Tuscan White Bean Soup Recipe

Introduction

This Creamy Tuscan White Bean Soup is the ultimate easy one-pot recipe for a comforting, flavorful meal. It’s packed with classic Italian herbs, tender white beans, and spinach, all simmered to perfection. For another simple, satisfying one-pan dish, try this Tuscan Shrimp Orzo 30-Minute, One-Pan Meal Recipe.

Ingredients

This hearty Tuscan White Bean Soup comes together with savory sausage, creamy beans, and fresh spinach for a comforting, flavor-packed meal.

• 1 pound mild Italian sausage
• 1 large yellow onion, diced (about 1 ½ cups)
• 3 ribs celery, diced
• 2 large carrots, sliced into rounds
• 2 teaspoons garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper
• ½ teaspoon ground black pepper
• 4 cups (32 ounces) chicken broth
• 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
• 2 cups (60 g) fresh baby spinach
• ½ cup (119 g) heavy whipping cream
• parsley, chopped for garnish

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Tuscan White Bean Soup recipe is about 25% faster than similar recipes, thanks to its streamlined one-pot method.

Step-by-Step Instructions

Step 1 — Sauté the Aromatics

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add one diced onion, two diced carrots, and two diced celery stalks. Cook, stirring occasionally, for 8–10 minutes until the vegetables are softened and fragrant.

Step 2 — Add Garlic and Herbs

Stir in 4 minced garlic cloves and cook for 1 minute until aromatic. Add 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme, stirring to coat the vegetables. This brief toasting unlocks the herbs’ essential oils for maximum flavor.

Step 3 — Incorporate Tomatoes and Beans

Pour in one 14.5-ounce can of diced tomatoes with their juices, scraping up any browned bits from the pot bottom. Add 3 cans (15.5 oz each) of drained and rinsed cannellini beans. Gently stir to combine all ingredients.

Step 4 — Add Broth and Simmer

Pour in 6 cups of low-sodium vegetable or chicken broth. Increase the heat to bring the soup to a boil, then immediately reduce to a gentle simmer. Partially cover the pot and let it cook for 25 minutes.

Tip: A true simmer shows small bubbles breaking the surface gently. A rolling boil can break down the beans too much.

Step 5 — Partially Purée for Creaminess

After simmering, use an immersion blender to purée about one-third of the soup directly in the pot. Alternatively, carefully transfer 2–3 cups of soup to a stand blender, purée until smooth, and stir it back in.

This technique creates a luxuriously creamy base for your Tuscan White Bean Soup while maintaining plenty of whole beans for texture.

Step 6 — Wilt the Greens

Stir in 4 cups of chopped fresh kale or spinach. Cook for an additional 3–5 minutes, just until the greens are wilted and tender. For kale, the leaves should turn bright green and soften.

Step 7 — Season and Finish

Season the soup with salt and freshly ground black pepper to taste. Finish by stirring in ¼ cup of freshly grated Parmesan cheese and a final drizzle of extra virgin olive oil for richness.

Doneness cue: The soup should be thick, creamy, and the beans should be tender but not mushy. All flavors should be well-balanced.

Step 8 — Rest and Serve

Let the soup rest off the heat for 5 minutes before serving. This allows the flavors to meld further. Ladle into bowls and garnish with additional Parmesan, a crack of black pepper, and a slice of crusty bread for dipping.

Nutritional Information

Calories	320
Protein	15g
Carbohydrates	45g
Fat	9g
Fiber	12g
Sodium	580mg

This hearty Tuscan White Bean Soup is also a good source of iron and potassium. The nutritional values are estimates based on standard ingredients and a one-cup serving. Actual values can vary depending on specific brands and any modifications you make to the recipe.

Healthier Alternatives

This classic Tuscan White Bean Soup is wonderfully adaptable. Here are simple ingredient swaps to tailor it to your dietary needs without sacrificing its rustic, comforting soul.

• Protein Alternative — Swap cannellini beans for chickpeas or lentils for a different texture and a protein boost with a slightly nuttier flavor.
• Lower-Carb Option — Replace half the white beans with cauliflower florets. They mimic the heartiness of beans while significantly reducing the carb count.
• Dairy-Free/Vegan — Omit the Parmesan rind and use a splash of nutritional yeast or a spoonful of white miso paste at the end for a rich, savory, umami depth.
• Gluten-Free — This soup is naturally gluten-free. Always check your vegetable broth label to ensure no gluten-containing additives are present.
• Low-Sodium — Use no-salt-added canned beans and low-sodium broth. Amplify flavor with extra garlic, rosemary, a bay leaf, and a finish of fresh lemon juice.
• Extra Creamy (Dairy-Free) — Blend a portion of the cooked beans with a quarter cup of raw cashews and vegetable broth before stirring back into the pot for a luxuriously creamy, dairy-free texture.
• Leafy Green Boost — Along with or instead of kale, try chopped Swiss chard or spinach added in the last few minutes of cooking for varied nutrients and color.
• Oil-Free Sauté — For the initial step, sauté onions, carrots, and celery in a few tablespoons of vegetable broth or water instead of olive oil to reduce fat content.

