Tuscan White Bean Soup Hearty and Flavorful Meal

by Isabella on April 2, 2025

Looking for a warm and satisfying meal? Tuscan White Bean Soup is your answer! Packed with rich flavors and healthy ingredients, this hearty soup warms both body and soul. With simple steps and plenty of room for tweaks, anyone can create it. Whether you are a busy cook or a seasoned chef, this dish fits right into your kitchen. Let’s dive into the recipe and discover how easy it can be!

$- 2 cups canned white beans (cannellini or navy), thoroughly drained and rinsed - 1 medium onion, carefully diced - 2 cloves garlic, finely minced - 2 medium carrots, diced into small cubes - 2 celery stalks, diced evenly - 1 large potato, peeled and cut into 1-inch cubes - 4 cups vegetable broth, low-sodium recommended - 1 (14 oz) can diced tomatoes, undrained for extra flavor - 1 teaspoon dried oregano, preferably organic - 1 teaspoon dried thyme, fresh if available - 2 cups kale, stems removed and roughly chopped - 2 tablespoons extra virgin olive oil - Salt and freshly cracked black pepper to taste - Fresh parsley, chopped, for garnish I love making Tuscan White Bean Soup, and the ingredients are key to its flavor. First, I use two cups of canned white beans, either cannellini or navy. They are creamy and filling. Next, I add a medium onion and two cloves of garlic. These two give the soup a great base flavor. For color and crunch, I include two diced carrots and two diced celery stalks. They bring sweetness and texture. I also add one large potato, cut into cubes, which thickens the soup and makes it heartier. Four cups of vegetable broth are next. I prefer low-sodium broth so I can control the salt. Then, I add a can of diced tomatoes. The juice adds a nice flavor boost. For the herbs, I use dried oregano and thyme. Both bring warmth and depth to the dish. The last fresh touch is two cups of chopped kale, which wilts nicely into the soup. I finish with two tablespoons of extra virgin olive oil. It adds richness. Finally, I add salt and freshly cracked black pepper to taste and sprinkle chopped parsley on top for color. Each ingredient plays a role in making this soup a warm and hearty meal. {{ingredient_image_2}} 1. Start with a large pot. Heat 2 tablespoons of extra virgin olive oil over medium heat. 2. Add 1 medium diced onion. Sauté it for about 5 minutes. The onion should turn soft and clear. 3. Next, add 2 cloves of finely minced garlic. Stir it for about a minute. This brings out its nice smell. 4. Now, add 2 medium diced carrots and 2 diced celery stalks. Stir them in and cook for 5 minutes. The veggies will soften a bit. 1. Add 1 large peeled potato cut into 1-inch cubes. Pour in 4 cups of low-sodium vegetable broth. 2. Bring this mix to a gentle boil. Keep an eye on it so it doesn’t boil over. 3. Once boiling, stir in 1 can of undrained diced tomatoes and 2 cups of canned white beans. 4. Add 1 teaspoon of dried oregano and 1 teaspoon of dried thyme. Lower the heat. Let this simmer for 15-20 minutes. The potatoes should get fork-tender. 1. Gently fold in 2 cups of chopped kale. Let it cook for an extra 5 minutes. The kale should wilt and turn bright. 2. Season the soup with salt and freshly cracked black pepper. Taste it and adjust for your liking. 3. Serve the soup hot in bowls. Top with chopped fresh parsley for a pop of color. Enjoy it with crusty bread for a hearty meal! To make Tuscan white bean soup shine, focus on balancing seasoning. Start with salt and pepper. Taste as you go. Add a little more if needed. Fresh herbs can boost flavor too. Use dried oregano and thyme if fresh isn’t available. Dried herbs are great, but fresh ones add a bright touch. Sautéing is key for a rich base. Heat your olive oil over medium heat. Add diced onion first. Cook until soft and fragrant. Then add garlic and stir. Keep an eye on the heat; too high will burn your garlic. Serve your soup in rustic bowls. It adds a warm touch. Drizzle a bit of extra olive oil on top for flair. Fresh parsley makes a lovely garnish. Pair the soup with a slice of crusty bread. It’s perfect for dipping! Pro Tips Use Fresh Herbs: Adding fresh herbs like thyme or parsley at the end of cooking enhances the soup's flavor and aroma dramatically. Adjust Consistency: If you prefer a thicker soup, blend a portion of the beans with broth and stir it back into the pot for a creamier texture. Extra Flavor Boost: For additional richness, consider adding a splash of white wine when sautéing the onions and garlic. Meal Prep Friendly: This soup stores well in the fridge for up to 5 days, and the flavors deepen over time, making it perfect for meal prep! {{image_4}} You can easily change the beans in this soup. Try black beans or chickpeas instead. Both add a rich taste. You can also swap some veggies. Zucchini or bell peppers work well too. They add color and texture. For greens, kale is great, but you can use spinach or Swiss chard. Both will add a nice touch. Just chop them up and toss them in at the end. Want to make it vegan? Just use vegetable broth. This soup is already plant-based, so you're almost there! You can also make it gluten-free. Just check your broth for gluten and use it. If you want more protein, add cooked chicken or sausage. You could also add some lentils for a boost. They cook fast and blend well with the soup. To spice things up, add red pepper flakes or a dash of hot sauce. This gives the soup a nice kick. If you love herbs, try adding fresh basil or rosemary. They can really elevate the taste. You could also squeeze in some lemon juice. This brings a fresh flavor that brightens the soup. Just a little goes a long way, so start with a teaspoon. To store your Tuscan white bean soup, let it cool first. Use an airtight container to keep the soup fresh. It lasts about 3 to 4 days in the fridge. Always check for any off smells or signs of spoilage before eating. You can freeze this soup for longer storage. Use a freezer-safe container or bag to keep it airtight. Leave some space at the top, as the soup will expand. It stays good in the freezer for up to 3 months. To reheat, thaw in the fridge overnight, then warm it on the stove over low heat. Stir gently and add a splash of broth if it seems thick. Prepping for this soup can save time. Chop your veggies and store them in the fridge for up to 2 days. You can also cook a big batch on a day off. Divide it into portions for easy meals later. Just heat and enjoy whenever you need a hearty dish! How do you make Tuscan White Bean Soup vegetarian? To make Tuscan White Bean Soup vegetarian, simply use vegetable broth. Avoid any meat-based broths. You can also add more veggies for extra flavor and texture. Try bell peppers, zucchini, or mushrooms. This keeps the soup hearty and full of flavor. Can I use dry beans instead of canned? Yes, you can use dry beans! Just remember to soak them overnight. Cook the beans before adding them to the soup. This helps them soften and cook properly in the soup. Dry beans need more time and care, but they can add a great taste. What can I add to make the soup thicker? To thicken the soup, you can mash some beans. Use a fork or a potato masher. Another option is to add a bit of cornstarch mixed with water. You can also add more diced potatoes or a bit of cream for a rich finish. How long does homemade soup last in the fridge? Homemade soup lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and safe to eat. If you want to keep it longer, consider freezing it. Calories per serving and health benefits Each serving of Tuscan White Bean Soup has about 250 calories. It's packed with protein from the beans and vitamins from the vegetables. The soup is low in fat, making it a healthy choice. It also contains fiber, which is great for digestion. Are there any allergens in this recipe? This recipe is generally free from common allergens. However, check the labels for any possible allergens in canned goods. If you have specific allergies, adjust the recipe accordingly to fit your needs. This blog covered how to make a tasty Tuscan White Bean Soup. We explored key ingredients like beans, veggies, and spices. I shared step-by-step cooking instructions and tips for better flavor. You learned how to store leftovers and make easy meal prep options. Finally, we addressed common questions about the recipe. Cooking can be simple and fun. Enjoy your soup and experiment with flavors to find what you love!$

