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Home » Recipes » Soup Recipes

Tuscan White Bean Soup

Published: Aug 27, 2023 · Modified: Jan 21, 2024 by Chef Dennis Littley

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My Tuscan White Bean Soup is a one pot dish loaded with fresh vegetables and tender white beans. This delicious and comforting soup is naturally gluten-free and can easily be made vegan or vegetarian.

White bean soup with a sprinkle of parmesan cheese in a white bowl.


 

This soup is perfect for a busy weeknight dinner or weekend lunch. It can be ready in as little as thirty minutes, but I suggest giving it an extra 15-20 minutes of cooking time makes all the difference in the world.

And as with any homemade soup, like my homemade turkey noodle soup recipe, it will always taste better the next day.

White bean soup with a sprinkle of parmesan cheese in a white bowl.

If you prefer a thicker or creamy white bean soup, puree half of the beans with a little broth using an immersion blender or food processor. Add the pureed beans with the rest of the beans and you’re soup will be rewarded with a Tuscan white bean soup with a creamy texture.

If you like hearty bean soups make sure to check out my Italian Sausage and White Bean Soup.

Table of Contents:
  • Ingredients to make Tuscan White Bean Soup
  • Can I adjust the white bean soup ingredients?
  • What type of white bean should I use?
  • How to make White Bean Soup
  • Recipe FAQ’s
  • More Recipes You’ll Love!
  • Recipe: Tuscan White Bean Soup

Ingredients to make Tuscan White Bean Soup

Ingredients for recipe.

Let’s start by gathering the ingredients we need to make Tuscan White Bean Soup. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Made with simple ingredients

  • White beans (canned beans are preferred but dry beans can be used)
  • White onioon
  • Carrots
  • Celery
  • Baby spinach or Tuscan kale
  • Chicken broth or Vegetable broth
  • Extra virgin olive oil
  • Fresh garlic
  • Pecorino Romano cheese or parmesan
  • Black pepper
  • Table salt
  • Italian parsley
  • Dried thyme
  • Dried oregano

Can I adjust the white bean soup ingredients?

My white bean soup recipe is easily adaptable. You can add additional fresh vegetables, pastina, rice, or if you want to add more protein, add Italian sausage meat, ground beef, or diced chicken to my Tuscan soup.

Adjust the seasonings by adding bay leaves, your favorite fresh herbs, or use a ready made Italian seasoning in place of the oregano and thyme. For a little heat add red pepper flakes.

If you have a parmesan rind or ham bone on hand you can add it to the broth while it simmers. Both will add amazing flavors to the soup.

If you prefer more of a tomato based bean soup, add tomato paste or crushed tomatoes to the pot when you add the broth.

For a vegetarian or vegan version of this hearty soup, use vegetable broth instead of chicken broth. And for the vegan version use your favorite vegan parmesan cheese.

What type of white bean should I use?

All the types of white beans can be used. It comes down to a personal preference or what’s available at your grocery store.

Cannellini beans are whites beans and they’re the largest type of white beans. Because they have the traditional kidney shape, they may also be called White Kidney Beans. They’re meatier than Navy or Great Northern beans, and have a nutty, earthy flavor that makes them a favorite in soups around the world.

You can of course use any bean to make this soup. Pinto beans, black beans, or kidney beans can be used. You can also use a variety of beans to make the recipe.

How to make White Bean Soup

collage showing how to make recipe.
  • In a large pot or Dutch oven, heat the olive over medium heat. Add onions and cook until onions are translucent, about 3-5 minutes.
  • Add the carrots and celery, and cook for 3-5 minutes until the carrots and celery have softened.
  • Add the garlic, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
  • Increase the temperature to medium-high heat, then add the chicken stock and beans to the soup pot, bringing the mixture to a boil. Reduce the heat to simmer and continue cooking for for 15 minutes. This will give the flavors time to build as the beans become more tender.
  • Add the spinach to the soup.
  • Mix to combine and continue to simmer until the spinach wilts, about 2 minutes

*Make sure to drain and rinse the cans of beans before adding them to the soup.

White bean soup with a sprinkle of parmesan cheese in a white bowl.

