This hearty and wholesome Tuscan White Bean Soup is everything you need in a cozy one-pot meal. It’s vegan, naturally gluten-free, full of plant-based protein, and comes together in just under an hour. Serve it with a slice of rustic (gluten-free!) bread for the ultimate comfort food experience.
Why You’ll Love This Soup
- Super easy to make
- Loaded with flavor and nutrients
- High in plant-based protein
- Vegan and gluten-free
- Perfect for meal prep
What Makes It “Tuscan”?
This soup is inspired by classic Tuscan flavors: creamy cannellini beans, hearty vegetables like carrots and celery, a touch of white wine for depth, and herbs like thyme, oregano, and Italian seasoning. A handful of chopped kale stirred in at the end adds freshness and color, making this soup both vibrant and satisfying.
Whether you’re looking for a cozy weeknight dinner or prepping lunches for the week, this soup fits the bill.
Key Ingredients
- Cannellini Beans – The star of the show. These creamy white beans are packed with protein and fiber.
- Onion & Garlic – The flavor base that gives the soup its savory richness.
- Carrots & Celery – Classic veggies that add texture and natural sweetness.
- White Wine – Optional but highly recommended! It enhances the depth of flavor.
- Herbs & Seasonings – A mix of Italian seasoning, thyme, oregano, red pepper flakes, salt, and pepper.
- Vegetable Broth – Use low-sodium for better control over seasoning.
- Kale – Added at the end for freshness and extra nutrients.
How to Make Tuscan White Bean Soup
- Sauté the aromatics.
Heat olive oil in a large pot or Dutch oven. Add the finely chopped onion and cook until lightly browned. Stir in the garlic, carrots, and celery, and sauté for about 10 more minutes until softened. - Deglaze with wine.
Pour in the white wine and let it cook until most of the liquid evaporates—about 5 minutes. - Simmer the soup.
Add the cannellini beans, broth (start with 2½ cups), tomato paste, seasonings, and bay leaves. Stir everything together, bring to a boil, then cover and reduce heat. Simmer for 15 minutes. - Blend for creaminess.
Remove bay leaves. Carefully transfer 2½–3 cups of the soup to a blender and blend until smooth. Return it to the pot and stir to combine. - Add the kale.
Stir in the chopped kale and let it wilt for 3–5 minutes. If the soup is too thick, add a bit more broth until you reach your desired consistency. - Finish and serve.
Taste and adjust seasoning. A fresh squeeze of lemon juice adds brightness. Serve warm with bread, rice, or a simple side salad.
Serving Suggestions
This soup is satisfying on its own but is even better with something to dip or scoop with:
- Crusty rustic bread (gluten-free if needed)
- Cooked jasmine or brown rice
- A light mixed greens salad
- Sprinkle of red pepper flakes or chopped parsley for a flavor boost
Storage & Freezing Tips
To store:
Keep in an airtight container in the fridge for 3–5 days. Reheat gently on the stovetop or in the microwave.
To freeze:
Let the soup cool completely, then transfer to a freezer-safe container. It will keep for up to 2 months. Defrost overnight in the fridge and reheat on the stove. For convenience, freeze in smaller portions so you can defrost only what you need.
Cannellini vs. Other Beans
Cannellini beans work best here, but the soup is flexible. You can substitute:
- Great Northern beans
- Navy beans
- Small butter beans
- Even kidney beans in a pinch!
More Cozy Recipes to Try
If you loved this Tuscan White Bean Soup, you’ll also enjoy:
- Butternut Squash Soup
- Vegetable Noodle Soup
- One Pot Lentil Chili
- Tuscan Gnocchi Soup
- White Bean Chicken Chili
- Instant Pot Lentil Soup
Final Thoughts
This is one of those soups you’ll find yourself making on repeat. It’s filling, flavorful, and so simple to whip up. Whether you’re feeding a crowd or meal prepping for the week, it’s a keeper.
Tag @clairecary on Instagram if you try it—I’d love to see your version!
Tuscan White Bean Soup Recipe
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Serves: 6 bowls
Calories per serving: 221 kcal
Ingredients
- 3 (15 oz) cans cannellini beans, drained and rinsed
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 2 large carrots, peeled and chopped
- 1 stalk celery, diced
- ⅓ cup white wine (e.g., pinot grigio)
- 2 cups chopped kale, stems removed
- 2½ to 4 cups vegetable or chicken broth (low sodium)
- 1 tbsp tomato paste
- 1 tsp salt (or to taste)
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- ¼ tsp Italian seasoning
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp dried oregano
Instructions
- In a large pot, heat oil and sauté onion until slightly browned.
- Add garlic, carrots, and celery; cook for 10 more minutes.
- Pour in the wine; cook until mostly evaporated.
- Stir in beans, broth (start with 2½ cups), tomato paste, and seasonings.
- Bring to a boil, cover, reduce heat, and simmer for 15 minutes.
- Remove bay leaves. Blend 2½–3 cups of soup until smooth and return to the pot.
- Add kale and simmer until wilted. Adjust seasoning and add lemon juice if desired.
- Serve warm and enjoy!