Made with creamy white beans and Mediterranean flavors, this Tuscan white bean soup recipe is a quick dinner recipe perfect for weeknights! Loaded with vegetables and parmesan cheese, we’re confident you’ll be adding this to your weekly rotation. Ready in under 30 minutes!
Picture this: It’s chilly outside, the days are short, and you need a bowl of comfort to curl up with on the couch.
Enter: Tuscan White Bean Soup.
This is the best tuscan White Bean Soup…ever
There, I said it. It’s a restaurant-quality white bean soup that is just what you need tonight. It’s:
- Ready in 30 minutes, start to finish
- Made with pantry staples so you can keep the ingredients on hand for when the craving for soup strikes
- All done in one pot on the stove for quick clean up
- Packed with flavor thanks to a simple blend of seasonings
Here’s what you’ll need
You build up this Italian soup by just adding flavors on flavors on flavors! You’ll need:
- Mirepoix: A fancy word for carrots, onion, celery, and garlic! Mirepoix is our flavorful base that we’ll build the soup on.
- Tomato: Tomato paste and sun-dried tomatoes bring savory flavor to our soup. I like to freeze tomato paste in small portions so I always have the right amount on hand (you’ll see in the video that I throw the frozen paste right in the pot)!
- Seasonings: A blend of Italian seasoning, salt, and crushed red pepper flakes being that classic Italian flavor.
- Broth: Make it soup with broth, either from a carton, bouillon, or homemade broth (it’s easy to make!)
- White Beans: While any type of white bean will work here, we’re going with 3 cans of cannellini beans.
- Kale: The kale cooks until soft, so even kids won’t mind it here! You can also use spinach.
- Cream: Add a splash of heavy cream at the end to give this soup a decadent texture. You could also use half-and-half or canned coconut milk here.
- Parmesan: Finish it off with freshly grated parmesan! Grate it yourself for best flavor.
Hi friends, Sarah here! The nutritionist and food scientist behind the recipe. If you’re looking for a lower calorie option, you can replace the heavy cream with 2% milk. Be sure to warm the milk before adding it to ensure it won’t split, and add it once you’ve removed the soup from the stove!
How to make Tuscan White Bean Soup
This one pot soup is ready in under 30 minutes. Here’s how:
- Make the flavor base, sautéing until the onions are soft
- Add seasonings and cook until fragrant
- Make it soup by adding broth and fillings
- Serve warm, topped with croutons and fresh herbs!
To store, let cool to room temperature then transfer to an airtight container in the fridge for up to 5 days.
To freeze, transfer to a freezer-safe container or baggie. It can be frozen for up to 3 months. Thaw in the fridge before reheating.
Make it vegan
Easily make this a vegan Tuscan soup by replacing the butter with margarine, using canned coconut milk in place of the heavy cream, and omitting the parmesan (you can use a sprinkle of nutritional yeast in its place if you have it!)
Add More Veggies
Make this Tuscan soup even heartier by adding in more veggies! Here are some other veggies you could add:
- Bell peppers
A good soup is made great by adding the right pairings and toppings! Here are a few of our favorites:
- With cornbread casserole, especially if you pop it in the air fryer for a few minutes to get it crispy!
- With vegan garlic bread for dipping
- Parsley salad for a refreshing salad pairing
- Tomato confit as a savory side or a flavorful topping
Serve this soup with ridiculously big croutons! I grabbed a loaf of sourdough from the store and cut it into large cubes, then followed these directions for baking homemade croutons.
- 2 Tbsp unsalted butter can sub dairy-free or oil
- 1 medium yellow onion diced
- 1 cup diced carrots 2 to 3 carrots
- 1 cup diced celery 3 to 4 ribs
- 4 cloves garlic minced
- 2 Tbsp tomato paste 25 g
- 2 Tbsp sun-dried tomatoes finely chopped
- 1 Tbsp Italian seasoning
- 1 tsp salt
- 1 tsp red pepper flakes
- 4 cups vegetable broth 1 L
- 3 15-oz cans cannellini beans drained, 425 g each
- 2 cups kale chopped
- ½ cup heavy cream 120 mL
- ½ cup grated parmesan 35 g
- Flavor Base: In a large pot set over medium, heat 2 Tbsp unsalted butter. Add 1 medium yellow onion, 1 cup diced carrots, 1 cup diced celery, and 4 cloves garlic. Cook until onion is soft and fragrant, about 5 minutes.
- Seasonings: Stir in 2 Tbsp tomato paste, 2 Tbsp sun-dried tomatoes, 1 Tbsp Italian seasoning, 1 tsp salt, and 1 tsp red pepper flakes. Continue cooking for 3 minutes until fragrant.
- Fillings: Add 4 cups vegetable broth, 3 15-oz cans cannellini beans, and 2 cups kale. Cover and let simmer for at least 10 minutes, or until kale is soft.
- Serve: Remove from heat and stir in ½ cup heavy cream and ½ cup grated parmesan. Serve warm, optionally topped with croutons and fresh herbs.