When the chill of fall or winter settles in, nothing warms the soul quite like a bowl of Tuscan White Bean Soup. This hearty, comforting soup combines tender cannellini beans with fragrant Italian herbs, bright kale, and a splash of lemon for a perfect blend of rustic and fresh flavors. Its velvety texture and savory aroma will remind you of cozy meals enjoyed in the heart of Tuscany.
Whether you’re looking for a nutritious weeknight dinner or a wholesome lunch, this soup comes together easily on the stovetop and offers a satisfying, plant-based meal that nourishes both body and spirit. Pair it with crusty bread for a truly authentic Italian experience.
- Simple ingredients combine to create deep, comforting Italian flavors.
- Rich in plant-based protein and fiber from cannellini beans and kale.
- Perfectly balanced with fresh herbs and a touch of lemon brightness.
- Easy to customize with seasonal vegetables or spices you love.
Ingredients
- Olive oil: 2 tablespoons of extra-virgin olive oil for a rich, smooth base that enhances flavors.
- Yellow onion: 1 medium, finely chopped to add natural sweetness and depth when sautéed.
- Carrots: 2 medium, chopped to provide subtle sweetness and vibrant color.
- Celery ribs: 2 stalks, chopped to contribute aromatic, savory undertones to the soup.
- Garlic cloves: 3, minced for a fragrant, mouthwatering foundation of flavor.
- Cannellini beans: 3 cups cooked (or 2 cans, rinsed) delivering creamy texture and hearty protein.
- Vegetable broth: 4 cups to create a savory soup base full of umami.
- Fresh rosemary: 1 tablespoon, chopped, imparting piney, aromatic notes typical of Italian cooking.
- Fresh thyme leaves: 1 teaspoon (or 1/2 teaspoon dried) adding earthy, subtle herbal complexities.
- Kale: 2 cups, chopped and de-stemmed for added nutrition, texture, and a mild earthy flavor.
- Salt: 1/2 teaspoon, or to taste, to enhance all the natural flavors in the soup.
- Black pepper: 1/4 teaspoon, freshly ground for a gentle spicy kick.
- Lemon juice: 1 tablespoon, optional for a refreshing brightness that lifts the soup.
Instructions
- Heat olive oil and sauté aromatics
In a large pot over medium heat, warm the olive oil until shimmering. Add chopped onion, carrots, and celery, stirring occasionally. Cooking these vegetables slowly softens them and builds a naturally sweet and savory base for the soup.
- Add garlic and herbs
Stir in minced garlic, fresh rosemary, and thyme. Cook for 1–2 minutes until fragrant, releasing essential oils that infuse the soup with classic Italian aromas just before adding liquids.
- Combine beans and broth
Add the cannellini beans and vegetable broth to the pot. Stir well to combine, then bring the mixture to a boil over high heat. This step blends the flavors and prepares the soup for gentle simmering.
- Simmer the soup
Reduce heat to low and let the soup simmer gently for 20 minutes. This slow cooking melds all ingredients together, allowing the herbs and vegetables to fully infuse the broth.
- Add kale and finish cooking
Stir in the chopped kale and cook for another 5 minutes until the greens are tender but still vibrant. The kale adds texture, color, and a boost of antioxidants to the soup.
- Season and brighten
Season with salt and pepper according to taste. For an extra layer of flavor and freshness, stir in lemon juice if using, which brightens the soup and balances the earthiness.
- Serve hot
Ladle the soup into bowls while hot. It pairs beautifully with crusty bread or your favorite toppings like vegan Parmesan, chili flakes, or fresh herbs for extra garnish and flavor.
- This soup stores well in the refrigerator for up to 3 days, making it perfect for meal prep.
- You can freeze leftovers for up to 3 months without losing flavor or texture.
- Adjust herbs and seasoning based on your preference to create your signature version.
Storage Tips
Store the soup in an airtight container in the refrigerator for up to three days. For longer storage, freeze in portions using freezer-safe containers or bags for up to three months. Thaw overnight in the fridge before reheating gently on the stove.
Serving Suggestions
Serve this Tuscan white bean soup warm with slices of crusty Italian or sourdough bread. Garnish with a sprinkle of fresh parsley, a drizzle of extra virgin olive oil, or a pinch of crushed red pepper flakes for a spicy twist.
- Use homemade vegetable broth or low-sodium broth for a cleaner, more flavorful soup.
- For creamier soup, partially mash some beans before simmering to thicken the texture.
- Stew fresh herbs gently to avoid bitterness and maintain delicate fragrances.
FAQs
- Can I use dried cannellini beans instead of canned?
Yes, soak dried beans overnight and cook fully before using to ensure they soften properly in the soup.
- Is this soup suitable for vegan diets?
Absolutely! This soup uses only plant-based ingredients, making it a perfect vegan-friendly meal.
- Can I substitute other greens for kale?
Yes, spinach, Swiss chard, or collard greens work well as alternatives, added near the end of cooking.
- How do I make this soup more filling?
Add cooked pasta, grains like farro, or chopped potatoes for extra heartiness.
- What if I don’t have fresh herbs?
Dried herbs are a fine substitute; just reduce the quantity as dried herbs are more concentrated.
- Can I add meat to this soup?
Sure! For a non-vegan variation, cooked Italian sausage or shredded rotisserie chicken can be added with the beans.
Easy Tuscan White Bean Soup
Equipment
- 1 large pot for stovetop cooking
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 medium carrots chopped
- 2 ribs celery chopped
- 3 cloves garlic minced
- 3 cups cooked cannellini beans or two 15 oz cans, rinsed and drained
- 4 cups vegetable broth
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 2 cups kale chopped and stemmed
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1 tablespoon lemon juice optional, for brightness
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery and cook for 7 to 8 minutes until softened.
- Stir in minced garlic, rosemary, and thyme, cooking for 1 to 2 minutes until fragrant.
- Add cannellini beans and vegetable broth. Stir well and bring the soup to a boil.
- Reduce heat and simmer the soup for 20 minutes to allow flavors to blend.
- Add chopped kale and cook for an additional 5 minutes until the greens are tender.
- Season with salt, black pepper, and lemon juice if desired. Serve hot.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- It freezes well for up to 3 months.
- Customize by adding your preferred vegetables or spices.
