Name: Tuscan White Bean Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Tuscan
Ingredients: 3 (15 ounce) cans cannellini beans, drained and rinsed; 2 1/2 - 4 cups vegetable or chicken broth; 1/3 cup white wine (such as pinot grigio); 1 yellow onion, finely chopped; 4 cloves garlic, minced; 2 large carrots, peeled and chopped; 1 stalk celery, diced; 2 cups chopped kale, stems removed and finely chopped; 1 tablespoon tomato paste; 1 teaspoon salt (or to taste); 1/4 teaspoon black pepper (or to taste); 1/4 teaspoon red pepper flakes (optional for spice); 1/4 teaspoon Italian seasoning; 2 bay leaves; 1 teaspoon dried thyme; 1/2 teaspoon dried oregano; 2 tablespoons olive oil

I absolutely love sharing my favorite hearty and comforting dishes, and this Tuscan White Bean Soup Recipe is one that I keep returning to whenever I crave something nourishing and flavorful. The creamy texture combined with fresh kale and aromatic herbs makes it feel like a warm hug in a bowl. Whether I'm winding down on a chilly evening or hosting friends for a cozy meal, this soup always hits the spot with its rich taste and simple ingredients.

Why You'll Love This Tuscan White Bean Soup Recipe

What really captivates me about this soup is its incredible depth of flavor that somehow manages to feel both rustic and refined at the same time. The mix of gently sautéed onions, carrots, and celery builds a savory base that's seamlessly enhanced by the earthy cannellini beans. When you add the hint of white wine and a blend of Italian herbs, each spoonful delivers a comforting, layered taste that never gets old.

I also find this recipe remarkably easy to prepare, which makes it a favorite for busy weeknights or when I want something wholesome without fussing too much. The way the beans and vegetables gently simmer together means most of the work is hands-off, freeing me up to relax or prep a simple salad on the side. Plus, the step where you blend part of the soup is my little secret for making it extra creamy without any dairy.

This soup is especially perfect for casual dinners, family meals, or even special occasions during colder months. It stands out with how adaptable it is. You can dress it up with a drizzle of good olive oil or some freshly grated Parmesan, and it still feels homey and satisfying. I’m always eager to share this recipe because it brings warmth, good flavors, and smiles to the table every time.

Ingredients You'll Need

A round black pan filled with a rich, thick orange curry with visible chunks of white beans, green leafy vegetables, and thin slices of orange carrots mixed evenly throughout. The curry has a creamy texture with small bits of herbs and spices seen on top. The pan is placed on a white marbled surface, with a white bowl holding chopped green herbs and some fresh green leafy sprigs nearby. A piece of bread is partly visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

The simplicity of the ingredients is what initially drew me in. Each element brings something important to the dish — from the creaminess of the cannellini beans to the brightness of the kale and the subtle kick of the spices. Using pantry staples combined with fresh produce keeps this recipe accessible and reliably delicious.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Cannellini beans: These creamy white beans are essential for the rich texture and plant-based protein.
Yellow onion: Finely chopped to create a flavorful, sweet base for the soup.
Garlic: Minced to infuse the broth with a warm, aromatic kick.
Olive oil: For sautéing and adding a fruity undertone that elevates the veggies.
Carrots: Chopped and sautéed to add natural sweetness and hearty texture.
Celery: Provides a mild, crunchy contrast to soften as it cooks.
White wine: A splash of pinot grigio or similar white dry wine brightens the flavor beautifully.
Chopped kale: Adds vibrant color, nutrition, and a slight bitterness that balances the richness.
Vegetable or chicken broth: Used to adjust consistency and bring savory depth.
Tomato paste: Concentrates umami flavors and deepens the broth’s color.
Salt, black pepper, red pepper flakes: Seasonings to refine and add subtle heat, customizable to taste.
Italian seasoning, bay leaves, thyme, oregano: Classic herbs that conjure the comforting essence of Tuscan cooking.

Directions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and sauté until the onions start to soften and turn translucent, about 5 minutes.

Step 2: Add the minced garlic, diced celery, and chopped carrots to the pot. Continue to sauté for about 10 minutes, stirring occasionally, until the vegetables soften and start to brown slightly. This browning builds rich flavor that really makes a difference.

Step 3: Pour in the white wine and cook for about 5 minutes, stirring occasionally, until most of the liquid has evaporated. This step brings a lovely brightness that cuts through the soup’s richness.

Step 4: Add the drained and rinsed cannellini beans, vegetable or chicken broth (starting with 2 ½ cups), tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, dried thyme, and oregano. Stir everything together well to combine.

Step 5: Bring the soup to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 15 minutes to allow the flavors to deepen and marry beautifully.

Step 6: Remove and discard the bay leaves. Carefully transfer about 2 ½ to 3 cups of the soup to a blender. Blend until smooth, then stir the pureed portion back into the pot. This technique creates a luscious texture without needing cream.

Step 7: If the soup feels too thick, gradually add more broth to reach your preferred consistency. Then add the chopped kale, stirring it in well. Let the soup simmer for a few more minutes until the kale is wilted and tender.

Step 8: Taste and adjust the seasoning by adding extra salt, pepper, or even a squeeze of lemon juice to brighten the flavor. Serve warm on its own or with your favorite crusty bread to soak up every delicious drop.

