This Tuscan bean soup recipe is the perfect cozy way to warm up on busy weeknights! Packed with veggies + totally creamy and delicious without using any heavy cream. Paired with a crispy crostini, it's sure to become a family favorite dinner…
Tuscan Bean Soup Recipe
It's crazy how quickly the weather changes this time of year. Just over a week ago, we spent the weekend at a soccer tournament, withering in the 100-degree heat. This past weekend was quite the opposite, with a decided chill in the morning air that had me craving a comforting hot bowl of soup.
This delicious Tuscan bean soup is the perfect way to ease into the comfort foods of fall. It's rich and creamy, without using a drop of cream, and is packed with loads of veggies that are at their peak right now: yellow onions, carrots, celery and kale.
And my favorite part? You can have it on your table in just 30 minutes! Paired with a crusty loaf of French bread, it's a flavorful and easy weeknight meal.
How To Make White Bean Tuscan Soup
As with so many soup recipes, this Tuscan soup starts with sautéing the aromatic vegetables (carrots, celery and onions) in a little olive oil. The goal at this point is not to brown them, just to soften them up a bit, which should take about 5 minutes.
Then add the hot pepper flakes and pressed garlic, stirring constantly for an additional minute. Be sure not to let the garlic burn!
No Cream Creamy Tuscan Kale Soup
Next add two cans of cannellini beans (liquid and all), a quart of low-sodium chicken broth, and the rosemary, thyme and bay leaves. Bring to a boil, stir in the chopped kale leaves, and then turn down to a simmer for about 10 minutes.
At this point you're ready to add the "secret" ingredient that makes this white bean Tuscan soup so creamy without heavy cream. Surprise... It's just pureed cannellini beans!!
Take another can of beans and puree them in a blender or food processor. Add the white bean puree to the simmering soup. Continue to simmer for another 5 minutes to thicken it all up. Voila — a rich and creamy soup with no cream!
Tara's Tip: When To Season Soup With Beans
Adding salt while cooking beans can make them coarse and mealy. So when cooking beans in a soup, hold off seasoning with salt until after the soup is done simmering.
At this point you can season this Tuscan kale and white bean soup with kosher salt and pepper. If you have the time, let it sit for fifteen minutes or so to rest before serving.
Soup is always better after it sits a bit, in my opinion!
What To Serve With This Bean Soup
Serve this tasty Tuscan cannellini bean soup topped with shaved Parmesan cheese. For a little carby goodness on the side, we tend to rotate through a few options depending on how busy our evening is looking.
- Fastest & easiest: Pair it with a loaf of nice, crusty French bread! This is always a delicious complement to soups, especially when slathered with some homemade butter.
- Still fast but more effort: This super easy garlic bread recipe is absolutely delicious and ready to serve in about 15 minutes!
- Extra effort upgrade: Level up this soup with a crispy crostini garnish! Cut a baguette into ½-inch thick slices. Rub each slice with some cut garlic garlic cloves, then brush both sides with olive oil. Arrange them on a baking sheet, and toast them under the broiler until golden brown.
Which option are you going with?! Decisions, decisions...
Souper Cubes 2-Cup Freezer Trays with Lids
If you like to freeze leftover soup for later, you NEED these sturdy silicone trays with lids!! These are the perfect size for freezing and reheating individual servings. AND they're easy to use and clean like a dream, with no residual odors!
Printable Recipe ↓
Creamy Tuscan White Bean Soup
Key Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion - chopped
- 2 medium carrots - diced
- 3 medium celery stalks - sliced in half moons
- ¼ teaspoon red pepper flakes
- 4 garlic cloves - pressed
- ½ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 2 bay leaves
- 1 quart chicken stock
- 3 (15-ounce) cans cannellini beans - with liquid, 1 can reserved
- 4 cups kale - roughly chopped
- kosher salt - to taste
- ground black pepper - freshly ground, to taste
- shaved parmesan cheese - for serving (optional)
Instructions
- Sauté the carrots, celery and onions in extra virgin olive oil until softened, about 5 minutes. Add the hot pepper flakes and pressed garlic, and stir constantly for an additional minute.
- Add two cans of the cannellini beans (liquid and all), along with the chicken stock, rosemary, thyme, and bay leaves to the sautéed veggies. Bring to a boil. Stir in the chopped kale leaves and then simmer for 10 minutes
- Purée the remaining can of cannellini beans and liquid in a food processor or blender. Stir the puréed bean mixture into the soup, and simmer for an additional 5 minutes. Season to taste with kosher salt and freshly ground black pepper.
- Serve topped with shaved Parmesan cheese and a loaf of crusty French bread.
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More Hearty Soup Recipes
If you like this Tuscan white bean soup recipe, you might also enjoy these other delicious soup recipes:
- Old-Fashioned Ham Soup
- Instant Pot Turkey Chili
- Easy Baked Potato Soup
- Copycat First Watch Tomato Basil Soup
Did you make this recipe?
I'd love to see how your Tuscan white bean soup turns out... Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!
Anonymous says
Easy and delicious!
Meredith says
I made this soup yesterday. It was incredible just as the recipe is written!!! Highly recommend! I have already shared the recipe with friends and family.
Tara @ Unsophisticook says
I'm so happy to hear that you loved it, Meredith! And I'm actually really thankful that you bumped this back up for me. I haven't made it for awhile, so I'm going to add it to my plan for this week!
Cindy Dickerson says
This recipe sounds delicious. I just copied it to give it a try. I am sure if it comes from your blog, it just has to be good!! Always is!!