This Tuscan White Bean Soup is a rustic, hearty bowl that feels like a warm hug from the Italian countryside. It’s wonderfully creamy without any cream and comes together in one pot with minimal fuss. Perfect for chilly evenings, this flexible Tuscan White Bean Soup is a one-pot wonder that delivers maximum satisfaction.
Nothing beats a great Tuscan White Bean Soup. Whether you're a fan of Soup Recipes or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This Tuscan White Bean Soup
- Creamy without cream: Blending some beans creates a lush, velvety base.
- One-pot wonder: Everything cooks in a single pot for easy cleanup.
- Versatile & forgiving: Adapts easily to ingredients you have on hand.
- Better next day: Flavors meld and deepen overnight for great leftovers.
Ingredients & Tools
- 2 tbsp extra-virgin olive oil
- 100 g pancetta, diced (optional, omit for vegetarian)
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tsp fresh rosemary, finely chopped
- 1 tsp dried oregano
- ¼ tsp red pepper flakes (adjust to taste)
- 2 (400 g) cans cannellini beans, rinsed and drained
- 1.5 litres chicken or vegetable broth
- 1 bay leaf
- 1 large bunch kale, stems removed, leaves chopped
- Salt and freshly ground black pepper, to taste
- For serving: grated Parmesan cheese, crusty bread, extra olive oil
Tools: A large Dutch oven or heavy-bottomed soup pot, immersion blender or standard blender, wooden spoon, sharp knife, cutting board.
Notes: Don’t skip the fresh rosemary if you can help it—it really gives that signature Tuscan fragrance. And using good-quality olive oil for finishing makes all the difference.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 18 g |
| Fat: | 10 g |
| Carbs: | 42 g |
| Fiber: | 12 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Don’t rush the soffritto. Those chopped onions, carrots, and celery are the flavor foundation. Sauté them slowly until they’re soft and sweet—it builds a depth of flavor you just can’t get otherwise.
- Rinse your canned beans. Giving them a good rinse under cold water removes that starchy canning liquid, which helps the soup taste cleaner and not overly thick.
- Choose your greens wisely. I love kale for its sturdy texture, but spinach or Swiss chard work beautifully too. If using spinach, stir it in right at the end—it wilts in seconds.
- Embrace the immersion blender. If you have one, this is its moment to shine. Blending right in the pot is safer and easier. If using a countertop blender, blend in batches and be careful—hot soup expands!
How to Make Tuscan White Bean Soup
Step 1: Heat the olive oil in your large Dutch oven or pot over medium heat. If you’re using pancetta, add it now and cook for 4–5 minutes, stirring occasionally, until it’s crispy and has rendered its fat. Use a slotted spoon to remove the pancetta and set it aside for garnishing later. You’ll be left with that deliciously flavored oil in the pot—that’s liquid gold for building flavor.
Step 2: Add the chopped onion, carrots, and celery to the pot. Sauté for about 8–10 minutes, stirring now and then, until the vegetables have softened and the onion is turning translucent. You’ll notice the most wonderful aroma starting to develop. Now, stir in the minced garlic, rosemary, oregano, and red pepper flakes. Cook for just one more minute—until the garlic is fragrant—being careful not to let it burn.
Step 3: Add about two-thirds of the rinsed cannellini beans to the pot, along with the broth and the bay leaf. Bring everything to a lively boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes. This allows the beans to soften further and the flavors to really start marrying.
Step 4: Now for the magic! Remove the bay leaf and discard it. Using an immersion blender, carefully blend the soup right in the pot until it’s mostly smooth but still has some texture. If you’re using a standard blender, transfer the soup in batches, blend until smooth, and return it to the pot. This step is what creates that incredible, creamy body without any dairy.
Step 5: Stir in the remaining whole beans and the chopped kale. Let the soup simmer, uncovered, for another 8–10 minutes, or until the kale is tender and vibrant green. You’ll notice the soup thicken slightly as it cooks. Season generously with salt and black pepper to your taste. Remember, the pancetta and broth already contain salt, so taste as you go.
Step 6: Ladle the hot soup into bowls. Top with the reserved crispy pancetta (if using), a generous sprinkle of Parmesan cheese, and a final drizzle of your best extra-virgin olive oil. Serve immediately with thick slices of crusty bread for dipping. Honestly, that first spoonful is pure comfort.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze before adding kale for best texture; thaw in fridge overnight.
- Reviving: Reheat gently, adding a splash of broth or water to thin if needed.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon cut through the soup’s richness beautifully, creating a perfectly balanced meal.
- Grilled cheese sandwiches on sourdough — For the ultimate cozy combo, a crispy, cheesy sandwich is the perfect partner for dipping and savoring.
- Garlic-rubbed bruschetta — Toasted bread rubbed with garlic and drizzled with olive oil adds a fantastic crunch and aromatic punch.
Drinks
- A medium-bodied Chianti — This classic Tuscan red wine has the acidity and cherry notes to complement the earthy beans and herbs in the soup.
- Sparkling water with a lemon wedge — A simple, refreshing non-alcoholic option that cleanses the palate between each flavorful spoonful.
- A crisp Italian lager — The light carbonation and clean finish of a lager provide a lovely contrast to the soup’s creamy texture.
Something Sweet
- Almond biscotti for dipping — These crunchy, not-too-sweet cookies are a classic Italian finish, perfect for dunking into a cup of espresso.
- Lemon sorbet — A scoop of bright, tangy sorbet is a light and refreshing way to end a hearty meal.
- Dark chocolate and orange zest — A few squares of high-quality dark chocolate with a hint of orange zest offer a sophisticated, simple finale.
Top Mistakes to Avoid
- Boiling the soup after adding the greens. Once you stir in the kale, keep the soup at a gentle simmer. A rolling boil will turn your vibrant greens a sad, dull color and make them mushy.
