What is traditional Tuscan soup with white beans?

It’s a rustic Italian soup often made with cannellini beans, vegetables, herbs, and olive oil. Some versions include bread for thickness.

What's the secret to a flavorful Tuscan soup?

Sautéing the aromatics until golden, using good olive oil, and adding herbs at the right time build deep flavor.

What gives white bean soup its flavor?

Garlic, onions, tomato paste, and herbs like thyme and oregano combine with broth to create that signature savory taste.

What beans work best in Tuscan soup?

Cannellini beans are ideal, but Great Northern or navy beans are excellent substitutes.

Tuscan White Bean Soup | Hearty & Amazing Comfort

Name: Tuscan White Bean Soup | Hearty & Amazing Comfort
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 3 cans (15 oz each) cannellini beans, drained and rinsed; 1 yellow onion, finely chopped; 4 garlic cloves, minced; 2 tablespoons olive oil; 2 large carrots, peeled and chopped; 1 celery stalk, diced; ⅓ cup white wine (e.g., pinot grigio); 2 cups chopped kale, stems removed; 2½ to 4 cups vegetable or chicken broth; 1 tablespoon tomato paste; 1 teaspoon salt (or to taste); ¼ teaspoon black pepper (or to taste); ¼ teaspoon red pepper flakes (optional); ¼ teaspoon Italian seasoning; 2 bay leaves; 1 teaspoon dried thyme; ½ teaspoon dried oregano

Description

A creamy, hearty Tuscan White Bean Soup made with cannellini beans, kale, and aromatic herbs. Naturally vegan, high in protein, and full of rustic Italian flavor — perfect for cozy nights or healthy meal prep.

Ingredients

Scale

3 cans (15 oz each) cannellini beans, drained and rinsed

1 yellow onion, finely chopped

4 garlic cloves, minced

2 tablespoons olive oil

2 large carrots, peeled and chopped

1 celery stalk, diced

⅓ cup white wine (e.g., pinot grigio)

2 cups chopped kale, stems removed

2½ to 4 cups vegetable or chicken broth

1 tablespoon tomato paste

1 teaspoon salt (or to taste)

¼ teaspoon black pepper (or to taste)

¼ teaspoon red pepper flakes (optional)

¼ teaspoon Italian seasoning

2 bay leaves

1 teaspoon dried thyme

½ teaspoon dried oregano

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Instructions

1. Sauté onion in olive oil in a large pot until it begins to brown.

2. Add garlic, carrots, and celery. Cook another 10 minutes until softened.

3. Pour in white wine and cook until mostly evaporated.

4. Add beans, tomato paste, broth, herbs, bay leaves, and seasonings. Stir well.

5. Bring to a boil, then cover and simmer on low for 15 minutes.

6. Remove bay leaves.

7. Blend 2½ to 3 cups of the soup until smooth, then return it to the pot.

8. Stir in kale and let it wilt for a few minutes.

9. Adjust salt, pepper, and add lemon juice if desired. Serve warm.

Notes

White wine enhances flavor but can be omitted.

Start with less broth for a thicker consistency.

Blending part of the soup creates creaminess without dairy.

Add a squeeze of lemon juice at the end for brightness.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 221
Sugar: 1g
Sodium: 198mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 14g
Protein: 15g
Cholesterol: 0mg