Print

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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/tuscan-white-bean-soup-recipe/