Tuscan White Bean Soup
This Tuscan white bean soup turns a couple of cans of cannellini beans into a hearty vegan dinner with plenty of vegetables and greens. Onion, carrot, celery, garlic, and herbs give the broth its savory base, while kale adds color and texture without making the soup feel too heavy.
The texture is one of the best parts. Instead of adding cream or blending the entire pot, you puree just a portion of the soup and stir it back in. The blended beans give the broth more body, while the beans and vegetables left whole keep every bowl satisfying.
A little fresh lemon goes in after cooking, bringing some brightness to the earthy beans and herbs. The recipe makes 4 servings, cooks in one pot, and works just as well for a weeknight dinner as it does for lunches you can reheat later.
The Ingredients That Build the Flavor
You’ll find all of the measurements in the recipe card below. A few ingredients are especially important to the flavor and texture of this soup.
- Cannellini beans: Their mild flavor and creamy centers make them a natural fit here. Some stay whole, while the portion that gets blended helps thicken the broth.
- Onion, carrot, and celery: Cooking these vegetables first creates a savory foundation and gives them enough time to become tender before the soup simmers.
- Garlic: Three cloves add plenty of savory flavor without taking over the soup.
- Tomato paste: You only need a small amount. Cooking it briefly in the pot deepens its flavor without turning this into a tomato-based soup.
- Vegetable broth: Because it makes up most of the cooking liquid, choose one you enjoy the flavor of on its own.
- Kale: Remove the tough stems before chopping the leaves. Kale holds its texture well in the hot broth and only needs a few minutes at the end.
- Italian seasoning and bay leaf: These give the broth its herbal character. The bay leaf needs to come out before you blend any of the soup.
- Fresh lemon: Both zest and juice are added after cooking. They freshen up the finished soup and balance the richness of the beans.
Why Cannellini Beans Work Especially Well
Cannellini beans become soft and creamy when warmed, but they’re still sturdy enough to keep their shape during a short simmer. That combination works particularly well when you want a soup with a creamy broth and plenty of whole beans.
Great Northern beans are the closest easy substitute. Navy beans can also work, although they’re smaller and tend to break apart more readily, so expect the finished texture to be a little different.
How to Make Tuscan White Bean Soup
Build the Soup Base
- Soften the vegetables. Heat 1 1/2 tablespoons olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Cook for 7–8 minutes, stirring from time to time. The vegetables should soften and develop a little color around the edges.
- Develop the seasonings. Add the minced garlic and cook for about 30 seconds, just until you can smell it. Stir in 2 teaspoons tomato paste and 1 teaspoon Italian seasoning. Cook for another minute, stirring so the tomato paste makes good contact with the bottom of the pot and darkens slightly.
- Pour in the broth. Add the drained and rinsed cannellini beans, 3 3/4 cups vegetable broth, 1 bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir everything together and bring the soup to a gentle boil.
- Give it time to simmer. Reduce the heat and simmer uncovered for about 15 minutes. By this point, the vegetables should be tender and the broth should have picked up the flavor of the beans and seasonings.
Blend and Finish the Soup
- Blend only a portion. Take out the bay leaf and discard it. Carefully transfer about 2 cups of the soup to a blender and puree until smooth. Pour the blended mixture back into the pot and stir. You should still see plenty of whole beans and pieces of vegetables.
- Wilt the kale. Stir in 2 packed cups of chopped kale. Let it simmer for 3–5 minutes, until the leaves have softened while still retaining their green color.
- Add the fresh finish. Remove the pot from the heat. Stir in 1 teaspoon finely grated lemon zest and 1 tablespoon fresh lemon juice. Taste before adding more salt or pepper. If the soup is thicker than you prefer, loosen it with a little additional vegetable broth.
Getting the Texture Just Right
Partial blending gives this soup its creamy consistency without requiring a separate thickener. When some of the cannellini beans are pureed, their starches become part of the broth, giving it more body.
You don’t need to measure the 2 cups with absolute precision. The goal is to blend enough soup to thicken the broth while leaving a generous amount of beans and vegetables intact.
If you’re using an immersion blender instead of a countertop blender, use only a few short pulses. Stop while the soup still looks chunky rather than blending until the entire pot is smooth.
For a Creamier Soup
Blend a little more than the suggested amount, or mash some additional beans against the side of the pot. Add a small amount at a time because the soup will continue to thicken as it rests.
For a More Brothy Soup
Stir in additional vegetable broth until the consistency suits you. Add it gradually so you can loosen the soup without diluting the flavor too much.
