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.

Tuscan White Bean Soup: 5 Irresistible Cozy Favorites

Description

This cozy Tuscan White Bean Soup is a hearty, veggie-packed bowl of comfort made with cannellini beans, carrots, celery, kale, garlic, and herbs. It blends part of the soup for a naturally creamy texture without any dairy. Perfect for busy weeknights and meal prep!

Ingredients

Scale

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

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until lightly browned.
Stir in garlic, celery, and carrots. Cook for about 10 minutes, allowing the vegetables to soften and caramelize for deeper flavor.
Pour in ⅓ cup broth mixed with lemon juice and let it simmer until most of the liquid evaporates, about 5 minutes.
Add beans, tomato paste, salt, pepper, red pepper flakes, Italian seasoning, thyme, oregano, bay leaves, and 2 1/2 cups of broth. Stir well.
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Remove bay leaves. Blend 2 1/2–3 cups of the soup and return it to the pot for creaminess.
Stir in kale and simmer until wilted. Add more broth as needed for desired thickness.
Taste and adjust seasoning. Add lemon juice for extra brightness if desired.
Serve warm with crusty bread.

Notes

Start with 2 1/2 cups broth; add more to thin the soup as needed.

Spinach can replace kale.

For even more creaminess, blend a larger portion of the soup or add a splash of coconut milk.

Skip lemon entirely if you prefer a milder flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian / Tuscan

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 265
Sugar: 4 g
Sodium: 720 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 4.5 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 10 g
Protein: 14 g
Cholesterol: 0 mg