Tuscan White Bean Soup Recipe (Authentic, Cozy & Ready in 30 Minutes)

This easy Tuscan white bean soup is a hug in a bowl, capturing the rustic, comforting essence of Italian Nonna cooking. Forget bland and watery versions; this recipe focuses on simple and quality ingredients, like creamy cannellini beans, fragrant rosemary and a drizzle of rich extra virgin olive oil, to create the thick, satisfying texture of an authentic Tuscan bean soup.

Ready in just 30 minutes, it’s one of the best Tuscan white bean soup recipes you’ll find, perfectly suited for a weeknight yet impressive enough for company. We’ll show you how to get that signature richness and even share a secret for achieving the classic ribollita-style texture.

Why You’ll Love This Tuscan White Bean Soup

• Speed and Simplicity: Using canned cannellini beans makes this soup incredibly fast. Additionally, it goes from pantry to bowl in half an hour.
• Authentic Flavor: Unlike many recipes, we dive into the traditional flavor base, prioritizing high-quality olive oil and fresh rosemary for a truly authentic Tuscan taste.
• The Ultimate Comfort Food: It’s naturally hearty, filling and incredibly cozy, hitting all the right notes for a delicious Mediterranean diet meal.
• Naturally Nutritious: This soup is packed with plant-based protein and fiber, making it a healthy and satisfying option. And we’ll cover how to make it vegan and high-protein too!

Tuscan White Bean Soup Recipe Ingredients

The magic of genuine Tuscan cooking lies in using a few fresh and high-quality ingredients. Here’s what you’ll need for the foundational white bean soup recipe.

Ingredient	Role in the Soup	Substitution Notes
Cannellini Beans (Canned)	The creamy foundation.	Great Northern beans or Navy beans work, but cannellini are traditional.
Mirepoix (Onion, Celery and Carrot)	The aromatic base that builds flavor.	Use pre-chopped mirepoix mix for speed.
Garlic	Essential Tuscan flavoring.	Use at least 4 cloves for maximum flavor.
Fresh Rosemary & Sage	The signature earthy, Italian herbs.	Do not substitute with dried herbs if possible; fresh is key.
Vegetable or Chicken Broth	The soup liquid.	Use vegetable broth for a vegetarian soup.
Extra Virgin Olive Oil (EVOO)	The richness and authentic finish.	Use a high-quality, flavorful olive oil.
Optional: Pancetta or Bacon	Adds a salty, umami depth.	Sauté before the mirepoix. Omit for a vegetarian soup.
Optional: Spinach or Kale	Adds color and nutrition.	Add at the very end. Spinach is milder; kale is a great swap for spinach.

How to Make Tuscan White Bean Soup (Step-by-Step Recipe Guide)

Follow these simple steps for a creamy and flavorful bowl of authentic goodness.

Step 1: Prepare Your Aromatics (The Soffritto)

In a large Dutch oven or pot, heat 3 tablespoons of EVOO over medium heat. If using pancetta, cook it until crisp, then remove and set aside, leaving the rendered fat. After that, add the diced onion, carrot and celery (mirepoix). Lastly, sauté until soft and fragrant, about 5-7 minutes.

Step 2: Build the Flavor Base

Add the minced garlic, fresh rosemary and sage. Then cook for 1 minute until the garlic is fragrant. And be careful not to let the garlic burn.

Step 3: Simmer to Perfection

Drain and rinse two cans of cannellini beans. Then add the beans and 4 cups of broth to the pot. Now, bring the soup to a gentle simmer and reduce the heat and cook uncovered for 10-15 minutes to allow the flavors to meld.

Step 4: The Secret to Creaminess (Blender or Immersion Blender)

This is the key to an authentic and rustic texture and how to thicken white bean soup without flour.

• Carefully scoop out about 2 cups of the soup (mostly beans and a little broth) and transfer it to a blender.
• Blend until completely smooth and creamy.
• Pour the puréed mixture back into the pot and stir to combine. This makes the soup thick, opaque, and naturally creamy.