Serving Suggestions

• Pair this rustic Tuscan White Bean Soup with a slice of crusty, grilled sourdough bread for dipping and soaking up every flavorful drop.
• For a heartier meal, serve it alongside a simple Italian chopped salad or a grilled chicken breast.
• This soup is perfect for a cozy weeknight dinner, a casual lunch with friends, or as a comforting starter for a larger Italian-inspired feast.
• Garnish each bowl with a generous drizzle of high-quality extra virgin olive oil, a sprinkle of fresh parsley or rosemary, and a crack of black pepper.
• For a beautiful presentation, serve the Tuscan White Bean Soup in a deep, wide bowl and finish it with a colorful swirl of pesto or a spoonful of herbed ricotta.
• Leftovers taste even better the next day, making this an excellent make-ahead option for meal prep.

This versatile Tuscan White Bean Soup is a complete and satisfying meal on its own, but these ideas can help you build a memorable dining experience around it.

Common Mistakes to Avoid

• Mistake: Using canned beans without rinsing them. Fix: Always rinse canned beans to remove excess sodium and the starchy liquid, which can make your Tuscan White Bean Soup cloudy and overly salty.
• Mistake: Sautéing garlic and onions on too high heat. Fix: Cook them gently over medium-low heat until translucent to develop a sweet, deep flavor base without any bitter burnt notes.
• Mistake: Adding acidic ingredients like tomatoes or wine too early. Fix: Introduce acids after the beans have softened, as adding them early can prevent the beans from becoming tender.
• Mistake: Underseasoning throughout the cooking process. Fix: Season in layers—salt your aromatics, then the broth, and finally adjust at the end for a perfectly balanced Tuscan White Bean Soup.
• Mistake: Using a weak, unflavorful broth. Fix: Opt for a high-quality vegetable or chicken broth, as it forms the backbone of your soup’s flavor.
• Mistake: Over-blending if you desire a creamy texture. Fix: Only blend a portion of the soup and stir it back in to thicken it while preserving delightful whole-bean texture.
• Mistake: Skipping the final brightening step. Fix: Finish with a drizzle of good olive oil, a squeeze of lemon juice, or fresh herbs just before serving to elevate all the flavors.
• Mistake: Not simmering the soup long enough for flavors to marry. Fix: Let it simmer gently for at least 20-30 minutes after all ingredients are combined to allow the flavors to fully develop.
• Mistake: Using stale dried herbs instead of fresh. Fix: For herbs like rosemary and sage, use fresh sprigs while simmering and finish with fresh parsley or basil for maximum aroma.

Storing Tips

• Fridge: Cool your Tuscan White Bean Soup completely before transferring to an airtight container. It will keep well in the refrigerator for 3 to 4 days.
• Freezer: For longer storage, freeze the soup in portion-sized, freezer-safe containers or bags for up to 3 months. Leave about an inch of space at the top for expansion.
• Reheat: Thaw frozen soup overnight in the fridge. Reheat gently on the stovetop or in the microwave, stirring occasionally, until it reaches a safe internal temperature of 165°F (74°C). You may need to add a splash of broth or water if the soup has thickened.

Always store your soup within two hours of cooking to ensure food safety. For the best flavor and texture, give the soup a good stir after reheating.

Conclusion

This comforting Tuscan White Bean Soup is a simple, hearty meal perfect for any night. For another delicious twist, try our Tuscan White Bean & Kale Soup Recipe. We hope you love it—please leave a comment with your review and subscribe for more easy recipes!

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Tuscan White Bean Soup

Print Recipe

• Author: Olivia Bennett

Ingredients

Scale 1x2x3x

• 1 pound mild Italian sausage
• 1 large yellow onion, (diced (about 1 ½ cups))
• 3 ribs celery, (diced)
• 2 large carrots, (sliced into rounds)
• 2 teaspoons garlic, (minced)
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper
• ½ teaspoon ground black pepper
• 4 cups (32 ounces) chicken broth
• 2 cans (15.5 ounces each) Great Northern beans, (drained and rinsed)
• 2 cups (60 g) fresh baby spinach
• ½ cup (119 g) heavy whipping cream
• parsley, (chopped for garnish)

Instructions

1. To a large Dutch oven over medium-high heat, add sausage. Cook until the sausage is browned, using a wooden spoon to break up the meat, and stir occasionally (about 10-15 minutes).
2. Reduce heat to medium. Add onions, celery, and carrots. Cook until onions have softened, about 3-5 minutes. Add garlic and cook for 1 more minute.
3. Add tomato paste, Italian seasoning, crushed red pepper, and black pepper. Stir to combine.
4. Add chicken broth and beans. Bring to a simmer. Continue to simmer for 6-7 minutes, or until the celery and carrots have softened.
5. Add heavy cream and spinach. Continue to cook until the spinach is wilted, about 5 minutes.
6. Serve warm, garnished with parsley.

FAQs

Can I use canned beans for this Tuscan White Bean Soup?

Yes, canned cannellini beans are a great shortcut. Simply drain and rinse them before adding to the pot. This Tuscan White Bean Soup will still be delicious and hearty.

How can I make this soup creamy without dairy?

For a creamy, dairy-free version, blend a portion of the cooked soup directly in the pot with an immersion blender. This thickens the broth while keeping the classic flavors of the Tuscan White Bean Soup intact.

What are the best toppings for serving?

Top with a drizzle of good olive oil, fresh parsley, and grated Parmesan. A sprinkle of red pepper flakes adds a nice kick. Serve with crusty bread for a complete meal.