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The Ultimate Hearty & Creamy Tuscan White Bean Soup

Close-up of a hearty bowl of Tuscan white bean soup featuring creamy broth, white beans, dark green kale, and diced tomatoes.
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Make this easy, one-pot Tuscan White Bean Soup that captures rustic Italian comfort. You get a deeply satisfying, protein-packed meal perfect for cozy evenings or weeknight dinners.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound Italian sausage, casings removed (or substitute with 1 cup chopped mushrooms for vegan option)
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 6 cups vegetable or chicken broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained (or other white beans)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 Parmesan rind (optional, remove before serving)
  • 5 ounces kale or spinach, stems removed and roughly chopped
  • Salt and black pepper to taste
  • Crusty bread, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage (if using) and cook, breaking it up with a spoon, until browned. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pot. If making the vegan version, skip this step and proceed to step 2.
  2. Add the chopped onion, carrots, and celery to the pot. Cook for 5 to 7 minutes until the vegetables soften.
  3. Add the minced garlic, rosemary, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. If you used sausage, return it to the pot. Add the broth, cannellini beans, diced tomatoes (with juice), and the Parmesan rind (if using).
  5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to let the flavors combine.
  6. Remove the Parmesan rind. Use an immersion blender to blend about 1/4 of the soup directly in the pot until creamy, or carefully transfer 1 cup of the soup to a regular blender, blend until smooth, and stir it back into the pot. This creates the creamy texture.
  7. Stir in the chopped kale or spinach. Cook for 3 to 5 minutes, or until the greens wilt.
  8. Taste the soup and season with salt and black pepper as needed.
  9. Serve hot with crusty bread for dipping.

Notes

  • For a richer flavor base when making the vegan version, sauté the mushrooms until deeply browned before adding the aromatics.
  • If you prefer a thicker stew consistency, mash one extra can of beans separately and stir them in at the end.
  • This soup tastes better the next day, making it excellent for meal prepping.

Nutrition

Find it online: https://cookingbyfelix.com/tuscan-white-bean-soup-recipe-easy-one-pot/