This simple and hearty Tuscan White Bean Soup is the perfect winter soup. Full of creamy white beans, fresh vegetables, and wilted greens, it will keep you satisfied and warm you from the inside out. It’s an easy recipe that everyone will love, and one you can easily prep ahead of time for later in the week or to freeze.
about this tuscan white bean soup
Italian soups are one of my favorites to enjoy. There’s nothing like a hearty bowl of something warm and filling to pick up your spirits on a chilly day.
We are entering the time of year that is always the hardest for me, personally, when it comes to eating. I usually lean into rich comfort foods, but after a full holiday season of nothing but that type of food, January becomes a month of recovery and reset.
I’m not so much talking about the “diet” mindset that floods over everyone as a New Year’s resolution. It’s more a recovery from intense cooking and a return to simple dishes that may or may not be veggie-forward.
This soup is definitely veggie-forward, that’s for sure!
Tuscan white bean soup is a quintessential dish that stems from Italy. The robust flavors and the fragrant scent fills your home, making you feel like you are in a cozy kitchen straight out of the Italian countryside.
Every spoonful of the stew contains creamy cannellini beans bursting with flavor, along with a medley of vegetables and greens. It’s one of those soups that is brilliant because of its simplicity and authenticity. This is the soup you want to serve to your friends and family to gather them around the dinner table as we enter the dead of winter. You’ll find that it will hold a special place in your soup rotation every time you make it!
what is tuscan white bean soup?
Tuscan white bean stew is a simple, vegetarian soup with a bunch of vegetables, tender beans, and greens. The vegetable soup is filling, while also being light and full of fresh vegetables. This version adds a nice touch of spice with the red pepper flakes!
oil. You can use olive oil or canola oil for this recipe.
shallot. A shallot is a must for developing the flavor of the soup! Don’t skip it.
yellow onion. I prefer the flavor of the sweeter yellow large onion for this soup. However you can also use white onion.
carrots. Medium carrots add a nice pop of color, but also a bunch of healthy benefits too.
celery. The celery is part of the vegetable medley that helps develop the base flavor of this stew.
garlic. Having a jar of minced garlic in the fridge is such a lifesaver! You can skip peeling garlic and avoid the smelly hands. You can also mince up the garlic cloves yourself!
tomato paste. The tomato paste add a ton of rich flavor to the soup.
cannellini beans. Also sometimes labeled as white kidney beans, these long, oval shaped beans are creamy and smooth.
broth. I used vegetable broth for this recipe to keep it vegetarian, but you could also use chicken stock.
spices. You will need a combination of salt, pepper, Italian seasoning, bay leaves, and red pepper flakes.
greens. I use kale in this recipe, but you can also use spinach.
this recipe’s must haves
You will also need a high-speed blender, like a Vitamix, to help create the thickener for the soup.
here’s how to make tuscan white bean soup
sauté the vegetables
Heat some oil in a large pot and place over medium heat to medium-high heat. Once the oil is hot, add shallot, onion, carrots, and celery. Cook, stirring occasionally, until they are softened, about 5 minutes.
Stir in garlic and cook until fragrant, about 30 seconds to 1 minute.
simmer the beans
Stir in tomato paste and cook for another minute or so. Stir in beans, broth, salt, pepper, Italian seasoning, bay leaves, and red pepper flakes.
Bring the soup to a boil, then reduce to a simmer over low heat. Cover and simmer for about 10 to 15 minutes to develop the flavors.
Remove bay leaves.
thicken the soup
Transfer about 2 1/2 to 3 cups of the soup to a blender. Blend until smooth, then add back to the pot, stirring to combine.
If the soup is thicker than you like, you can add more broth until it is your desired consistency.
wilt the greens
Stir in kale. Cook for several more minutes until wilted. Season with salt and black pepper to taste. I like to add a little touch of fresh lemon juice to give it some acid too. Serve with crusty bread.
tips and tricks
adjust the consistency. To adjust the consistency, you can add more chicken stock to thin to soup out more.
use kale or spinach. You can use kale or spinach in this recipe! I prefer to use kale, but you can also use spinach. If you do decide to use spinach, be sure to cook it for only 30 seconds to 1 minute, instead of the handful of minutes required for the kale to wilt.
adjust the heat. I personally like this soup a bit spicier, so I use 1/2 teaspoon to 1 teaspoon red pepper flakes. At 1 teaspoon, it’s a BIG kick and I won’t share it with my toddler, haha. A 1/2 teaspoon gives you a nice background heat, but it may be too strong for those who don’t like spicy food. The smallest amount listed (1/4 teaspoon) is ideal for a very small amount of heat. You can also omit it, if you prefer!
what is the thickener in a white bean soup?
