This One-Pot Hearty Tuscan White Bean Soup Will Change The Way You Feel About Dinner
We’ve All Been There. It’s cold. You’re tired. You don’t want to think, let alone cook something fancy.
But you want real food. Something warm, filling, not just a quick snack disguised as a meal.
You scroll past ten recipes that all look the same, none of them hitting that spot in your belly that screams, “Feed me like an Italian grandma would.”
If you’re craving more soul-warming recipes like this, check out our Guinness-Infused Lentil Stew.
Why This Tuscan White Bean Soup Works So Well
It’s simple.
One pot. Big flavor. Nothing fussy.
The ingredients are cheap and easy to find.
The flavor is deep and rich thanks to garlic, tomato paste, and a surprise finish! Sun-dried tomato pesto.
The beans make it hearty.
The greens make it feel good.
And that first spoonful? It’ll make you pause. Smile. Probably go back for seconds.
This cozy soup pairs beautifully with our Italian Focaccia Recipe for a rustic dinner that feels straight from an Italian kitchen.
Ingredients That Make This Soup Feel Like Home
This isn’t just a list of groceries—it’s why each one matters:
- Olive oil (1/4 cup): The base. It carries the flavors, smooths out the sharpness.
- Yellow onion (1 medium): Brings sweetness when sautéed.
- Shallots (2 small): Add depth—like a whisper of garlic but classier.
- Garlic (4 cloves): Not optional. Brings warmth and strength.
- Carrots (2 medium): A pop of color, touch of sweet.
- Celery (2 stalks): Gives it that classic soup backbone.
- Tomato paste (1 tablespoon): Richness and color.
- Italian seasoning (1 tsp): Thyme, oregano, maybe marjoram. You know the mix.
- Red pepper flakes (1/2 tsp, optional): Just enough heat to keep it interesting.
- Cannellini beans (3 cans): Creamy, soft, full of protein.
- Vegetable broth (6 cups): The body of the soup. Low sodium if you can.
- Bay leaves (2): Quiet flavor. You miss them if they’re not there.
- Dry white wine (1/3 cup, optional): Adds a little tang and sharpness.
- Chopped kale or spinach (3 cups): Bitterness and green goodness.
- Salt and pepper: Always to taste.
- Sun-dried tomato pesto (2 tbsp): Our little trick. Brings it all together.
- Parmesan (for serving): Salty finish.
- Crusty bread: Mandatory for dipping.
For another pantry-friendly comfort dish, don’t miss our flavorful Indian Chicken Stew with Potatoes.
How To Build The Best Hearty Tuscan White Bean Soup
Start with the olive oil in a big pot. Medium heat. Toss in onion and shallots. Stir them until soft—about 4 minutes. Add garlic. Give it 30 seconds.
Now drop in your carrots and celery. Let them go 7 minutes. They need that time.
Deglaze with wine if you’re using it. Stir the brown bits up from the bottom.
In comes the tomato paste, red pepper flakes, Italian seasoning. Stir it all. Let it cook 2 minutes until it smells like dinner.
Add beans, broth, and bay leaves. Bring to a boil, then turn the heat low. Cover and simmer 15 minutes.
Fish out the bay leaves. Blend a bit of the soup to thicken it up. Just 1–2 cups. Use an immersion blender if you have one.
Now add the greens. Stir. Let them wilt—takes 5 minutes.
Here’s where it changes: Stir in the sun-dried tomato pesto. That’s your flavor bomb.
Taste. Salt? Pepper? Adjust. Serve with cheese and bread.
If you’re into simple but flavorful cooking steps, you might love our One Pot Moroccan Chicken recipe too.
Tips For Making It Even Better
Want it creamier? Blend more. Want it chunkier? Don’t blend at all.
No cannellini beans? Use great northern or navy. Just avoid black beans or red beans—they don’t match the vibe.
No kale or spinach? Use chard. Or skip the greens. It still works.
Vegan? Skip the cheese. Gluten-free? Just check your broth and bread.
Looking for more flexible recipes with simple swaps? Try our Flourless Mac and Cheese—a dairy-free twist on a classic.
How To Store And Reheat
Let it cool first. Don’t rush it into the fridge. Store it in containers with tight lids. Keeps 4 days in the fridge. Freezes well, too—3 months easy.
Reheat gently. Low and slow on the stove. Or in the microwave, covered, with a splash of water to loosen it.
Serving Suggestions That Actually Work
Crusty bread. Always.
Add a soft-boiled egg on top for a little protein.
Serve with a sharp arugula salad. Lemon vinaigrette. Done.
