Tuscan White Bean Soup

My version of Tuscan White Bean Soup is the one I turn to when I want something simple that still feels special. This rustic Italian soup relies on good ingredients and proper technique rather than complicated steps. My Italian professor in college, Dr. Moretti, would bring soup like this to our end-of-semester gatherings, and I’ve been chasing that flavor ever since.

The key to making this soup taste authentic is patience. Don’t rush the vegetables. Let them soften and sweeten in the olive oil before adding anything else. I learned this the hard way after making a batch that tasted flat and sharp instead of mellow and rich. Now I set a timer for the full 5 minutes even when I’m tempted to speed things up. The white beans become creamy on their own if you simmer them long enough, which is why you don’t need any dairy. A squeeze of lemon at the end and a drizzle of your best olive oil transform this from good to memorable.

Ingredients You’ll Need

Cannellini beans are traditional for Tuscan soups because they’re buttery and hold their shape. Great northern beans work as a substitute if that’s what you have. Use dried thyme and rosemary if fresh isn’t available, just use about half the amount.

• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth (low-sodium gives you better control)
• 2 cups chopped kale or spinach (optional but recommended)
• 1 teaspoon dried thyme (or 3 sprigs fresh)
• 1 teaspoon dried rosemary (or 2 sprigs fresh)
• 2 tablespoons olive oil (plus more for drizzling)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (adjust to taste)
• Fresh lemon juice for serving
• Grated Parmesan for serving (optional)
• Fresh herbs for garnish

How to Make the Soup

Step 1: Heat 2 tablespoons olive oil in your pot over medium heat. When the oil shimmers and slides easily across the bottom, it’s ready.

Step 2: Add the chopped onion and cook for 5 minutes, stirring occasionally. The onion should turn translucent and smell sweet, not sharp. Don’t let it brown.

Step 3: Add the garlic, carrots, and celery. Cook for another 5 minutes, stirring every minute or so. The vegetables should soften and the garlic should smell fragrant without any burnt notes.

Step 4: Sprinkle in the thyme and rosemary. Stir for about 30 seconds until the herbs become fragrant. This toasts them slightly and wakes up their oils.

Step 5: Pour in the broth and add the beans. Stir to combine. Increase heat to high and bring to a boil.

Step 6: Once boiling, reduce heat to medium-low for a gentle simmer. Let it cook uncovered for 20 minutes, stirring occasionally. The vegetables should be completely tender, and the broth should taste rich. For a creamier soup, use a potato masher to crush about a third of the beans against the side of the pot.

Step 7: If using greens, add them now. Stir until they wilt, about 2-3 minutes. The kale will turn darker green, and spinach will wilt almost immediately.

Step 8: Taste and season with salt and pepper. Start with the amounts listed and adjust to your preference. Ladle into bowls and finish each serving with a squeeze of fresh lemon juice, a drizzle of olive oil, and grated Parmesan if using.

Serving Ideas

This soup is rustic and simple, so pair it with sides that have similar character.

Crusty Italian Bread: Warm, crusty bread is essential for soaking up the flavorful broth. The chewy texture pairs perfectly with the creamy beans.

Garlic Bread: Toasted bread rubbed with garlic and brushed with olive oil adds aromatic richness without overwhelming the soup’s simplicity.

Arugula Salad: Peppery arugula dressed with lemon and olive oil provides freshness and a slight bitter note that cuts through the beans’ creaminess.

Grilled Vegetables: Zucchini, bell peppers, and eggplant grilled with olive oil and herbs complement the soup’s Italian character.

Chianti Wine: A glass of light Italian red wine enhances the herbal notes and makes the meal feel more special.

Build Your Italian Soup Collection

This rustic Tuscan white bean soup represents authentic Italian simplicity at its finest, and pairs beautifully with more elaborate variations when you want to offer guests different levels of richness. The Creamy Tuscan White Bean Lemon Soup adds spicy sausage, sun-dried tomatoes, and cream for those who love bolder flavors, while the Vegan Tuscan White Bean Soup shows how proper technique creates creaminess without any animal products.

For expanding your repertoire beyond Tuscan recipes while maintaining that Mediterranean soul, try the colorful Mediterranean White Bean Soup with bell peppers and feta cheese. If you’re cooking for bacon lovers, the smoky White Bean Soup with Bacon delivers incredible flavor from rendered bacon fat and crispy bits stirred throughout.

Storage and Reheating

Store in an airtight container in the refrigerator for up to 5 days. The flavors improve after a day as the herbs continue to infuse the broth.

Reheat gently on the stovetop over medium heat, stirring occasionally. Add vegetable broth or water if it has thickened too much. The beans absorb liquid as they sit, so this is normal.

This soup freezes well for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating on the stove. Add fresh lemon juice after reheating to brighten the flavors.

Questions About This Recipe

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