Tuscan White Bean Soup or Stew

Why You’ll Love This Recipe

This Tuscan White Bean Soup or Stew is the perfect balance of simplicity and flavor. It’s a one-pot meal that’s budget-friendly, protein-rich, and naturally vegetarian (or vegan if you skip the Parmesan). The combination of beans, vegetables, and herbs makes it filling and satisfying. Plus, it’s incredibly versatile—you can enjoy it as a lighter soup or let it simmer down into a thick, stew-like consistency.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cannellini beans (canned or cooked from dry)
• Olive oil
• Onion
• Carrots
• Celery
• Garlic
• Tomato paste or diced tomatoes
• Vegetable broth
• Fresh rosemary or thyme
• Bay leaf
• Kale or spinach (optional, for added greens)
• Salt
• Black pepper
• Red pepper flakes (optional, for a kick)
• Parmesan cheese (optional, for serving)
• Crusty bread (optional, for serving)

Directions

1. Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are soft and fragrant.
2. Add garlic and tomato paste. Cook for another 1–2 minutes to deepen the flavor.
3. Stir in the cannellini beans, vegetable broth, rosemary, and bay leaf. Bring to a boil, then reduce heat and let simmer for 20–30 minutes.
4. For a thicker stew-like texture, use a potato masher to mash some of the beans directly in the pot.
5. Add kale or spinach if using, and simmer for another 5 minutes until the greens are wilted.
6. Season with salt, black pepper, and red pepper flakes to taste.
7. Remove bay leaf and herbs. Ladle into bowls and top with Parmesan cheese, if desired. Serve hot with crusty bread.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

• Make it meaty: Add Italian sausage, pancetta, or shredded rotisserie chicken.
• Add grains: Stir in cooked farro, barley, or small pasta for a heartier bite.
• Use different beans: Great Northern or navy beans can be used in place of cannellini.
• Creamier texture: Add a splash of cream or blend part of the soup for a smoother consistency.
• Spice it up: Increase red pepper flakes or add a dash of hot sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stove over medium heat until heated through. You may need to add a splash of water or broth to loosen it.
This soup also freezes well for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use dry beans instead of canned?

Yes, just soak and cook dry beans ahead of time. About 1.5 cups of dried beans will yield the same as two 15-ounce cans.

Is this soup vegan?

It is naturally vegan if you skip the Parmesan or use a plant-based alternative.

Can I make this in a slow cooker?

Absolutely. Sauté the vegetables first, then transfer all ingredients to the slow cooker and cook on low for 6–8 hours.

How do I thicken the soup into a stew?

Mash some of the beans with a spoon or potato masher, or simmer longer uncovered to reduce the liquid.

What greens work best?

Kale and spinach are great options, but Swiss chard or collard greens work just as well.

Can I add pasta to this recipe?

Yes, small pasta shapes like ditalini or orzo are great. Cook them separately to avoid absorbing too much broth.

Does this freeze well?

Yes, it freezes beautifully. Store in freezer-safe containers and thaw before reheating.

How do I make it more flavorful?

Use fresh herbs, quality olive oil, and don’t skip sautéing the vegetables—it builds depth in the broth.

What can I serve with this soup or stew?

Crusty bread, a green salad, or grilled cheese are great pairings.

Can I use an immersion blender?

Yes, blend part of the soup for a creamier texture while leaving some beans whole for body.

Conclusion

Tuscan White Bean Soup or Stew is a warm, wholesome dish perfect for any time of year. With its rich, comforting flavors and simple ingredients, it’s a recipe you’ll come back to again and again. Whether you serve it as a light soup or a hearty stew, it’s sure to satisfy and nourish.

Tuscan White Bean Soup or Stew

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Tuscan White Bean Soup or Stew is a rustic and hearty Italian-inspired dish made with cannellini beans, aromatic vegetables, herbs, and leafy greens. This comforting one-pot meal can be enjoyed as a light soup or a thick, satisfying stew.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-Inspired
• Diet: Vegan

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste or 1 cup diced tomatoes
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 sprig fresh rosemary or thyme
• 1 bay leaf
• 2 cups kale or spinach (optional), chopped
• Salt, to taste
• Black pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• Parmesan cheese, for serving (optional)
• Crusty bread, for serving (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until vegetables are soft.
2. Add garlic and tomato paste (or diced tomatoes). Cook for 1–2 minutes to enhance flavor.
3. Stir in the cannellini beans, vegetable broth, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 20–30 minutes.
4. For a thicker consistency, mash some of the beans in the pot using a potato masher or spoon.
5. Add kale or spinach if using, and simmer for another 5 minutes until greens are wilted.
6. Season with salt, black pepper, and red pepper flakes to taste. Remove bay leaf and herb sprigs.
7. Serve hot with a sprinkle of Parmesan cheese and crusty bread, if desired.

Notes

• Use dried beans if preferred—soak and cook them in advance.
• Omit Parmesan or use a vegan substitute to keep the dish vegan.
• Blend part of the soup for a creamier texture without cream.
• Great for meal prep—freezes well for up to 2 months.
• Can be made in a slow cooker after sautéing the vegetables.

Nutrition

• Serving Size: 1 serving (based on 6 servings)
• Calories: 280
• Sugar: 5g
• Sodium: 520mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg