This Tuscan white bean soup is made with cannellini beans and veggies including carrots and kale. Rosemary and thyme add incredible flavor the broth. It's vegetarian, gluten-free, made in one pot, and ready in about 30 minutes!
This Tuscan white bean soup recipe is completely vegetarian and very easy to make, using water as the base - no stock at all! It can be made vegan if you leave out the parmesan cheese rind and topping.
I wish I could say that I have eaten Tuscan white bean soup in Tuscany. I have been to Tuscany, but I did not have the distinct pleasure of eating its famous soup. (Is it really famous? I don't know...)
The secrets to my recipe? Sizzling some fresh herbs in olive oil to perfume and flavor the soup and adding a parmesan rind while the soup simmers to add richness.
But perhaps the biggest secret to creamy white bean soup is using the liquid in the can of beans. It's a favorite trick of mine that I use in other recipes with white beans like my Pork Stew with White Beans, Wine, and Sage and my White Chicken Chili.
Jump to:
Ingredients you'll need
- Canned cannellini beans along with the liquid in the can: Don't drain and rinse those canned beans. The flavorful, starchy liquid will add body and thicken the broth.
- Carrots, onions: Our aromatics.
- Tomato paste: To add a touch of sweetness to the broth.
- Fresh rosemary and thyme: These herbs add SO MUCH flavor and aroma to the stock.
- Kale: Tuscan kale or curly kale, either works fine in soups. I used curly kale for this recipe and I also use it in my Chickpea Stew.
- Extra virgin olive oil
- Parmesan cheese rind: From real parmigiano reggiano cheese. See tip below.
- Water: This is the base of our broth! No need to buy or make stock.
- Kosher salt and freshly ground black pepper
- Grated parmesan cheese: For the topping.
How to make Tuscan white bean soup
Step 1: Chop and sweat the onions and carrots
Dice the onion, and cut the carrots into half moons.
Add 1 tablespoon olive oil in a large stock pot over medium heat, then add onions and sweat until they are translucent, but not brown, 5 - 8 minutes.
I used my Lodge cast iron enameled Dutch oven for this soup recipe. It provides nice even heat for all the aspects of this preparation from sweating the onions to simmering the soup.
Disclosure: I am a member of the Lodge blogger network and they provided this pan to me free of charge.
Add carrots and sweat until they begin to soften, about 2 minutes. Season mixture with a pinch of salt.
Step 2: Sizzle the herbs and add the tomato paste
Make a space in the center of the pot, drizzle in another tablespoon of olive oil and let it heat up a bit. Add the fresh herbs and let them sizzle in the oil for a minute or so, then stir to combine.
Don't skip this step - you're infusing the olive oil with the flavors and aromas of the herbs, which will in turn, add a lot of wonderful flavor and aroma to the whole pot of soup.
Clear a space in the center of the pan and add the tomato paste. Let it sizzle and cook for a minute or so.
Stir to combine tomato paste with other ingredients.
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll be added to my email list!
Step 3: Add the white beans, water, kale and parmesan rind
Add the two cans of cannellini beans INCLUDING THE LIQUID IN THE CANS! Season with salt.
Do NOT drain the beans. This liquid is loaded with flavor and will add thickness and richness to the soup.
Add 8 cups of water to the pot, then add a rind from a piece of parmigiano reggiano cheese.
Tear kale from the stems in large chunks and add to soup.
Step 4: Simmer the soup
Cover and bring to a boil. Lower heat to a medium simmer for 20 to 30 minutes.
Season the soup with salt and pepper.
Serve Tuscan white bean soup with freshly grated parmesan cheese on top and some crusty bread on the side.
Variations and optional add-ins
- This soup could be made with other types of white beans including navy beans and great northern beans.
- If you don't have a parmesan rind you can make the soup without it and it will still taste great!
- Try using spinach instead of the kale.
- You can use onion, carrots and celery as the base of your broth. (I never seem to use up the whole bunch of celery, so I don't make my soup stock with it and it still tastes just fine.)
- If you'd like to use vegetable broth instead of water, go ahead. You won't need the tomato paste if you do.
- To make your Tuscan white bean soup extra creamy, mash up some of the beans before you add them to the pot.
- Add some crushed red pepper flakes along with the herbs if you want your white bean soup to be a little spicy!
Expert tips
- Adding a parmesan rind is my secret to all kinds of soups and sauces: Simmering the soup with a parmesan rind in it adds umami and richness to the broth. It doesn't make it taste cheesy, it just gives the soup a certain something, and really complements the flavor of the herbs. You must buy the real parmigiano reggiano cheese. It is worth the investment because the flavor is so much better. Keep the rinds and use them in this soup, or tomato sauces, and so much more. The rinds will keep in the freezer for several months.
