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    Home » Recipes » Soup Recipes

    Tuscan White Bean Soup

    Published: Aug 27, 2023 by Chef Dennis Littley

    117 shares
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    5 from 34 votes
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    Pinterest image for white bean soup.

    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, 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
      • Made with simple ingredients
    • 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!
    • Tuscan White Bean Soup
      • Ingredients
      • Instructions
      • Nutrition

    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.
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    5 from 34 votes

    Tuscan White Bean Soup

    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.
    Prep Time10 minutes mins
    Cook Time40 minutes mins
    Total Time50 minutes mins
    Course: Appetizer, Soup
    Cuisine: Italian, Italian – American
    Servings: 6
    Calories: 351kcal
    Author: Chef Dennis Littley

    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
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    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: 351kcal | Carbohydrates: 53g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 1321mg | Potassium: 1310mg | Fiber: 12g | Sugar: 5g | Vitamin A: 5870IU | Vitamin C: 11mg | Calcium: 219mg | Iron: 8mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Judy

      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

        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
    2. j

      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

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