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Best Tuscan White Bean Soup - Eat With Clarity

Best Tuscan White Bean Soup

This rustic Italian classic transforms simple ingredients into a symphony of comfort and flavor that transports you straight to the rolling hills of Tuscany. The combination of creamy cannellini beans, hearty vegetables, and fragrant herbs creates a dish that's both nourishing and deeply satisfying. The creamy texture comes from blending some of the beans, creating a luxurious base that envelops each vegetable in rich, savory goodness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cans cannellini beans or white kidney beans (15oz / 425g cans)
  • Small bunch of Tuscan kale (dinosaur kale)
  • 4 thick slices stale bread such as ciabatta, tuscan bread or sourdough
  • 4 cups vegetable broth
  • 1 onion finely diced
  • 2 carrots finely diced
  • 2 celery sticks finely diced
  • 4 garlic cloves diced
  • 1 potato diced into cubes
  • 1 can (15oz / 425g) whole peeled tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 sprig of fresh rosemary or thyme (or ½ tsp dried)
  • 1 bay leaf
  • Salt and black pepper to taste
  • *Optional parmesan rind square
  • *Optional garnish of grated parmesan cheese

Equipment

  • large pot
  • blender or immersion blender
  • wooden spoon
  • oven or air fryer

Method
 

Instructions
  1. Add finely diced onion, carrots and celery to a large pot with olive oil and a good pinch of salt. Saute for a few minutes and once the onions are translucent, add the garlic and saute for another minute
  2. Add a can of peeled tomatoes (including the juice) to the pot and roughly break the tomatoes up with a wooden spoon. Add the diced potato, vegetable broth, herbs, and season well salt and pepper. Place the lid on and simmer over medium heat for 20 minutes. *If you are adding a parmesan rind, add this in now
  3. While the soup is simmering, roughly chop the bread into cubes, drizzle with olive oil and seasoning and bake in the oven or air fryer until golden to make the croutons
  4. Once the vegetables have softened and potatoes are fork tender, add one cup of the soup to a blender along with 1 can of the cannellini beans. Blend to make a puree. You can also use an immersion blender
  5. Add the puree along with the second can of whole cannellini beans to the soup and stir through. Simmer with the lid on for 5 minutes. Taste and season as needed
  6. Chop up the kale leaves, disregarding the tough middle part of the stem, and add to the soup. Simmer for 5 minutes until the kale is cooked to your liking
  7. Remove the bay leaf and parmesan rind and serve up your creamy Tuscan White Bean Soup! Garnish with the croutons and optional parmesan and enjoy :)

Notes

Let the soup rest for a few minutes after cooking before serving. Use good quality extra virgin olive oil for best flavor. The soup tastes even better the next day after flavors have melded. For heartier version, add cooked Italian sausage or chicken. For spicier kick, add red pepper flakes with garlic.