Serve my Tuscan white bean soup with crusty bread (or homemade croutons), additional grated cheese and black pepper. If you want to kick up the heat, add red pepper flakes.

White bean soup can be stored in the refrigerator for 3-4 days. Make sure it’s cooled to room temperature before transferring it to a sealed airtight container. It also freezes well. and can be kept in a freezer safe container for 2-3 months.

This recipe can easily be made in an instant pot or slow cooker. Follow your normal procedures for making soups.

Recipe FAQ’s

What is the difference between white beans and cannellini beans?

Cannellini beans are whites beans and they’re the largest type of white beans. Because they have the traditional kidney shape, they may also be called White Kidney Beans. They’re meatier than Navy or Great Northern beans, and have a nutty, earthy flavor that makes them a favorite in soups around the world.

Can I make this soup vegan or vegetarian?

Yes you can. Simply use vegetable broth instead of chicken.

Can I use dried white beans instead of canned?

Absolutely. Just follow the instructions on the bag to reconstitute the beans and follow the recipe as written.

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White bean soup with a sprinkle of parmesan cheese in a white bowl.

Tuscan White Bean Soup

Chef Dennis Littley
My Tuscan White Bean Soup is a one pot dish loaded with fresh vegetables and tender white beans. This delicious and comforting soup is naturally gluten-free and can easily be made vegan or vegetarian.
5 from 39 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Appetizer, Soup
Cuisine Italian, Italian – American
Servings 6
Calories 351 kcal

Ingredients
  

  • 3 tablespoon olive oil
  • 1 ½ cups sweet onion diced – (approx. 1 large onion)
  • 1 cup carrots diced – (approx. 3-4 carrots)
  • 1 cup celery diced (approx 5-6 stalks)
  • 1 tablespoon garlic finely minced
  • 1 teaspoon dried thyme
  • ½ teaspoon oregano
  • 1 teaspoon salt to taste
  • ½ teaspoon black pepper to taste
  • 6 cups chicken broth or vegetable broth
  • 45 oz canned white beans drained and rinsed – (three 15-ounce cans)
  • 5 oz baby spinach
  • Italian parsley finely chopped for garnish
  • Locatelli Romano cheese for serving

Instructions
 

  • n a large pot or saucepan, heat the olive over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes.
  • Add the carrots and celery, and cook for 3-5 minutes until the carrots and celery have softened.
  • Add the garlic, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
  • Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
  • Add the spinach to the soup. Mix to combine and continue to simmer until the spinach wilts, about 2 minutes.
  • Remove from heat, sprinkle fresh parsley and grated parmesan cheese and serve.

Nutrition

Calories: 351kcalCarbohydrates: 53gProtein: 18gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 1321mgPotassium: 1310mgFiber: 12gSugar: 5gVitamin A: 5870IUVitamin C: 11mgCalcium: 219mgIron: 8mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 39 votes (37 ratings without comment)

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    Recipe Rating




  1. Sherri says

    March 08, 2025 at 8:45 am

    5 stars
    Another great recipe from Chef Dennis! I tweaked it just a bit: reduced the beans to one can and added 2 diced zucchini to make it just a tad more carb friendly! I admit, I’m a garlic lover, but I’ve never put it in vegetable soup – but here, it shines and adds a much needed kick to the soup. Thank you, Chef Dennis!

    Reply
    • Chef Dennis Littley says

      March 08, 2025 at 9:01 am

      Thanks for letting me know you enjoyed my soup, it was always a big hit in my restaurant days. I’m happy to hear you adjusted the recipe to make it more carb friendly.

      Reply
  2. Judy says

    September 06, 2023 at 10:25 pm

    Hi Dennis, I am new to your blog but I think it is my favorite! Your recipes are so delicious and I alook forward to trying many of them. Thank you judy

    Reply
    • Chef Dennis Littley says

      September 07, 2023 at 8:39 am

      I’m happy to hear you found my website Judy! I look forward to hearing from how you enjoy my recipes.

      Reply
  3. j says

    September 03, 2023 at 1:04 pm

    5 stars
    Thank you Chef Dennis for another delicious and easy restaurant quality recipe! The soup was also excellent! jb

    Reply


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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