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The Ultimate Hearty & Creamy Tuscan White Bean Soup

A close-up of a bowl of creamy Tuscan white bean soup topped with fresh kale, white beans, and sun-dried tomatoes.
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This is a simple, one-pot recipe for a hearty Tuscan White Bean Soup featuring cannellini beans, kale, and classic Italian herbs. It is easily adaptable for a vegan diet.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups vegetable broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups chopped kale or spinach
  • 1/2 cup water (or more broth, for desired consistency)
  • Salt and black pepper to taste
  • 1 tablespoon fresh lemon juice (optional)
  • For non-vegan version: 4 ounces pancetta or Italian sausage, cooked and crumbled

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. If using pancetta or sausage, cook it first until crisp, then remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the onion, carrots, and celery to the pot. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic, rosemary, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Pour in the vegetable broth and add the diced tomatoes (with their juice) and the rinsed cannellini beans. Bring the mixture to a simmer.
  5. Reduce heat to low, cover, and cook for 15 minutes to allow flavors to meld.
  6. Remove about 1 cup of the soup mixture (mostly beans) and blend it using an immersion blender or standard blender until smooth. Return the blended mixture to the pot. This step creates the creamy texture.
  7. Stir in the kale or spinach. Cook until the greens wilt, about 3 to 5 minutes.
  8. Stir in the lemon juice, if using. Season generously with salt and pepper to your taste.
  9. If you cooked meat, stir it back into the soup now. Add more water or broth if the soup is too thick.
  10. Serve hot, ideally with crusty bread for dipping.

Notes

  • For a vegan soup, skip the pancetta/sausage and use vegetable broth. You can add a tablespoon of nutritional yeast at the end for a cheesy flavor note.
  • If you prefer a smoother soup, blend half of the entire soup mixture instead of just the beans.
  • This soup stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
  • Serve with slices of crusty Italian bread for the best experience.

Nutrition

Find it online: https://spoonfulsnap.com/tuscan-white-bean-soup-recipe-2/