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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

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.