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!
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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
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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!
Made this for dinner – followed the recipe and then added some leftover rotisserie chicken – so easy and delicious!!
Love that you added some chicken to this. I often do the same thing!
Have made this multiple times in the last 2 weeks. Perfect lunch on chilly days. Will be making again soon. Thank you for sharing.
I’m happy to hear you love it! Thanks, Suzanne. :)
Hello, can i use butter beans??
Hi Karina – Yes, you can swap in any type of white beans. Enjoy!
I’m very thankful for Lisa and her simple, yet gourmet and healthy recipes. I cook for a family of 7 and use Lisa’s recipes at least 4 times a week. Not one has been a fail and most I’ve repeated many times over. This soup was the perfect fall meal tonight with a local loaf of homemade sourdough bread. Thanks Lisa!
Happy to hear you’re loving Downshiftology recipes, including this white bean soup, Hope!
As always, Lisa delivers. I added a little bit more
Lemon because I like it and some
Chopped up ham and it was so hearty and delicious. Lisa is my health-conscious Ina Garten. Her recipes never disappoint and are always precise.
Sounds great with those additions, Evan. Enjoy!!
I don’t have 3 cans of cannelini beans. Should I add a can of chick peas or red kidney beans?
Yes, you can use another type of bean or chickpeas as a substitute. Enjoy!
Do you have a cookbook?
Hi Kathryn – Yes! You can go to the cookbook tab in the navigation on my website for it.
Like you, I’ve also been searching out recipes to get more beans in our diet, and this soup definitely makes the rotation. It was so easy and quick to come together as well as lots of flavor. Thank you for sharing it.
Glad this white bean soup was just the meal you were looking for, Jennifer. Enjoy!
I have been on a pretty strict diet.
No wheat products and no dairy.
This soup was wonderful! Really, the crushed pepper gave it a good taste. Not too spicy.
Love all your recipes. Bring them on!❤️🙏😊
Yay! I’m so glad you loved everything about this white bean soup, Judi.
I’m impressed! Yummy. Easy to make. Ultimate comfort food that’s also nutritious. I’m eager to try more of your recipes! Thank you from a single parent 💘
Happy to hear you loved this white bean soup, Sabrina! Excited to see what you make next.
I made this for dinner last night and it was delicious! I used a baby spinach/baby kale mix but that was the only change I made. I will switch to low-sodium vegetable broth next time. Thanks for this recipe; I’m on a mission to eat healthier by ridding my diet of saturated fat, and this is a great addition!
(I wrote some comments last night, but forgot to add the 5 stars!)
Happy to hear this white bean soup is just what you’re looking for, Marianne!
Just made this, so good Lisa!
I swapped baby spinach for kale and added 1/2lb sweet Italian sausage.
I keeper recipe and will make it again
Love that you added some Italian sausage to it, yum!
Lisa delivers another 5-star recipe! This soup is nutritious, delicious AND easy to make. It’s perfect for a quick weeknight meal.
Thanks so much, Char! I’m so thrilled you love it! :)
I just made the soup and it was amazing, I used chicken broth. Thank you for the recipe.
I’m so glad you enjoyed it, Lizbeth!
Added some pancetta, and its delicious! The lemon juice really brightens the flavor. Another winner for the soup rotation!!
Pancetta is a great addition to this! Love that!
I tweeted it for our lower carb needs. Edamame beans not cannelini. More celery, eliminate carrot. Add broccoli leaves.
Thanks for sharing your tweaks, Kathy!
Delicious..,
Healthy and flavorful.
Thank you …
I’m so glad you love it, Niamh!
Fresh, simple, inexpensive, and utterly perfect for early fall.
Yes, it’s a great fall soup recipe for when the weather starts to cool. I’m happy to hear you love it, Karen!
Picked up my CSA on Thursday which had some lacinato kale. My friend planned on freezing hers for smoothies
I said that I had some white beans at home and thought that kale and bean soup sounded good. When I got home, I found this recipe in my email. Sent it to her right away! It’s just what I had in mind. Yummy!
However, I did prefer it when you made more complete videos which showed things like washing the kale and either chopping or tearing it. Could you use other kales?
Perfect timing with your CSA box, Deb! So glad you enjoyed it and thanks for sending the recipe to your friend as well. :)
I was looking for a soup that I had never had before. This was definitely an excellent choice! Once the veggies were chopped it was very easy (and quick) to put together. I added ground turkey, which was very good, but I might try Italian sausage next time. Glad I have lots to freeze for later!
Happy to hear you enjoyed this white bean soup, Pamski! This would definitely taste great with Italian sausage next.
Hi!
Just made this recipe and it was AMAZING!!! Added a touch extra pepper flakes for my hubby who likes spicy. Garnished with Parmesan and parsley! It was so good and easy to make! Great Fall dinner!
Yay, happy to hear you both loved this new soup recipe, Toni!
Made this tonight bc I love bean soup! Hearty and full of flavor but healthy and yummy!
That’s exactly what this white bean soup is all about! I’m glad you loved it, Kay.
The recipe calls for (3) 15oz cans of cannellini beans. How many ounces of dried beans would you estimate that would be?