If you’re looking for a cozy, hearty, and nourishing dish that feels like a warm hug from the Italian countryside, this Tuscan White Bean Soup recipe is exactly what your taste buds and body need. Packed with protein-rich white beans, aromatic herbs, and fresh vegetables, this soup is a wholesome, one-pot wonder that’s both delicious and incredibly easy to make.
In this post, you’ll discover how to prepare this rustic Italian favorite, learn about its health benefits, get helpful tips to customize it, and explore answers to the most common questions. Whether you’re cooking for your family, meal-prepping for the week, or seeking a soul-warming dinner idea, this soup has you covered.
Why You’ll Love This Recipe
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Simple ingredients, big flavor
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One pot = minimal cleanup
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Perfect for meal prep
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Vegetarian & vegan friendly
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Naturally gluten-free
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Rich in fiber and plant-based protein
What Is Tuscan White Bean Soup?
Tuscan White Bean Soup (Zuppa di Fagioli Bianchi) is a traditional Italian soup made with cannellini beans, aromatic vegetables like onions, carrots, and celery, and infused with garlic and herbs such as rosemary and thyme. Finished with a drizzle of olive oil and often served with rustic bread, it’s a beloved staple in many Tuscan homes.
This soup is the definition of comfort food — creamy without cream, rich in flavor, and incredibly satisfying.
Ingredients You’ll Need
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2 tablespoons olive oil (extra virgin for best flavor)
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1 medium onion, finely chopped
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2 cloves garlic, minced
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2 carrots, chopped
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2 celery stalks, chopped
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4 cups cooked cannellini beans (or 2 cans, rinsed and drained)
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 bay leaf
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4 cups vegetable broth (or chicken broth if preferred)
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Salt and black pepper, to taste
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2 cups kale or spinach, chopped (optional)
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Fresh parsley and olive oil for garnish
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Rustic bread, for serving
How to Make Tuscan White Bean Soup (Step-by-Step)
Step 1: Sauté the Aromatics
Heat olive oil in a large soup pot. Add onion, garlic, carrots, and celery. Sauté over medium heat for 5–7 minutes, until the vegetables are soft and fragrant.
Step 2: Add Herbs and Beans
Stir in the thyme, rosemary, bay leaf, and cannellini beans. Cook for 2–3 minutes to allow the flavors to meld.
Step 3: Add Broth & Simmer
Pour in the broth and bring the mixture to a gentle boil. Reduce heat and let it simmer uncovered for 20–25 minutes.
Step 4: Blend for Creaminess (Optional)
For a creamier texture, use an immersion blender to puree about 1/3 of the soup, or transfer a portion to a blender, then return it to the pot.
Step 5: Add Greens (Optional)
Stir in chopped kale or spinach and simmer for another 5 minutes until wilted.
Step 6: Season & Serve
Taste and season with salt and pepper as needed. Garnish with chopped parsley and a drizzle of olive oil. Serve hot with crusty bread.
Tips for the Best Tuscan White Bean Soup
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Use fresh herbs when possible for richer flavor.
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A homemade broth can elevate the depth of taste.
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Add a Parmesan rind while simmering (if not vegan) for extra umami.
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Stir in small pasta or diced potatoes for a heartier version.
Variations You Can Try
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Add smoked sausage or pancetta for a meaty version.
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Mix in sun-dried tomatoes or roasted red peppers for extra depth.
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Swap cannellini beans for butter beans or navy beans.
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Add a splash of lemon juice or vinegar before serving for brightness.
Health Benefits of Tuscan White Bean Soup
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High in fiber – Supports digestion and heart health.
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Plant-based protein – Great for vegetarians and vegans.
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Low in fat – Yet filling and satisfying.
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Rich in antioxidants – Thanks to herbs, garlic, and leafy greens.
Serving Suggestions
Pair this soup with:
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A thick slice of crusty sourdough bread
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A light side salad with balsamic vinaigrette
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A glass of white wine for a full Tuscan experience
Storing & Reheating
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Store: Let the soup cool completely. Refrigerate in airtight containers for up to 5 days.
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Freeze: Freeze in freezer-safe containers for up to 3 months. Omit greens until reheating if possible.
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Reheat: Warm on the stovetop over medium heat or microwave in 30-second intervals until hot.
FAQs About Tuscan White Bean Soup
1. Can I use dried beans instead of canned?
Yes. Soak 1.5 cups of dried white beans overnight and cook until tender before using.
2. Is this recipe vegan?
Yes, as long as you use vegetable broth and skip cheese garnishes.
3. Can I use an Instant Pot or slow cooker?
Absolutely. Use the pressure cook function for 10 minutes, or slow cook on low for 6–8 hours.
4. How do I make it creamier?
Blend a portion of the soup or add a splash of plant-based cream.
5. Can I freeze this soup?
Yes. It freezes well. Just add leafy greens after reheating for best texture.
6. What’s the best white bean to use?
Cannellini beans are traditional, but Great Northern or navy beans are good alternatives.
7. What herbs work best?
Rosemary and thyme are classic. Oregano or basil also work well.
8. Can I add meat?
Yes! Try adding cooked Italian sausage, pancetta, or rotisserie chicken.
9. How do I make it spicy?
Add red pepper flakes or a pinch of cayenne pepper.
10. Is this soup good for weight loss?
Yes. It’s high in fiber and low in fat, helping you feel full longer.
11. What makes it “Tuscan”?
The simplicity, olive oil, white beans, and aromatic herbs are hallmarks of Tuscan cuisine.
12. Can I meal prep this soup?
Definitely. Make a large batch and store in portions for the week.
13. Is there a low-sodium version?
Yes. Use low-sodium broth and rinse canned beans thoroughly.
14. Can I make this in advance?
Yes! It actually tastes better the next day after flavors have melded.
15. What bread goes best with it?
Rustic Italian bread, sourdough, or garlic toast are all excellent options.
Final Thoughts
This Tuscan White Bean Soup brings the soul of Italy right to your kitchen. It’s budget-friendly, flexible, healthy, and deeply comforting. Whether you’re a beginner cook or an experienced foodie, this recipe will quickly become a go-to favorite.
If you loved this recipe, don’t forget to share it with friends, pin it for later, and tag your creations online. Buon appetito!
Tuscan White Bean Soup Recipe
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 4 cups cooked cannellini beans or 2 cans, rinsed and drained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 cups vegetable broth or chicken broth
- Salt and black pepper to taste
- 2 cups kale or spinach chopped (optional)
- Fresh parsley for garnish
- Olive oil for drizzling
- Rustic bread for serving (optional)
Instructions
Sauté the Vegetables:
- In a large soup pot, heat olive oil over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until vegetables are softened and fragrant.
Add Beans and Herbs:
- Stir in cannellini beans, thyme, rosemary, and bay leaf. Cook for 2–3 minutes to allow the flavors to blend.
Simmer with Broth:
- Pour in the vegetable broth and bring the soup to a gentle boil. Reduce heat to low and simmer uncovered for 20–25 minutes.
Blend (Optional):
- For a creamier consistency, use an immersion blender to blend about one-third of the soup directly in the pot. Alternatively, remove and blend a portion in a separate blender and return it to the pot.
Add Greens:
- Stir in chopped kale or spinach and cook for an additional 5 minutes until wilted and tender.
Season and Serve:
- Season with salt and black pepper to taste. Remove the bay leaf. Garnish with fresh parsley and a drizzle of olive oil. Serve hot with a slice of rustic bread.
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