Disclosure: this post may contain affiliate links.
This Tuscan white bean soup combines hearty vegetables, creamy white beans, and fresh herbs to make a flavorful, plant-based soup in about 30 minutes.
Reasons you’ll love this recipe:
- Quick & Easy: Ready in about 30 minutes from start to finish.
- Plant-Based/Vegan: Made without animal products—perfect for vegan and vegetarian diets.
- Vegetable-Packed: Uses multiple vegetables including leafy greens for a nutritious, satisfying soup.
If you’d like more vegan soups, consider trying my Roasted Red Pepper Soup and Butternut Squash Apple Soup for additional comforting options.
Ingredient Notes
Beans: Cannellini beans were used here, but any white bean (navy, great northern) will work well.
White Wine: A dry white wine like Sauvignon Blanc works nicely for deglazing and adding depth. Use a cooking wine or a bottle you’d enjoy drinking.
Herbs: Fresh rosemary and thyme plus bay leaves give the soup a classic Tuscan flavor. Use fresh when possible for best aroma.
Kale: Kale is traditional in this style of soup, but you can substitute spinach or another leafy green, or omit it if preferred.
See the recipe card below for the full ingredient list and quantities.
Step by Step Instructions
This Tuscan white bean soup is straightforward and comes together quickly.
1. Wash and prep all vegetables according to the ingredient list.
2. Heat the olive oil in a large pot over medium-low heat. Sauté the chopped onion, shallots, and garlic for about three minutes, stirring frequently so they soften without browning.
3. Add the chopped carrots and celery and cook another 2–3 minutes until the carrots begin to soften.
4. Pour in the white wine, stir, and let it reduce for about five minutes to concentrate the flavor.
5. Add the white beans, vegetable broth, chopped rosemary, thyme, bay leaves, salt, and pepper. Cover and simmer for about 15 minutes to let the flavors meld.
6. Remove the pot from heat, fish out the bay leaves, and stir in the kale. Use an immersion blender to puree roughly half of the soup to create a creamy texture while keeping some whole beans and vegetables for body.
If you don’t have an immersion blender, cool the soup slightly, transfer half to a blender, blend until smooth, then return it to the pot and reheat gently.
Recipe Variations
Simple tweaks let you customize this Tuscan bean soup to your taste.
Make it Spicy: Add ½–1 teaspoon crushed red pepper flakes while the soup simmers for a spicy kick.
Swap the Greens: Replace kale with spinach or another tender green, or omit greens entirely if you prefer.
Creamier Soup: Blend more than half of the soup at the end for a thicker, creamier texture.
Less Creamy: Skip the partial blending to keep a brothy, chunky finish.
Storage
Fridge: Store in an airtight container for up to four days.
Freezer: Freeze portions for up to three months. Thaw overnight in the refrigerator and reheat gently on the stove.
If you enjoyed this Tuscan white bean soup, try other savory recipes such as Tuscan Pasta, Caprese Panini, Butternut Squash Apple Soup, or Roasted Red Pepper Sauce.
-
Tuscan Pasta
-
Caprese Panini
-
Butternut Squash Apple Soup
-
Roasted Red Pepper Sauce
Tuscan White Bean Soup
Kelsey Riley
Pin Recipe
Equipment
-
1 Large pot
-
1 Immersion blender (or a traditional blender—see notes)
Ingredients
- 1 tablespoon olive oil
- 4 shallots finely chopped
- 2 garlic cloves minced
- 2 carrots chopped
- 2 celery ribs chopped
- 1 yellow onion chopped
- ½ cup white wine
- 4 cups vegetable broth
- 2 cups white beans
- 1 tablespoon rosemary finely chopped
- 1 tablespoon thyme finely chopped
- 2 bay leaves
- 1 cup kale
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
-
Wash and prep all vegetables according to the ingredient list.
-
Sauté the onion, shallots, garlic, and olive oil in a large pot over medium-low heat for about 3 minutes, stirring frequently. Add the carrots and celery and sauté for another 3 minutes.
-
Pour in the white wine, stir, and let it reduce for about 5 minutes.
-
Add the white beans, vegetable broth, herbs, spices, and bay leaves. Cover and cook for about 15 minutes, or longer if desired.
-
Remove from heat, discard the bay leaves, and blend about half the soup with an immersion blender for a creamy consistency. If using a regular blender, cool slightly before blending in batches.
Notes
This recipe yields four generous servings.
If using a traditional blender, allow the soup to cool before transferring and blending in batches. Return to the pot and reheat gently.
Store leftovers in the refrigerator for up to four days.
Nutrition
Tried this recipe?
Share your result and tag the author on social media to show how it turned out.