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Tuscan White Bean Soup

Tuscan White Bean Soup

This rustic Tuscan white bean soup is a comforting Italian classic made with tender cannellini beans, aromatic vegetables, and fragrant herbs. It’s creamy without cream, hearty yet wholesome, and perfect for chilly days or a cozy family meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 Servings
Course: Main Dish, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 ribs celery diced
  • 2 –6 garlic cloves minced
  • 2 15 oz cans cannellini beans, drained & rinsed
  • 4 cups vegetable or chicken broth
  • 2 tablespoons Italian seasoning or herbs like rosemary/thyme
  • 3 cups chopped kale or spinach optional
  • Optional: pancetta or bacon Parmesan cheese for serving

Method
 

  1. Heat oil in a large pot, add onion, carrot, celery, and garlic; cook until softened. If using pancetta, brown it with the vegetables for added depth and aroma.
  2. Add cannellini beans, broth, herbs, and seasonings. Bring to a boil, reduce to a gentle simmer. Let ingredients meld, simmering about 10–15 minutes until flavors harmonize.
  3. Transfer half the soup to a blender or use an immersion blender; puree until smooth. Stir the creamy blend back into the pot for luscious thickness without cream.
  4. Stir in kale or spinach and cook just until wilted. Taste and adjust seasoning. Serve hot, optionally topped with Parmesan, olive oil, or red pepper flakes.

Notes

For extra flavor, cook pancetta with the aromatics at the start. Swap kale for spinach for a softer texture. Make ahead — this soup tastes even better the next day. Freeze in airtight containers for up to 3 months. Serve with crusty bread or focaccia to make it a complete meal.