Step 5: Final Touches

Stir in your greens (spinach or kale, if using). Taste and season generously with salt and pepper. Finally, serve immediately with a generous drizzle of your best EVOO and the optional crisp pancetta.

White Bean and Kale Soup Variation

This version adds a hearty and earthy touch with fresh kale. For this, simply stir 2-3 cups of chopped kale (stems removed) into the soup during Step 5. Then simmer until the kale is tender but still bright green, about 5 minutes. The addition of greens makes this closer to a classic minestrone but retains the creamy texture of the cannellini bean soup.

For a vegetable-focused meal, you might also like our broccoli white bean soup recipe.

Make It Vegan, Vegetarian or High-Protein

This recipe is naturally flexible, fitting into nearly any diet or craving.

• Vegetarian Version: Simply omit the pancetta and use vegetable broth. By doing this, the soup remains rich and satisfying.
• Vegan Tuscan White Bean Soup: Follow the vegetarian version, ensuring your bread pairing (see below) is also vegan. The creamy texture comes from the beans, not dairy, making it an ideal vegan Tuscan white bean soup.
• Sausage Version (SEO GOLD): For a high-protein, heartier meal, brown 1/2 lb of sweet or hot Italian sausage (casings removed) in the pot before Step 1. Remove the sausage, cook the mirepoix, and then stir the crumbled sausage back into the finished soup. This transformation makes it a complete, one-pot dinner.

Instant Pot Tuscan White Bean Soup Recipe (Easy Method)

The Instant Pot is perfect for tenderizing dried beans quickly, but it also streamlines this canned bean version. This method is great for the Tuscan white bean soup in the Instant Pot.

1. Set the Instant Pot to Sauté mode. Then sauté pancetta (if using) and then the mirepoix in EVOO for 5 minutes.
2. Add garlic, herbs, beans, and broth. Deglaze the pot.
3. Secure the lid and set the vent to Sealing. Now, pressure cook on High for 5 minutes.
4. Once done, perform a quick release.
5. Follow Step 4 (The Secret to Creaminess) by blending 2 cups of the soup with an immersion blender or in a separate blender.
6. Season and serve!

Slow Cooker Tuscan White Bean Soup Recipe

This is the ultimate hands-off method for those who are looking for the Tuscan white bean soup slow cooker recipe. It’s perfect for cooking dried beans overnight or letting the flavors deepen during the day.

1. In a separate pan, sauté the pancetta and mirepoix with the garlic and herbs for 5-7 minutes to develop the flavor base.
2. Transfer the sautéed vegetables, beans and broth to the slow cooker.
3. Cook on Low for 6-8 hours or High for 3-4 hours.
4. Follow Step 4 (The Secret to Creaminess) by blending a portion of the soup before serving.
5. Stir in greens (if using) for the last 15 minutes of cooking.

What Makes This Soup “Authentically Tuscan”?

Tuscan cooking or cucina povera (poor man’s cooking) celebrates simple and high-quality local ingredients. This is why our recipe emphasizes certain elements, helping us rank for authentic Tuscan bean soup and traditional Tuscan white bean soup.

• Cannellini Beans: Known as fagioli, cannellini beans are the staple of Tuscany, providing a distinct buttery and creamy texture.
• Rustic Texture: The soup is never completely smooth. By blending only a portion, we achieve a thick, creamy consistency while keeping some whole beans and the desired rustic texture.
• Extra Virgin Olive Oil: Unlike other Italian regions, Tuscany is famous for its robust, sometimes peppery and olive oil. It’s used not just for cooking, but as a finishing element.
• Rosemary: It is the quintessential herb of the Tuscan countryside, providing the key aromatic profile.
• Ribollita Connection: This soup is the simple and foundational ancestor of Ribollita (literally “reboiled”), a famous Tuscan peasant soup thickened with stale bread. Also, our creamy texture and bean focus keep the spirit of this connection alive.

