When the weather turns cool, there’s nothing better than a big bowl of Tuscan Bean Soup to warm you up from the inside out. This hearty, flavorful soup is packed with tender vegetables, creamy white beans, and savory Italian herbs that make every spoonful comforting and satisfying. It’s simple enough for a weeknight dinner yet special enough to share with friends and family on a cozy weekend.
Some people look forward to pumpkin spice season as a sign that fall has arrived. But me, I’m all about sweaters and soup. There’s something so comforting about coming home to a steaming bowl after a long day, especially when the air turns crisp. I love soup year-round, but when the temperatures drop, it feels like a warm hug in a bowl.
This Tuscan Bean Soup is one of those recipes that will stay on repeat all season long. It’s hearty, wholesome, and full of flavor from tender vegetables, creamy white beans, and fragrant Italian herbs. I like to make it with rich chicken broth, but it’s just as delicious with vegetable stock if you prefer a vegan version. Packed with protein and nutrients, white bean soup is filling enough to serve as a main course but also makes a great side alongside crusty bread or a fresh salad.
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Ingredients
- Cannellini Beans – These creamy white beans give the soup its hearty texture. Canned beans are convenient—just drain and rinse before adding. You can substitute Great Northern or navy beans if that’s what you have.
- Red Onion – Adds sweetness and depth of flavor. A yellow or white onion can easily be used instead.
- Carrots – Choose firm, bright carrots. Peel and dice them evenly so they cook through at the same rate.
- Celery – Provides crunch and balance to the sweetness of the carrots. Slice the stalks thinly for even texture.
- Garlic – Fresh garlic gives the best flavor. Mince finely to distribute evenly throughout the soup.
- Olive Oil – Use a good-quality extra virgin olive oil for sautéing to enhance the richness of the vegetables.
- Tomato Paste – Adds body and a deep, savory flavor. If you don’t have paste, you can use a few tablespoons of tomato sauce or crushed tomatoes.
- Black Pepper – Freshly ground pepper gives the best flavor. Adjust to taste at the end of cooking.
- Italian Seasoning – A blend of herbs like basil, oregano, and thyme brings that classic Tuscan flavor. You can substitute your own mix of dried herbs if you prefer.
- Chicken Broth – Adds depth and richness. Use low-sodium broth so you can control the salt level. Substitute vegetable broth for a vegan option.
- Bay Leaves – Infuse a subtle earthy flavor as the soup simmers. Be sure to remove them before serving.
- Baby Spinach – Adds color, freshness, and nutrients. Kale or Swiss chard are great substitutes for a heartier texture.
- Salt – Start with a small amount and adjust at the end since broth saltiness varies.
- Parmesan Cheese (optional) – A sprinkle on top adds a salty, nutty finish. Use vegan parmesan or skip it for a dairy-free version.
See recipe card for quantities.
Instructions
- Step 1: Rinse the beans and drain well. Prep the veggies by dicing the onion, carrots, and celery. Mince the garlic. Heat the olive oil in a large soup pot over medium heat. Add the diced veggies. Cook for 6–7 minutes, stirring occasionally, until softened. Add the garlic and cook for another minute.
- Step 2: Stir in the tomato paste and cook for 1–2 minutes to bring out its rich flavor. Season with black pepper, and Italian seasoning. Pour in the chicken broth and add the bay leaves. Stir well, then bring to a boil. Reduce the heat to low, cover, and let simmer for 20 minutes.
- Step 3: Stir in the drained cannellini beans and spinach. Cook for 5 more minutes until the spinach wilts and the soup thickens slightly.
- Step 4: Remove bay leaves before serving. Add salt to taste if necessary. Ladle into bowls and top with grated Parmesan cheese and fresh parsley if desired.
Hint: Sautéing the vegetables first adds depth and flavor to the soup base—don’t skip this step.
Variations/ Substitutions
- Make it vegan – Use vegetable broth instead of chicken broth and skip the Parmesan cheese or replace it with a dairy-free version.
- Creamier version – Puree 1–2 cups of the soup in a blender and stir it back in for a thicker, creamier texture.
- Add pasta – Stir in small pasta shapes like ditalini or orzo for a Tuscan minestrone twist.
- Spicy kick – Add a pinch of red pepper flakes for gentle heat or a few dashes of hot sauce if you like more spice.
- Protein boost – Stir in cooked shredded chicken or Italian sausage for extra protein and flavor.