Why I Love This Recipe

Comforting and Hearty: This soup is the perfect remedy for a chilly day, offering a warm and filling meal that soothes the soul.
Nutritious Ingredients: Packed with vegetables and beans, this recipe is not only delicious but also rich in fiber, vitamins, and minerals.
Easy to Make: With simple steps and minimal prep time, this recipe is ideal for both novice and experienced cooks alike.
Customizable: Feel free to add your favorite herbs, spices, or even proteins to make this soup uniquely yours!

Ingredients

List of Key Ingredients

– 2 cups canned white beans (cannellini or navy), thoroughly drained and rinsed

– 1 medium onion, carefully diced

– 2 cloves garlic, finely minced

– 2 medium carrots, diced into small cubes

– 2 celery stalks, diced evenly

– 1 large potato, peeled and cut into 1-inch cubes

– 4 cups vegetable broth, low-sodium recommended

– 1 (14 oz) can diced tomatoes, undrained for extra flavor

– 1 teaspoon dried oregano, preferably organic

– 1 teaspoon dried thyme, fresh if available

– 2 cups kale, stems removed and roughly chopped

– 2 tablespoons extra virgin olive oil

– Salt and freshly cracked black pepper to taste

– Fresh parsley, chopped, for garnish

I love making Tuscan White Bean Soup, and the ingredients are key to its flavor. First, I use two cups of canned white beans, either cannellini or navy. They are creamy and filling. Next, I add a medium onion and two cloves of garlic. These two give the soup a great base flavor.

