this Tuscan White Bean Soup Recipes filled with fresh vegetables, bold sausage, and cannellini beans. Partially mixed and cooked on the stovetop, it's thick, creamy and so delicious!
The ultimate comfort food, this cannellini bean soup is gluten free and easy to make dairy free and vegetarianalso.
Easy Tuscan White Bean Soup
This soup is inspired by Olive Garden's popular Zuppa Toscana soup. However, I made my own tweaks to the recipe to make it lighter and more filling. It's packed with fresh vegetables, protein, and fiber, making it the perfect hearty comfort food recipe.
Not only does this soup taste delicious, it takes less time to prepare, less cooking time, and minimal equipment. Plus, it stores very well and is perfect for Freezer meals.
It's filling enough on its own. However, I like to pair this dish with side dishes Gluten Free Cornbread and a Caesar Salad Enjoy a restaurant-quality meal at home. I guarantee it will become your new favorite cold weather recipe!
Required ingredients and substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Oil: We prefer a richer olive oil, but avocado oil will work too.
- vegetable: Onions, garlic, carrots, celery, and kale (or spinach) add tons of bulk, nutrients, and flavor to the soup.
- sausage: This is optional, but we like to add mild Italian sausage for extra protein and slightly spicy flavor.
- Herbs and Spices: Salt, pepper, Italian seasoning and bay leaf create a delicious herbaceous flavor.
- broth: Use with confidence chicken soup Or vegetable soup. We always recommend using the low-sodium variety to prevent the soup from becoming too salty!
- Cannellini beans: Also called white kidney beans, they add lots of fiber and texture to soups. If you can't find cannellini beans, great northern beans will work too.
- Tomato sauce: Adds depth to the soup and helps create a thicker consistency.
- lemon juice: Acidity helps lighten the flavor of the dish, giving it a vibrant, round flavor. Freshly squeezed is best, but bottled will work too.
where do i buy meat
- 100% grass-fed, grass-finished beef
- Free range organic chicken
- humanely raised pork
- wild seafood
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How to Make This Easy Tuscan White Bean Soup Recipe
- saute: Heat the oil in a large Dutch oven and sauté the onions, garlic, carrots, and celery until they begin to soften.
- Add sausage: Add the sausage, if using, and brown it, breaking it up as it cooks.
- season: Stir in salt, pepper and Italian seasoning.
- simmer: Add the stock, beans, tomato paste, bay leaf and lemon juice to the pot. Scrape the bottom to release any stuck bits, then bring the mixture to a boil. Then, reduce the heat and allow the soup to boil.
- mix: Discard the bay leaf and transfer part of the soup to a blender. Pulse until smooth. This helps create a thicker texture! Alternatively, you can use an immersion blender to blend the soup in the pot.
- Combine: Transfer the soup mixture back to the pot. Then, add the kale or spinach and let it wilt.
- Serve: Adjust flavors to taste and serve warm with toppings like grated Parmesan cheese, fresh parsley or red pepper flakes!
Add more flavor
Sometimes we like to add Parmesan cheese crust, fresh rosemary sprigs, or sage while the soup is simmering to further enhance the flavor.
FAQ
You can transfer leftovers to an airtight container and store in the refrigerator for up to a week. Reheat each bowl of soup in the microwave. Alternatively, heat a larger batch in a pot on the stovetop over medium heat.
Yes! Once cooled, transfer remaining soup to a freezable container and freeze for up to 6 months. When you're ready to serve, defrost it in the refrigerator overnight.
This recipe is similar to zuppa toscana in that both soups are made with a creamy consistency, Italian flavor, and sausage. However, the classic Tuscan zuppa recipe contains potatoes and bacon, and you won't find these ingredients in Tuscan white bean soup.
More soup recipes to try
- 1 spoon olive oil
- 1 green onion dice
- 3 garlic cloves minced
- 4 medium sized carrots Peel and slice
- 4 celery stalks dice
- 1 pound mild italian sausage Remove from case (optional)
- 1 teaspoon Salt More flavors
- 1 teaspoon black pepper More flavors
- 2 teaspoon italian seasoning
- 6-8 cup chicken or vegetable soup
- 2 15- ounce canned cannellini beans Drain and rinse
- 2 spoon ketchup
- bay leaf
- 1/2 lemon juiced
- 2 cup chopped kale or spinach
- Optional: 1/4 cup grated Parmesan cheese for decoration
- fresh parsley for decoration
- Optional: Boiled Parmesan cheese crust, or sprigs of rosemary or sage
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In a large Dutch oven, heat the oil and sauté the onions, garlic, carrots and celery for about 8-10 minutes, until starting to soften.
1 tablespoon olive oil, 1 large onion, 3 cloves garlic, 4 medium carrots, 4 celery stalks
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If adding sausage, add it here and cook until browned, about 5 minutes.
1 pound mild Italian sausage
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Add salt, pepper and Italian seasoning and stir.
1 teaspoon salt, 1 teaspoon black pepper, 2 teaspoons Italian seasoning
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Add stock, beans, tomato paste, bay leaf, lemon. Once the liquid is in, scrape down the bottom of the pot to release any stuck-on bits. Bring to a boil, then reduce heat and simmer for 15 minutes.
6-8 cups chicken or vegetable broth, 2 15-ounce cans cannellini beans, 2 tablespoons tomato paste, bay leaves, 1/2 lemon
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Discard the bay leaf and place about 3 cups of the soup in a blender. Blend until smooth.
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Transfer back to pot and stir well. Add the kale or spinach and let it wilt for a few minutes.
2 cups chopped kale or spinach, Optional: Boiled Parmesan cheese crust, or sprigs of rosemary or sage
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Taste and adjust flavors as needed. I usually add a little lemon juice, salt and pepper!
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Garnish and serve.
Optional: 1/4 cup grated Parmesan cheese, fresh parsley
Serve: 1ServeCalories: Chapter 322kilocaloriescarbohydrate: 20gramprotein: No. 17gramFat: twenty onegramSaturated fat: 7gramPolyunsaturated fats: 3gramMonounsaturated fats: 10gramcholesterol: 49milligramssodium: Chapter 1673milligramsPotassium: 263milligramsfiber: 6gramsugar: 2gramVitamin A: 711IUVitamin C: 11milligramscalcium: 146milligramsiron: 4milligrams
