A cozy, creamy Tuscan white bean soup with kale, garlic, and rosemary. Naturally vegan, gluten-free, and ready in 30 minutes for a hearty, one-pot dinner.

Meet your new weeknight hero: Tuscan White Bean Soup. This creamy cannellini bean soup is pure Italian comfort—olive oil, garlic, rosemary, and kale—made for the Mediterranean diet and busy nights alike. It’s a versatile, pantry-friendly, one-pot soup that’s as good for meal prep as it is for cozy Sundays. Ready to level up with pro tips, vegan and gluten-free options, plus Instant Pot and slow cooker directions? Let’s simmer.

Ingredient Notes

Here’s what you’ll need for a foolproof Tuscan white bean soup—and the best swaps. Think cannellini bean soup meets Italian white bean and kale soup with everyday ingredients.

• Cannellini beans: Creamy, mild, and traditional. Great Northern or navy beans work in a pinch; chickpeas change the vibe but still delish.
• Olive oil: Use a good extra-virgin for the base and a drizzle to finish. It’s the heart of Mediterranean bean soup.
• Onion, carrots, celery: Classic soffritto for savory depth in this one-pot soup.
• Garlic: Lots. Minced or thinly sliced for sweeter, gentler heat.
• Rosemary + thyme: Fresh if you can, dried if you can’t. Bay leaf adds roundness.
• Vegetable broth: Low-sodium lets you control seasoning. Use chicken broth if not vegetarian.
• Kale: Tuscan kale (lacinato) is sturdy and soulful. Baby kale or spinach for quicker wilt.
• Lemon: Juice (and a little zest) for brightness in this creamy white bean soup.
• Parmesan rind (optional): Simmer for umami; skip to keep it vegan. Or try a spoon of white miso for a vegan umami boost.
• Red pepper flakes: Optional heat; a pinch goes a long way.
• Sea salt + black pepper: Season at the end to spotlight the beans.

How To Make Tuscan White Bean Soup

Simple steps, big flavor. This easy Tuscan white bean soup is a cozy, healthy weeknight dinner that tastes like it simmered all afternoon.

1. Sweat the soffritto: Warm olive oil in a heavy pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook, stirring, until soft and glossy, 6–8 minutes.
2. Bloom the aromatics: Stir in garlic, rosemary, thyme, and red pepper flakes. Cook 30–60 seconds until fragrant (don’t brown the garlic).
3. Deglaze for depth: Add a splash of dry white wine or a few tablespoons of broth, scraping up browned bits. This builds flavor fast.
4. Add beans + broth: Stir in drained cannellini beans and vegetable broth. Drop in a bay leaf and optional Parmesan rind.
5. Simmer gently: Bring to a low simmer for 10–12 minutes so flavors mingle without breaking the beans.
6. Make it creamy: Using a ladle, scoop 1–2 cups of soup (mostly beans) into a bowl and mash with a fork, or use an immersion blender for 3–4 quick pulses. Return to the pot to thicken naturally.
7. Wilt the greens: Stir in chopped kale. Simmer 2–4 minutes until tender but still vibrant. Spinach needs only 1–2 minutes.
8. Finish bright: Turn off heat. Add lemon juice (and zest if using). Taste and season with salt and black pepper.
9. Garnish and serve: Drizzle with extra-virgin olive oil, add fresh herbs, and shower with grated Parmesan (or dairy-free parm). Serve with crusty bread.

Pro Tips

• Texture control: For extra creamy white bean soup, mash more beans; for brothy soup, mash less.
• No mushy beans: Keep the simmer gentle to preserve bean shape.
• Umami upgrade: Stir in 1 teaspoon white miso off heat for a vegan flavor bomb.
• Restaurant finish: A swirl of chili oil or lemony olive oil takes it over the top.
• Instant Pot method: Sauté aromatics on Sauté, add ingredients, pressure cook 3 minutes, quick release, mash a bit, add greens, finish with lemon.
• Slow cooker method: Add everything except greens and lemon; cook on Low 6–7 hours or High 3–4. Mash some beans, add greens to wilt, finish with lemon.

Storage & Reheating

Meal prep approved. This freezer-friendly white bean soup tastes even better the next day.

