Name: Tuscan White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 2 cans (15 oz each) cannellini beans, drained and rinsed; 4 cups vegetable broth; 1 tsp fresh rosemary or thyme (or 1/2 tsp dried); 1 bay leaf; Salt and pepper, to taste; Optional: 2 cups baby spinach or chopped kale; Optional: pinch of crushed red pepper flakes; Optional: 1 tbsp lemon juice

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Tuscan white bean soup is a hearty, rustic dish filled with creamy cannellini beans, vegetables, herbs, and savory broth. It’s comforting, nutritious, and perfect for chilly nights when I want something wholesome and filling without a lot of effort.

Why I Love This Recipe

I love how this soup captures the essence of simple Italian cooking—just a few quality ingredients come together to create deep flavor and satisfying texture. It’s naturally vegetarian (or easily made vegan) and works great as a light dinner or lunch. Plus, it’s even better the next day, which means I can enjoy leftovers without sacrificing flavor. Tuscan White Bean Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Yellow onion, diced
Carrots, diced
Celery, diced
Garlic, minced
Cannellini beans (canned or cooked from dry)
Vegetable broth
Fresh rosemary or thyme
Bay leaf
Salt and pepper
Optional: baby spinach or kale, crushed red pepper flakes, lemon juice

Directions

I heat olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery until softened, about 6–8 minutes.
I stir in the garlic and cook for another 1–2 minutes until fragrant.
I add the cannellini beans, broth, rosemary (or thyme), bay leaf, salt, and pepper.
I bring it to a simmer and let it cook for 20–25 minutes so the flavors can develop.
For a creamier texture, I blend about one-third of the soup with an immersion blender, then stir it back in.
At the end, I sometimes stir in baby spinach or kale until wilted, and finish with a squeeze of lemon juice for brightness.

Servings and timing

This recipe makes about 4–6 servings and takes around 40 minutes total—10 minutes to prep, and 30 minutes to cook. It’s perfect for meal prep or an easy weeknight dinner.

Variations

For a vegan version, I skip the meat and use all vegetable-based ingredients—it’s still delicious.
I sometimes stir in small pasta or cooked rice to make it even heartier.
A sprinkle of parmesan or a drizzle of olive oil on top adds extra flavor.

Storage/Reheating

I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I warm it gently on the stove or in the microwave, stirring occasionally. It also freezes well for up to 3 months—I just thaw overnight and reheat as usual. Tuscan White Bean Soup

FAQs

Can I use dried beans instead of canned?

Yes, and I do when I have time. I soak and cook dried cannellini beans in advance—it gives the soup a great texture.

What if I don’t have cannellini beans?

I’ve used great northern beans or navy beans as a substitute and they work just as well.

Can I make this in a slow cooker?

Yes, I sauté the vegetables first, then add everything to the slow cooker and cook on low for 6–8 hours.

How do I make the soup thicker?

I blend a portion of the soup with an immersion blender or mash some beans in the pot. It thickens naturally without cream.

What herbs work best in this soup?

Rosemary and thyme are my go-to, but sage or oregano also pair beautifully with the beans and broth.

Conclusion

Tuscan white bean soup is the kind of meal I turn to when I want something cozy, healthy, and full of flavor. It’s simple to make, endlessly adaptable, and always satisfying. Whether I serve it with crusty bread or enjoy it on its own, it’s a warm hug in a bowl.