Easy Tuscan White Bean Soup Recipe | Cozy Italian Comfort Soup for Dinner
This Tuscan white bean soup is the kind of weeknight dinner that feels like a warm hug. It’s simple, hearty, and full of pantry staples you probably already have. The broth is savory and silky, the beans are creamy, and the veggies add natural sweetness.
A squeeze of lemon and a sprinkle of Parmesan bring everything to life. It’s cozy, comforting, and ready in about 35 minutes—perfect for a relaxed dinner at home.
What Makes This Recipe So Good
- Fast and fuss-free: You’ll get rich flavor with minimal effort and simple steps.
- Pantry-friendly: Canned beans, broth, and basic vegetables make this easy to pull together any night.
- Cozy texture: Partially blending the soup gives it a creamy body without adding cream.
- Balanced flavor: Garlic, herbs, and a splash of lemon keep it bright, not heavy.
- Flexible: Works with fresh or dried herbs, veggie or chicken broth, and optional greens or sausage.
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable or chicken broth
- 1 cup water (as needed to adjust thickness)
- 1 bay leaf
- 1 small Parmesan rind (optional but recommended)
- 2 cups chopped kale or baby spinach (optional)
- Zest of 1/2 lemon and 1 tablespoon fresh lemon juice
- Fresh parsley, chopped, for garnish
- Grated Parmesan, for serving
- Crusty bread, for serving
How to Make It
- Warm the pot: Heat the olive oil in a large pot over medium heat. Add onion, carrots, and celery.
Cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.
- Add aromatics: Stir in garlic, salt, pepper, rosemary, thyme, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Build the base: Add the cannellini beans, broth, and bay leaf. If using, drop in the Parmesan rind.
Bring to a gentle simmer.
- Simmer: Cook uncovered for 15 minutes to let the flavors meld. If the soup looks too thick, add up to 1 cup water.
- Blend for creaminess: Use an immersion blender to blend the soup briefly, 3–5 pulses, leaving plenty of whole beans and veggies. Alternatively, scoop out 2 cups of soup, blend until smooth, and return to the pot.
- Add greens: Stir in kale or spinach and simmer 3–4 minutes until wilted and tender.
- Finish: Remove bay leaf and Parmesan rind.
Stir in lemon zest and juice. Taste and adjust seasoning with more salt and pepper as needed.
- Serve: Ladle into bowls. Top with a drizzle of olive oil, grated Parmesan, and parsley.
Add crusty bread on the side.
Keeping It Fresh
- Fridge: Store in an airtight container for 4–5 days. The flavors deepen by day two.
- Freezer: Freeze up to 3 months. Cool completely, portion into freezer-safe containers, and leave room for expansion.
- Reheating: Warm gently on the stove over medium-low heat, adding a splash of water or broth if it’s thick.
Stir in fresh lemon and herbs after reheating to wake up the flavor.
- Make-ahead tips: Chop the veggies and rinse the beans in advance. You can also simmer the base and add greens and lemon just before serving.
Health Benefits
- High in fiber: Cannellini beans support digestion and help you feel full and satisfied.
- Plant-powered protein: Beans deliver steady energy without heaviness.
- Heart-smart fats: Olive oil provides monounsaturated fats that support heart health.
- Micronutrient boost: Carrots, celery, and greens add vitamins A, C, K, and potassium.
- Light but nourishing: This soup is cozy without being overly rich, especially since the creaminess comes from blended beans instead of dairy.
Pitfalls to Watch Out For
- Under-seasoning: Beans need salt. Taste at the end and adjust, especially if using low-sodium broth.
- Over-blending: If you puree too much, the texture can turn pasty.
Pulse lightly to keep it rustic.
- Skipping acidity: Lemon brightens the soup. Without it, the flavors can feel flat.
- Using too much water: Add water gradually. You want a thick, spoonable soup, not a thin broth.
- Forgetting the finish: A drizzle of olive oil and Parmesan at the end adds depth and roundness.
