This Tuscan white bean soup recipe is a simple, hearty mix of beans, vegetables, and herbs that’s satisfying without being heavy. It’s an easy, reliable recipe that works year-round and delivers plenty of flavor with minimal effort! Vegan, vegetarian, and gluten-free.
A Note From Kristen
This is the soup I reach for when I’m craving something hot and comforting, but still light and balanced! While developing the recipe, I tested it both with a minimal ingredient list and with extra vegetables, and both versions work beautifully depending on what you have on hand. It’s straightforward, adaptable, and easy enough to make any day of the week. I hope you enjoy it!
~Kristen
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
- Extra Virgin Olive Oil: Adds a rich, smooth base that helps carry the flavors of the aromatics.
- Shallot: Brings a mild, sweet onion flavor that blends beautifully into the broth.
- Garlic Cloves: Give the soup its warm, savory backbone and fragrant aroma.
- Carrots: Add color and natural sweetness, brightening the soup’s overall flavor.
- Fennel Bulb: Adds a soft, mellow anise-like flavor, infusing the Tuscan white bean soup with a subtle herbaceous note.
- Cooked Cannellini Beans: Make the soup creamy and hearty without needing any dairy, especially when mashed. Other white beans work too if you don’t have cannellini on hand.
- Vegetable Broth: Forms the foundation of the soup and ties all the flavors together.
- Rosemary: Gives the soup its Tuscan character while adding an earthy, aromatic note.
- Bay Leaf: Offers a gentle, savory undertone.
- Salt: Enhances the natural flavors of the ingredients, keeping the soup from tasting flat.
- Black Pepper: Adds a bit of warmth.
- Fennel Fronds: For garnish. Adds a fresh, green pop that lifts the soup and gives additional fennel flavor.
How to Make Tuscan White Bean Soup
01
SAUTÉ
Heat the olive oil in a large pot over medium heat. Add the shallot, garlic, carrots, and fennel, and cook for about 5 minutes, stirring occasionally, until softened and fragrant.
02
SIMMER
Add the beans, broth, rosemary, and bay leaf. Bring to a boil, then reduce the heat and simmer for 25 minutes.
03
MASH
Remove the rosemary and bay leaf. Lightly mash some of the beans with a spatula or potato masher to create a creamier texture.
04
SERVE
Stir in the salt and pepper, then drizzle with olive oil. Garnish with chopped fennel fronds and serve. Enjoy!
Serving Ideas
- Serve with slices of crusty sourdough or focaccia.
- Pair with a spinach and arugula salad.
- Top with crispy chickpeas, hemp seeds, or a drizzle of hot sauce or pesto.
- Pair with a favorite sandwich.
- Serve alongside oven baked fries or polenta fries.
Kristen’s Top Tips
- If using canned beans, use good quality canned beans. Cannellini beans with a creamy texture make a noticeable difference.
- Want a thicker soup, mash more of the beans. Thinner and brothier? Add a touch more broth and refrain from mashing the beans.
- This recipe tastes even better the next day after the flavor meld in the fridge, so don’t hesitate to make enough for leftovers!
- Want some delicious flavor variations? Try adding:
- Kale, spinach, chard, or arugula.
- Crushed tomatoes.
- Lemon juice and herbs like fresh parsley or thyme.
- Red pepper flakes or diced jalapeño.
- Lentils or mushrooms.
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Previously Published on moonandspoonandyum
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