- Skipping the bean-blending step. I know, it’s an extra thing to do, but this is the secret to the soup’s luxurious texture. Without it, the soup will be brothy and thin, not creamy and hearty.
- Over-salting too early. The saltiness of your broth and any pancetta will concentrate as the soup reduces. Always season at the end, tasting as you go, to avoid an over-salted final dish.
- Burning the garlic and herbs. When you add them to the pot, they only need a minute to become fragrant. Cooking them too long over high heat will make them bitter and ruin the soup’s delicate flavor balance.
Expert Tips
- Tip: For a deeper, smokier flavor, add a Parmesan rind to the pot while the soup simmers. It melts into the broth, adding an incredible umami richness. Just remember to fish it out before serving!
- Tip: If you have time, let the soup sit for 10-15 minutes after cooking before serving. This rest period allows the flavors to meld together even more and the soup to thicken to the perfect consistency.
- Tip: To make this soup ahead, prepare it completely but leave out the kale. Cool and store it in the fridge. When ready to serve, reheat the soup and then stir in the kale to wilt it fresh. This keeps the kale’s color and texture perfect.
- Tip: For an extra layer of flavor, toast a tablespoon of tomato paste with the vegetables for a minute before adding the broth. It adds a subtle sweetness and complexity that is just wonderful.
FAQs
Can I use dried beans instead of canned?
Absolutely! You’ll need about 1 cup of dried cannellini beans. Soak them overnight in plenty of water. The next day, drain them, then add them to the pot with the broth and simmer for 1 to 1.5 hours, or until completely tender, before proceeding with the blending step. Using dried beans gives you an incredible creamy texture and a fantastic, beany flavor—it’s totally worth the extra time if you have it.
How long does this soup keep in the fridge?
It keeps beautifully! Store it in an airtight container in the refrigerator for up to 4 days. You’ll notice it thickens as it cools, which is completely normal. When reheating, just add a splash of broth or water to loosen it up to your desired consistency. I often think it tastes even better on day two.
Can I freeze Tuscan White Bean Soup?
You can, but with one caveat: the texture of the potatoes and kale can become a bit soft upon thawing. For best results, freeze the soup before adding the kale. Thaw it overnight in the fridge, reheat it on the stove, and then stir in fresh kale to wilt. It will still be delicious and a lifesaver on a busy night.
What’s the best substitute for pancetta?
If you don’t have pancetta, thick-cut bacon works well for a similar smoky, salty punch. For a vegetarian version, you can simply omit it and start by sautéing the vegetables in olive oil. For a vegan umami boost, try sautéing a tablespoon of miso paste with the vegetables for a minute—it adds a wonderful depth.
My soup is too thick. How can I thin it out?
No problem at all! Simply stir in a little more broth or even some water until it reaches your preferred consistency. Do this when you reheat the soup, and taste it again after thinning, as you might need to adjust the seasoning with another pinch of salt or pepper.
Tuscan White Bean Soup
Make this easy, one-pot Tuscan White Bean Soup for a creamy, hearty meal. Ready in under an hour, it's perfect for a cozy dinner. Get the recipe now!
Ingredients
For the soup:
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2 tbsp extra-virgin olive oil
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100 g pancetta (diced, optional, omit for vegetarian)
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1 large yellow onion (finely chopped)
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2 medium carrots (peeled and diced)
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2 celery stalks (diced)
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4 garlic cloves (minced)
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2 tsp fresh rosemary (finely chopped)
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1 tsp dried oregano
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0.25 tsp red pepper flakes (adjust to taste)
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2 cans cannellini beans (400 g each, rinsed and drained)
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1.5 litres chicken or vegetable broth
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1 bay leaf
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1 large bunch kale (stems removed, leaves chopped)
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Salt and freshly ground black pepper (to taste)
For serving:
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grated Parmesan cheese
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crusty bread
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extra olive oil
Instructions
-
Heat the olive oil in your large Dutch oven or pot over medium heat. If you’re using pancetta, add it now and cook for 4–5 minutes, stirring occasionally, until it’s crispy and has rendered its fat. Use a slotted spoon to remove the pancetta and set it aside for garnishing later. You’ll be left with that deliciously flavored oil in the pot—that’s liquid gold for building flavor.01
-
Add the chopped onion, carrots, and celery to the pot. Sauté for about 8–10 minutes, stirring now and then, until the vegetables have softened and the onion is turning translucent. You’ll notice the most wonderful aroma starting to develop. Now, stir in the minced garlic, rosemary, oregano, and red pepper flakes. Cook for just one more minute—until the garlic is fragrant—being careful not to let it burn.02
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Add about two-thirds of the rinsed cannellini beans to the pot, along with the broth and the bay leaf. Bring everything to a lively boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes. This allows the beans to soften further and the flavors to really start marrying.03
-
Now for the magic! Remove the bay leaf and discard it. Using an immersion blender, carefully blend the soup right in the pot until it’s mostly smooth but still has some texture. If you’re using a standard blender, transfer the soup in batches, blend until smooth, and return it to the pot. This step is what creates that incredible, creamy body without any dairy.04
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Stir in the remaining whole beans and the chopped kale. Let the soup simmer, uncovered, for another 8–10 minutes, or until the kale is tender and vibrant green. You’ll notice the soup thicken slightly as it cooks. Season generously with salt and black pepper to your taste. Remember, the pancetta and broth already contain salt, so taste as you go.05
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Ladle the hot soup into bowls. Top with the reserved crispy pancetta (if using), a generous sprinkle of Parmesan cheese, and a final drizzle of your best extra-virgin olive oil. Serve immediately with thick slices of crusty bread for dipping. Honestly, that first spoonful is pure comfort.06
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