This Tuscan white bean soup is one of those simple, rustic recipes that feels both hearty and nourishing. It's packed with vegetables, cannellini beans, and kale simmered in a fragrant broth with rosemary and bay. The result is a thick, creamy-textured soup that doesn't require any cream - just a quick blend of some of the beans does the trick.

I love serving this with a hunk of crusty sourdough or homemade croutons to soak up the broth. It's a flexible recipe too - you can play around with the vegetables or add pasta for a ribollita-style meal.

For more cozy bowls like this, try my zuppa toscana, classic ribollita, or butter bean and kale stew.

Ingredient Notes

Here are the ingredients you'll need to make this Tuscan white bean soup - scroll down for the exact quantities needed.

• Cannellini beans: The classic choice here; they're creamy and mild. You could use butter beans instead, but cannellini gives the most authentic Tuscan flavor.
  
• Kale: Traditional, but you could swap with cavolo nero (Tuscan kale) if you find it, or even spinach at the end if that's easier.
  
• Vegetables: Onion, carrot, celery, and red pepper form the sofrito base. Don't skip the slow sauté here - it builds a lot of flavor.
  
• Rosemary & bay leaves: Classic Tuscan herbs that give the broth its depth. Fresh is ideal, but dried rosemary will work if needed (just use a bit less as it's more potent).
  
• White wine: Adds acidity and complexity. If you don't cook with wine, swap it for extra stock plus a squeeze of lemon at the end.
  
• Tomato paste: Cooking it down until dark makes the flavor richer and sweeter.

How to Make Tuscan White Bean Soup

Here is a quick overview of how to make this recipe - scroll down to the recipe card at the bottom of this page for the full ingredient quantities and instructions. 

1) Sauté the Sofrito

Heat the olive oil in a large pan and sauté the onion, carrot, celery, and red pepper for 6-7 minutes until softened. Add the garlic and cook for another minute.

2) Build the Flavors

Stir in the tomato paste and cook for 2-3 minutes until darkened and fragrant. Deglaze with white wine, scraping up any browned bits from the bottom of the pan, and cook until reduced.

3) Add Stock, Beans, and Seasonings

Add the stock, beans, rosemary, and bay leaves, and season with salt and pepper. Simmer for 10 minutes. 

Blend about one-third of the soup (either directly with a hand blender or by removing and blending a portion) and stir it back in. This gives the soup its creamy base.

4) Add Kale

Add the kale and stir until wilted, 2-3 minutes. Serve hot with a drizzle of olive oil, black pepper, and optional red pepper flakes.

Chef's Tips / Cooking Hacks

• Batch cook the base: I often caramelize extra onions, carrots, and celery in advance and freeze them in portions. Perfect for quick soups. Or, you could just dice the vegetables and freeze them raw - then cook straight from frozen.
  
• Creamier texture: If you want it extra thick, mash a few beans with a fork before adding them back into the pot.
  
• Layer your salt: Be cautious with salt until the end - stock and beans can vary in saltiness. Taste before adding more.
  
• Make it a meal: Stir in small pasta (like ditalini) during the last 10 minutes of cooking to bulk it up.

Storage

Fridge: Store in an airtight container for up to 4 days. Freezer: Freeze for up to 3 months (without the kale for best texture). Add fresh kale when reheating. Reheating: Warm gently on the stove, adding a splash of stock or water if it thickens.

FAQs

Do I need to soak or cook the beans first?
Not if you're using canned beans. If using dried cannellini beans, soak overnight and cook until tender before adding.

Can I make this soup vegan?
It already is! Just skip any optional cheese garnish and stick to olive oil.

What bread works best for serving?
Crusty sourdough or ciabatta is perfect. If you have stale bread, toast it into croutons for extra crunch.

Is this the same as ribollita?
It's similar but simpler. Ribollita is a thicker Tuscan soup made with beans, bread, and more vegetables. This version is lighter and brothier.