This cozy Tuscan white bean soup is creamy, comforting, and packed with rustic Italian flavors. It’s a one-pot wonder that’s hearty, healthy, and on the table in under 30 minutes.
Brimming with creamy cannellini beans, vibrant vegetables, and warming spices, this soup transforms everyday ingredients into a soul-soothing meal that feels both indulgent and nourishing.
Star Ingredients in This Tuscan White Bean Soup
- Olive oil – Adds depth and richness while softening the aromatics to form a savory base.
- Shallots – Mild and slightly sweet, they blend beautifully into the soup’s flavor profile.
- Garlic – Aromatic and punchy, garlic anchors the flavor with its warm, savory notes.
- Carrots – Bring natural sweetness and hearty texture.
- Celery – Adds subtle bitterness and structure, balancing the sweetness of the carrots.
- Tomato paste – Intensifies umami and enhances the soup’s earthy, hearty depth.
- Cannellini beans – Creamy and tender, they’re the heart of the soup and its protein-rich star.
- Vegetable broth – The flavorful liquid canvas that ties everything together.
- Italian seasoning & red pepper flakes – Bring herbaceous warmth and a gentle kick.
- Kale or baby spinach – For a burst of greens and a slightly bitter finish that rounds out the richness.
How to Make Tuscan White Bean Soup
Start by warming the olive oil in a large pot over medium heat. Sauté the shallots and garlic just until aromatic.
Add in the carrots and celery, letting them soften before stirring in the tomato paste to deepen the flavor.
Next, pour in the drained cannellini beans and vegetable broth. Sprinkle in salt, pepper, Italian herbs, and a dash of red pepper flakes.
Bring the soup to a gentle boil, then lower the heat to let it simmer. After 10–15 minutes, use an immersion blender to partially blend the soup—leaving some texture behind.
Finish by stirring in kale or baby spinach until wilted, then serve piping hot with crusty bread.
Kitchen Secrets & Serving Ideas
For a soup this simple, layering flavor is key—don’t rush the sauté step, especially with the tomato paste. Let it caramelize slightly for extra depth.
If you’re out of cannellini beans, great northern or navy beans work as backups, though they offer a slightly different texture. Want more creaminess without blending? Stir in a splash of coconut milk or a handful of grated Parmesan.
Top with a swirl of olive oil, fresh cracked pepper, or even crispy pancetta if you’re not strictly plant-based. Pair it with toasted sourdough or garlic-rubbed crostini for a complete meal.
Storing Your Tuscan White Bean Soup
This soup gets even better the next day, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to one week.
To freeze, let the soup cool fully, then transfer to freezer-safe containers. It’ll keep beautifully for up to six months. Thaw overnight in the fridge before reheating.
Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much after storage.
Creamy Tuscan White Bean Soup
Ingredients
- 4 ounces kale or baby spinach
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 3 cups vegetable broth*
- 1/4 cup olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 3 stalks celery diced
- 2 large carrots chopped
- 3 shallots chopped
- 17 oz cannellini beans canned, drained, and rinsed
- 1 tablespoon tomato paste
- 4 cloves garlic minced
Instructions
- Warm the olive oil in a large pot set over medium-high heat. Add chopped shallots and minced garlic, sautéing for about 3 minutes until softened and fragrant.
- Introduce the diced celery and chopped carrots to the pot, cooking until the vegetables begin to soften.
- Stir in the tomato paste swiftly, then incorporate the cannellini beans, vegetable broth, salt, pepper, Italian seasoning, and red pepper flakes. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and allow it to simmer gently for 10 to 15 minutes.
- Using an immersion blender, carefully puree approximately half of the soup directly in the pot to achieve a creamier consistency while retaining some texture.
- Stir in the kale or baby spinach and continue cooking for a few minutes until the greens are wilted and tender.
- Mix thoroughly, take the pot off the heat, and serve the soup hot in individual bowls.
Notes
To store, keep the soup in an airtight container in the refrigerator for up to one week.
For freezing, let the soup cool completely and transfer to a freezer-safe container. Store for up to six months.
To reheat, use the microwave in 30-second intervals or warm on the stovetop over medium heat, stirring frequently.