Servings and Timing

This Tuscan White Bean Soup Recipe makes about 6 generous servings, perfect for sharing with family or saving leftovers. The prep time is around 10 minutes, with about 40 minutes of cooking and simmering combined, so you’ll have a comforting meal ready in just under an hour. There’s no additional resting time needed, but I love letting it sit briefly to meld flavors even further if I have the patience!

How to Serve This Tuscan White Bean Soup Recipe

The image shows a large white bowl filled with creamy chicken and vegetable soup. The soup has a light beige broth with visible small pieces of orange carrots, green leafy vegetables, and small chunks of white chicken. There are also tiny bits of quinoa or rice throughout the soup, creating a textured look. A silver spoon holding a scoop of the soup is lifted above the bowl, showing all the ingredients clearly. A woman’s hand holds the spoon. The bowl is placed on a white marbled surface with a red patterned cloth partially visible at the edge. photo taken with an iphone --ar 4:5 --v 7

When I serve this soup, I love pairing it with warm, crusty bread like a rustic ciabatta or an herbed focaccia so I can dip to my heart’s content. A sprinkle of freshly grated Parmesan or Pecorino Romano on top adds a salty, nutty finish that elevates the dish beautifully. For a pop of freshness, I sometimes garnish with a drizzle of good-quality extra virgin olive oil and a few torn basil leaves.

If I’m entertaining, I often set out a small salad of arugula tossed with lemon juice and pine nuts alongside this soup — it balances the richness and adds some crunch. For beverages, a chilled glass of crisp, dry white wine like the pinot grigio I use in the recipe complements the flavors perfectly. Alternatively, a sparkling water with lemon or a light herbal tea works great for non-alcoholic options.

I find this soup tastes best served hot or warm, especially on a crisp day. I prefer moderate portion sizes, about a mug or bowl each, which feels satisfying but leaves room for a bit of something sweet afterward. Whether for a casual weekday meal or a relaxed weekend lunch with friends, this soup brings warmth and comfort to any table.

Variations

One of the things I enjoy most about this Tuscan White Bean Soup Recipe is how easy it is to customize. For instance, if you want a vegan version, simply use vegetable broth instead of chicken broth and omit any cheese garnishes. The beans and veggies do all the heavy lifting flavor-wise, so it’s just as delicious.

If you like to switch up the greens, I’ve tried substituting spinach or Swiss chard for kale with excellent results. Both add their own unique texture but still blend beautifully into the soup. For a bit more heat, I sometimes increase the red pepper flakes or add a dash of smoked paprika, which gives a subtle smoky warmth that’s irresistible.

For a heartier meal, I occasionally stir in cooked Italian sausage or pancetta while sautéing the onions, which adds a wonderful savory dimension. You could also cook the soup in a slow cooker on low for 6-8 hours if you prefer a hands-off option that lets the flavors develop even more deeply.

Storage and Reheating

Storing Leftovers

I always store leftover Tuscan White Bean Soup in airtight containers to keep it fresh and prevent spills. Glass containers with tight-fitting lids work great and are easy to reheat from. In my experience, the soup stays good refrigerated for up to 4 days, which makes it perfect for meal prepping or enjoying over several meals.

Freezing

This soup freezes beautifully, which is a big plus for me when I want to save time later. To freeze, I let the soup cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags, leaving a little space for expansion. It will keep well frozen for 2 to 3 months. When I’m ready to eat, I thaw it overnight in the fridge before reheating.

Reheating

The best way I’ve found to reheat this soup is gently on the stove over medium-low heat, stirring occasionally until warmed through. This method helps preserve the creamy texture and prevents scorching. I avoid microwaving it directly because sometimes it reheats unevenly. Adding a splash of broth or water while reheating helps restore the perfect consistency, making the soup taste just as fresh as when it was first made.

FAQs

Can I use dried cannellini beans instead of canned?

Absolutely! If you prefer dried beans, soak them overnight and cook them fully before adding to the soup. You’ll get an even creamier texture, but it will add time to the preparation—plan on about an hour to cook the beans before starting the soup.

What can I substitute for white wine in this recipe?

If you don’t have white wine or prefer not to use alcohol, a splash of white grape juice mixed with a teaspoon of vinegar or lemon juice can provide similar acidity. Alternatively, just omit the wine and increase the broth slightly to maintain the liquid balance.

Is this soup gluten-free?

Yes, it naturally is gluten-free as long as you use broth that is labeled gluten-free. Most vegetable and chicken broths are gluten-free, but it’s always smart to double-check the label to be certain.

Can I make this soup ahead of time?

Definitely! The flavors actually develop and deepen when the soup rests for a day, so I often make it a day ahead and reheat it when I’m ready to eat. Just keep the kale separate if you want it fresher-tasting and add it right before serving.

How spicy is this soup?

The soup has just a mild hint of heat from the red pepper flakes, which you can easily omit if you prefer no spice. You can also adjust the amount up or down depending on your tolerance for heat, making this recipe very flexible.

Conclusion

I hope you’ll give this Tuscan White Bean Soup Recipe a try the next time you want something cozy, hearty, and full of flavor. It’s one of those meals that feels like it took magic to create, but really, it’s simple ingredients and a little love coming together in the best way. I can’t wait for you to enjoy it as much as I do!