For color and crunch, I include two diced carrots and two diced celery stalks. They bring sweetness and texture. I also add one large potato, cut into cubes, which thickens the soup and makes it heartier.

Four cups of vegetable broth are next. I prefer low-sodium broth so I can control the salt. Then, I add a can of diced tomatoes. The juice adds a nice flavor boost.

For the herbs, I use dried oregano and thyme. Both bring warmth and depth to the dish. The last fresh touch is two cups of chopped kale, which wilts nicely into the soup.

I finish with two tablespoons of extra virgin olive oil. It adds richness. Finally, I add salt and freshly cracked black pepper to taste and sprinkle chopped parsley on top for color. Each ingredient plays a role in making this soup a warm and hearty meal.

Step-by-Step Instructions

Preparing the Base

1. Start with a large pot. Heat 2 tablespoons of extra virgin olive oil over medium heat.

2. Add 1 medium diced onion. Sauté it for about 5 minutes. The onion should turn soft and clear.

3. Next, add 2 cloves of finely minced garlic. Stir it for about a minute. This brings out its nice smell.

4. Now, add 2 medium diced carrots and 2 diced celery stalks. Stir them in and cook for 5 minutes. The veggies will soften a bit.

Cooking the Soup

1. Add 1 large peeled potato cut into 1-inch cubes. Pour in 4 cups of low-sodium vegetable broth.

2. Bring this mix to a gentle boil. Keep an eye on it so it doesn’t boil over.

3. Once boiling, stir in 1 can of undrained diced tomatoes and 2 cups of canned white beans.

4. Add 1 teaspoon of dried oregano and 1 teaspoon of dried thyme. Lower the heat. Let this simmer for 15-20 minutes. The potatoes should get fork-tender.

Final Touches

1. Gently fold in 2 cups of chopped kale. Let it cook for an extra 5 minutes. The kale should wilt and turn bright.

2. Season the soup with salt and freshly cracked black pepper. Taste it and adjust for your liking.

3. Serve the soup hot in bowls. Top with chopped fresh parsley for a pop of color. Enjoy it with crusty bread for a hearty meal!

Tips & Tricks

Perfecting Flavor

To make Tuscan white bean soup shine, focus on balancing seasoning. Start with salt and pepper. Taste as you go. Add a little more if needed. Fresh herbs can boost flavor too. Use dried oregano and thyme if fresh isn’t available. Dried herbs are great, but fresh ones add a bright touch.

Cooking Techniques

Sautéing is key for a rich base. Heat your olive oil over medium heat. Add diced onion first. Cook until soft and fragrant. Then add garlic and stir. Keep an eye on the heat; too high will burn your garlic.

Presentation Ideas

Serve your soup in rustic bowls. It adds a warm touch. Drizzle a bit of extra olive oil on top for flair. Fresh parsley makes a lovely garnish. Pair the soup with a slice of crusty bread. It’s perfect for dipping!

Pro Tips

Use Fresh Herbs: Adding fresh herbs like thyme or parsley at the end of cooking enhances the soup’s flavor and aroma dramatically.
Adjust Consistency: If you prefer a thicker soup, blend a portion of the beans with broth and stir it back into the pot for a creamier texture.
Extra Flavor Boost: For additional richness, consider adding a splash of white wine when sautéing the onions and garlic.
Meal Prep Friendly: This soup stores well in the fridge for up to 5 days, and the flavors deepen over time, making it perfect for meal prep!

Variations

Ingredient Swaps

You can easily change the beans in this soup. Try black beans or chickpeas instead. Both add a rich taste. You can also swap some veggies. Zucchini or bell peppers work well too. They add color and texture.

For greens, kale is great, but you can use spinach or Swiss chard. Both will add a nice touch. Just chop them up and toss them in at the end.

Dietary Adjustments

Want to make it vegan? Just use vegetable broth. This soup is already plant-based, so you’re almost there! You can also make it gluten-free. Just check your broth for gluten and use it.

If you want more protein, add cooked chicken or sausage. You could also add some lentils for a boost. They cook fast and blend well with the soup.

Flavor Enhancements

To spice things up, add red pepper flakes or a dash of hot sauce. This gives the soup a nice kick. If you love herbs, try adding fresh basil or rosemary. They can really elevate the taste.

You could also squeeze in some lemon juice. This brings a fresh flavor that brightens the soup. Just a little goes a long way, so start with a teaspoon.

