Tuscan Bean Soup

There’s something so comforting about a big pot of homemade soup simmering on the stove, especially when the weather starts to cool down. This Tuscan Bean Soup is one of those recipes that warms you from the inside out — and it’s not just cozy, it’s also packed with nourishing, good-for-you ingredients. I’ve been making this for years, especially on busy weekdays when I want something hearty but not heavy. Bonus? It’s naturally vegetarian, incredibly flavorful, and comes together in under an hour.

Think of this as Italian countryside comfort food. It’s got creamy cannellini beans, tender vegetables, fragrant herbs like rosemary and thyme, and just enough spice (thanks to optional crushed red pepper) to keep it interesting. Everything simmers together in a savory broth until all those rustic flavors meld into one delicious bowl of goodness.

And if you’re a meal prepper like me, you’ll love that this soup keeps well for several days in the fridge and freezes beautifully. I usually double the batch and tuck some away in the freezer for a rainy day — or let’s be honest, a day I just don’t feel like cooking.

Let’s get started, shall we?

Ingredients You’ll Need:

• 2 tablespoons olive oil

• 1 yellow onion, diced

• 2 carrots, peeled and sliced

• 2 celery stalks, chopped

• 3 garlic cloves, minced

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• ¼ teaspoon crushed red pepper flakes (optional)

• 1 can (14.5 oz) diced tomatoes

• 4 cups vegetable broth

• 2 cans (15 oz each) cannellini beans, drained and rinsed

• 2 cups chopped kale or spinach

• Salt and black pepper to taste

• Juice of half a lemon

• Fresh parsley for garnish

STEP 1: Start with the Flavor Base

Heat up your olive oil in a large pot over medium heat. Once it’s warm (but not smoking), toss in the diced onion, carrots, and celery. This trio — often called a mirepoix — is the flavor foundation of so many soups and stews, and this one is no exception.

Cook the veggies for about 6 to 8 minutes, stirring occasionally, until they’ve softened and everything smells amazing. You’re not looking to brown them — just get them soft and fragrant.

STEP 2: Add the Aromatics

Next, stir in the minced garlic, dried thyme, rosemary, and those crushed red pepper flakes if you like a little heat. I usually go light on the red pepper if I’m making this for the family, but when it’s just me? I add a little extra.

Let everything cook together for about 1 minute, just until the garlic starts to release its aroma. Be careful not to burn it — burnt garlic can turn bitter and overpower the dish.

STEP 3: Bring in the Tomatoes

Pour in the can of diced tomatoes, juice and all. Stir everything together and let it cook for 2 to 3 minutes. This step starts to build the body of the soup, giving it that rich, tomato-y base that pairs perfectly with the beans and greens we’ll be adding soon.

STEP 4: Broth + Beans = Heart of the Soup

Now, add your vegetable broth and cannellini beans (don’t forget to rinse and drain them first!). Give it all a good stir, then turn up the heat and bring it to a gentle boil.

Once it starts to bubble, reduce the heat to low and let the soup simmer gently for about 20 minutes. This is where the magic happens — all those herbs, vegetables, and beans start mingling and deepening in flavor. The broth takes on a creamy richness without needing any dairy at all.

Alright, so by now your kitchen should be smelling pretty incredible — that savory blend of garlic, herbs, and tomatoes simmering with the beans and broth? Absolutely soul-warming. In this part, we’re going to wrap up the cooking process and talk about some of my favorite ways to make this soup your own.

One of the things I love most about Tuscan bean soup is how flexible it is. It’s perfect exactly as written, but it also welcomes little additions and swaps based on what you have in your fridge or pantry. Let’s dive into the final steps before we talk about those simple customizations.

STEP 5: Add the Greens

Once your soup has simmered for about 20 minutes and all the flavors have had time to come together, it’s time to stir in the greens.

You can use kale or spinach, whichever you prefer or have on hand. I personally love using chopped kale — it holds its texture well and adds a nice bite to the soup. Spinach will wilt down more quickly and blend into the broth for a smoother finish.

Add 2 cups of chopped greens and let them simmer in the soup for about 5 more minutes, or until they’re wilted and tender. Give it a taste — you should start to get that earthy note from the greens, layered over the herby tomato base. So good.

STEP 6: Brighten Things Up

This might be the most underrated part of the recipe: lemon juice. Just before serving, squeeze in the juice of half a lemon. It doesn’t make the soup taste lemony — it simply wakes up the whole pot. That hit of acidity at the end adds brightness and balances out the richness of the beans and herbs.

Once the lemon is in, season to taste with salt and black pepper. Start small and build — remember, you can always add more salt, but you can’t take it out.

STEP 7: Garnish and Serve

Ladle your soup into bowls and finish with a sprinkle of fresh parsley. It’s a small touch, but it adds a pop of freshness and color that makes a big difference.

This soup is perfect just like that, but let’s be honest — everything is better with a good piece of crusty bread on the side. I like to serve it with a warm baguette or a slice of sourdough for dipping. And if you’re not strictly vegetarian, a little sprinkle of grated Parmesan over the top takes it to another level.

Tips, Swaps, and Variations

Now that you’ve mastered the basic version, here are a few ways to switch things up or tailor the soup to your taste:

• Make it creamy: For a creamier texture without dairy, use an immersion blender to blend a portion of the soup (just a few pulses!) before adding the greens. You still get the chunky veggies, but with a silkier base.

• Add protein: If you want to boost the protein or make it more filling, stir in some cooked Italian sausage or pancetta during step 1 when sautéing the veggies. It adds a rich, meaty depth that’s hard to beat.

• Use different beans: Cannellini beans are traditional and super creamy, but you can easily sub in Great Northern beans or Navy beans if that’s what you have on hand.

• Toss in pasta or grains: Add a handful of small pasta like ditalini, or cooked grains like farro or barley, in the final 10 minutes of simmering to make the soup extra hearty. Just be sure to add more broth if needed.

• Spice it up: If you love heat, go heavier on the crushed red pepper flakes or add a pinch of cayenne during cooking.