Why You’ll Love This Tuscan White Bean Soup
- It’s the definition of cozy. This soup has a velvety, substantial texture that just wraps you up in comfort. It’s the perfect antidote to a long, chilly day.
- It’s incredibly forgiving and flexible. Don’t have kale? Spinach works. No fresh rosemary? Dried is fine. This recipe is a wonderful template for using what you have.
- It tastes even better the next day. Seriously, the flavours deepen and marry overnight, making it a fantastic make-ahead meal for busy weeks.
- It’s nourishing in the best way. Packed with fibre, plant-based protein, and veggies, it’s a meal that makes you feel genuinely good from the inside out.
Ingredients & Tools
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tsp fresh rosemary, finely chopped
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 2 (15 oz / 425 g) cans cannellini beans, rinsed and drained
- 4 cups vegetable broth (low sodium if possible)
- 1 (14.5 oz / 410 g) can diced tomatoes, with their juices
- 1 large bunch of lacinato (Tuscan) kale, stems removed and leaves chopped
- Salt and freshly ground black pepper to taste
- 1 Parmesan rind (highly recommended for depth of flavour)
- For serving: Grated Parmesan cheese, crusty bread
Tools: A large heavy-bottomed pot or Dutch oven, a wooden spoon, a sharp knife, and a cutting board.
The quality of your olive oil and broth really makes a difference here—they’re the backbone of the soup’s flavour. And that Parmesan rind? Don’t skip it if you can help it. It melts into the broth, adding a subtle, savoury richness that is just… chef’s kiss.
Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Why canned beans? For a weeknight soup, canned cannellini beans are a lifesaver. They’re already tender and just need to warm through. If you’re using dried, you’ll need to soak and cook them separately first.
- Don’t rush the soffritto. Those first few minutes of sautéing the onion, carrot, and celery (the classic Italian soffritto) are crucial. You want them soft and sweet, not browned, which forms the flavour foundation.
- Lacinato vs. Curly Kale. Lacinato (or dinosaur) kale is more tender and has a milder flavour than the curly kind, making it perfect for soup. But curly kale works perfectly well—just chop it a bit finer.
- The Parmesan rind secret. This is a fantastic way to use up something you might otherwise throw away! It adds an umami depth that’s hard to replicate. Keep them in a bag in your freezer for moments like this.
How to Make Tuscan White Bean Soup
Step 1: Build your flavour base. Heat the olive oil in your large pot over medium heat. Add the diced onion, carrot, and celery along with a good pinch of salt. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables have softened and the onion is translucent. You’ll notice the most wonderful smell starting to fill your kitchen—this is a very good sign.
Step 2: Add the aromatics. Stir in the minced garlic, rosemary, oregano, and red pepper flakes (if using). Cook for just one minute more, until the garlic is fragrant. Be careful not to let the garlic burn—it can turn bitter quickly. This quick bloom of the herbs and spices really wakes up their flavours.
Step 3: Create the body of the soup. Add one can of the rinsed cannellini beans and the diced tomatoes with their juices. Use your wooden spoon to gently mash some of the beans against the side of the pot. This is a little trick that helps thicken the soup naturally, giving it a lovely, creamy texture without any cream.
Step 4: Simmer to perfection. Pour in the vegetable broth and add the Parmesan rind. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for about 20 minutes. This gives all the flavours time to get to know each other.
Step 5: Add the remaining beans and kale. Stir in the second can of whole beans and the chopped kale. Continue to simmer, uncovered, for another 5-7 minutes, just until the kale has wilted and turned a vibrant green. You want it to be tender but still have a bit of structure.
Step 6: Final season and serve. Remove the pot from the heat. Fish out the Parmesan rind (most of the cheese will have melted off). Season the soup generously with salt and plenty of black pepper. Taste and adjust—you might need more salt than you think. Ladle into bowls, drizzle with a final glug of good olive oil, and top with grated Parmesan. Don’t forget the bread for dipping!
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon cut through the soup’s richness beautifully, balancing the meal.
- Grilled cheese sandwiches on sourdough — For the ultimate comfort food experience, a crispy, cheesy sandwich is the perfect partner for dunking.
- Garlic-rubbed bruschetta — A classic. Toasted bread, rubbed with a raw garlic clove and drizzled with olive oil, is rustic, simple, and perfect.
Drinks
- A medium-bodied red wine like Chianti — The acidity and cherry notes of a classic Tuscan wine are a natural match for the herbal, tomatoey flavours in the soup.
- A crisp Italian lager — Sometimes, nothing beats a cold, clean beer with a hearty soup. It’s refreshing and light.
- Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles and citrus cleanse the palate between each delicious spoonful.
Something Sweet
- Almond biscotti — For a truly Tuscan finish, dunk these crunchy, nutty cookies into a cup of espresso or vin santo.
- Lemon olive oil cake — This isn’t overly sweet and has a lovely moist crumb that feels light and elegant after a savoury meal.
- Dark chocolate with sea salt — Just a square or two of high-quality dark chocolate is a simple, sophisticated way to end the meal.
Top Mistakes to Avoid
- Mistake: Sautéing the aromatics on too high heat. If your heat is too high, the garlic and herbs can burn in seconds, lending a bitter taste to the entire pot of soup. Medium heat is your friend.