Variations You Can Try
- Sausage upgrade: Brown 8 ounces of Italian sausage first, then proceed with the recipe.
Use chicken or turkey sausage for a lighter take.
- Tomato twist: Add 1 cup crushed tomatoes or a can of diced tomatoes for a richer, slightly tangy base.
- Herb swap: Use Italian seasoning or fresh sage for a different Tuscan vibe.
- Smoky note: Stir in 1/2 teaspoon smoked paprika or add a small piece of cooked bacon or pancetta.
- Grain boost: Add 1/2 cup small pasta, farro, or barley. Simmer until tender, adding extra broth as needed.
- Bean swap: Great Northern beans or navy beans work well if you don’t have cannellini.
- Dairy-free finish: Skip Parmesan and use a splash of good olive oil, extra lemon, and nutritional yeast for a savory edge.
FAQ
Can I use dried beans instead of canned?
Yes. Use about 1 1/2 cups dried cannellini beans.
Soak overnight, drain, then simmer in fresh water until tender (60–90 minutes). Proceed with the recipe, using some of the bean cooking liquid in place of part of the broth for extra flavor.
What if I don’t have an immersion blender?
Scoop out about 2 cups of the soup, blend in a regular blender until smooth, and return it to the pot. Or mash some beans against the side of the pot with a spoon or potato masher.
How can I make it vegan?
Use vegetable broth and skip the Parmesan rind.
Finish with a drizzle of olive oil, lemon, and nutritional yeast for cheesy depth.
Will this work in a slow cooker?
Yes. Sauté the onions, carrots, celery, and garlic first for best flavor. Add everything except greens and lemon to the slow cooker and cook on Low for 6–7 hours.
Stir in greens for the last 15 minutes, then finish with lemon.
How do I thicken the soup without blending?
Simmer uncovered a little longer to reduce, or mash some beans directly in the pot with a spoon. You can also stir in a spoonful of instant mashed potatoes for a quick thickener.
What should I serve with it?
Crusty bread, garlic toast, or a simple green salad are perfect. A side of roasted vegetables or a caprese salad also pairs nicely.
Final Thoughts
This Tuscan white bean soup checks all the boxes: fast, flavorful, and deeply comforting.
It’s the kind of recipe you can memorize, tweak, and make your own. Keep the basics, change the herbs, add greens or sausage—there’s no wrong turn. With lemon, good olive oil, and a little Parmesan on top, it tastes like a cozy evening in a bowl.
Save this one for your weeknight rotation and those chilly nights when you want something simple and satisfying.
Easy Tuscan White Bean Soup Recipe | Cozy Italian Comfort Soup for Dinner
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 1/2 teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable or chicken broth
- 1 cup water (as needed to adjust thickness)
- 1 bay leaf
- 1 small Parmesan rind (optional but recommended)
- 2 cups chopped kale or baby spinach (optional)
- Zest of 1/2 lemon and 1 tablespoon fresh lemon juice
- Fresh parsley, chopped, for garnish
- Grated Parmesan, for serving
- Crusty bread, for serving
Instructions
- Warm the pot: Heat the olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.
- Add aromatics: Stir in garlic, salt, pepper, rosemary, thyme, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Build the base: Add the cannellini beans, broth, and bay leaf. If using, drop in the Parmesan rind. Bring to a gentle simmer.
- Simmer: Cook uncovered for 15 minutes to let the flavors meld. If the soup looks too thick, add up to 1 cup water.
- Blend for creaminess: Use an immersion blender to blend the soup briefly, 3–5 pulses, leaving plenty of whole beans and veggies. Alternatively, scoop out 2 cups of soup, blend until smooth, and return to the pot.
- Add greens: Stir in kale or spinach and simmer 3–4 minutes until wilted and tender.
- Finish: Remove bay leaf and Parmesan rind. Stir in lemon zest and juice. Taste and adjust seasoning with more salt and pepper as needed.
- Serve: Ladle into bowls. Top with a drizzle of olive oil, grated Parmesan, and parsley. Add crusty bread on the side.
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