Storage Info

Refrigeration Guidelines

To store your Tuscan white bean soup, let it cool first. Use an airtight container to keep the soup fresh. It lasts about 3 to 4 days in the fridge. Always check for any off smells or signs of spoilage before eating.

Freezing Instructions

You can freeze this soup for longer storage. Use a freezer-safe container or bag to keep it airtight. Leave some space at the top, as the soup will expand. It stays good in the freezer for up to 3 months. To reheat, thaw in the fridge overnight, then warm it on the stove over low heat. Stir gently and add a splash of broth if it seems thick.

Meal Prep Ideas

Prepping for this soup can save time. Chop your veggies and store them in the fridge for up to 2 days. You can also cook a big batch on a day off. Divide it into portions for easy meals later. Just heat and enjoy whenever you need a hearty dish!

FAQs

Common Questions

How do you make Tuscan White Bean Soup vegetarian?

To make Tuscan White Bean Soup vegetarian, simply use vegetable broth. Avoid any meat-based broths. You can also add more veggies for extra flavor and texture. Try bell peppers, zucchini, or mushrooms. This keeps the soup hearty and full of flavor.

Can I use dry beans instead of canned?

Yes, you can use dry beans! Just remember to soak them overnight. Cook the beans before adding them to the soup. This helps them soften and cook properly in the soup. Dry beans need more time and care, but they can add a great taste.

Cooking Queries

What can I add to make the soup thicker?

To thicken the soup, you can mash some beans. Use a fork or a potato masher. Another option is to add a bit of cornstarch mixed with water. You can also add more diced potatoes or a bit of cream for a rich finish.

How long does homemade soup last in the fridge?

Homemade soup lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and safe to eat. If you want to keep it longer, consider freezing it.

Nutritional Information

Calories per serving and health benefits

Each serving of Tuscan White Bean Soup has about 250 calories. It’s packed with protein from the beans and vitamins from the vegetables. The soup is low in fat, making it a healthy choice. It also contains fiber, which is great for digestion.

Are there any allergens in this recipe?

This recipe is generally free from common allergens. However, check the labels for any possible allergens in canned goods. If you have specific allergies, adjust the recipe accordingly to fit your needs.

This blog covered how to make a tasty Tuscan White Bean Soup. We explored key ingredients like beans, veggies, and spices. I shared step-by-step cooking instructions and tips for better flavor. You learned how to store leftovers and make easy meal prep options. Finally, we addressed common questions about the recipe.

Cooking can be simple and fun. Enjoy your soup and experiment with flavors to find what you lov

Tuscan White Bean Soup

A hearty and flavorful soup made with white beans, vegetables, and herbs.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Ingredients

2 cups canned white beans (cannellini or navy), thoroughly drained and rinsed
1 medium onion, carefully diced
2 cloves garlic, finely minced
2 medium carrots, diced into small cubes
2 stalks celery, diced evenly
1 large potato, peeled and cut into 1-inch cubes
4 cups vegetable broth, low-sodium recommended
1 can diced tomatoes (14 oz), undrained for extra flavor
1 teaspoon dried oregano, preferably organic
1 teaspoon dried thyme, fresh if available
2 cups kale, stems removed and roughly chopped
2 tablespoons extra virgin olive oil
to taste salt
to taste freshly cracked black pepper
for garnish fresh parsley, chopped

Instructions

In a large pot, heat the extra virgin olive oil over medium heat. Once hot, add the diced onion and sauté for approximately 5 minutes, or until the onions turn translucent and fragrant.
Incorporate the minced garlic into the pot and sauté for an additional minute, stirring to prevent burning, until the garlic releases its aromatic essence.
Add the diced carrots and celery to the mixture, stirring occasionally, and cook for about 5 minutes or until the vegetables begin to soften slightly.
Introduce the cubed potato to the pot, followed by pouring in the vegetable broth. Increase the heat to bring the mixture to a gentle boil.
Once the soup reaches a boil, stir in the undrained diced tomatoes, white beans, dried oregano, and dried thyme. Lower the heat and allow the soup to simmer gently for 15-20 minutes, or until the potatoes are fork-tender.
Gently fold in the chopped kale and let it cook for an additional 5 minutes, just until the kale wilts and brightens.
Season the soup generously with salt and freshly cracked black pepper, tasting as you go to achieve your desired flavor balance.
Ladle the soup into bowls and serve hot, garnished with a sprinkle of fresh parsley for a touch of color and freshness.

Notes

Serve in rustic bowls with a drizzle of olive oil and a slice of crusty bread.

Keyword hearty, Italian, soup, vegetarian