Tuscan Bean Soup Recipe

This cozy Tuscan Bean Soup is made with hearty cannellini beans, tender vegetables like carrots and celery, fresh kale, and a rich, herb-infused vegetable broth. This recipe creates a satisfying and flavorful meal that feels both rustic and elegant. It’s a perfect main course for a cool autumn or winter evening and is nourishing enough to serve 6-8 people.

Tuscan Bean Soup Ingredients

• 2 tablespoons olive oil, plus more for drizzling
• 1 medium yellow onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional)
• 2 (15-ounce) cans cannellini beans, drained and rinsed, divided
• 6 cups vegetable broth
• 4 cups chopped kale, stems removed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, plus more to taste
• Grated Parmesan cheese, for serving

How To Make Tuscan Bean Soup

1. Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes, until the vegetables are softened.
2. Add the aromatics and spices: Add the minced garlic, tomato paste, dried rosemary, dried thyme, and red pepper flakes (if using) to the pot. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste is slightly darker in color.
3. Simmer the soup: Add 1 can of the drained cannellini beans and the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes to allow the flavors to meld.
4. Create a creamy texture: While the soup simmers, take about 1 cup of the soup (with some beans and broth) and transfer it to a blender. Alternatively, use an immersion blender directly in the pot. Blend until smooth and creamy. Pour the blended mixture back into the pot along with the second can of whole cannellini beans and the chopped kale.
5. Finish and serve: Cook for another 5 minutes, or until the kale has wilted. Season with kosher salt and black pepper. Ladle the soup into bowls and garnish with a drizzle of olive oil and a generous sprinkle of Parmesan cheese.

Recipe Tips

• Create a creamy base without cream: Blending a portion of the soup with some of the beans is the key to achieving a thick, creamy texture without adding any heavy cream or dairy. This also adds to the rich, rustic feel of the soup.
• Don’t overcook the kale: Add the kale at the very end of the cooking process. It only needs a few minutes to wilt and become tender from the heat of the soup. This will keep it from getting mushy and help it maintain its bright green color.
• Soak up the flavor: Toasting the tomato paste and dried herbs with the vegetables for a minute or two before adding the liquid helps to “bloom” the flavors, making them more intense and fragrant.
• Adjust consistency: If you prefer a thicker soup, you can blend a larger portion of the beans. If you like a thinner soup, feel free to add a little more vegetable broth or water.

What To Serve Tuscan Bean Soup

This hearty Tuscan bean soup is a meal in itself, but it’s even better when paired with a side for dipping. Serve it with a thick slice of crusty bread, some homemade garlic bread, or a simple side of toasted sourdough. A crisp side salad with a lemon vinaigrette would also be a lovely contrast to the warm and savory soup.

How To Store Tuscan Bean Soup Leftovers

• Refrigerate: Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits, so you may need to add a splash of water or broth when reheating.
• Freeze: This soup freezes beautifully. Transfer the cooled soup to a freezer-safe container or bag and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm it gently on the stovetop, adding liquid if needed.

Tuscan Bean Soup Nutrition Facts

• Calories: 280 kcal
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 750mg
• Total Carbohydrate: 40g
• Dietary Fiber: 12g
• Sugars: 4g
• Protein: 12g

Frequently Asked Questions

• Can I use a different type of bean? Yes, you can. While cannellini beans are traditional, other white beans like Great Northern or Navy beans work perfectly well in this recipe.
• Can I add meat to this soup? To add a meaty flavor, you can cook diced pancetta or crumbled Italian sausage in the pot before you sauté the vegetables. Remove the meat and set it aside, then add it back into the soup along with the beans.
• What if I don’t have fresh rosemary and thyme? Dried herbs work perfectly well, as specified in the ingredients. However, if you prefer fresh herbs, use about a tablespoon of fresh chopped rosemary and thyme instead of the dried.

Try More Recipes:

• Tuscan Chicken Soup Recipe
• Veggie Tortellini Soup Recipe
• White Bean and Sausage Soup Recipe