This One-Pot Tuscan White Bean Soup Might Just Fix Your Whole Evening

You know those nights when you’re cold, wiped out, and totally done? You’re not asking for much – just something that tastes like care.

Not frozen pizza. Not another sad salad. Real food. Like someone stood at the stove just to make you feel human again.

That’s exactly what this soup is.

It’s the kind of meal that gives you a second wind after a long day. Warm, filling, and satisfying all the way down. No gimmicks, no twenty-step prep. Just honest flavor in one big pot.

If you’re into this kind of real-deal comfort, you’ll want to try our Guinness-Infused Lentil Stew next.

Why You’ll Come Back to This Recipe

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Let’s break it down.

• It’s all in one pot – fewer dishes, more time to breathe.
• The ingredients are simple, nothing fancy.
• Garlic, tomato paste, and a splash of wine make it feel deep.
• The kicker? Sun-dried tomato pesto. It takes the flavor to a whole new level.
• Creamy beans make it filling.
• Greens give it some balance.
• And that first spoonful? It feels like someone cooked for you.

Pair it with our Italian Focaccia and you’ve got dinner that could fool you into thinking you’re in a little kitchen in Florence.

What You’ll Need (And Why It Matters)

Let’s not just list ingredients – here’s what each one does:

• Olive oil (1/4 cup): Starts everything off right. Carries flavor.
• Yellow onion (1 medium): Adds mellow sweetness as it cooks.
• Shallots (2 small): A little fancy, but brings that soft garlic-onion vibe.
• Garlic (4 cloves): This isn’t up for debate. It’s what makes it cozy.
• Carrots (2 medium): Some color, some sweetness.
• Celery (2 stalks): Gives that old-school soup flavor we all know.
• Tomato paste (1 tbsp): Rich, thick, tangy.
• Italian seasoning (1 tsp): Trusty dried herbs pulling their weight.
• Red pepper flakes (1/2 tsp, optional): For just a hint of a kick.
• Cannellini beans (3 cans): Creamy, hearty, and satisfying.
• Vegetable broth (6 cups): This is the soup part. Use low sodium if you’ve got it.
• Bay leaves (2): You won’t taste them outright, but you’d miss them if they weren’t there.
• Dry white wine (1/3 cup, optional): Adds sharpness. Totally skippable.
• Chopped kale or spinach (3 cups): Some green to feel good about.
• Salt and pepper: Season like you mean it.
• Sun-dried tomato pesto (2 tbsp): The secret weapon.
• Parmesan (for serving): The salty, nutty bow on top.
• Crusty bread: Not a suggestion. It’s a requirement.

For more pantry-friendly comfort, check out our Indian Chicken Stew with Potatoes. It’s a hug in a bowl.

How To Pull It Off Without Losing Your Mind

1. Heat up your olive oil in a big soup pot – medium heat.
2. Toss in your onion and shallots. Stir them around until soft, about 4 minutes.
3. Add the garlic and cook it just until it smells amazing – about 30 seconds.
4. Carrots and celery go in next. Let them hang out for 7 minutes. They need it.
5. Pour in the wine if you’re using it – scrape up all that good stuff from the bottom.
6. Add the tomato paste, red pepper flakes, and Italian seasoning. Stir and cook for 2 minutes until the kitchen smells like something worth staying home for.
7. Time for beans, broth, and bay leaves. Bring it to a boil, then turn it down and let it simmer, covered, for 15 minutes.
8. Pull out the bay leaves. Blend a couple cups of the soup to thicken it – either with a regular blender or immersion one.
9. Add in the greens. Stir them around until they’re wilted and tender – about 5 minutes.
10. Here’s the magic: Stir in the sun-dried tomato pesto.
11. Taste and season with more salt or pepper if needed.
12. Serve with grated Parmesan and that crusty bread you were smart enough to grab.

Love simple steps that lead to big flavor? You’ll be into our One Pot Moroccan Chicken.

Make It Yours

• Want it smoother? Blend more.
• Prefer it rustic? Skip the blender.
• No cannellini beans? Great northern or navy will do. Just not black beans – they don’t belong here.
• No greens in the fridge? Skip ‘em.
• Vegan? Leave out the cheese.
• Gluten-free? Just check your bread and broth labels.

Like recipes that flex with what you’ve got? Our Flourless Mac and Cheese is a wild but delicious twist on a classic.

Store It Like a Pro

Let it cool first. That’s key.

• Store it in containers with tight lids – lasts 4 days in the fridge.
• Freezes beautifully for up to 3 months.

To reheat: Do it low and slow on the stove. Or microwave it covered with a little splash of water.

What To Serve With It

• Crusty bread -we said it already, but it bears repeating.
• Soft-boiled egg on top = next-level.
• Zippy salad like arugula with lemon vinaigrette cuts the richness perfectly.

Need a salad that can hang with this soup? Our Arugula Salad with Pomegranate and Feta is a winner.

Tuscan White Bean Soup Recipe Card

Hearty Tuscan White Bean Soup

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• Author: Ryan Yates
• 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

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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.

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Ingredients

Units USM Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

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Instructions

1. 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.
2. Cook the vegetables:
   Add the carrots and celery. Cook for 7–8 minutes, stirring often, until the vegetables start to soften.
3. 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.
4. Season the base:
   Stir in the tomato paste, Italian seasoning, and red pepper flakes. Let it cook for 2 minutes to deepen the flavor.
5. 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.
6. 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.
7. 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.
8. Serve:
   Ladle the soup into bowls. Garnish with Parmesan and parsley, if desired. Serve with warm crusty bread.

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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.

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Nutrition

• Serving Size: Per Serving
• Calories: 290
• Sodium: 540mg
• Fat: 12g
• Carbohydrates: 34g
• Fiber: 9g
• Protein: 11g

Nutrition Info (Approximate Per Bowl)

• Calories: 290
• Protein: 11g
• Carbs: 34g
• Fat: 12g
• Fiber: 9g
• Sodium: 540mg

Your Questions, Answered

Can I use dried beans?
Yep. Soak overnight and cook them before adding.

Is this freezer-friendly?
Totally. Just hold the greens until you reheat.

Can I add meat?
Sure – Italian sausage or pancetta are both great. Brown it first.

Does it taste better the next day?
Yes. Don’t skip leftovers.

Do I need the pesto?
Technically, no. But it’s the part that’ll make you say, “Whoa.”

No wine?
Use a splash of lemon juice or vinegar.

Want it spicy?
More red pepper or a spoonful of Calabrian chili paste will do the trick.

Last Thought

If this soup gave you even a moment of peace at the end of a long day, we’re doing our job.

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