- Use different greens – Swap the spinach for kale, Swiss chard, or escarole for a slightly different texture and heartier bite.
- Add grains – Mix in cooked rice, quinoa, or farro to make it extra filling and hearty.
- Substitute beans – Try kidney beans, Great Northern, or navy beans in place of cannellini beans for a different texture or color.
Equipment
You’ll need a large soup pot or Dutch oven to make this recipe, along with a sturdy spoon for stirring. A sharp knife and cutting board make prepping the vegetables quick and easy.
If you want a creamier texture, a blender or immersion blender works perfectly for pureeing part of the soup. For easy cleanup, you can line your prep area with parchment paper to catch stray veggie scraps.
Storage and Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave in short intervals, stirring occasionally until warmed through. If the soup thickens in the fridge, add a splash of broth or water when reheating to loosen it up.
To freeze, let the soup cool completely, then transfer it to freezer-safe containers or bags, leaving a little space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove. If you plan to freeze, wait to add the spinach until after reheating so it stays bright and tender.
Top Tips
- Sautéing the vegetables first adds depth and flavor to the soup base—don’t skip this step.
- Use low-sodium broth so you can better control the seasoning at the end.
- Stir in the tomato paste and cook it briefly before adding the broth to bring out its rich, caramelized flavor.
- Always remove the bay leaves before serving since they can be tough and sharp.
- For a thicker texture, mash some of the beans with a fork or puree a portion of the soup.
- Add the spinach right at the end so it stays bright and tender.
- Taste and adjust the seasoning after simmering, as saltiness varies depending on the broth.
- Let the soup rest a few minutes before serving to allow the flavors to meld together.
Serving Suggestions
Tuscan Bean Soup is hearty enough to enjoy on its own, but it’s even better with a few simple additions. Try topping each bowl with crispy Parmesan Frico or homemade baked sourdough croutons for extra crunch and flavor. A slice of warm crusty bread or garlic toast is perfect for soaking up the flavorful broth.
For a complete meal, pair a bowl of soup with a turkey club wrap or Philly cheesesteak sliders. If you’re serving a multi-course dinner, a small cup of this soup makes a great starter before a pasta dish like orecchiette with sausage and broccoli or alongside a fresh crunchy romaine salad with fennel. No matter how you serve it, this versatile soup brings a cozy, rustic touch to any meal.
FAQ
Yes. If using dried cannellini beans, soak overnight and cook separately before adding to the soup.
Stored in an airtight container, it will last up to 4 days in the refrigerator.
Absolutely. Let the soup cool, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
Yes, this soup reheats beautifully. Make it up to two days in advance and store it in the refrigerator. The flavors deepen as it sits, making it even better the next day.
Related
Looking for other soup recipes? Try these:
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RECIPE
Tuscan White Bean Soup
Ingredients
- 2 cans (15 ounces) cannellini beans, drained and rinsed
- 1 medium red onion diced
- 3 large carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 6 cups chicken broth or vegetable broth for vegan option
- 2 dried bay leaves
- 2 cups fresh baby spinach
- salt to taste I start with ½ teaspoon
Instructions
- Rinse the beans and drain well. Prep the veggies by dicing the onion, carrots, and celery. Mince the garlic. Heat the olive oil in a large soup pot over medium heat. Add the diced veggies. Cook for 6–7 minutes, stirring occasionally, until softened. Add the garlic and cook for another minute.
- Stir in the tomato paste and cook for 1–2 minutes to bring out its rich flavor. Season with black pepper, and Italian seasoning. Pour in the chicken broth and add the bay leaves. Stir well, then bring to a boil. Reduce the heat to low, cover, and let simmer for 20 minutes.
- Stir in the drained cannellini beans and spinach. Cook for 5 more minutes until the spinach wilts and the soup thickens slightly.
- Remove bay leaves before serving. Add salt to taste if necessary. Ladle into bowls and top with grated Parmesan cheese and fresh parsley if desired.
Notes
- Don’t skip sautéing the vegetables, it builds the flavor base for the whole soup.
- Taste and adjust seasoning at the end since broth brands vary in saltiness.
- Always remove bay leaves before serving, as they can be sharp and unpleasant to eat.
- Substitute vegetable broth for chicken broth to make this recipe vegan.
- For meal prep, let the soup cool completely before storing in airtight containers.
Nutrition
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