Tuscan White Bean Soup Recipe

Introduction

Tuscan White Bean Soup is a comforting and hearty dish packed with wholesome vegetables and tender cannellini beans. This simple, flavorful soup is perfect for cozy evenings and makes for a nutritious meal any time of year.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon crushed red pepper (optional)
• 4 cups low-sodium chicken or vegetable broth
• 3 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup heavy cream (optional for creamier soup)
• Fresh parsley, chopped for garnish
• Grated Parmesan cheese for serving (optional)

Instructions

1. Step 1: Heat the olive oil in a large soup pot over medium heat until warm.
2. Step 2: Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are soft, about 5–6 minutes.
3. Step 3: Stir in the minced garlic, chopped rosemary, thyme, and crushed red pepper if using. Cook for 1 minute more until fragrant.
4. Step 4: Pour in the broth and add the drained cannellini beans along with the bay leaf. Stir well to combine.
5. Step 5: Bring the soup to a boil, then reduce the heat and let it simmer gently for 25–30 minutes to develop flavors.
6. Step 6: For a creamier texture, use an immersion blender to blend half or all of the soup, depending on your preference.
7. Step 7: Stir in the heavy cream if you choose to use it. Season with salt and pepper to taste.
8. Step 8: Ladle the soup into bowls and garnish with chopped fresh parsley and grated Parmesan cheese if desired. Serve warm.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Swap cannellini beans for navy or great northern beans if needed.
• Add a handful of chopped kale or spinach during the last 5 minutes of simmering for extra greens.
• To deepen flavor, sauté the vegetables until they start to brown before adding garlic and herbs.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. If the soup thickens upon cooling, thin it with a little broth or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply use vegetable broth and omit the heavy cream and Parmesan cheese or use plant-based alternatives to keep it fully vegan.

Do I have to blend the soup?

No, blending is optional and depends on your preferred texture. You can leave it chunky or blend it partially for a creamier consistency.

Tuscan White Bean Soup Recipe

Print Recipe

★★★★★

5 from 107 reviews

This comforting Tuscan White Bean Soup features cannellini beans simmered with fresh vegetables and fragrant herbs in a hearty broth. Creamy and flavorful, it can be blended to a smooth texture or enjoyed chunky, perfect for a nourishing meal any time of year.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Tuscan

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced

Herbs and Seasonings

• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon crushed red pepper (optional)
• Salt and pepper to taste
• 1 bay leaf

Liquids and Beans

• 4 cups low-sodium chicken or vegetable broth
• 3 cans (15 ounces each) cannellini beans, drained and rinsed
• 1/4 cup heavy cream (optional for creamier soup)

Garnishes

• Fresh parsley, chopped
• Grated Parmesan cheese (optional)

Instructions

1. Heat the Olive Oil: In a large soup pot, heat 2 tablespoons of olive oil over medium heat until warm but not smoking to prepare for sautéing the vegetables.
2. Cook the Vegetables: Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are soft and translucent, about 5 to 6 minutes.
3. Add Garlic and Herbs: Stir in minced garlic, chopped rosemary, chopped thyme, and crushed red pepper if using. Cook for an additional 1 minute to release the aromas of the herbs and garlic.
4. Add Broth and Beans: Pour in the 4 cups of low-sodium chicken or vegetable broth along with the drained and rinsed cannellini beans. Add the bay leaf and stir everything together.
5. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer gently uncovered for 25 to 30 minutes to allow flavors to meld.
6. Blend the Soup (Optional): For a creamier texture, use an immersion blender to blend half or all of the soup directly in the pot. You can skip this step if you prefer a chunkier soup.
7. Add Cream and Seasonings: Stir in 1/4 cup of heavy cream to enrich the soup if desired, then season with salt and freshly ground black pepper to taste.
8. Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh parsley and grated Parmesan cheese if you like. Serve hot and enjoy!

Notes

• Use low-sodium broth to control the salt level of the soup.
• For a vegan version, substitute vegetable broth and omit the heavy cream or use coconut cream.
• Crushed red pepper is optional and can be adjusted based on your spice preference.
• This soup freezes well; store in airtight containers for up to 3 months.
• Blending half the soup keeps some texture while still giving creaminess.

Keywords: Tuscan White Bean Soup, cannellini beans, creamy white bean soup, Italian soup recipe, easy soup, healthy bean soup