White Bean Tuscan Soup is a mainstay in my kitchen because it’s simple, hearty, and comes together quickly on busy nights. I appreciate how the creamy beans and tender vegetables create a comforting texture without feeling heavy. The aroma of garlic and rosemary simmering in olive oil fills the kitchen, making it an inviting dish to come home to.

I usually serve this soup with crusty bread or a light salad for an easy weeknight meal. It’s especially satisfying during cooler months but light enough to enjoy year-round. The balance of savory herbs and mild beans makes it a versatile base for adding your favorite greens or a splash of lemon for brightness.

What makes this soup special is its straightforward approach—no complicated steps or hard-to-find ingredients, just good flavors that meld beautifully. It’s one of those recipes I return to when I want something nourishing that doesn’t require fuss.

Quick Facts

Why You’ll Love It

This White Bean Tuscan Soup is a reliable, flavorful option for a quick, wholesome meal. It combines simple ingredients into a satisfying dish that’s both filling and easy to customize.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

Ingredients

This recipe relies on simple, easy-to-find ingredients that come together to create a flavorful and hearty soup. Having good quality olive oil and fresh herbs really elevates the final dish.

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
• 4 cups vegetable or chicken broth
• 2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 cups chopped kale or spinach (optional)
• 1 tablespoon lemon juice (optional)
• Grated Parmesan cheese, for serving (optional)

Step-by-Step Instructions

Follow these straightforward steps to build layers of flavor and create a satisfying texture. The beans are partially pureed to thicken the soup naturally.

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, carrots, and celery; cook until softened, about 5-7 minutes.
3. Stir in minced garlic and rosemary; cook for 1 minute until fragrant.
4. Pour in broth, add bay leaf, and bring to a simmer.
5. Add white beans and simmer for 15 minutes to meld flavors.
6. Remove bay leaf. Using an immersion blender, puree about half the soup to thicken it, or transfer half to a blender and blend, then return to pot.
7. Season with salt and pepper to taste.
8. If using greens, stir them in and cook until wilted, about 3-5 minutes.
9. Remove from heat and stir in lemon juice if desired.
10. Serve hot, topped with grated Parmesan if you like.

Chef Tips

These tips will help you get the best flavor and texture from your soup, plus some ideas to customize it.

• Use an immersion blender for easy pureeing directly in the pot.
• Rinse canned beans well to reduce sodium and improve flavor.
• Adjust the thickness by blending more or fewer beans.
• Add greens near the end to keep them bright and tender.
• Fresh rosemary adds brightness, but dried works fine if needed.
• Taste and adjust seasoning before serving.

Substitutions

If you don’t have some ingredients on hand, here are simple swaps that won’t compromise the soup’s character.

• Use navy beans or butter beans instead of cannellini.
• Spinach can replace kale for a milder green.
• Chicken broth can be swapped with vegetable broth for a vegetarian version.
• Fresh herbs can be replaced with dried, using about one-third the amount.
• Olive oil can be substituted with avocado or canola oil.

Storage & Reheating

Store leftover soup properly to maintain its flavor and texture. Reheating is simple and quick.

• Keep soup in an airtight container in the refrigerator for up to 4 days.
• Freeze in portions for up to 3 months; thaw overnight in the fridge.
• Reheat gently on the stove or in the microwave, stirring occasionally.

Perfect Pairings

Pair this soup with complementary sides and drinks to round out your meal effortlessly.

• Crusty Italian bread or garlic bread
• Simple green salad with lemon vinaigrette
• Light white wine like Pinot Grigio or Sauvignon Blanc
• Grilled chicken or roasted vegetables

FAQs

Here are answers to common questions about making and customizing White Bean Tuscan Soup.

Nutritional Note

This soup is a good source of plant-based protein and fiber from the beans, with moderate calories and fat from olive oil.