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Tuscan Bean Soup

Featured in Comforting Soups & Hearty Stews.

Creamy white beans, kale, and a veggie-rich broth come together in this quick, hearty dish. Ideal for pairing with crusty bread at any meal.
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Updated on Sun, 30 Mar 2025 00:21:20 GMT
A cozy bowl of white bean soup with herbs and a slice of bread beside it. Pin it
A cozy bowl of white bean soup with herbs and a slice of bread beside it. | linacooks.com

I whipped up this Tuscan White Bean Soup one chilly evening when I wanted something hearty yet wholesome. It's now my favorite dish when I need to bring warmth into our space. The smooth cannellini beans, soft veggies, and aromatic herbs blend together for something truly special in just one pot. And guess what? It's naturally vegan and gluten-free, so everyone at the table can dig in!

What Makes This Soup So Special

This soup basically cooks itself while sending the most wonderful smells through my home. I count on it for hectic days because it stays good in the fridge for ages. My friends are always shocked by how rich and creamy it turns out without any dairy. They can't wrap their heads around it being completely plant-based.

Your Shopping List

  • Garlic & Onion: They kick off all the wonderful flavors.
  • Celery & Carrots: Cut them tiny for just-right texture.
  • Cannellini Beans: They're the creamy stars of this comfort dish.
  • A Dash of Wine: The white kind works wonders with the other ingredients.
  • Herbs From Italy: Oregano, thyme, and Italian blend take you straight to Tuscany.
  • Tasty Broth: Chicken or veggie, whatever you prefer.
  • Bright Kale: Brings nice color and loads of nutrients.

Cooking Steps

First Flavors
Warm some olive oil in your largest pot, then cook those onions until they're golden and sweet-smelling. Toss in garlic, celery and carrots for an amazing kitchen scent.
Add Some Brightness
Pour in white wine to grab all those tasty bits stuck to the pot bottom. That's pure flavor right there.
The Main Event
Now drop in beans, broth and all those herbs. Let everything bubble away together, making friends in the pot.
Make It Smooth
Here's the trick: blend just some of the soup, then mix it back in. Watch how it turns all velvety and rich.
Green Finish
Drop kale in at the very end with a squeeze of fresh lemon. Just right.
A steaming bowl of velvety bean soup featuring leafy greens and carrot pieces, topped with fresh herb sprinkles. Pin it
A steaming bowl of velvety bean soup featuring leafy greens and carrot pieces, topped with fresh herb sprinkles. | linacooks.com

Great Companions

There's nothing better than some rustic bread dipped into this soup, soaking up all that tasty broth. Sometimes I pour it over fluffy jasmine rice for extra fullness. Add your fanciest olive oil on top and maybe some red pepper flakes if you want a kick. Each serving becomes something memorable.

Storage Tips

The flavors actually get even better after hanging out in the fridge for a day or two. I usually cook a huge batch and put portions in the freezer. It's like storing warm hugs for later. Just let it thaw overnight and warm up slowly. You'd think it was just made fresh.

Bean Options

I usually grab cannellini beans because their texture is so dreamy, but I often switch things up. Butter beans make the soup super silky, navy beans work great too, and Great Northern beans fit in perfectly. Each type brings its own special quality to your bowl.

Clever Tricks

I always cook the herbs in the pot before adding any liquid. It really brings out their taste. A tiny bit of chili flakes adds nice warmth throughout. And my favorite move? Throwing in a Parmesan rind while it's cooking. That's a real Italian grandma trick!

Custom Touches

Sometimes I throw in chunks of potato or zucchini, whatever looks good at the store. When I've got non-vegan friends over, I might add bits of chicken or sausage. A sprinkle of nutritional yeast gives that cheese-like flavor while keeping it plant-based. You can take this soup in so many directions.

Meal Prep Winner

Making soup on Sundays has turned into my favorite routine. This recipe doesn't need much watching. It pretty much handles itself. Having containers ready in the fridge means good meals all week long. Just warm it up when life gets crazy.

The Power of Greens

Kale works so well in this soup because it stays firm, never going soggy but still getting nice and tender. It drinks up all the amazing flavors while adding its own earthy taste. If kale isn't your thing, spinach or chard work just as well.

Final Touches

When I'm feeling extra, I top each bowl with fresh grated Parmesan or homemade bread cubes. For dinner with friends, I love putting out a big pot next to some Italian appetizers. It's simple yet impressive comfort food that makes everyone feel right at home.

White bean soup in a deep bowl garnished with fresh herbs and colorful vegetables, served with crusty bread on the side. Pin it
White bean soup in a deep bowl garnished with fresh herbs and colorful vegetables, served with crusty bread on the side. | linacooks.com

Frequently Asked Questions

→ Can I leave out the wine?
Absolutely. You won't get the same depth of flavor, but it'll still taste great without it.
→ What if the soup is too thin?
For thicker soup, start with less broth (about 2½ cups). Gradually add more until you're happy with the texture.
→ Are there alternatives to kale?
Sure thing! Spinach, escarole, or Swiss chard all work great. Softer greens just cook faster.
→ How long does it last in the fridge?
It can be kept in the fridge for 4-5 days. Actually, the flavors get even better with time!
→ Can I cook with dried beans?
Yes, but you'll need to cook them first. Replace the canned with 4½ cups of cooked beans.

Tuscan Soup Beans

A warm, veggie-packed soup with white beans, kale, and a rich broth. It's easy to make, perfect for leftovers, and ready in half an hour.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Paolina

Category: Soups & Stews

Difficulty: Easy

Cuisine: Italian

Yield: 6 Servings (6 bowls)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 3 cans of cannellini beans (15 oz each), rinsed well and drained.
02 1 finely diced yellow onion.
03 4 minced garlic cloves.
04 2 big carrots, chopped into small pieces.
05 ¼ teaspoon of seasoning blend made for Italian dishes.
06 2 tablespoons of olive oil.
07 ⅓ cup of dry white wine like pinot grigio.
08 1 stick of celery, diced.
09 1 teaspoon of salt, to taste.
10 2 bay leaves.
11 2½ to 4 cups of broth made from vegetables.
12 2 cups of kale, stems off and chopped up.
13 ¼ teaspoon each of black pepper, red chili flakes, and dried oregano.
14 1 tablespoon tomato paste.
15 1 teaspoon of dried thyme.

Instructions

Step 01

Use a large pot and warm up the oil. Toss the onion in and cook it until it gets a light golden color.

Step 02

Next, mix in the garlic, carrots, and celery. Let it cook for about 10 minutes, stirring occasionally, until they’re soft and develop a bit of color.

Step 03

Pour the wine into the pot. Cook and stir until most of the liquid is gone, around 5-7 minutes.

Step 04

Put in everything else except the kale. Turn the heat up until it boils. Cover, lower heat, and let it simmer for 15 minutes.

Step 05

Take out the bay leaves. Blend about 2½-3 cups of the soup until smooth, then stir it back into the pot.

Step 06

Add the kale to the soup. Let it simmer until the kale softens. Adjust the taste with more salt, pepper, or even a squeeze of lemon, if you want.

Notes

  1. Start with less broth and add more as needed for your preferred consistency.
  2. Wine adds extra depth, but feel free to skip it if you'd rather not use it.

Tools You'll Need

  • A big cooking pot or dutch oven.
  • A blender for pureeing.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 221
  • Total Fat: 5 g
  • Total Carbohydrate: 25 g
  • Protein: 15 g