This Tuscan White Bean Soup is comforting, nourishing, and delicious, packed with creamy cannellini beans, fresh herbs, tender veggies, and rich heavy cream. Even better, it's ready in just 30 minutes and uses common pantry staples, making it an easy choice for a quick, cozy dinner any night of the week. You'll be making this recipe on repeat!
If you’re looking for a soup to warm you from the inside out, this is it! This easy Tuscan white bean soup is a classic Italian soup packed with plenty of protein and fiber from the white beans and fresh vegetables to keep you full for hours. Serve it with some crusty bread to soak up the delicious broth. Whether you serve it as a starter or main dish, make plenty because your guests will definitely be coming back for more!
Why You'll Love This Tuscan White Bean Soup
- Ready in 30 minutes. This homemade soup comes together in just half an hour, making it the perfect quick meal for weeknight dinners when you're short on time but still want something cozy and nourishing. One pot makes enough for four servings, but you can certainly double that for leftovers all week!
- Comforting vegetarian soup. Combining butter, heavy cream, and mashed beans creates a rich, creamy texture that’s super comforting without being too heavy. It’s the perfect winter soup to warm your body and soul.
- Family-friendly flavors. There's something about the creamy broth and tender white beans that makes this soup a hit with even young eaters. It's a crowd-pleaser for the whole crew, which is a relief on those busy nights!
Ingredient Notes
To make this delicious Tuscan White Bean Soup, you will need the following ingredients (full measurements in recipe card below):
- butter - for sautéing the aromatics. You can also substitute with oil such as avocado oil.
- aromatics - sauté diced onion, garlic, carrots, and celery to give the broth a nice depth of flavor.
- seasonings - you'll get plenty of flavor from just Italian seasoning, red pepper flakes, salt, and pepper.
- white cannellini beans - canned beans are the easiest option as you just need to rinse before adding. You can also cook dry beans but you will need to prep them in advance as they need to be soaked overnight. See our Cannellini Beans recipe for instructions.
- vegetable broth - stick with vegetable broth for a vegetarian soup or substitute chicken broth.
- heavy cream - this is key for a rich, creamy broth. You can substitute with half and half cream but note the soup will be a little less creamy.
- baby spinach - or substitute with baby kale, to wilt in the soup before serving.
- parsley - optional, for garnish.
You will also need measuring cups and spoons, a large pot, a wooden spoon, a cutting board, a sharp knife, and a high-speed blender or immersion blender.
How to Make the Best Tuscan White Bean Soup
- Sauté veggies. Melt butter in a large pot over medium-high heat until bubbly, about 1-2 minutes. Add onion, garlic, carrots and celery. Sauté until tender, about 3-5 minutes.
- Season. Stir in Italian seasoning and red chili flakes.
- Add beans and soup base. Add white beans, vegetable broth, and heavy cream.
- Simmer. Bring it to a boil and simmer over medium heat for 10 minutes, stirring occasionally.
- Blend. Turn off the heat. Transfer 2 cups of the soup to a blender and blend until smooth, about 1 minute.
- Return to pot. Return the mashed soup to the pot and stir until incorporated.
- Add spinach. Stir in fresh spinach until wilted, about 1 minute. Season with salt and pepper to taste.
- Serve. Garnish with parsley and serve warm.
Recipe Variations
- Change the beans. Instead of white kidney beans, feel free to use navy beans or Great Northern beans. Both varieties offer a slightly different texture and flavor but work great with the other flavors in this soup.
- Add more protein. This Tuscan white bean stew tastes wonderful with browned Italian sausage, ground beef, or leftover rotisserie chicken.
- Simmer parmesan rind. The tough rind of Parmigiano Reggiano is loaded with flavor and imparts a sweet, savory note to the broth. Just spoon them out before serving.
How to Serve
This Tuscan White Bean Soup is delicious served on its own with croutons or a side of crusty bread, or paired with some of my favorite sides including:
- Simple Italian Salad
- Roasted Broccoli Grilled Cheese Sandwich
- Pigs in a Blanket
- Arugula Salad
- Pepperoni Pizza Rolls
For more recipes, see our 25 Side Dishes for Soup.
