Tuscan White Bean Soup (One Pot, 30 Minutes)

If you’re looking for a soup that’s cozy, filling, and ridiculously easy to throw together on a weeknight, this is it. This Tuscan white bean soup is one of those meals that tastes like it simmered all day, but it comes together in about 30 minutes with one pot. That’s the kind of math I like.

It’s loaded with cannellini beans, carrots, celery, garlic, and kale (or spinach, no judgment), all swimming in a savory broth that gets extra creamy when you blend part of it. No cream needed. The beans do all the heavy lifting.

Whether you’re doing a meatless Monday thing or just want something warm and satisfying without a ton of effort, this one delivers every time.

Why This Recipe Works

• One pot, minimal cleanup. Everything goes into a single Dutch oven or large pot. Your future self doing the dishes will thank you.
• Naturally creamy without cream. Blending a portion of the soup gives it that rich, thick texture without any dairy.
• Endlessly customizable. Want to toss in some Italian sausage? Go for it. Prefer spinach over kale? Swap it. Have a Parmesan rind hanging out in your fridge? Throw it in while the soup simmers it’s a game changer.
• Meal prep friendly. This soup actually tastes better the next day as the flavors develop. It keeps in the fridge for up to a week and freezes beautifully for up to three months.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 3 stalks of celery, diced
• 2 tablespoons tomato paste
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 6 cups vegetable or chicken broth
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional, but recommended)
• 1 bay leaf
• 2 cups fresh kale or baby spinach, roughly chopped
• Salt and black pepper, to taste
• Juice of ½ lemon

For serving: crusty bread, a drizzle of good olive oil, freshly grated Parmesan

Instructions

Step 1: Build Your Flavor Base

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion with a pinch of salt and cook for about 3–4 minutes until it starts to soften. Toss in the garlic, carrots, and celery, and keep stirring for another 8–10 minutes. You want the veggies to soften up and start getting a little golden around the edges. Don’t rush this step. This is where a ton of the flavor comes from.

Step 2: Add the Good Stuff

Stir in the tomato paste and cook for about a minute until it darkens slightly and smells fragrant. Add the drained beans, broth, Italian seasoning, red pepper flakes, and bay leaf. Give it all a good stir, bring the soup up to a boil, then drop the heat to low. Cover and let it simmer for 12–15 minutes.

Step 3: Make It Creamy

Here’s the trick: remove about 1½ cups of the soup (beans and all) and blend it until smooth using an immersion blender or a regular blender. Pour it back into the pot and stir. This gives the soup that thick, creamy body without adding any cream.

Step 4: Finish and Serve

Remove the bay leaf. Stir in the kale or spinach and cook for a few more minutes until it wilts down. Squeeze in the lemon juice, then taste and adjust the salt and pepper.

Ladle into bowls, drizzle with your best olive oil, add a generous sprinkle of Parmesan, and serve with a big hunk of crusty bread.

Tips and Variations

Add protein: Brown some Italian sausage (sweet or spicy) at the start before adding the veggies. It turns this into a heartier, meat-lover-friendly meal.

Use dried beans: If you prefer dried beans over canned, soak about 1 cup of dried cannellini beans overnight, then cook them until tender before adding to the soup.

Parmesan rind trick: If you have a Parmesan rind, drop it into the pot while the soup simmers. It melts into the broth and adds incredible depth of flavor.

Make it your own: Diced zucchini, a handful of sun-dried tomatoes, or a sprig of fresh rosemary are all great additions. This soup is very forgiving, so have fun with it.

Storage

• Fridge: Store in an airtight container for up to 1 week.
• Freezer: Let the soup cool completely, then transfer to freezer-safe containers. It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm it up on the stovetop over medium heat, stirring occasionally. You may need to add a splash of broth or water since the soup thickens as it sits.

This Tuscan white bean soup is proof that simple ingredients done right can be absolutely incredible. If you give it a try, let us know how it turned out!

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