Why You’ll Love This Tuscan Bean Soup

• It’s the ultimate comfort food, with zero pretension. This soup is deeply satisfying without being heavy. It’s a bowlful of warmth that manages to feel both rustic and elegant.
• It’s incredibly flexible. Got kale instead of spinach? No problem. Want to add a Parmesan rind for extra umami? Go for it. This recipe is a wonderful template you can make your own.
• It tastes even better the next day. Like many great soups, the flavors continue to develop as it sits. Making a big batch means you’re setting yourself up for easy, delicious lunches all week.
• It’s surprisingly quick to throw together. After a bit of chopping, the soup mostly cooks itself, leaving you free to relax or get on with other things while your home fills with an amazing aroma.

Ingredients & Tools

• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 (14.5 oz) can diced tomatoes, with their juices
• 4 cups vegetable broth (or chicken broth)
• 2 (15 oz) cans cannellini beans, rinsed and drained
• 1 large sprig of fresh rosemary
• 2 sprigs of fresh thyme
• 1 bay leaf
• ½ tsp red pepper flakes (optional, for a little heat)
• 4 cups fresh spinach or chopped kale
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese, for serving

Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, a sharp knife and cutting board.

The quality of your broth really matters here—it forms the base of the soup’s flavor. And don’t skip the fresh herbs if you can help it; that rosemary and thyme add a fragrance that dried herbs just can’t replicate.

Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Dice your veggies evenly. This isn’t just for looks! Uniform pieces ensure everything cooks at the same rate, so you don’t end up with crunchy carrots and mushy onions.
• Don’t rush the soffritto. Those first ten minutes of cooking the onion, carrot, and celery are where you build a ton of flavor. Let them soften and sweeten slowly over medium heat.
• Rinse your canned beans. Giving the beans a quick rinse under cold water gets rid of that starchy, sometimes slightly metallic canning liquid, resulting in a cleaner-tasting soup.
• Fresh vs. dried herbs? Fresh is fantastic for this, but if you’re in a pinch, use about 1 teaspoon of dried rosemary and ½ teaspoon of dried thyme. Just add them when you add the garlic.
• Spinach or kale? Spinach wilts almost instantly, while kale (especially curly kale) needs a few more minutes to become tender. If using kale, add it about 5 minutes earlier.

How to Make Tuscan Bean Soup

Serving Suggestions

Complementary Dishes

• Crusty, toasted bread — A thick slice of sourdough or a chewy ciabatta, brushed with olive oil and toasted until golden, is essential for dipping into the savory broth and catching every last bit.
• A simple green salad — Something crisp and sharp, like an arugula salad with a lemon vinaigrette, provides a lovely, refreshing contrast to the rich, hearty soup.

Drinks

• A medium-bodied red wine — A Chianti or a Sangiovese, with its bright acidity and cherry notes, mirrors the Italian flavors in the soup perfectly without overpowering them.
• Sparkling water with lemon — For a non-alcoholic option, the effervescence cleanses the palate between spoonfuls, making each bite taste fresh and new.

Something Sweet

• Almond biscotti — The crunch and subtle sweetness of these classic Italian cookies are the perfect, simple ending to a meal that started with this robust soup.
• A scoop of lemon sorbet — Its bright, clean flavor is a palate-cleansing dream that feels light and refreshing after the savory depth of the beans and herbs.

Top Mistakes to Avoid

• Mistake: Boiling the soup aggressively. A gentle simmer is key. A rolling boil can break down the beans too much, making them mushy, and cause the vegetables to lose their texture.
• Mistake: Skipping the taste at the end. The seasoning level can change dramatically after all the ingredients have melded. Not tasting and adjusting the salt and pepper at the finish is a missed opportunity for a perfectly balanced soup.
• Mistake: Adding the spinach too early. If you stir in the greens at the beginning, they’ll overcook, turning a drab, unappetizing color and losing all their fresh flavor and nutritional value. It’s always a last-minute addition.
• Mistake: Not salting in layers. Seasoning the soffritto at the start, and then again at the end, ensures the flavor penetrates every component of the soup, not just the broth.

Expert Tips

• Tip: Mash some beans for a creamier texture. Before adding the spinach, take a cup of the soup and beans out, mash them roughly with a fork or a potato masher, and stir them back in. This will naturally thicken the broth, making it velvety without any cream.
• Tip: Add a Parmesan rind. If you have a rind of Parmesan cheese sitting in your fridge, toss it into the pot while the soup simmers. It will melt into the broth, adding an incredible depth of savory, umami richness.
• Tip: Make it ahead for better flavor. This soup is a fantastic make-ahead meal. Let it cool completely and store it in the fridge overnight. The next day, the flavors will have deepened and harmonized beautifully.
• Tip: Finish with a bright acid. Right before serving, a tiny squeeze of fresh lemon juice or a drizzle of good balsamic vinegar can lift all the flavors and add a surprising layer of brightness that cuts through the richness.

FAQs

Can I use dried beans instead of canned?
Absolutely! You’ll need about 1 cup of dried cannellini beans. The key is to soak them overnight in plenty of cold water. The next day, drain them, add them to the pot with the broth, and simmer the soup for about 1 to 1.5 hours, or until the beans are completely tender. You’ll likely need to add a bit more broth or water as they cook. The flavor from dried beans is truly exceptional—earthy and robust.

How long does this soup keep in the fridge?
Stored in an airtight container, this Tuscan Bean Soup will keep beautifully in the refrigerator for 4 to 5 days. The spinach will soften considerably, but the flavor will be fantastic. It also freezes well for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth or water if it’s thickened up too much.

Is this soup vegan/vegetarian?
As written, with vegetable broth and without the Parmesan cheese garnish, this recipe is completely vegan. It’s packed with plant-based protein and fiber from the beans, making it a wonderfully satisfying meat-free meal. Just be sure to check that your vegetable broth is certified vegan if that’s important to you.

Can I add pasta to this soup?
You can, but I’d recommend cooking the pasta separately and adding it to each bowl when you serve. If you cook the pasta directly in the soup, it will continue to absorb the broth and become mushy, especially with leftovers. Cook a small shape like ditalini or small shells according to package directions, drain, and stir a portion into each bowl before ladling the hot soup over the top.

My soup is too thin. How can I thicken it?
The easiest way is the bean-mashing trick mentioned in the Expert Tips! If you’ve already finished the soup, you can make a quick slurry. Mix a tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this into the simmering soup and cook for another minute or two until it thickens. Another option is to let the soup simmer uncovered for a bit longer to reduce and concentrate the broth.