Creamy Tuscan White Bean Soup

This Tuscan white bean soup is proof that pantry staples can make an extraordinary meal. Canned white beans, garlic, tomatoes, and a handful of greens come together in under 30 minutes to create a soup that’s creamy, comforting, and surprisingly elegant.

I discovered this soup on a cold January evening when I had nothing in the fridge but plenty in the pantry. Blending half the beans creates a naturally creamy base without any cream, and the kale adds color and nutrition. A drizzle of good olive oil and some crusty bread on the side, and you have a dinner that feels special but costs almost nothing to make.

Sarah Mitchell

Creamy Tuscan White Bean Soup

This Tuscan white bean soup is proof that pantry staples can make an extraordinary meal. Canned white beans, garlic, tomatoes, and a handful of greens come together in under 30 minutes to create a soup that's creamy, comforting, and surprisingly elegant.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: Italian

Calories: 310

Ingredients Method Notes

Ingredients

  

• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 tablespoon olive oil, plus more for drizzling
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken or vegetable broth
• 3 cups chopped kale or spinach
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• Grated Parmesan for serving
• Crusty bread for serving

Method

 

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 4-5 minutes until softened.
2. Add the garlic and red pepper flakes. Cook for 30 seconds until fragrant.
3. Add the diced tomatoes, broth, Italian seasoning, and half the beans.
4. Bring to a simmer and cook for 10 minutes.
5. Using an immersion blender, partially blend the soup — you want it creamy but still chunky.
6. Add the remaining whole beans and the kale. Simmer for another 10 minutes until the kale is tender.
7. Season with salt and pepper to taste.
8. Serve drizzled with good olive oil and topped with grated Parmesan, alongside crusty bread.

Notes

Cannellini beans give the creamiest result, but great northern or navy beans work too. Blending only half the soup gives you the best of both worlds — creamy texture with whole beans for bite. This soup thickens as it sits, so add a splash of broth when reheating leftovers.