Go Back
Bowl of Tuscan White Bean Soup featuring creamy broth and fresh herbs.
Lady Maria

Tuscan White Bean Soup

This Tuscan white bean soup recipe combines simple ingredients to create a deeply flavorful and satisfying meal. The key is to build a flavorful base, simmer slowly, and puree a portion of the soup for a creamy texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried cannellini beans, soaked overnight and drained
  • 8 cups vegetable broth
  • 1/4 cup extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon red pepper flakes optional
  • 1 bay leaf
  • Salt to taste
  • Freshly ground black pepper to taste
  • Juice of 1/2 lemon
  • Fresh parsley, chopped, for garnish
  • Crusty bread, for serving

Equipment

  • large pot or Dutch oven
  • Immersion blender or regular blender
  • measuring cups and spoons
  • Cutting board
  • knife
  • Ladle

Method
 

  1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 8-10 minutes. Add the garlic, rosemary, sage, and red pepper flakes (if using) and cook for another minute until fragrant.
  2. Combine Ingredients: Add the drained cannellini beans, vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 1/2 hours, or until the beans are very tender. Check occasionally to ensure there is enough liquid and add more broth if needed.
  3. Puree for Texture: Remove about 2 cups of the soup and blend it using an immersion blender or a regular blender (be careful when blending hot liquids!). Return the pureed soup to the pot.
  4. Season and Finish: Season the soup with salt and pepper to taste. Remove the bay leaf. Stir in the lemon juice.
  5. Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread for dipping. A drizzle of extra virgin olive oil on top is also a nice touch.

Notes

Soaking the beans overnight is crucial for even cooking and reducing cooking time. Don't skimp on the aromatics to build a flavorful base. You can use chicken broth for a richer flavor. For a thicker soup, puree more of the beans. Store leftovers in an airtight container in the refrigerator for up to 3 days.