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.
Top Tip
When cooking beans in a soup, wait to season with salt until after the soup is done simmering. Adding salt while cooking will make the beans mealy, and no one likes mealy beans...
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 and cook for another 5 minutes to thicken it all up. Voila, a rich and creamy soup with no cream!
At this point you can season this Tuscan kale and white bean soup with kosher salt and pepper and serve warm.
Or if you have a few extra minutes, let it sit for fifteen minutes or so to rest. 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, along with a nice, crusty French bread. It's always a delicious complement when slathered with butter!
But if I have time to spare, I'll make some quick crostini as a garnish. Simply rub each slice of French bread with some cut garlic, brush both sides with olive oil, and then pop them under the broiler to toast.
Or this super easy garlic bread recipe is another fantastic option... Are you ready for fall and a comforting bowl of soup, yet?!
Creamy Tuscan White Bean Soup
Ingredients
- 2 tablespoon extra-virgin olive oil
- 1 cup yellow onion, chopped (about 1 med. onion)
- 1 cup carrots, diced (about 2 med. carrots)
- 1 cup celery, sliced (about 3 celery ribs)
- ¼ teaspoon dried red pepper flakes
- 4 cloves garlic, pressed
- ½ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 2 bay leaves
- 1 quart low-sodium chicken broth
- 3 15-oz. cans cannellini beans with liquid, 1 can reserved
- 3 to 4 cups roughly chopped kale leaves
- kosher salt and freshly ground black pepper
- shaved Parmesan cheese, optional, for serving
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), the chicken broth, and the rosemary, thyme and bay leaves to the sautéd veggies. Bring to a boil, stir in the chopped kale leaves, and then turn down to a simmer for about 10 minutes
- Purée the remaining can of cannellini beans in a food processor or blender. Stir the purée into the soup, and simmer for an additional 5 minutes. Season to taste with kosher salt and pepper.
- Serve topped with shaved Parmesan cheese and a loaf of crusty French bread.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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!
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!!