This white bean soup is a hearty and nourishing blend of cannellini beans, fresh vegetables, and kale in a savory, Tuscan-inspired broth. It’s naturally dairy-free and a cozy, one-pot meal that’s perfect for fall and winter!
This post may contain affiliate links. See my disclosure policy.
Why You’ll Love My White Bean Soup
- It’s loaded with healthy ingredients. The white beans add fiber and keep you full, while the carrots, celery, onion, and kale pack it up with veggies.
- It’s creamy without cream. While some recipes add heavy cream or flour to thicken it up, I like to blend a portion of the white beans for a naturally dairy-free and gluten-free version.
- It’s made for meal prep. Like many of my soup recipes, the flavor gets even better after it sits for a day or two in the fridge. And it holds up beautifully when it’s reheated!
Lately, I’ve been on a mission to get more beans in my diet. I’m all about the healthy fiber! And there’s just something about a big pot of white bean soup that feels wholesome and comforting, especially during cold weather months.
So while the white beans might have been the nudge to make this recipe, when it’s combined with Tuscan-inspired flavors, plenty of veggies, leafy greens, and an herby broth, it becomes one seriously flavorful soup to enjoy again and again.
And if you’ve made some of my other soup recipes, I’ll point out that while it’s similar to my minestrone soup, it’s creamier and cozier. And it’s a bit heartier and more bean-forward than my vegetable soup, which really just focuses on veggies.
After having traveled to Italy four times, I’ll admit I’m enamored with Italian and Tuscan-inspired recipes. So if you haven’t yet made my Tuscan chicken or Tuscan tuna salad, I highly recommend those recipes as well!
Tuscan White Bean Soup Ingredients
- Cannellini beans: These are creamy Italian white beans and the star of my recipe! I’m using canned beans, though you can use dried and soaked beans as well. And feel free to swap in Great Northern beans or navy beans as well.
- Onion, carrots, and celery: This classic combo creates the aromatic base of the soup.
- Garlic: I like a good amount of garlic in my soups, and four cloves feels like the perfect sweet spot of garlicky flavor without overwhelming the other ingredients.
- Tomato paste: This adds depth and subtle tomato flavor without turning it into a full-on tomato soup.
- Seasoning: I’m using an Italian seasoning blend, though you could add dried oregano and thyme individually as well. The red pepper flakes add gentle warmth without noticeable heat. And the bay leaf adds depth.
- Vegetable broth: I’m using vegetable broth, though if you’re not vegetarian, you could swap in chicken broth as well.
- Tuscan kale: This is also known as lacinato or dinosaur kale. It’s a darker, flatter variety of kale that holds up well in soups. Though curly kale works too, or you can swap in baby spinach and add it right at the end.
- Lemon juice: This is my trick for adding that bright, Tuscan flavor! If you’ve made my cabbage soup, you know how much of a difference a little bit of fresh lemon juice makes!
- Fresh parsley: I love a pop of fresh, herby flavor on top!
You can add parmesan for savory depth! While I’ve purposely kept this recipe dairy-free, if you do tolerate some dairy, adding a little freshly grated parmesan stirred in at the end or sprinkled on top adds another layer of delicious, savory flavor!
How to Make White Bean Soup
First, cook the veggies with aromatics. Saute the onion, carrots, and celery for 4 to 5 minutes, until softened. Then, add the aromatics: garlic, tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes. Stir everything together for another 30 seconds.
Then, add the white beans, vegetable broth, and bay leaves. Bring the mixture to a boil, cover, reduce the heat to low, and simmer for 15 minutes. I love how my kitchen smells at this point!
Next, blend some soup. Remove and discard the bay leaves, and use an immersion blender to blend a portion of the soup until creamy. Alternatively, you can transfer 1 to 2 cups of the soup to a high-powered blender, blend until creamy, and add it back to the soup and stir together.
Lastly, add the lemon juice and kale and stir until the kale is just starting to wilt. Then, you’re ready to serve! Don’t forget to add some freshly chopped parsley on each bowl before serving. That small touch makes a big difference, just like the lemon juice!
Frequently Asked Questions
Nope, you don’t. I love a thicker, creamier broth. But if you prefer a clear broth and more rustic soup, feel free to leave all of the beans whole.
Absolutely! Italian sausage would be a great addition to this soup. Just brown it in the pot first, remove it to a plate, then continue with my recipe and sauté the vegetables in the same pot before adding the sausage back in with the beans and broth. Alternatively, you could add cooked ground beef, ground chicken, or even bacon or pancetta as well!
Yes, just thaw it and squeeze out any excess liquid, then stir it into the soup. That’s a great way to use up any frozen spinach you might have sitting in your fridge.
Ways To Store This Soup
- Store in the fridge: I’ll gladly enjoy leftovers of this throughout the week! And good news, it’ll stay good in the fridge for 4 to 5 days.
- For freezing: I almost always freeze a serving or two to enjoy the following month. It’s always such a treat finding this in my fridge on days when I’m lazy to cook. It’ll stay good in the freezer for up to 3 months.
More Soup Recipes
- Cabbage soup: Super light and nourishing.
- Mediterranean lentil soup: One of my favorite vegetarian meals!
- Chicken soup: A true classic for a reason.
- Zuppa toscana soup: Another hearty Italian favorite.
- Or give these other soup recipes a try!
If you try this Tuscan white bean soup recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here.
Description
Video
Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, roughly chopped
- 2 large carrots, peeled and sliced
- 2 celery ribs, diced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 3 (15-ounce cans) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 2 bay leaves
- 2 cups (lightly packed) roughly chopped kale
- 1 tablespoon fresh lemon juice
- parsley, for garnish
Instructions
- Saute the veggies. Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery, and saute for 4 to 5 minutes, until softened.
- Add the aromatics. Add the garlic, tomato paste, Italian seasoning, salt, pepper, and red pepper flakes, and saute for another 30 seconds.
- Add the beans and broth. Add the white beans, vegetable broth, and bay leaves. Bring to a boil, then cover, reduce the heat to low, and simmer for 15 minutes.
- Blend some soup. Remove and discard the bay leaves. Use an immersion blender to blend a portion of the soup, until it's creamy. Alternatively, transfer 1 to 2 cups of the soup to a high-powered blender, blend until creamy, and add back to the soup and stir together.
- Add the kale. Add the lemon juice and kale and stir until the kale is just starting to wilt.
- Serve. Transfer the soup to bowls and garnish with freshly chopped parsley.
Lisa’s Tips
- Serving size: About 2 cups each.
- A note on the red pepper flakes: These do add a little kick of heat. It’s not overly spicy (in my opinion), but if you’re more sensitive to spicy flavor you can always omit those.
- Storage tip: Leftovers will stay good in the fridge for 4 to 5 days and in the freezer for up to 3 months. I love freezing portions in this Souper Cubes tray for perfect 1-cup portions!
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
How I Tested This Recipe
I tested this recipe two ways, the first time with baby spinach and the second time with kale. While both were delicious, I felt like the kale was the better choice for this wintery soup. Plus, I eat a LOT of baby spinach in salads (it’s my go-to leafy green). So I’m always thinking about how to switch up my veggies. And while I didn’t test it with Swiss chard, I think that would be a great option as well!