This soup loves company—try serving it with our fresh Arugula Salad with Pomegranate and Feta for a light and zesty contrast.
Nutritional Facts (Rough Estimate)
Calories: 290 per bowl
Protein: 11g
Carbs: 34g
Fat: 12g
Fiber: 9g
Sodium: 540mg
Tuscan White Bean Soup Recipe Card
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Hearty Tuscan White Bean Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 Servings 1x
- Category: Dinner, Lunch, Main Course, Soup
- Method: Stovetop
- Cuisine: Italian-American, Italian
Description
This Hearty Tuscan White Bean Soup is rustic, comforting, and packed with nourishing vegetables and creamy cannellini beans. It’s inspired by classic Italian flavors with garlic, fresh herbs, and a touch of tomato. A small twist that sets this version apart: a spoonful of sun-dried tomato pesto stirred in just before serving. It deepens the flavor and gives a gentle richness without overpowering the simple goodness of the soup.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium shallots, finely chopped
- 4 cloves garlic, minced
- 2 medium carrots, peeled and sliced into coins
- 2 celery stalks, diced
- 1 tablespoon tomato paste
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 3 (15-ounce) cans cannellini beans, drained and rinsed
- 6 cups low-sodium vegetable broth
- 2 bay leaves
- 1/3 cup dry white wine (optional, for deglazing)
- 3 cups fresh kale or spinach, chopped
- Salt and freshly ground black pepper, to taste
- 2 tablespoons sun-dried tomato pesto (homemade or store-bought)
- Grated Parmesan cheese, for garnish (optional)
- Fresh parsley, chopped, for garnish (optional)
- Crusty bread, for serving
Instructions
- Sauté the aromatics:
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and shallots. Cook for 3–4 minutes until soft and fragrant. Stir in the garlic and cook for another 30 seconds, just until golden. - Cook the vegetables:
Add the carrots and celery. Cook for 7–8 minutes, stirring often, until the vegetables start to soften. - Deglaze the pot (optional):
If using white wine, pour it in now and scrape up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly. - Season the base:
Stir in the tomato paste, Italian seasoning, and red pepper flakes. Let it cook for 2 minutes to deepen the flavor. - Add beans and broth:
Pour in the cannellini beans, vegetable broth, and bay leaves. Bring the soup to a gentle boil, then reduce the heat to low. Cover and let simmer for 15 minutes. - Blend for creaminess:
Remove the bay leaves. Use an immersion blender to blend a portion of the soup directly in the pot, or transfer 1–2 cups of soup to a blender, purée until smooth, then return to the pot. This gives the soup a rich, creamy body while still keeping texture. - Add greens and pesto:
Stir in the chopped kale or spinach and let simmer for 5 more minutes until wilted. Then, stir in the sun-dried tomato pesto. Taste and adjust salt and pepper as needed. - Serve:
Ladle the soup into bowls. Garnish with Parmesan and parsley, if desired. Serve with warm crusty bread.
Notes
The addition of sun-dried tomato pesto at the end adds a subtle depth and umami punch that you don’t get from tomato paste alone. It enhances the natural sweetness of the beans and balances the slight bitterness of the greens. This little twist makes the soup feel heartier and just a bit more complex, without requiring extra effort or unfamiliar ingredients.
Storage and Reheating
- Storage: Let soup cool fully before transferring to airtight containers. Store in the fridge for up to 4 days.
- Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if it thickens too much.
Nutrition
- Serving Size: Per Serving
- Calories: 290
- Sodium: 540mg
- Fat: 12g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 11g
FAQs About Hearty Tuscan White Bean Soup
Yes, but soak them overnight and cook them first. Canned just makes it faster.
Absolutely. Just skip the greens until reheating. They get mushy.
Sure—Italian sausage or pancetta works great. Cook it first, then build your soup.
Way better. Flavors deepen overnight.
No. But it adds magic. Try it once.
Use a splash of vinegar or lemon juice. Just a little.
Double the red pepper flakes or add a spoon of Calabrian chili paste.
The Final Bite
If this soup hit the spot, you’re going to love what’s coming next. Get more recipes like this one—simple, seasonal, made to be shared—delivered straight to your inbox. Sign up for the Simply Delicious Digest from Edible Exposure Media.
This recipe is brought to you by Ryan Yates, a working executive chef with 20 years of experience in commercial kitchens. He writes recipes that real people actually cook.
Disclosure: This article uses automation for structure, but all insights and advice are provided by Ryan Yates, an experienced executive chef with over 20 years of expertise. Additionally, this post may contain affiliate links, which means we may earn a small commission if you purchase through them, at no extra cost to you. This helps support our work and allows us to keep providing high-quality content.