Tuscan White Bean Soup: 5 Irresistible Cozy Favorites

Name: Tuscan White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian / Tuscan
Ingredients: 3 (15-oz) cans cannellini beans, drained and rinsed; 1 yellow onion, finely chopped; 4 cloves garlic, minced; 2 tbsp olive oil; 2 large carrots, peeled and chopped; 1 stalk celery, diced; ⅓ cup broth mixed with 1–2 tsp lemon juice; 2 cups chopped kale, stems removed; 2 1/2–4 cups vegetable or chicken broth; 1 tbsp tomato paste; 1 tsp salt (more to taste); 1/4 tsp black pepper; 1/4 tsp red pepper flakes (optional); 1/4 tsp Italian seasoning; 2 bay leaves; 1 tsp dried thyme; 1/2 tsp dried oregano; Optional: Lemon juice to finish

Jump to Recipe

There’s something magical about Tuscan White Bean Soup. Maybe it’s the way it fills your kitchen with the smell of garlic and herbs, or the fact that it practically hugs you from the inside out. Whatever the reason, this soup has become one of my go-to meals on busy weeknights—and as a mom who juggles far too many tabs (both in life and on my browser), that’s saying something.

If you’ve been craving a cozy dinner that doesn’t require three trips to specialty markets or hours of simmering, you’re in the right place. This Tuscan White Bean Soup comes together easily, tastes like it simmered all day, and checks every box: budget-friendly, wholesome, and full of warm, rustic Italian flavors.

Grab your spoon, friend—we’re diving into comfort.

Why You’ll Love This Tuscan White Bean Soup

Let’s be honest: we all have those evenings when the kitchen feels like the last boss battle of the day. That’s why I love recipes that are simple, forgiving, and packed with flavor.

Here’s why this Tuscan White Bean Soup deserves a permanent spot in your weekly rotation:

It’s hearty without being heavy. Cannellini beans add creaminess and protein, making the soup naturally filling.
It’s veggie-loaded and nourishing. Carrots, celery, onion, garlic, kale… all the good stuff.
It’s flexible. Use chicken broth or vegetable broth, skip the wine, add more herbs—this soup plays nicely with whatever you have on hand.
It tastes even better the next day. Meal-prep champions, rejoice!

And maybe my favorite part? Your home will smell like a cozy Tuscan cottage where a sweet Italian grandmother is cooking you dinner. Yes, please.

Ingredients You’ll Need

Here’s everything that makes this soup shine:

3 (15-oz) cans cannellini beans, drained and rinsed
1 yellow onion, finely chopped
4 cloves garlic, minced
2 tbsp olive oil
2 large carrots, peeled and chopped
1 stalk celery, diced
⅓ cup broth mixed with 1–2 teaspoons lemon juice
2 cups chopped kale (stems removed)
2 1/2–4 cups vegetable or chicken broth
1 tbsp tomato paste
1 tsp salt (more to taste)
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
1/4 tsp Italian seasoning
2 bay leaves
1 tsp dried thyme
1/2 tsp dried oregano

Nothing fancy, nothing intimidating—just simple ingredients doing beautiful things together.

How to Make Tuscan White Bean Soup

Making this soup is as soothing as eating it. Put on your favorite playlist, light a candle if you’re feeling fancy, and let’s get cooking.

Step 1: Sauté the aromatics

Warm the olive oil in a large pot or Dutch oven. Add the chopped onion and sauté until it starts to brown slightly.
This browning step? Pure flavor magic.

Step 2: Add the veggies

Stir in the garlic, celery, and carrots. Keep sautéing for about 10 minutes, letting everything soften and caramelize a bit. This is where the depth of flavor begins to build—like laying a strong foundation for a house, but, you know, tastier.

Step 3: Deglaze with broth + lemon

Pour in ⅓ cup broth mixed with 1–2 teaspoons lemon juice and let it simmer until most of the liquid evaporates (about 5 minutes).