Recipe Tips and Tricks
- Meal prep for later. Since the flavors deepen as it sits, this soup tastes even better the next day. Make a single or double batch for leftovers all week long.
- Adjust the consistency. If the soup is too thick for your liking, add more veggie broth to thin it out. Alternatively, if it's too thin, let it simmer uncovered for a few extra minutes to reduce. You can also blend a larger portion of the soup for a thicker consistency.
- Use the right pot. Using a heavy-bottomed pot, like an 8-quart Dutch oven, helps cook more evenly, retain heat, and can slightly reduce cooking time.
Storing and Freezing Instructions
How to Store
Let the soup cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 5 days.
How to Reheat
Reheat leftovers on the stovetop over medium heat, stirring occasionally until warmed through. You may need to add a bit more broth to adjust the consistency, especially if the soup has thickened during storage. For a quicker option, you can reheat in the microwave in 30-second intervals, stirring in between.
How to Freeze
To freeze, allow the soup to cool completely, then transfer it to freezer-safe containers. Portion it out in individual serving-size containers so you can thaw only what you need. Freeze for up to 3 months and thaw in the fridge overnight when you're ready to reheat.
FAQ
Tuscan white bean soup is a classic Italian dish known for its comforting and rustic flavors. It typically features cannellini beans (white kidney beans), aromatics like onion, garlic, and celery, and a flavorful broth seasoned with Italian herbs. Finish it with leafy greens, like spinach or kale, and cream for a rich, warming flavor.
Yes, just be sure to soak them overnight and cook them until tender before adding them to the recipe. Keep in mind that using dried beans will add more cooking time compared to canned beans. For an extra earthy flavor, cook the beans in broth or add a bay leaf while they simmer.
No, you can certainly skip the cream for a lighter soup or replace it with a neutral-tasting non-dairy cream. If you skip the cream, consider serving it with a squeeze of lemon juice for a brighter flavor.
More Hearty Vegetarian Soup Recipes
- 60 Best Soup Recipes
- Italian Lentil Soup
- Pasta e Fagioli Soup
- Lemon Chickpea Orzo Soup
- Creamy Wild Rice Soup
- Minestrone Soup
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Recipe
Tuscan White Bean Soup
- Total Time: 30 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This Tuscan White Bean Soup is comforting, nourishing, and delicious, packed with creamy white beans, fresh herbs, tender veggies, and rich heavy cream. Even better, it's ready in just 30 minutes and uses common pantry staples, making it an easy choice for a quick, cozy dinner any night of the week. You'll be making this recipe on repeat!
Ingredients
- 3 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- ½ teaspoon Italian seasoning
- ½ teaspoon red chili flakes
- 2 (15-ounce) can white cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup heavy cream
- 3 cups fresh baby spinach
- salt and pepper (to taste)
- 1 tablespoon fresh parsley (for garnish)
Instructions
- Melt butter in a large pot over medium-high heat until bubbly, about 1-2 minutes. Add onion, garlic, carrots and celery. Sauté until tender, about 3-5 minutes.
- Stir in Italian seasoning and red chili flakes.Add white beans, vegetable broth, and heavy cream. Bring it to a boil and simmer over medium heat for 10 minutes, stirring occasionally.
- Turn off the heat. Transfer 2 cups of the soup to a blender and blend until smooth, about 1 minute. Return the mashed soup to the pot and stir until incorporated.
- Stir in spinach until wilted, about 1 minute. Season with salt and pepper to taste.
- Garnish with parsley and serve warm.
Notes
How to store: Let the soup cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 5 days.
How to reheat: Reheat leftovers on the stovetop over medium heat, stirring occasionally until warmed through. You may need to add a bit more broth to adjust the consistency, especially if the soup has thickened during storage. For a quicker option, you can reheat in the microwave in 30-second intervals, stirring in between.
How to freeze: To freeze, allow the soup to cool completely, then transfer it to freezer-safe containers. Portion it out in individual serving-size containers so you can thaw only what you need. Freeze for up to 3 months and thaw in the fridge overnight when you're ready to reheat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
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Zuzu says
Our family isn't a fan of cooked carrots, so I substituted sweet potato (small cube) and that worked for us!