Settle into the cozy vibes of the Italian countryside right from your own kitchen with this Rustic Tuscan White Bean Soup. Packed with creamy cannellini beans, sprigs of fresh rosemary, and a blend of hearty vegetables, this soup is the definition of comfort in a bowl. Whether you’re a soup enthusiast or a total beginner, you’ll love the simplicity, wholesome flavor, and the way this dish warms both the heart and the belly.
Why You Will Love This Recipe
Let me tell you—I absolutely love soup season, and this recipe is proof you don’t need fancy tricks or expensive ingredients to make magic happen. This Tuscan white bean soup comes together with pantry staples, is naturally gluten-free, and can be dressed up or down to your preference. The result? Every spoonful is creamy, aromatic, and loaded with earthy, herby undertones. It’s hearty enough for a dinner yet gentle enough for a light lunch. Plus, it’s easy to double for leftovers!
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced small
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3–4 garlic cloves, minced
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 cans (15 oz each) cannellini beans, drained and rinsed (or 3 cups cooked beans)
- 4 cups vegetable broth (or water)
- 1 cup chopped tomatoes (fresh or canned)
- 1/2 teaspoon dried thyme (or 2 sprigs fresh thyme)
- 1 sprig rosemary (or 1 tsp dried)
- 1 bay leaf (optional)
- 1–2 cups chopped kale, spinach, or chard (optional, for extra nutrition and color)
- Zest of 1 lemon & juice, to taste
- Pinch of red pepper flakes (optional)
- Grated Parmesan cheese or vegan alternative, for serving (optional)
- Fresh parsley or basil, for garnish
How to Make
- Start with the veggies: In a large heavy-bottomed pot, heat the olive oil over medium. Add onion, carrots, and celery. Sauté for about 6-8 minutes, or until veggies are softened, but not browned.
- Flavor base: Stir in the minced garlic, salt, and pepper, and cook for another minute until fragrant.
- Build the soup: Add the beans, vegetable broth, thyme, rosemary, bay leaf (if using), tomatoes, and any extra greens you like. Stir to combine. Bring everything to a gentle boil.
- Simmer down: Lower the heat and let the soup simmer, uncovered, for 25–30 minutes. This is when all the flavors mingle and the soup thickens up.
- Finish the magic: If you want a creamier texture, mash some of the beans right in the pot with a fork or use an immersion blender for a few pulses. Taste and adjust seasoning—add more salt, pepper, or a pinch of red pepper if you need a kick.
- Brighten: Add the lemon zest and juice just before serving to breathe in fresh, zippy flavor.
- To serve: Ladle into bowls, sprinkle with Parmesan or a vegan alternative, and top with chopped herbs. Serve hot with crusty bread.
Expert Tips:
- Use homemade vegetable broth if you have time—it adds an incredible depth.
- Fresh rosemary and thyme are lovely here; if you don’t have them, dried herbs work in a pinch!
- Don’t skip the lemon at the end; it brings a sunny brightness you don’t want to miss.
- For extra creaminess without dairy, blend a third of the soup and mix it back in.
- Let the soup rest 10 minutes before serving to help the flavors marry.
Recipe Variations:
- Add protein: Stir in cooked chicken or Italian turkey sausage for extra heartiness.
- Swap greens: Use spinach, Swiss chard, or even escarole.
- Spice it up: Add a pinch of smoked paprika or chili flakes.
- Make it rustic: Use dried beans—soak overnight, then cook until tender.
- Go gluten-free: It already is, but serve with GF bread for dipping!
Storage and Reheating:
- Store cooled soup in an airtight container in the refrigerator for up to 4 days.
- Freezer-friendly: Pour cooled soup into freezer-safe bags or containers. Freeze for up to 2 months.
- Reheat gently on the stovetop, adding a splash of water or broth if it thickens too much.
- Soup tastes even better the next day as flavors continue to develop!
Serving Suggestions:
- Pair with crusty bread or toasted focaccia for an authentic Italian touch.
- Top with extra fresh herbs and a drizzle of olive oil.
- Enjoy with a simple side salad—arugula, radicchio, and lemon vinaigrette works wonders.
Description
Settle into the cozy vibes of the Italian countryside right from your own kitchen with this Rustic Tuscan White Bean Soup. Packed with creamy cannellini beans, sprigs of fresh rosemary, and a blend of hearty vegetables, this soup is the definition of comfort in a bowl. Whether you’re a soup enthusiast or a total beginner, you’ll love the simplicity, wholesome flavor, and the way this dish warms both the heart and the belly.
Ingredients
Instructions
-
Start with the veggies
In a large heavy-bottomed pot, heat the olive oil over medium. Add onion, carrots, and celery. Sauté for about 6-8 minutes, or until veggies are softened, but not browned.
-
Flavor base
Stir in the minced garlic, salt, and pepper, and cook for another minute until fragrant.
-
Build the soup
Add the beans, vegetable broth, thyme, rosemary, bay leaf (if using), tomatoes, and any extra greens you like. Stir to combine. Bring everything to a gentle boil.
-
Simmer down
Lower the heat and let the soup simmer, uncovered, for 25–30 minutes. This is when all the flavors mingle and the soup thickens up.
-
Finish the magic:
If you want a creamier texture, mash some of the beans right in the pot with a fork or use an immersion blender for a few pulses. Taste and adjust seasoning—add more salt, pepper, or a pinch of red pepper if you need a kick.
-
Brighten
Add the lemon zest and juice just before serving to breathe in fresh, zippy flavor.
-
To serve
Ladle into bowls, sprinkle with Parmesan or a vegan alternative, and top with chopped herbs. Serve hot with crusty bread.
Nutrition Facts
Servings 4
Serving Size 4
- Amount Per Serving
- Calories 275kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Total Carbohydrate 40g14%
- Dietary Fiber 8g32%
- Sugars 4g
- Calcium 120 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Taste as you go! Beans and broth brands can vary in salt content.
- Double the batch for meal prepping or sharing.
- This soup is very forgiving—add or subtract veggies based on what’s in your fridge.
