Tuscan White Bean Soup Restaurant Style

Need more nourishing soup recipes? Try my dill pickle soup, Mexican soup, 4-ingredient potato soup, and buttercup squash soup next. When I’m on a meatless kick, having flavor-packed, filling recipes becomes essential. That’s where my Tuscan bean soup comes in. My family loves this recipe because it’s satisfying but doesn’t leave you feeling weighed down, and I love it because it’s easy to make on a whim and needs little effort to taste incredible. It’s also super nostalgic, as it’s one of a handful of recipes my Zia Christina (who actually lives in Tuscany!) taught my mom!

Why I love this recipe

One pot, 30 minutes. It’s the perfect weeknight dinner or when you’re craving comfort food ASAP! Budget-friendly. We’re talking a handful of veggies, pantry staples, and canned beans. Use what you have. Don’t have every spice or veggie listed? Fear not. Every ingredient can be customized, so you don’t have to run to the store. A filling side or vegetarian main. This soup is deceptively filling, and I usually serve it as the main with some crusty bread for dipping. Meal prep-friendly. Make a double batch and have soup for the week to come. It’s easy to reheat in the microwave, and I often enjoy it cold (don’t judge. My mom does it too).

Ingredients needed

Olive oil. To sauté the veggies. Shallots. They have a milder flavor than onions, though you could also use regular onions. Garlic. Freshly minced is best, though I’ve used garlic powder in a pinch. Carrots and celery. Chopped finely. Tomato paste. Packs tons of rich tomato flavor in a small package. White cannellini beans. Also known as white kidney beans, cannellini beans are the soup’s main protein source. When I can’t find cannellini beans, I’ll use Great Northern beans, which have a very similar texture, or navy beans. Vegetable broth. For the bulk of the broth. If you’re not strictly vegetarian, feel free to use chicken broth. Salt and pepper. To taste. Italian seasoning. A must for Italian soups! Red pepper flakes. Just a dash adds the perfect amount of heat without being overpowering. You can add more or less, depending on how much spice you like. Kale. Or use baby spinach. Fresh parsley. For garnish.

How to make Tuscan white bean soup

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Perfect for the cold winter months.Very tasty.” – Karina

Arman’s recipe tips

Consider your pan. The type of pan you use will dictate how long the soup needs to cook. I went with an 8-quart Dutch oven because it retains heat the best of any pan. Use a regular blender. I prefer the convenience of an immersion blender (plus, I don’t want to wash another dish!), but a regular blender works great. Just remember to leave the cap off the top of the blender so the steam can be released. Add a splash of white wine to bring out the flavor of the veggies and add some complexity. Don’t worry; it’ll cook out as it simmers.

Storage instructions

To store: Store leftovers in an airtight container in the fridge for up to one week.

More herbs! Herbs add a beautiful complexity, so play around with a few bay leaves, fresh rosemary, basil, or oregano for more flavor. Add meat. If not strictly vegetarian, add cooked ground beef, turkey, shredded chicken, or pancetta for more protein. Garnish with shredded parmesan cheese or a drizzle of extra-virgin olive oil for a flavor boost.

To freeze: Let the soup cool completely, then store it in a freezer-safe container for six months. Let thaw before reheating. Reheating: Microwave single-serve portions in 30-second intervals or reheat on the stovetop over medium heat, stirring often, until warm.