- Mistake: Skipping the bean-mashing step. If you add all the beans whole, the soup will be brothy rather than creamy. Taking a minute to mash that first can is the key to a luxuriously thick texture.
- Mistake: Overcooking the kale. Add it towards the end! If you simmer the kale for the full 20 minutes, it will turn a sad, army-green colour and become mushy. You want it vibrant and tender-crisp.
- Mistake: Underseasoning. Beans and vegetables need a good amount of salt to truly sing. Season in layers—a pinch when you sauté the veggies, and then be sure to do a final taste and season right before serving.
Expert Tips
- Tip: Make it a day ahead. Honestly, this soup is at its absolute best on day two. The flavours have time to fully develop, and it reheats like a dream. It’s a meal prep superstar.
- Tip: Add a splash of acidity at the end. Just before serving, stir in a teaspoon of good red wine vinegar or a squeeze of lemon juice. It brightens all the flavours and makes everything pop in a way you wouldn’t believe.
- Tip: For a smoky twist, use fire-roasted diced tomatoes. They add a lovely, subtle charred flavour that gives the soup an extra dimension of complexity.
- Tip: Turn it into a stew. If you’re feeling extra hungry, reduce the broth by one cup. You’ll get a thicker, stew-like consistency that’s incredible spooned over a slice of thick, toasted bread right in the bowl.
FAQs
Can I use a different type of bean?
Absolutely! Great Northern beans are almost identical to cannellini and work perfectly. You could even use chickpeas for a different twist, though the flavour and texture will be a bit heartier and less creamy. The method remains exactly the same.
How can I make this soup creamy without dairy?
The mashed beans are your best friend here! They create a naturally creamy base. For an even richer texture, you can blend about a third of the finished soup with an immersion blender (or in a regular blender, then stir it back in) before adding the kale. This creates a super velvety broth while keeping it completely vegan.
How long will leftovers last in the fridge?
Stored in an airtight container, this soup will keep beautifully for 4-5 days. The kale will soften considerably, but the flavour will be fantastic. You may need to add a splash of water or broth when reheating, as it will thicken up in the fridge.
Can I freeze this Tuscan White Bean Soup?
You can, but with one caveat: the kale. Leafy greens can become a bit mushy and lose their vibrant colour after freezing and thawing. For best results, freeze the soup before adding the kale. Then, when you reheat it, simply stir in fresh chopped kale and simmer until wilted.
I don’t have a Parmesan rind. What can I use instead?
No worries! While the rind adds incredible depth, the soup is still delicious without it. To compensate, you can add a teaspoon of white miso paste (stir it into a ladleful of broth first to dissolve) for umami, or a tablespoon of nutritional yeast for a cheesy flavour. Alternatively, just finish with a extra grating of Parmesan at the table.
Tuscan White Bean Soup
Warm up with my easy Tuscan White Bean Soup! This cozy, one-pot recipe is packed with cannellini beans, kale, and herbs. Ready in 50 minutes—perfect for a comforting weeknight meal.
Ingredients
Ingredients
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2 tbsp extra virgin olive oil (plus more for drizzling)
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1 large yellow onion (finely diced)
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2 medium carrots (peeled and diced)
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2 celery stalks (diced)
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4 cloves garlic (minced)
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2 tsp fresh rosemary (finely chopped)
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1 tsp dried oregano
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1/4 tsp red pepper flakes (optional, for a little heat)
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2 cans cannellini beans ((15 oz / 425 g) cans, rinsed and drained)
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4 cups vegetable broth (low sodium if possible)
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1 can diced tomatoes ((14.5 oz / 410 g) can, with their juices)
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1 large bunch lacinato (Tuscan) kale (stems removed and leaves chopped)
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Salt and freshly ground black pepper (to taste)
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1 Parmesan rind (highly recommended for depth of flavour)
-
Grated Parmesan cheese (for serving)
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crusty bread (for serving)
Instructions
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Build your flavour base. Heat the olive oil in your large pot over medium heat. Add the diced onion, carrot, and celery along with a good pinch of salt. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables have softened and the onion is translucent. You'll notice the most wonderful smell starting to fill your kitchen—this is a very good sign.01
-
Add the aromatics. Stir in the minced garlic, rosemary, oregano, and red pepper flakes (if using). Cook for just one minute more, until the garlic is fragrant. Be careful not to let the garlic burn—it can turn bitter quickly. This quick bloom of the herbs and spices really wakes up their flavours.02
-
Create the body of the soup. Add one can of the rinsed cannellini beans and the diced tomatoes with their juices. Use your wooden spoon to gently mash some of the beans against the side of the pot. This is a little trick that helps thicken the soup naturally, giving it a lovely, creamy texture without any cream.03
-
Simmer to perfection. Pour in the vegetable broth and add the Parmesan rind. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for about 20 minutes. This gives all the flavours time to get to know each other.04
-
Add the remaining beans and kale. Stir in the second can of whole beans and the chopped kale. Continue to simmer, uncovered, for another 5-7 minutes, just until the kale has wilted and turned a vibrant green. You want it to be tender but still have a bit of structure.05
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Final season and serve. Remove the pot from the heat. Fish out the Parmesan rind (most of the cheese will have melted off). Season the soup generously with salt and plenty of black pepper. Taste and adjust—you might need more salt than you think. Ladle into bowls, drizzle with a final glug of good olive oil, and top with grated Parmesan. Don't forget the bread for dipping!06
