Tuscan White Bean Soup (Restaurant-Style!)

Made with creamy white beans and Mediterranean flavors, this Tuscan white bean soup 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. It’s 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 flavor on flavor on flavor! This is just an overview. Jump to the recipe card for the full quantities.

• 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: For that classic Italian flavor, a blend of Italian seasoning, salt, and crushed red pepper flakes is used.
• 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 (like navy beans or Great Northern), 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: To give this soup a decadent texture, add a splash of heavy cream at the end. You could also use half-and-half or canned coconut milk here.
• Parmesan: Finish it off with freshly grated parmesan! Grate it yourself for the best flavor.

How to make Tuscan White Bean Soup

This one-pot soup is ready in under 30 minutes. This is just an overview. Jump to the recipe card for the full instructions.

1. Make the flavor base, sautéing until the onions are soft.
2. Add seasonings and cook until fragrant.
3. Make it soup by adding broth and fillings.
4. Serve warm, topped with croutons and fresh herbs!

Storage

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

You can easily make this a vegan Tuscan soup by replacing the butter with margarine, using canned coconut milk instead of heavy cream, and omitting the parmesan (you can also use a sprinkle of nutritional yeast 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:

• Cauliflower
• Potato
• Mushrooms
• Leek
• Parsnip
• Bell peppers

Serving Ideas

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.