There’s something undeniably comforting about a bowl of hearty soup simmering on the stovetop, especially when the weather begins to shift and the air turns crisp. Tuscan White Bean Soup is one of those timeless recipes that feels like a warm hug in a bowl — earthy, rustic, and brimming with flavor.
This dish hails from the heart of Tuscany, where cooking is simple but deeply rooted in tradition. It’s the kind of soup that grandmothers pass down through generations, made with humble ingredients, and enjoyed slowly, preferably with family gathered around a wooden table. In Italian households, soups like this are often a way to use what’s in season or what’s available in the pantry, which is why white beans, vegetables, and herbs come together so beautifully in this recipe.
I personally love making this soup during the fall and winter months, when you need something nourishing and soul-warming. The creamy cannellini beans, the savory herbs, and the gentle sweetness of carrots and onions meld together in a way that’s so simple, yet so satisfying. It’s also one of those meals that tastes even better the next day — the flavors deepen and mingle overnight.
Whether you’re cozying up on a rainy evening, hosting a casual family dinner, or just looking for a hearty lunch to meal prep for the week, this soup is a must-make. Let’s dive in.
Why You’ll Love This Recipe:
- Hearty and wholesome: Packed with protein-rich white beans and fresh vegetables
- Simple pantry staples: No fancy ingredients needed — just the good stuff
- Make-ahead friendly: Tastes even better the next day
- One-pot wonder: Easy cleanup and full of flavor
- Customizable: Add greens, top with cheese, or make it spicy — your call!
INGREDIENTS YOU’LL NEED:
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 2 ribs celery, diced
- 2 medium carrots, peeled and diced
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 3 cans (15.5 ounces each) cannellini beans, drained and rinsed
- 1/2 cup heavy cream
- Fresh parsley for garnish
HOW TO MAKE TUSCAN WHITE BEAN SOUP:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Sauté the veggies
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions, celery, and carrots. Let them cook for about 5-6 minutes, stirring occasionally, until everything is softened and the onions are translucent. This step builds the base flavor, so don’t rush it — the gentle browning is where the magic starts.
Step 2: Add garlic and herbs
Stir in the minced garlic, salt, black pepper, crushed red pepper flakes, and thyme. Let it cook for another minute or two until fragrant. That herby, garlicky aroma filling your kitchen? That’s how you know it’s going to be good.
Step 3: Pour in the broth and beans
Add the chicken broth and drained beans to the pot. Bring everything to a gentle boil, then reduce the heat and let it simmer for about 15-20 minutes. This is where the soup starts to come together — the beans soak up all those flavors from the aromatics and broth.
Step 4: Blend it up (just a little)
To get that creamy, velvety texture, use an immersion blender and blend the soup directly in the pot — but only partially. You still want some beans and veggies to stay whole for texture. If you don’t have an immersion blender, you can transfer about a third of the soup to a blender, blend until smooth, then stir it back into the pot.
Step 5: Add cream and simmer
Stir in the heavy cream and let the soup simmer for another 5-10 minutes. This little splash of cream adds richness and ties everything together. Taste and adjust seasoning if needed.
Step 6: Serve and garnish
Ladle into bowls, top with chopped fresh parsley, and serve warm. You can also sprinkle a little parmesan on top or serve it with crusty bread on the side for dipping.
HELPFUL TIPS:
- Make it vegetarian: Swap out the chicken broth for vegetable broth.
- Want it thicker? Blend more of the beans, or simmer a bit longer uncovered.
- Add greens: A handful of fresh spinach or kale stirred in at the end is delicious.
- Kid-friendly version: Skip the red pepper flakes for a milder taste.
- No immersion blender? A potato masher works great to mash the beans a bit and thicken the soup.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian-friendly (with veg broth), Gluten-free
NOTES:
This soup stores beautifully and the flavors only get better with time. It’s one of those meals that you can make ahead for busy weeks, and it’ll keep you warm and full without a lot of effort. Add a drizzle of olive oil on top when serving for that authentic Tuscan touch.
NUTRITIONAL INFORMATION: (Per Serving – Approximate)
- Calories: 310
- Protein: 12g
- Carbohydrates: 35g
- Fat: 14g
- Fiber: 10g
- Sugar: 4g
FREQUENTLY ASKED QUESTIONS:
Can I freeze this soup?
Yes! Let it cool completely, then store it in airtight freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Can I use dried beans?
