Comforting 30-Minute Tuscan White Bean Soup is hearty, delicious, and a great low-calorie option at only 170 calories per serving! It’s packed with tender white beans, fresh veggies, and a touch of herbs. The perfect meal to warm you up on a chilly day!
Vegetarian Tuscan White Bean Soup is such a favorite of mine! I love how it’s so satisfying and comforting, with the perfect balance of flavors while also being healthy and low in calories. The hearty beans, fresh vegetables, and seasonings create such a cozy, warming meal. It’s made naturally creamy by blending so of the soup for extra texture and flavor dimension. It’s one of those soups that feels like a hug in a bowl—perfect for cold winter days. Plus, it’s simple to make and full of good-for-you ingredients!
This Italian-inspired white bean soup is full of deliciousness and wholesome ingredients. It’s quick and easy to make; Made with simple ingredients in less than 30 minutes! It’s also great for email prep and tastes even better the next day!
Loved this vegetarian soup? Check out my Broccoli Cheddar Soup, or creamy carrot soup next!
Ingredients you’ll need
Each ingredient in this Tuscan white bean soup recipe comes together to create a hearty, creamy, comforting soup with the most wonderful flavors. You can find all of the exact measurements in the recipe card below.
- Onion and garlic: Adds savory depth to the base of the soup.
- Celery: Adds texture and earthy flavor.
- Carrot: Brings natural sweetness and color to the soup.
- Cannellini beans: Tender, creamy beans are the star ingredient of this recipe.
- Vegetable broth: Creates the perfect consistency while adding flavor.
- Kale or spinach: For a nutritious boost and vibrant color.
Variations and substitutions
- More veggies: This soup recipe is very versatile! If you have other vegetables to use up, feel free to add them to the soup. Potatoes, zucchini or sliced mushrooms would all work great!
- Add protein: You may add shredded rotisserie chicken or any shredded chicken to add protein and make the soup even more filling.
- Broth: If you do not have vegetable broth, chicken broth or stock can be used. Just keep in mind, it will no longer be vegan or vegetarian.
- Seasoning: Instead of Italian seasoning, try using herbs de Provence, which is a French herb blend that typically includes a combination of dried herbs such as thyme, rosemary, basil, marjoram, savory and lavender.
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The perfect Dutch Oven pot for bread baking, wedding registry gift, and more. Perfect for making soup!
How to make this recipe
Sauté the veggies: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook another few seconds then toss in chopped the celery, carrot, tomato paste, and seasoning.
Add beans and simmer: Sauté for 3-4 minutes then stir in the beans and cook for about a minute or until fully coated in the sauce then add in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes.
Blend: Using an immersion blender, blend part of the soup to add creaminess. Alternatively, blend about ¼ of the soup in a blender then return to the soup.
Add greens: Add the chopped kale or spinach to the soup and stir until wilted. (Kale will take a few extra minutes to soften). Lastly, stir in the juice of 1 lemon at the very end. You can also serve the lemon wedges on the side and have everyone squeeze lemon as desired!
Serve: Enjoy this delicious soup with some freshly chopped herbs, grated parmesan, and a side of toasted crusty bread.
Helpful Tips
Adjust the consistency: For a creamier soup, blend a portion of the soup and stir it back in.
Don’t skip the lemon: The fresh lemon juice adds a bright, tangy finish that balances the flavors.
Serving: Pair with crusty bread, fresh herbs and a sprinkle of Parmesan for added texture and flavor.
Make ahead: This is a great recipe to make a day in advance. The flavors will have a chance to intensify and it will be extra delicious.
Frequently asked questions
Are white beans and cannellini beans the same?
Cannellini beans, navy beans, and Great Northern beans are all types of white beans, differing slightly in size and texture. Navy beans are the smallest with a mild, nutty flavor. Cannellini beans are larger, creamier, and offer a nutty, earthy taste. Great Northern beans are the largest, hold their shape well during cooking, and have a mild, nutty flavor.
Can I use dry beans to make this soup?
You can use dried beans for this recipe, but it’s best to cook them in advance before adding them to the soup. To replace 2 cans of beans, cook about 1 1/2 cups of dried beans.
Do you drain white beans for soup?
Yes, it’s generally a good idea to drain and rinse canned white beans before adding them to soup. This removes excess sodium and any starchy liquid that could alter the soup’s flavor. However, if you prefer a thicker soup, you can reserve a small amount of the liquid and add it for extra thickness.
Tuscan White Bean Soup
Ingredients
- 2 Tablespoons light olive oil
- 1 small onion, finely chopped
- 4-5 garlic cloves, chopped
- 2 celery stalks, chopped
- 1 carrot, chopped
- 1 Tablespoon tomato paste
- 1 teaspoon Italian seasoning or herbs de Provence
- ½ teaspoon EACH red chili flakes, salt, black pepper
- 2 (15 oz) cans cannellini beans or any white bean
- 1 (32 oz) carton low-sodium vegetable broth
- 2 cups kale or spinach, chopped
- Juice of 1 lemon, about 2 Tablespoons
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook another few seconds then toss in chopped the celery, carrot, tomato paste, and seasoning.
- Sauté for 3-4 minutes then stir in the beans and cook for about a minute or until fully coated in the sauce then add in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes.
- Using an immersion blender, blend part of the soup to add creaminess. Alternatively, blend about ¼ of the soup in a blender then return to the soup.
- Add the chopped kale or spinach to the soup and stir until wilted. (Kale will take a few extra minutes to soften). Lastly, stir in the juice of 1 lemon at the very end.
- Serve this delicious soup with some freshly chopped herbs, grated parmesan, and a side of toasted crusty bread.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by Layla Atik // Photography by: Eat Love Eats
Storage recommendations
Tuscan white bean soup makes excellent leftovers! Consider doubling the recipe and freezing half for a convenient meal later.
- Storing in the refrigerator: Allow the soup to cool completely, then transfer it to an airtight container. It will stay fresh in the fridge for up to about 4 days.
- Freezing: Once cooled, place the soup in a freezer-safe ziplock bag or airtight container, leaving a little room for expansion. Label it with the date, and it will keep in the freezer for up to 3 months.
- Reheating: If frozen, thaw the soup overnight in the refrigerator. Reheat on the stovetop over low heat or in the microwave in 30-second intervals.
