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Rustic bowl of creamy tuscan white bean soup with kale, drizzle of olive oil, grated parmesan on top, crusty bread alongside, warm Italian kitchen setting
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
Cook Time 25 minutes
Total Time 35 minutes
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.