve warm. Enjoy as-is or with a side of crusty bread for dipping.
    Mark as complete

Nutrition Facts

Servings 6

Serving Size 1 1/2 cups

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 10g16%

Saturated Fat 1.5g8%

Sodium 680mg29%

Potassium 1150mg33%

Total Carbohydrate 48g16%

Dietary Fiber 14g57%

Sugars 6g

Protein 15g30%

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Calcium 15 mg

Iron 6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Bean Swap: Cannellini beans are traditional, but Great Northern, navy, or butter beans work perfectly.
• Wine Substitute: If you prefer not to use wine, replace it with an equal amount of broth and a splash of apple cider vinegar or lemon juice for acidity.
• Creamier Texture: Blending part of the soup creates a creamy base without dairy. For an even richer texture, stir in 1-2 tablespoons of nutritional yeast at the end.
• Kale Tip: Curly kale holds up well, but you can also use Lacinato (dinosaur) kale or spinach (add spinach at the very end, just to wilt).
• Storage: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: This soup freezes very well. Cool completely, then freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
• Serving Suggestion: Serve with a drizzle of extra virgin olive oil, a sprinkle of red pepper flakes, fresh parsley, or a hearty slice of crusty bread or gluten-free bread.

Keywords: tuscan white bean soup, white bean soup, vegan soup, gluten free soup, one pot soup, easy soup recipe, cannellini bean soup, healthy soup, meal prep soup