Tuscan White Bean Soup

Nothing beats a hearty bowl of Tuscan white bean soup when you want something that feels like a warm hug from the inside out! This comforting soup is perfect for anyone who loves simple, wholesome meals that make your kitchen smell amazing. Plus, it’s packed with protein and fiber to keep you satisfied for hours.

Recipe Details

Timing & Servings: Prep Time: 45 minutes, Additional Time: 1 hour 30 minutes, Total Time: 2 hours 15 minutes, Serves: 8 people, Yields: 10 cups.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Dairy-Free, Healthy Aging, Healthy Immunity, Low-Fat, Soy-Free, High-Fiber, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 270 Calories, 3g Fat, 44g Carbs, 15g Protein.

Ingredients You’ll Need

Dried cannellini or great northern beans: You’ll need 1 pound of these creamy white beans. They’re the star of the show and give you amazing protein and fiber. Don’t worry about the soaking time – it’s totally hands-off!

Olive oil: Just 1 tablespoon is all you need to get those veggies nice and tender. Any good olive oil you have on hand will work perfectly.

Yellow onion: 1½ cups diced onion adds that sweet, savory base that makes everything taste better. That’s about 1 large onion or 2 medium ones.

Carrots: 1 cup diced carrots brings natural sweetness and beautiful color. About 2-3 medium carrots will do the trick!

Celery: 1 cup diced celery gives you that perfect crunch and fresh flavor. You’ll need about 3-4 stalks for this amount.

Fresh garlic: 2 tablespoons chopped fresh garlic makes everything smell incredible. That’s roughly 6-8 cloves, but who’s counting when garlic is this good?

Low-sodium chicken broth: 4 cups of broth adds rich flavor without too much salt. You can use vegetable broth if you want to keep it vegetarian!

Water: 4 cups of plain water helps cook those beans to creamy perfection.

Bay leaves: 2 medium dried bay leaves add that subtle earthy flavor that makes this soup taste like it’s from a fancy Italian kitchen.

Parmesan rind: This optional ingredient is like a secret weapon for adding amazing savory depth. If you have one hiding in your fridge, toss it in!

Fresh kale: 6 cups chopped fresh kale adds nutrition and beautiful green color. Don’t worry – it cooks down a lot!

Diced tomatoes: 1 can (14.5 ounces) of no-salt-added diced tomatoes with basil, garlic, and oregano brings bright flavor. Make sure to drain them first.

Fresh rosemary: 2 teaspoons minced fresh rosemary gives you that wonderful Mediterranean flavor. It’s like bringing Tuscany to your kitchen!

White-wine vinegar: 3 tablespoons adds the perfect bright finish that makes all the flavors pop.

Salt and pepper: 1 teaspoon salt and ground pepper to taste. You can always add more, so start with less and taste as you go!

How to Make Tuscan White Bean Soup

Step 1: Pick through your beans and remove any stones or weird-looking ones. Rinse them under cold water until the water runs clear. Put them in a large bowl and cover with 3 quarts of cold water. Cover and let them soak for 8 to 24 hours at room temperature. When you’re ready to cook, drain and rinse them again.

Step 2: Heat your olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook them for about 8 minutes, stirring occasionally, until they start to get soft and smell amazing. Add the garlic and cook for just 1 more minute until it smells incredible.

Step 3: Add the chicken broth, water, soaked beans, bay leaves, and Parmesan rind if you’re using it. Turn the heat up to high and bring everything to a boil. Let it boil hard for 5 minutes, then turn the heat down to low. Cover the pot partway and let it simmer for 45 to 50 minutes until the beans are almost tender.

Step 4: Stir in the chopped kale, drained tomatoes, and minced rosemary. Cover partway again and keep cooking for another 30 to 45 minutes until the beans are perfectly tender and creamy.

Step 5: Fish out and throw away the bay leaves and Parmesan rind. Stir in the white-wine vinegar and salt. Taste and add plenty of black pepper – don’t be shy with it!

Easy and Quick Tuscan White Bean Soup Version

Want to make this soup faster? You can totally use 3 cans (15 ounces each) of cannellini beans instead of dried ones! Just drain and rinse the canned beans, then add them in step 4 with the kale. This cuts your cooking time down to about 45 minutes total. The soup will be just as delicious, and nobody will know you took a shortcut!

Serving Ideas

This soup is practically a complete meal all by itself! I love serving it with thick slices of crusty whole-wheat bread for dipping. A simple green salad with lemon vinaigrette makes a perfect light side. You can also sprinkle some freshly grated Parmesan cheese on top if you want to make it extra special.

Storage

This soup keeps beautifully in the fridge for up to 5 days in a covered container. You can freeze it for up to 3 months too! To reheat, just warm it gently on the stove over medium-low heat, stirring occasionally. You might need to add a splash of water or broth if it gets too thick.

Substitutions

No kale? Spinach, Swiss chard, or even chopped cabbage work great instead. Want to keep it vegetarian? Just swap the chicken broth for vegetable broth. If you can’t find cannellini beans, great northern beans or even navy beans are perfect substitutes. Fresh rosemary not available? Use 1 teaspoon of dried rosemary instead!

Pro Tips

• Save those Parmesan rinds: Whenever you finish a block of Parmesan, wrap the rind and freeze it. These flavor bombs will keep for 6 months and make any soup taste like it came from an Italian grandmother’s kitchen!
• Quick-soak method: Forgot to soak your beans overnight? Put them in a pot, cover with 2 inches of water, and bring to a boil. Boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. You’re all set!
• Blend for creaminess: Want an extra creamy soup? Take out about 2 cups of the finished soup, blend it until smooth, then stir it back in. It makes the soup incredibly rich and velvety!
• Season at the end: Always add your salt and vinegar at the very end. This keeps the beans tender and makes sure all the flavors are perfectly balanced.

FAQs

Can I make this soup in a slow cooker?

You bet! After you soak and drain your beans, sauté the vegetables in a pan first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the kale, tomatoes, and rosemary in the last hour of cooking.

Why are my beans still hard after cooking?

This usually happens with really old beans or if you add acidic ingredients too early. Make sure your beans are relatively fresh, and always add tomatoes and vinegar at the end. Also, hard water can make beans tough, so try using filtered water if you have it!

Can I use a different type of vinegar?

Sure! Red wine vinegar or even a splash of lemon juice work beautifully. The acid just brightens up all the flavors and makes everything taste more vibrant.

How do I know when the beans are perfectly cooked?

Perfect beans should be creamy on the inside but still hold their shape. They shouldn’t be mushy or have any chalky centers. Just taste a few as they cook – you’ll know when they’re just right!

I hope you love this cozy soup as much as my family does! It’s one of those recipes that just makes everything better on a chilly day. Let me know how yours turns out – I’d love to hear about any fun variations you try!