Absolutely — just soak and cook them beforehand. You’ll need about 4 to 4 ½ cups of cooked beans to match the canned quantity.
Is it spicy?
The red pepper flakes add just a little warmth. You can reduce or omit them if you prefer a milder flavor.
Can I make it dairy-free?
Yes, simply leave out the cream or replace it with a dairy-free alternative like unsweetened oat or cashew cream.
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. If the soup thickens too much, just add a splash of broth or water while reheating to loosen it up.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy favorites:
- Hearty Tuscan Chicken Soup – A Cozy, Flavorful Bowl in 30 Minutes
- Coconut Curry Soup with Dumplings
- Hearty Ratatouille Soup
CONCLUSION
Tuscan White Bean Soup is the kind of recipe that quietly becomes a staple in your kitchen. It’s humble, nourishing, and rich with the kind of flavors that bring people together. Whether you’re a seasoned home cook or just learning your way around the kitchen, this soup is forgiving, flexible, and endlessly satisfying.
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Tuscan White Bean Soup
Description
There’s something undeniably comforting about a bowl of hearty soup simmering on the stovetop, especially when the weather begins to shift and the air turns crisp. Tuscan White Bean Soup is one of those timeless recipes that feels like a warm hug in a bowl — earthy, rustic, and brimming with flavor.
This dish hails from the heart of Tuscany, where cooking is simple but deeply rooted in tradition. It’s the kind of soup that grandmothers pass down through generations, made with humble ingredients, and enjoyed slowly, preferably with family gathered around a wooden table. In Italian households, soups like this are often a way to use what’s in season or what’s available in the pantry, which is why white beans, vegetables, and herbs come together so beautifully in this recipe.
I personally love making this soup during the fall and winter months, when you need something nourishing and soul-warming. The creamy cannellini beans, the savory herbs, and the gentle sweetness of carrots and onions meld together in a way that’s so simple, yet so satisfying. It’s also one of those meals that tastes even better the next day — the flavors deepen and mingle overnight.
Whether you’re cozying up on a rainy evening, hosting a casual family dinner, or just looking for a hearty lunch to meal prep for the week, this soup is a must-make. Let’s dive in.
Ingredients
2 tablespoons olive oil
1 small yellow onion, finely diced
2 ribs celery, diced
2 medium carrots, peeled and diced
2 teaspoons minced garlic
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 tablespoon fresh thyme (or 1 teaspoon dried)
4 cups chicken broth (or vegetable broth for vegetarian option)
3 cans (15.5 ounces each) cannellini beans, drained and rinsed
1/2 cup heavy cream
Fresh parsley for garnish
Instructions
Step 1: Sauté the veggies
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions, celery, and carrots. Let them cook for about 5-6 minutes, stirring occasionally, until everything is softened and the onions are translucent. This step builds the base flavor, so don’t rush it — the gentle browning is where the magic starts.
Step 2: Add garlic and herbs
Stir in the minced garlic, salt, black pepper, crushed red pepper flakes, and thyme. Let it cook for another minute or two until fragrant. That herby, garlicky aroma filling your kitchen? That’s how you know it’s going to be good.
Step 3: Pour in the broth and beans
Add the chicken broth and drained beans to the pot. Bring everything to a gentle boil, then reduce the heat and let it simmer for about 15-20 minutes. This is where the soup starts to come together — the beans soak up all those flavors from the aromatics and broth.
Step 4: Blend it up (just a little)
To get that creamy, velvety texture, use an immersion blender and blend the soup directly in the pot — but only partially. You still want some beans and veggies to stay whole for texture. If you don’t have an immersion blender, you can transfer about a third of the soup to a blender, blend until smooth, then stir it back into the pot.
Step 5: Add cream and simmer
Stir in the heavy cream and let the soup simmer for another 5-10 minutes. This little splash of cream adds richness and ties everything together. Taste and adjust seasoning if needed.
Step 6: Serve and garnish
Ladle into bowls, top with chopped fresh parsley, and serve warm. You can also sprinkle a little parmesan on top or serve it with crusty bread on the side for dipping.
Notes
This soup stores beautifully and the flavors only get better with time. It’s one of those meals that you can make ahead for busy weeks, and it’ll keep you warm and full without a lot of effort. Add a drizzle of olive oil on top when serving for that authentic Tuscan touch.