• Fridge: Store in airtight containers up to 4 days.
• Freezer: Freeze up to 3 months. Leave a little headroom in containers.
• Reheat stovetop: Warm gently over medium-low with a splash of broth or water.
• Microwave: Heat in 60–90 second bursts, stirring between intervals.
• Refresh flavors: Add a squeeze of lemon, fresh pepper, and a drizzle of olive oil before serving.

Variations & Substitutions

Customize your Italian white bean soup to fit your pantry, goals, and mood.

• Protein boost: Add cooked Italian chicken sausage, rotisserie chicken, or plant-based sausage.
• Veggie swap: Use spinach, Swiss chard, or cabbage instead of kale.
• Dairy-free creamy: Blend 1/2 cup soaked cashews with hot broth and stir in off heat.
• Pasta e fagioli vibe: Add small pasta (ditalini) and simmer until al dente. Use gluten-free pasta for a GF soup recipe.
• Tomato twist: Stir in 1 cup crushed tomatoes or diced tomatoes for a tangy, rustic finish.
• Smoky depth: Add a pinch of smoked paprika or diced sun-dried tomatoes.
• Herb swap: Try sage instead of rosemary for a cozy autumn spin.
• Spice lovers: Finish with Calabrian chili paste or extra red pepper flakes.

There’s a reason this Tuscan white bean soup keeps showing up in my weekly rotation: it’s simple, soulful, and endlessly adaptable. Whether you’re after a vegan Tuscan soup that’s creamy without cream or a hearty, gluten-free weeknight dinner that’s ready fast, this one-pot wonder delivers. Want more cozy bowls and smart cooking tips? Peek around That Oven Feelin for more kitchen inspo.

FAQ

Tuscan White Bean Soup

A cozy, creamy Tuscan white bean soup with kale, garlic, and rosemary. Naturally vegan, gluten-free, and ready in 30 minutes for a hearty, one-pot dinner.

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Course: Dinner, Lunch

Cuisine: American

Keyword: cannellini bean soup, kale soup, vegan soup, white bean soup

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 servings

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Equipment

• ▢
  Dutch oven or large soup pot
• ▢
  Cutting board
• ▢
  Chef’s knife
• ▢
  Wooden spoon
• ▢
  Ladle
• ▢
  Immersion blender (optional)

Ingredients

  

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Ingredients

• ▢ 2 tbsp olive oil
• ▢ 1 medium yellow onion, diced
• ▢ 3 carrots, diced
• ▢ 3 celery stalks, diced
• ▢ 4 cloves garlic, minced
• ▢ 2 15 oz cans cannellini beans, drained and rinsed
• ▢ 6 cups vegetable broth
• ▢ 1 tsp dried thyme
• ▢ 1 tsp dried oregano
• ▢ 1 tsp dried rosemary, crushed
• ▢ 2 bay leaves
• ▢ 1 tsp fine sea salt, plus more to taste
• ▢ 1/2 tsp black pepper
• ▢ 1/4 tsp crushed red pepper flakes optional
• ▢ 2 cups chopped kale or baby spinach
• ▢ 1 lemon, juiced

Instructions

• Warm the olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until the vegetables soften and the onion is translucent, 6–8 minutes.
• Stir in the garlic, dried thyme, oregano, rosemary, red pepper flakes (if using), 1 teaspoon salt, and black pepper. Cook until fragrant, about 1 minute.
• Add the cannellini beans, bay leaves, and vegetable broth. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 15–20 minutes to let the flavors meld.
• For a creamier texture, use an immersion blender to briefly blend a few pulses directly in the pot, or ladle out about 1 cup of soup, mash the beans, and return to the pot. Remove the bay leaves.
• Stir in the kale or spinach and simmer until just wilted, 2–3 minutes. Off the heat, add the lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon as desired.
• Serve hot with crusty bread. Leftovers keep well and taste even better the next day.

Notes

Use any mild white bean such as great northern or navy beans. If you prefer a richer finish, stir in a splash of olive oil at the end. Swap kale for baby spinach for a softer green. Add grated hard cheese at the table if not vegan. Store in an airtight container in the fridge up to 4 days, or freeze up to 3 months.

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