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This Tuscan White Bean Soup recipe is packed with fresh veggies, bold sausage, and cannellini beans. Partially blended and simmered on the stovetop, it’s thick, creamy, and so delicious!
The ultimate comfort food, this cannellini bean soup is gluten-free and easy to make dairy-free and vegetarian, too.
Easy Tuscan White Bean Soup
This soup was inspired by Olive Garden’s popular Zuppa Toscana soup. However, I put my own tweak on the recipe, making it a little lighter and even more filling. Packed with fresh veggies, protein, and fiber, it’s the perfect hearty comfort food recipe.
Not only is this soup tasty, but it also comes together with minimal prep time, a quick cooking time, and minimal equipment. Plus, it stores well, making for a fabulous freezer meal.
It’s plenty filling on its own. However, I love to pair this dish with a side of gluten free cornbread and a Caesar salad for a restaurant-worthy meal at home. I guarantee it will become your new favorite cold-weather recipe!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Oil: We prefer the strong flavor of olive oil, but avocado oil will also work.
- Veggies: Onion, garlic, carrots, celery, and kale (or spinach) add lots of bulk, nutrients, and flavor to the soup.
- Sausage: This is optional, but we love to include mild Italian sausage for a boost of protein and a slightly spicy taste.
- Herbs and Spices: Salt, pepper, Italian seasoning, and bay leaves create a savory, herbaceous flavor.
- Broth: Feel free to use chicken broth or vegetable broth. We always recommend using low-sodium varieties to prevent the soup from becoming too salty!
- Cannellini Beans: Also known as white kidney beans, these add lots of fiber and texture to the soup. If you can’t find cannellini beans Great Northern beans will also work.
- Tomato Paste: Adds depth to the soup and helps create a thicker consistency.
- Lemon Juice: The acidity helps lighten the dish for a vibrant, well-rounded taste. Freshly squeezed is best, but bottled varieties will also work.
Where I Buy My Meat
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
- Wild-Caught Seafood
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How to Make This Easy Tuscan White Bean Soup Recipe
- Sauté: Heat the oil in a large Dutch oven, and sauté the onion, garlic, carrots, and celery until they begin to soften.
- Add the sausage: If using, add the sausage, and brown, breaking it up as it cooks.
- Season: Stir in the salt, pepper, and Italian seasoning.
- Simmer: Add the broth, beans, tomato paste, bay leaf, and lemon juice to the pot. Scrape the bottom to release any stuck-on bits, and bring the mixture to a boil. Then, reduce the heat, and let the soup simmer.
- Blend: Discard the bay leaf, and transfer part of the soup to a blender. Pulse until smooth. This helps create a thicker texture! Alternatively, you can use an immersion blender to blend the soup in the pot.
- Combine: Transfer the blended soup back to the pot. Then, add the kale or spinach, and let it wilt.
- Serve: Adjust the flavors to taste, and enjoy warm with toppings like grated parmesan cheese, fresh parsley, or a sprinkle of red pepper flakes!
Add more flavor
We sometimes like to add a parmesan rind, a sprig of fresh rosemary, or sage to the soup as it simmers to enhance the flavor even further.
Kitchen Tools I Use
FAQs
You can transfer leftovers to an airtight container, and store them in the refrigerator for up to one week. Reheat individual bowls of soup in the microwave. Or, warm a larger batch in a pot on the stovetop over medium heat.
Yes! Once cool, transfer leftover soup to a freezer-safe container, and freeze for up to 6 months. Thaw it in the fridge overnight when you’re ready to serve.
This recipe is similar to zuppa toscana in that both soups are made with a creamy consistency, Italian flavors, and sausage. However, classic zuppa toscana recipes contain potatoes and bacon, which you won’t find in this Tuscan white bean soup.
More Soup Recipes To Try
Tuscan White Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 4 medium carrots peeled and sliced
- 4 celery stalks diced
- 1 pound mild Italian sausage removed from casing optional
- 1 teaspoon salt more to taste
- 1 teaspoon black pepper more to taste
- 2 teaspoons Italian seasoning
- 6-8 cups chicken or veggie broth
- 2 15- ounce cans cannellini beans drained and rinsed
- 2 tablespoons tomato paste
- Bay leaf
- 1/2 lemon juiced
- 2 cups chopped kale or spinach
- Optional: 1/4 cup grated parmesan cheese for garnish
- Fresh parsley for garnish
- Optional: parmesan rind to simmer, or sprig of rosemary, sage
Instructions
- In a large dutch oven, heat oil and sautè onion, garlic, carrots, and celery for about 8-10 minutes until it begins to soften.1 tablespoon olive oil, 1 large onion, 3 garlic cloves, 4 medium carrots, 4 celery stalks
- If adding sausage, add here and cook until browned, about 5 minutes.1 pound mild Italian sausage
- Add salt, pepper, and Italian seasoning and stir.1 teaspoon salt, 1 teaspoon black pepper, 2 teaspoons Italian seasoning
- Add broth, beans, tomato paste, bay leaf, lemon. Scrape the bottom of the pot once liquid is in to release any stuck on bits. Bring to a boil then reduce heat and let simmer for 15 minutes.6-8 cups chicken or veggie broth, 2 15- ounce cans cannellini beans, 2 tablespoons tomato paste, Bay leaf, 1/2 lemon
- Discard the bay leaf then transfer about 3 cups worth of soup to a blender. Blend until smooth.
- Transfer back to the pot and stir well to combine. Add in the kale or spinach and let it wilt for a few minutes.2 cups chopped kale or spinach, Optional: parmesan rind to simmer, or sprig of rosemary, sage
- Taste and adjust flavors as desired. I usually add a bit more lemon juice, salt and pepper!
- Garnish and serve.Optional: 1/4 cup grated parmesan cheese, Fresh parsley
