Add As A Trusted Google SourceThis Tuscan White Bean Soup is one of the best soups I’ve made lately! It’s hearty and flavorful, full of protein and fiber-rich white beans and vegetables.
Tuscan White Bean Soup
I just love this Tuscan white bean soup so much! It’s a hearty vegetarian soup that always has me going back for a second bowl. The flavors are spot on, with fresh rosemary and sage, plus a bit of tomato paste for richness.
After the soup simmers, we blend part of it to thicken it. The pureed beans and veggies add a slight creaminess to the broth without the need for dairy.
I love serving this soup with some crusty bread for dunking. It’s also wonderful paired with my homemade Dinner Rolls. If you wanted to add more protein, stirring in cooked shredded chicken (or leftover Thanksgiving turkey) would be an excellent idea!
Ingredient Notes
- Olive Oil: For sautéing. It also adds richness to the soup.
- Onion, Carrots and Celery: These create a flavorful base.
- Garlic: Adds flavor.
- Tomato Paste: Adds richness and flavor complexity.
- Fresh Herbs: Fresh sage and rosemary bring earthy, rustic flavor. I add a whole sprig of fresh rosemary – the leaves fall off as the soup simmers, then we discard the stem at the end.
- Vegetable Broth: Use a low sodium broth so that the soup doesn’t turn out too salty.
- Salt and Pepper: Adjust the amounts to your tastes.
- Cannellini Beans: Their soft, creamy texture makes them perfect for this soup.
- Kale: It adds a pop of color and some extra heartiness to this plant-based soup. Use Tuscan/Lacinato kale and it will wilt down and soften in the hot soup. You can substitute fresh spinach if you prefer.
- Lemon Juice: A squeeze of lemon juice at the end brightens up the flavors and takes this soup from good to amazing. Don’t skip it!
Find the full printable recipe with ingredient amounts below.
How to Make Tuscan White Bean Soup
Cook the aromatics. First sauté the onion, carrots and celery until they start to soften. Then add the garlic, tomato paste and chopped sage and cook, stirring, for 1-2 minutes to enhance their flavor. Then stir in the vegetable broth, salt, pepper and sprig of fresh rosemary.
Simmer the soup. Bring the soup to a boil, then reduce the heat to maintain a medium simmer and cover the pot. Simmer the soup for 15 minutes, then stir in the cannellini beans. Cover the pot and simmer for 5 more minutes, or until the carrots are soft.
Partially blend. Remove the rosemary sprig. Transfer 2-2½ cups of the soup to a countertop blender and blend until smooth. Pour the pureed soup back into the pot. (Alternatively, you can use an immersion blender to partially puree the soup right in the pot until it’s thickened to your liking.)
Finish and serve. Stir in the kale and simmer until it wilts, about 2 minutes. Taste the soup and add more salt and/or pepper if needed. Serve the soup with a squeeze of lemon juice in each bowl and enjoy!
More Soups to Love
Try one of these soup recipes next:
- Minestrone Soup: I make this so often in the fall and winter! It’s another hearty vegetarian soup.
- Chicken and Rice Soup: Cozy and comforting, the perfect nourishing meal for a rainy day.
- Crockpot Potato Soup: Let your slow cooker do the work with this creamy potato soup.
- Butternut Squash Soup: The squash simmers right in the pot on the stove with sage, shallot and garlic for delicious flavor.
- Vegetable Soup: Filled with lots of veggies, it’s a great clean out the fridge soup!
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Tuscan White Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 3 large carrots, sliced into ¼-inch thick rounds
- 3 ribs celery, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 6 leaves fresh sage, chopped
- 4 cups low sodium vegetable broth
- ¾ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 sprig fresh rosemary
- 3 (15 ounces each) cans cannellini beans, rinsed and drained
- 3 cups chopped (loosely packed) Tuscan/Lacinato kale, tough stems removed (or fresh spinach)
- squeeze of fresh lemon juice, for serving
Instructions
- Heat olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the onion, carrots and celery and cook, stirring often, for about 6 minutes, until they start to soften.2 tablespoons olive oil, 1 cup diced yellow onion, 3 large carrots, 3 ribs celery
- Add the garlic, tomato paste and chopped sage and cook, stirring, for 1-2 minutes. Then stir in the vegetable broth, salt, pepper and sprig of fresh rosemary.4 cloves garlic, 1 tablespoon tomato paste, 6 leaves fresh sage, 4 cups low sodium vegetable broth, ¾ teaspoon salt, ¼ teaspoon black pepper, 1 sprig fresh rosemary
- Bring the soup to a boil, then reduce the heat to maintain a medium simmer and cover the pot. Simmer the soup for 15 minutes, then stir in the cannellini beans. Cover the pot and simmer for 5 more minutes, or until carrots are soft.3 (15 ounces each) cans cannellini beans
- Remove and discard rosemary sprig (some of the leaves will have fallen off in the soup).
- To thicken the soup, transfer 2-2½ cups of soup to a countertop blender and blend until smooth. (For safety, before blending, remove the center piece from the blender lid and cover the small opening with a folded kitchen towel so that steam can escape as you blend. Be sure to fully cover the opening with the folded towel and press down on the lid as you blend.) Return the pureed soup to the pot.
- Stir the kale into the soup and simmer until wilted, about 2 minutes. Taste soup and add more salt and/or pepper if needed.3 cups chopped (loosely packed) Tuscan/Lacinato kale
- Serve soup with a squeeze of lemon juice in each bowl.squeeze of fresh lemon juice
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat in a covered pot on the stove over medium heat.
- To freeze: Store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator and then reheat in a covered pot on the stove over medium heat.