Easy Ingredient Swaps
This recipe is flexible enough for a few simple substitutions, especially when it comes to the greens and seasonings.
Other Greens You Can Use
Spinach is a quick-cooking alternative to kale. Stir it in right near the end and cook only until the leaves wilt.
Swiss chard is another good choice. Remove the firmer stems, chop the leaves, and let them cook in the soup for the last few minutes.
Adjusting the Herbs and Heat
A pinch of red pepper flakes can go into the pot with the garlic and seasonings if you’d like a gentle kick.
For a more pronounced herb flavor, try a little additional rosemary or thyme. Keep the amount modest so those stronger herbs don’t cover the mild flavor of the white beans.
What Goes Well With This Soup
The beans and vegetables make this substantial enough to serve as a main dish. If you want something alongside it, simple sides work best.
- Crusty bread: Use it for soaking up the creamy, herb-filled broth left at the bottom of the bowl.
- Garlic bread: The crisp edges provide a nice contrast to the soft beans and vegetables.
- Green salad: Crisp greens with a light vinaigrette add a fresh element to an otherwise warm, hearty meal.
Make-Ahead and Leftover Tips
The soup naturally becomes thicker after it sits because the beans continue absorbing some of the liquid. Keep that in mind when you’re storing leftovers or preparing the recipe in advance.
Refrigerating and Reheating
Allow leftovers to cool before transferring them to an airtight container. Refrigerate the soup for up to 4 days.
Reheat it gently in a saucepan over medium-low heat, stirring occasionally. Individual servings can also be warmed in the microwave. If the broth has become thicker than you like, stir in a splash of vegetable broth as it heats.
You can also prepare the soup 1–2 days before you plan to serve it. For the freshest flavor, leave out the lemon zest and juice and stir them in after reheating.
Freezing
Cool the soup completely before portioning it into freezer-safe containers. Leave some empty space at the top of each container to allow for expansion, then freeze for up to 3 months.
When possible, transfer frozen soup to the refrigerator and let it thaw overnight before reheating. Stir it well as it warms and add a little broth if the consistency needs loosening.
Tuscan White Bean Soup FAQs
Should canned cannellini beans be drained first?
Yes. Drain and rinse the beans before they go into the pot. Doing so removes the thick liquid they’re packed in and gives you better control over the soup’s seasoning and consistency.
Can I start with dried white beans?
Yes, as long as you cook them first. Once the dried beans are fully tender, use them in place of the canned cannellini beans and proceed with the recipe. Uncooked dried beans shouldn’t be added directly because they require considerably more cooking time and liquid.
Can I prepare the soup a day ahead?
Yes. Make the soup a day or two in advance and refrigerate it until you’re ready to serve. For a brighter finish, add the fresh lemon zest and juice after reheating rather than before storing it.
Why did my white bean soup get so thick?
That’s normal, particularly after the soup has cooled. The blended beans continue absorbing liquid as the soup sits. When reheating, stir in vegetable broth a little at a time until the soup returns to the consistency you prefer.
Tuscan White Bean Soup
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook for 7–8 minutes, stirring occasionally, until softened and beginning to color.
- Add the garlic and cook for about 30 seconds, until fragrant. Stir in the tomato paste and Italian seasoning and cook for 1 minute, until the tomato paste darkens slightly.
- Add the cannellini beans, vegetable broth, bay leaf, salt, and black pepper. Stir and bring to a gentle boil.
- Reduce the heat and simmer uncovered for about 15 minutes, until the vegetables are tender and the flavors in the broth have come together.
- Remove and discard the bay leaf. Carefully transfer about 2 cups of soup to a blender and blend until smooth. Return it to the pot and stir, leaving plenty of whole beans and vegetables for texture. Alternatively, use an immersion blender for a few short pulses.
- Stir in the kale and simmer for 3–5 minutes, until tender but still green.
- Remove the pot from the heat and stir in the lemon zest and lemon juice. Taste and adjust the salt and black pepper as needed. Add a little more vegetable broth if you’d like a thinner consistency.
Notes
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- Beans: Great Northern beans can replace cannellini beans. Navy beans also work but tend to break down more readily.
- Bay leaf: Remove it before blending the soup.
- Consistency: Blend additional beans for a creamier result or add vegetable broth for a looser soup.
- Greens: Spinach or Swiss chard can replace the kale. Add spinach only long enough for it to wilt.
- Lemon: Add the zest and juice after removing the soup from the heat.
- Storage: Refrigerate in an airtight container for up to 4 days.
- Freezing: Freeze cooled soup in freezer-safe containers for up to 3 months.
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