This Tuscan White Bean Soup is everything you want in a cozy bowl: hearty, wholesome, and full of rustic Italian flavor. With creamy cannellini beans, tender sweet potatoes, crisp celery, and earthy kale all simmered in a garlic-herb-infused broth, this soup brings together simple ingredients in the most comforting way. 🇮🇹💚
Whether you’re feeding a hungry family or looking for a nourishing meal-prep option, this soup delivers. It’s filling without being heavy, naturally vegan, and loaded with plant-based goodness. Pair it with crusty bread and a sprinkle of Parmesan for a meal that warms from the inside out. 🥖🧀
Why You’ll Love This Tuscan White Bean Soup 💡
✅ One-pot and easy to make – No fancy equipment needed
✅ Packed with vegetables and fiber – Clean, plant-powered comfort
✅ Naturally vegan and gluten-free – Healthy and inclusive 🌱
✅ Great for leftovers – Even better the next day
✅ Perfect for chilly nights or light lunches
Ingredients You’ll Need 🛒
- 2 tablespoons olive oil – For a rich, savory base 🫒
- 2 medium sweet potatoes, diced into ½-inch pieces – Adds subtle sweetness and heartiness 🍠
- 1 medium onion, chopped – Aromatic depth 🧅
- 4 ribs celery, sliced – Fresh herbal crunch
- 3 cloves garlic, minced – Fragrant foundation 🧄
- ½ teaspoon dried rosemary – Earthy and warming 🌿
- ½ teaspoon dried thyme – Adds depth and Mediterranean vibes
- ½ teaspoon salt, or to taste
- ⅛ teaspoon black pepper – Just enough for a gentle kick
- 2 (15 oz) cans cannellini beans, rinsed and drained – Creamy and filling 🫘
- 4 cups low-sodium vegetable broth – The comforting liquid base
- 1 medium bunch kale, stems removed and chopped (about 4 cups packed) – Adds color and nutrients 🥬
✨ Optional for Serving:
– Drizzle of extra virgin olive oil
– Grated Parmesan (or vegan Parm)
– Toasted sourdough or garlic bread
How to Make Tuscan White Bean Soup 🧑🍳
Step 1: Sauté the Vegetables
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add sweet potatoes, onion, and celery. Sauté for 5 minutes, stirring frequently, until the veggies begin to soften and the onion becomes translucent.
Step 2: Add Aromatics
Stir in garlic, rosemary, thyme, salt, and pepper. Cook for 30 seconds, until the garlic is fragrant and herbs have released their aroma.
Step 3: Simmer the Soup
Add the cannellini beans and vegetable broth. Stir everything to combine. Turn heat to high and bring to a boil.
Step 4: Simmer & Soften
Once boiling, reduce to a medium simmer, cover, and cook for 8 minutes, or until the sweet potatoes are fork-tender but still intact.
Step 5: Add the Greens
Stir in chopped kale and cook for 2 more minutes, just until wilted and tender.
Step 6: Finish & Serve
Taste and adjust seasoning as needed. Serve hot, garnished with a drizzle of olive oil or freshly grated Parmesan if desired. Enjoy with warm crusty bread for the full Tuscan experience. 🍞✨
Flavor Tips & Variations 💡
- Make it creamy: Blend 1–2 cups of the soup, then stir it back in for a thicker texture
- Spice it up: Add a pinch of red pepper flakes or smoked paprika for gentle heat 🌶️
- Use other beans: Navy or great northern beans work well too
- Add pasta or grains: A handful of orzo, farro, or cooked quinoa adds extra body
- Swap greens: Use spinach or Swiss chard instead of kale
Serving Suggestions 🍽️
- With rustic sourdough or focaccia – Soak up the flavorful broth
- As a lunch meal prep – Packs perfectly in jars or containers
- Topped with pesto or herb oil – Adds a gourmet touch 🌿
- With a green salad for a balanced, vibrant meal 🥗
- Alongside roasted veggies or grilled tofu for extra protein
Storage & Reheating 🧊
- Refrigerator: Store leftovers in an airtight container for up to 4–5 days
- Freezer: Freeze cooled soup for up to 3 months
- Reheat: Warm gently on the stovetop or in the microwave; add a splash of broth if it thickens
FAQs About Tuscan White Bean Soup ❓
Q: Can I use dried beans?
A: Yes! Soak and cook them in advance. You’ll need about 3 cups cooked.
Q: Can I add meat?
A: Absolutely — cooked sausage, pancetta, or shredded chicken work well.
Q: What if I don’t like sweet potatoes?
A: Try Yukon Gold potatoes, carrots, or even butternut squash as a substitute.
Q: Can I make it creamy without cream?
A: Yes — just puree part of the soup with an immersion blender!
Final Thoughts 🥣💬
This Tuscan White Bean Soup brings together the best of rustic Italian cooking — simple ingredients, nourishing flavors, and a slow-simmered feel that’s hard to beat. It’s the kind of recipe that makes your kitchen smell amazing and leaves you feeling comforted, satisfied, and just a little bit healthier. 🧄🌿
It’s a true weeknight hero: easy to make, endlessly adaptable, and a joy to reheat. Whether you serve it as a main dish or pair it with your favorite side, it’s a dependable and delicious staple you’ll want in your rotation. It’s the kind of soup that earns a permanent spot in your winter (or year-round!) meal plan. 💛
Grab a spoon, pour a bowl, and enjoy the kind of warmth that only homemade soup can bring. This one’s a keeper. 🍲
Short version
Tuscan White Bean Soup
Ingredients
- 2 tablespoons olive oil
- 2 medium sweet potatoes cut into ½-inch pieces
- 1 medium onion
- 4 ribs celery
- 3 cloves garlic
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon salt
- 1/8 teaspoon black pepper
- 2 cans 15 ounces each cannellini beans rinsed and drained
- 4 cups low sodium vegetable broth
- 1 medium bunch kale removed from tough stems and chopped about 4 packed cups
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers. Add the diced sweet potatoes, chopped onion, and sliced celery. Cook for about 5 minutes, stirring frequently, until the vegetables begin to soften and the onions turn translucent. This step builds the foundation of flavor for the soup.
- Add the minced garlic, chopped rosemary, thyme, salt, and pepper. Cook for another 30 seconds, stirring constantly, just until the garlic becomes fragrant and the herbs release their aroma. Stir in the drained cannellini beans and vegetable broth, mixing everything together to combine.
- Turn the heat up to high and bring the soup to a rolling boil. Once boiling, cover the pot, reduce the heat to a steady medium simmer, and cook for about 8 minutes, or until the sweet potatoes are fork-tender but not falling apart.
- Stir in the chopped kale and let it cook for about 2 more minutes, just until the leaves have wilted and become tender. Serve the soup hot, optionally with a drizzle of olive oil or a sprinkle of grated Parmesan for added richness and flavor.