Instead of using cornstarch or flour for this recipe, the thicken for the stew is actually the beans and base for the soup itself! After the beans simmer, you will puree about one-third of the soup in the blender and this will act as the thickener for the soup.
are cannellini beans the same as white beans?
Cannellini beans are a type of white bean that comes from Southern Italy. These beans are larger and oval in shape, with a lovely creamy texture. This is what makes them ideal for a stew like this one!
Though they are a type of white bean, they are not the only type of white bean. Other white bean types include lima beans, navy beans, and great northern beans.
can I make this dried beans?
You can make this tuscan white bean soup with dried cannellini beans, if you prefer! Just note that you need to soak the beans and cook them before simmering them in the soup. Therefore it’ll increase the overall cooking time.
is there something else I can use instead of wine in this recipe?
Yes, you can simply leave it out or swap it with broth.
can I make this soup ahead of time?
This is an excellent soup to serve the next day or in a couple of days! The soup will last for up to 1 week in an airtight container in the refrigerator. To reheat, warm it in a saucepan on the stove or in the microwave in a microwave-safe bowl until heated through.
can I freeze this soup?
Yes, you can definitely freeze this soup! This soup is excellent to freeze. Cool to room temperature before storing in an airtight container or resealable bag. The soup will last in the freezer for up to 1 month. You can also portion them out into individual servings to easily reheat at any point in time.
To reheat, thaw in the refrigerator overnight. Reheat on the stovetop or in the microwave until warmed through.
Need more inspiration for dinner this week? Check out my main dish recipes page!
what to serve with tuscan white bean stew
This white bean soup is super filling on its own! It’s doesn’t need a lot of sides to serve with it, except for a slice of crusty bread or garlic bread bites. You can also top it with some freshly grated parmesan cheese.
However, you could also serve this soup as an appetizer for a larger gathering! It’s a wonderful opener for an Italian themed dinner party. Follow it with air fryer scallops served over pasta or light pasta napolitana.
how to store and reheat
Store. Cool to room temperature before storing in an airtight container in the refrigerator. The soup will last for up to 1 week.
Reheat. Reheat on the stovetop or in a microwave safe bowl until heated through.
Freeze. Cool and store in a freezer-safe container or resealable bag for up to 3 months. Thaw it in the fridge before reheating. I recommend freezing the soup in individual portions to easily reheat it.
Thaw. Thaw frozen soup in the refrigerator overnight. Reheat as instructed above.
Finally, if you make this tuscan white bean soup recipe, please be sure to give this recipe a rating and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
tuscan white bean soup
- 1/4 cup olive oil
- 1 shallot chopped
- 1/2 yellow onion chopped
- 2 large carrots chopped
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 Tbsp tomato paste
- 17 oz canned cannellini beans drained and rinsed
- 3 to 4 cups vegetable broth*
- 1/2 tsp salt + more for seasoning as you go
- 1/2 tsp pepper + more for seasoning as you go
- 1 tsp Italian seasoning
- 2 bay leaves
- 1/4 to 1/2 tsp red pepper flakes**
- 4 oz kale
- Fresh lemon wedges for serving
- Heat olive oil in a large pot over medium-high heat. Once the oil is hot, add shallot, onion, carrots, and celery. Season with salt and pepper. Sauté, stirring occasionally, until the vegetables have softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds to 1 minute.
- Stir in tomato paste, cooking for another minute or two. Add beans, 3 cups broth, 1/2 tsp salt, 1/2 tsp pepper, Italian seasoning, bay leaves, and red pepper flakes. Stir to combine and bring to a boil. Reduce to a simmer over low heat. Cover and simmer for another 10 to 15 minutes.
- Remove bay leaves and discard. Add about 3 cups of the soup to a blender and blender until smooth. Return the blended soup to the pot and stir to combine. If the soup is too thick, add in more broth until it is your desired consistency. I usually add another 1/2 cup to 1 cup.
- Stir in kale and cook for several minutes, until it wilts.
- Remove from heat and taste. Season with salt and pepper, as desired. Add some lemon juice, if desired. Serve.