Step 4: Add the broth and seasonings

Add the cannellini beans, tomato paste, spices, herbs, and 2½ cups of broth to start. Give it all a good stir.

Step 5: Simmer

Bring the pot to a boil, then cover and reduce the heat to low. Let it simmer for 15 minutes while the flavors meld.

Step 6: Blend for creaminess

Remove the bay leaves. Transfer about 2½–3 cups of the soup to a blender and blend until smooth.
Pour it back into the pot—this step thickens the soup naturally without adding cream.

Step 7: Add the kale

Stir in the chopped kale and let it wilt for a few minutes. If the soup feels too thick, add more broth until it reaches your ideal consistency.

Step 8: Taste and adjust

A pinch more salt, black pepper, or even a squeeze of lemon juice can brighten everything beautifully.

Serve warm, ideally with crusty bread that you can dunk right into the bowl. Heaven.

Tuscan White Bean Soup in a speckled bowl with kale, carrots, and cannellini beans, garnished with Parmesan. — A cozy bowl of Tuscan White Bean Soup filled with tender beans, hearty veggies, and fresh kale.

My Favorite Tips for the Best Tuscan White Bean Soup

Think of these as little kitchen gifts from me to you:

If your soup gets too thick, just add more broth. Thick soup is really just extra comfort waiting to happen.
Don’t skip browning the veggies. It adds a richness that tastes like you spent hours cooking—even if you didn’t.
Love spice? Add more red pepper flakes. Not a fan? Leave them out.
No kale? Spinach works beautifully too.

This soup once saved me during a week when my to-do list felt like it stretched from my kitchen to the moon. I tossed everything in the pot, did a quick blend, and suddenly dinner felt doable again. Recipes like this are why I adore simple, soulful cooking—especially on days when life feels like… a lot.

FAQs About Tuscan White Bean Soup

Can I make Tuscan White Bean Soup ahead of time?

Absolutely. In fact, it tastes even better the next day as the flavors deepen.

Can I use dried beans instead of canned?

Yes! Just cook them fully before adding them to the soup. Cannellini beans or great northern beans both work.

Can I freeze this soup?

You sure can. Let it cool completely, then store it in freezer-safe containers for up to 3 months.

What if I don’t have kale?

Spinach is a great substitute—it wilts faster and has a mild flavor that still complements the soup beautifully.

Can I make it vegetarian?

Definitely. Just use vegetable broth instead of chicken broth.

Bringing It All Together

This Tuscan White Bean Soup is more than just another dinner option—it’s a warm, comforting bowl of goodness that fits perfectly into your busy life. Whether you’re feeding picky eaters, stretching the grocery budget, or simply craving something cozy after a long day, this soup shows up for you in all the best ways.

From my kitchen to yours, I hope this recipe brings you as much ease and comfort as it brings me. Now go enjoy that first delicious spoonful—you’ve earned it.

More Cozy Recipes You’ll Love

If this Tuscan White Bean Soup brought warmth and comfort to your table, here are a few more soul-soothing dishes you might want to try next. Each recipe keeps things simple, hearty, and full of flavor—perfect for busy days when you still want something homemade and delicious.

For an ultra-creamy, fall-inspired bowl, you’ll love the cozy flavors in Creamy Butternut Squash Risotto.
If classic veggie-based soups are your go-to, the gentle, comforting flavor of Slow Cooker Potato Leek Soup is a must-try.
When you’re craving something hearty and protein-rich, this reader favorite always delivers: Crockpot White Chicken Chili.
For a savory, deeply rich pasta night, you can’t go wrong with the cozy goodness of French Onion Pasta.
If you enjoy warm, earthy spices and plant-based comfort, the nourishing flavors in Curry Lentil Soup make a wonderful next stop.
And if you’re curious to explore another delicious take on bean-based comfort, this flavorful bowl of White Bean Soup is a beautiful companion to your cozy recipe collection.

Feel free to explore these whenever you’re ready for your next comforting, homemade meal!