This Tuscan white bean soup is rustic Italian cooking at its finest. Creamy cannellini beans, fragrant rosemary, and salty Parmesan create a soup that's both elegant and deeply comforting. It's naturally vegetarian, packed with protein and fiber, and ready in just 45 minutes.
What makes this soup special is how simple it is. Just a handful of quality ingredients, treated with respect, creating something far greater than the sum of its parts. That's the essence of Italian cooking.
The Secret to Creamy Bean Soup
The trick to achieving that luxurious creaminess without adding cream is all about the beans:
- Mash one can: Crushing beans with a fork releases their starches
- Partial blending: Use an immersion blender on just half the soup
- Keep some whole: Texture contrast makes it more interesting
- Simmer long enough: 20 minutes allows flavors to meld and beans to break down slightly
Choosing the Right Beans
Cannellini beans are traditional and ideal for this soup. Here's what you need to know:
- Cannellini: Large, creamy, mild flavor - the classic choice
- Great Northern: Similar texture, slightly smaller
- Navy beans: Smaller, still creamy, good substitute
- Dried vs. canned: Canned is convenient; dried has better texture
Authentic Tuscan Touches
To make this soup truly Tuscan, pay attention to these details:
- Quality olive oil: Use extra-virgin, and drizzle more when serving
- Fresh rosemary: Dried works but fresh is more aromatic
- Real Parmesan: Parmigiano-Reggiano, grated fresh
- Parmesan rind: Add it while simmering for extra umami (remove before serving)
- Lemon zest: Brightens the richness without adding obvious lemon flavor
Adding Protein
While this soup is already protein-rich from the beans, you can make it heartier:
- Italian sausage: Brown and crumble, add with the onion
- Pancetta or bacon: Render first, use the fat for cooking
- Chicken: Shredded rotisserie chicken stirred in at the end
- Prosciutto: Crisp small pieces as a garnish
Greens Variations
Fresh greens add color and nutrition. Try these options:
- Spinach: Wilts quickly, mild flavor
- Kale: More robust, needs a minute longer to soften
- Escarole: Traditional Italian choice, slightly bitter
- Swiss chard: Earthy flavor, colorful stems
Make It a Complete Meal
This soup pairs beautifully with:
- Crusty Italian bread rubbed with garlic and drizzled with olive oil
- Simple green salad with balsamic dressing
- Bruschetta with fresh tomatoes
- A glass of Chianti or Sangiovese
Storage and Make-Ahead
This soup is perfect for meal prep:
- Refrigerator: Stores well for 4-5 days
- Freezer: Up to 3 months (don't add Parmesan until serving)
- Thickening: Soup thickens as it sits - add broth when reheating
- Better the next day: Flavors deepen overnight
Tuscan White Bean Soup
Creamy Italian comfort with rosemary and Parmesan. Simple, satisfying, and naturally vegetarian.
Nutrition per serving
Ingredients
Instructions
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Sauté the aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Add garlic, rosemary sprigs, and red pepper flakes (if using). Cook 1 minute more until fragrant.
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Add beans and broth. Add 2 cans of the beans and all the vegetable broth. If you have a Parmesan rind, add it now. Bring to a simmer and cook for 20 minutes to allow flavors to meld.
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Create creamy texture. While the soup simmers, mash the remaining can of beans with a fork until mostly smooth. Add to the pot. For extra creaminess, use an immersion blender to partially blend about half the soup, leaving some beans whole for texture.
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Add greens and finish. Remove rosemary sprigs (and Parmesan rind if used). Stir in spinach and cook until just wilted, about 1-2 minutes. Remove from heat. Stir in grated Parmesan and lemon zest. Season with salt and pepper to taste.
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Serve. Ladle into warm bowls and drizzle generously with good extra-virgin olive oil. Serve with crusty bread for dipping.
Recipe Notes
- Storage: Refrigerate in an airtight container for up to 4-5 days. Soup thickens as it sits - add broth when reheating.
- Freezing: Freeze for up to 3 months. Don't add Parmesan until after reheating.
- Vegan option: Replace Parmesan with 3 tablespoons nutritional yeast.
- Add protein: Stir in browned Italian sausage or shredded rotisserie chicken for a heartier meal.
- Dried beans: Soak 1.5 cups overnight, cook until tender, use 4-5 cups cooked beans.
Frequently Asked Questions
Can I use dried beans instead of canned?
Yes! Soak 1.5 cups dried cannellini beans overnight, then drain and cook in fresh water until tender (about 1-1.5 hours). Use 4-5 cups of the cooked beans in place of the canned. Dried beans have better texture but require more planning.
How do I make Tuscan white bean soup vegan?
Replace the Parmesan with 3 tablespoons nutritional yeast for a cheesy flavor without dairy. You can also use vegan parmesan. The rest of the recipe is naturally vegan!
What can I substitute for cannellini beans?
Great northern beans are the closest substitute with a similar creamy texture. Navy beans also work well. Chickpeas can be used but will give a different flavor profile. Avoid kidney beans as they're too firm for this soup.
Can I freeze Tuscan white bean soup?
Yes, this soup freezes beautifully for up to 3 months. The texture may be slightly softer after freezing. Don't add the Parmesan until after reheating for best results. The soup will thicken when frozen - add broth when reheating.
How do I make the soup creamier without cream?
The secret to creamy bean soup without cream is blending some of the beans. Mash one can by hand, then use an immersion blender to puree about half the soup. The starch from the beans creates a naturally creamy texture.
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