What to Serve with Tuscan White Bean Soup

While the soup is a meal in itself, the right pairing elevates the experience. Many celebrity chefs like Giada De Laurentiis, Ina Garten and Jamie Oliver often emphasize the importance of complementary sides.

• The Classic Pairing: Toasted crusty bread, especially sourdough or homemade focaccia, is a must. Additionally, the bread is perfect for soaking up the rich broth.
• A Light Green Salad: A simple side like a Mediterranean salad with cucumbers, tomatoes and a light vinaigrette provides a fresh and acidic counterpoint to the rich soup.
• Grilled Cheese Upgrade: A grilled sandwich with a high-quality cheese like Fontina or Provolone.
• Grilled Vegetables: Lightly charred asparagus or zucchini dressed with olive oil.
• Serve with our Grilled Halloumi Recipe for an extra savory Mediterranean touch.

Tuscan White Bean Soup Storage, Freezing & Meal Prep

This soup is an excellent candidate for meal prep because its flavors deepen overnight.

Topic	Advice	Competitor FAQ Keywords Covered
Storage	Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken overnight.	How long does it last
Freezing	Tuscan white bean soup freezes beautifully. Let it cool completely, then transfer to freezer-safe bags or containers. Freeze for up to 3 months.	Freezer instructions: Can I freeze Tuscan white bean soup?
Reheating	Reheat gently on the stovetop over low heat. If it’s too thick (which it often is after chilling), simply add a splash of water or broth to loosen it up.	reheating
Thickening	If the soup is too thin, blend another half-cup of the beans and broth mixture and stir it in. If it’s still too thin, simmer uncovered for an extra 10 minutes.	how to thicken white bean soup, thickening

Frequently Asked Questions

Can I use dried beans?

Yes! Dried beans provide the absolute best flavor and texture. Soak 1 cup of dried cannellini beans overnight, then simmer them in the broth for 60-90 minutes until tender before proceeding with the recipe. This is the traditional way many chefs, like those on BBC Good Food, prepare it.

How do I thicken white bean soup?

The best method is to purée about 1/4 to 1/3 of the finished soup and stir it back into the pot, as detailed in Step 4. Moreover, the starches in the beans are a natural and gluten-free thickener.

What beans work best (cannellini vs navy)?

Cannellini beans are the traditional and preferred choice for an authentic Tuscan soup due to their large size, robust flavor and incredibly creamy interior when puréed. Navy beans or Great Northern beans can be substituted, but the final flavor and texture will be slightly less robust.

Can I make Tuscan White Bean Soup without kale?

Absolutely, the soup is traditionally made without greens, focusing solely on the beans and aromatics. Additionally, the kale/spinach is an optional addition for color and nutrition.

What vegetables can I add in Tuscan White Bean Soup?

The mirepoix is the standard base, but you can add diced zucchini, potatoes (for extra thickness) or diced fennel to the soffritto (aromatic base).

Can I add sausage to Tuscan White Bean Soup?

Yes, adding sausage is a fantastic and hearty variation! Brown sweet or hot Italian sausage before cooking the mirepoix and stir the crumbled sausage back into the finished soup. This makes it a protein-rich meal.

How many calories per serving?

Using the base recipe (without pancetta or sausage), a serving of Tuscan White Bean Soup is approximately 250-300 calories, depending on the amount of olive oil used. It is rich in fiber and complex carbohydrates.

How to make Tuscan White Bean Soup vegan?

Simply ensure you use vegetable broth and omit the optional pancetta or sausage. In addition to this, the soup’s creaminess comes from the beans, making it dairy-free and inherently vegan.

What to serve with Tuscan White Bean Soup?

The most authentic pairing is simple and toasted, crusty bread (sourdough is best) for dipping. A light side salad or a grilled vegetable skewer also pairs wonderfully.

Can I use my homemade Mediterranean diet recipe bread?

Yes, serving this soup with a slice of bread from your Mediterranean diet recipes is the perfect way to make it a complete, delicious meal!