- Don’t skip sizzling the herbs in the olive oil before mixing them in: This technique is known as blooming spices and it infuses the olive oil with the flavors and aromas of the herbs. This will, in turn, add a lot of wonderful flavor and aroma to the whole pot of soup.
- I often use the liquid from the canned white cannellini beans to thicken soups: That liquid is GOLD and should not be discarded! It adds flavor, but also body, making the soup thicker without adding any other ingredients.
Make ahead, storage, and freezing instructions
- Make ahead: Like most soups, you can make Tuscan white bean soup ahead of time and it may taste even better if you do. Make it up to two days ahead. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Tuscan white bean soup freezes very well. First chill it in the refrigerator overnight, then transfer to the freezer. It will keep for up to 3 months, so make extra!
FAQ
Cannellini beans are white beans that hail from Italy. They have a fluffy, creamy texture, and they hold their shape well in soups, salads and pasta dishes.
Yes! Cannellini beans are often called white kidney beans when sold in the US, as their shape is similar to that of red kidney beans.
More vegetarian soup recipes
If this Tuscan white bean soup gets you excited, you'll probably love one (or more!) of these, too.
- Soupe au Pistou is another soup that just uses water as the base, but is infused with so much flavor!
- Gazpacho is cool and refreshing and loaded with fresh vegetables!
- Creamy Cauliflower Soup is fancy enough for holidays and easy enough for an everyday dinner.
- Cold Borscht is tangy, sweet and herbaceous—and it's the most beautiful color!
Tuscan white bean soup is an easy, tasty vegetarian soup you can make on a weeknight!
- We'll use water as the stock! This is economical and let's the flavor of the white beans shine in the soup.
- Quick prep: Just chop the onion, carrots and a few herbs.
- Made in one pot for easy cleanup.
- Vegetarian and gluten free!
- Ready in about 30 minutes.
If you enjoy this recipe, please leave me a 5-star rating in the recipe card! It really helps others find my content and helps my business grow! Sign up for my newsletter for recipes delivered to your inbox and follow me on Instagram and Pinterest! Thank you!
Recipe
Tuscan White Bean Soup Recipe
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll be added to my email list!
Ingredients
- 1 large bunch kale
- 2 cans cannellini beans 14 oz each
- 1 onion diced
- 3 carrots diced
- 2 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- 8 cups water
- 1 parmesan cheese rind can be eliminated to make this vegan, or if you don't have one
- kosher salt to taste
- freshly ground black pepper to taste
- grated parmesan cheese optional topping
Instructions
- Dice the onions and carrots. Chop the rosemary and pick the thyme leaves and set aside.
- Place a large stock pot over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add onions and sweat until translucent but not browning, about 5 - 8 minutes.
- Add carrots to the pot with the onions until they begin to sweat and turn bright orange, about 2 minutes. Season carrot/onion mixture with salt.
- Make a space in the center of the pot, drizzle in another tablespoon of olive oil and let it heat up a bit. Add the fresh herbs and let them sizzle in the oil for about a minute, then stir to combine.(see recipe notes)
- Clear a space in the center of the pan and add the tomato paste. Let it sizzle and cook for a minute, until the color seems to darken a bit. Stir to combine with other ingredients in the pan.
- Add both cans of cannellini beans ALONG WITH THE LIQUID IN THE CAN! This liquid is going to thicken the soup and give it additional flavor. Season with salt.
- Add 8 cups of water and the parmesan rind if using. Tear the kale from the stems and add to soup in large chunks.
- Cover and bring to a boil. Lower heat to a medium simmer for at least 20 minutes, 30 minutes if you want it a little creamier. Season with salt and pepper to taste.
- Serve topped with freshly grated parmesan cheese.
Notes
- Don’t skip sizzling the herbs in the olive oil before mixing them in. You're allowing them to bloom, and infusing the olive oil with the flavors and aromas of the herbs. This will, in turn, add a lot of wonderful flavor and aroma to the whole pot of soup.
- Adding a rind from parmesan cheese is one of my best secret tips. Save the rinds and use in soups and sauces to add umami. They freeze well and last for months.
- I used my Lodge cast iron enameled Dutch oven for this recipe. It has nice even heat for sweating the veggies and simmering the soup.
- Be sure to use the liquid in the cans of beans! It is liquid gold and adds flavor and creaminess to the soup.
Leave a Reply