Discover how to make a classic Tuscan white bean soup featuring creamy beans, fresh herbs, and a savory broth. This easy recipe is perfect for a comforting, nutritious meal any day.

I keep tuscan white bean soup recipe in regular rotation because it delivers big flavor without fuss. On busy weeknights, it comes together fast with pantry staples I always have on hand.

What I love most is the balance—rich, savory notes with a clean finish that never feels heavy. It’s reliable for meal prep and easy to scale when friends drop by.

I usually serve it with a crisp salad or warm flatbread, and leftovers reheat beautifully the next day.

Quick Facts

Recipe Highlights

This recipe has become a favorite for several reasons.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

What You’ll Need

Gather these simple ingredients to create a flavorful and hearty Tuscan white bean soup that’s both satisfying and easy to prepare.

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 bay leaf
• 4 cups vegetable broth
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• Salt and freshly ground black pepper, to taste
• 1 cup chopped kale or spinach (optional)
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving (optional)

How to Make It

Follow these straightforward steps to prepare a delicious Tuscan white bean soup that’s rich in flavor and texture.

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
3. Stir in the garlic, rosemary, sage, and bay leaf; cook for another minute until fragrant.
4. Pour in the vegetable broth, diced tomatoes with their juice, and the cannellini beans.
5. Bring the soup to a boil, then reduce heat and simmer uncovered for about 30 minutes.
6. If using greens, add kale or spinach during the last 5 minutes of cooking.
7. Remove the bay leaf, then season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley and a sprinkle of Parmesan if desired.

Helpful Tips

Here are some helpful tips to ensure your Tuscan white bean soup turns out perfectly every time.

• Use low-sodium broth to better control the saltiness of the soup.
• For a creamier texture, mash a portion of the beans before adding to the pot.
• If fresh herbs are available, substitute dried with fresh but use about three times the amount.
• Let the soup rest for 10 minutes after cooking to deepen the flavors.
• Add a splash of lemon juice or vinegar before serving to brighten the taste.
• Serve with a drizzle of good-quality extra virgin olive oil for added richness.

Ingredient Swaps

If you need to swap out some ingredients, here are practical alternatives that won’t compromise the soup’s character.

• Replace cannellini beans with great northern or navy beans.
• Use chicken broth instead of vegetable broth for a non-vegetarian version.
• Swap kale or spinach for Swiss chard or collard greens.
• Substitute dried herbs with Italian seasoning blend if you don’t have individual herbs.
• Use fresh tomatoes instead of canned when in season, roughly chopped.
• Omit Parmesan cheese or use a plant-based alternative to keep it vegan.

Storage Tips

To keep your Tuscan white bean soup fresh and tasty, follow these storage guidelines.

• Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.
• Freeze portions in freezer-safe containers for up to 3 months.
• Thaw frozen soup overnight in the refrigerator before reheating.
• Avoid freezing soup with added fresh greens; add them fresh when reheating instead.

What to Serve With It

Complement your Tuscan white bean soup with these tasty sides and additions for a well-rounded meal.

• Crusty Italian bread or focaccia for dipping
• A simple arugula salad with lemon vinaigrette
• Roasted garlic and herb crostini
• A glass of light red wine, such as Chianti

Nutritional Info