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Tuscan White Bean Soup

Tuscan white bean soup is a rustic Italian one-pot broth with creamy cannellini beans, tomatoes, and tender kale. Simmered with a Parmesan rind for deep savory flavor, it gets thickened by mashing a few beans in the pot.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Olive oil
  • 3 tbsp olive oil
Vegetables
  • 1 onion diced
  • 2 carrots diced
  • 2 celery ribs diced
Garlic & seasonings
  • 5 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
  • 0.75 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp lemon juice
Soup base
  • 1 can (14.5 oz) diced tomatoes
  • 2 can (15 oz) cannellini beans drained and rinsed
  • 6 cup vegetable or chicken broth
  • 1 Parmesan rind (about 2 inches)
  • 1 bay leaf
  • 4 cup chopped kale
Serving
  • 0.25 cup grated Parmesan cheese
  • 1 crusty bread

Equipment

  • 1 large pot

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat until shimmering, about 30 seconds. The oil should look loose and glossy, not smoky.
  2. Add the onion, carrots and celery and cook for 6 to 7 minutes. Stir often until the vegetables soften and the onion looks translucent.
  3. Stir in the garlic, Italian seasoning and red pepper flakes and cook for 1 minute. The garlic should smell fragrant without browning.
Simmer the soup
  1. Add the tomatoes, cannellini beans, broth, Parmesan rind and bay leaf. Scrape the bottom of the pot so browned bits release into the broth.
  2. Bring to a boil, then simmer for 20 minutes. Look for steady small bubbles that gently break the surface.
  3. Mash a few beans against the side of the pot to thicken the broth slightly. The soup should look a bit creamier and thicker where the beans were mashed.
  4. Stir in the kale and simmer for 5 minutes, until tender. The kale should turn bright green and soften but not become mushy.
  5. Remove the Parmesan rind and bay leaf. Skim them out and discard so the soup stays smooth.
Finish and serve
  1. Stir in the lemon juice, salt and pepper and serve immediately. Taste and ensure the seasoning balances the broth before plating.
  2. Serve each bowl with grated Parmesan cheese and crusty bread. Add the cheese to the hot soup so it melts slightly.

Notes

For the creamiest texture, mash the beans after the 20-minute simmer and before adding the kale, using the side of the pot to break them down. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stove or in the microwave until hot. Freezing is yes—cool completely first and freeze up to 3 months, then thaw and reheat, adding a splash of broth if it thickens. If you want a dairy-free version, skip the Parmesan rind and add 2 to 3 tbsp nutritional yeast or a parmesan-style plant-based substitute for savory depth.