Tuscan White Bean Soup is a hearty, creamy one pot meal ready in 30 minutes, packed with veggies, beans, and spices for a soul-warming depth of flavor.
In our house, it wouldn’t be a soup season without mushroom bean soup and vegetarian pasta fagioli as well!

Table of Contents
This Tuscan white bean soup is to-die-for! It’s completely vegan, easy to make, and serves about 6 people. But don’t be surprised if there isn’t a drop left by the end of the night, this one got rave reviews in our house!
I have been having fun updating and creating soup and stew recipes this season, like my healthy broccoli cheddar soup, healthy chicken pot pie soup and the viral marry me chicken soup.
There’s just nothing better when the weather cools down!
Why You’ll Love This Recipe
- One of the best soups I ever made: While vegan, the white bean Tuscan soup is thick, hearty, and full of flavor.
- Ridiculously easy: Made in one pot with simple, everyday ingredients.
- Higher in protein: White beans pack this soup with 13 grams of protein, making it more filling than other vegan soups.
- Customizable: Keep it classic or add more vegetables, ground meat, or pasta.
Ingredients for Tuscan White Bean Soup
It doesn’t require a long list of ingredients. Just simple staples and the perfect seasonings.
- White beans: I used low sodium cannellini beans. They’re super creamy with a smooth texture, which makes them perfect for soups. But if you’ve got white navy beans on hand, those work too.
- Mirepoix: A mix of onion, garlic, carrots, and celery that creates the classic flavor base for many soups and stews.
- Olive oil: To saute the veggies and add flavor.
- White wine: It might not be a kitchen staple for everyone, but for this recipe, it helps deglaze the pan, lift all those flavorful bits, and really deepens flavor.
- Vegetable broth: Feel free to use store-bought low sodium broth or homemade vegetable broth.
- Spices: Italian seasoning is added to the mirepoix for a burst of flavor, then salt, pepper, red pepper flakes, and bay leaves go in to simmer.
- Greens: I like kale because it has a heartier texture, but baby spinach is good too.
- Fresh herbs: Some chopped parsley or basil for a finishing touch.
How to Make Tuscan White Bean Soup
This soup is perfect for beginners, easy on the budget, and great for meal prep. Here’s how to make it.
- Saute the veggies: Saute the onion and garlic in a large pot or Dutch oven with oil for 3 minutes. Toss in the celery and carrots, and saute for another 7-10 minutes. Sprinkle in the Italian seasoning and give it a few stirs. Pour in the white wine and let it simmer a bit.
- Combine and simmer: Stir in the beans, broth, salt, pepper, red pepper flakes, and bay leaves. Bring to a boil covered, then lower the heat and let it simmer for 15 minutes.
- Blend: Puree 2 cups of soup, make sure to include veggies and beans, either in a blender or with an immersion blender.
- Finish the soup: Transfer back to the pot, add kale, parsley, and stir. Give it a try and adjust any seasonings to taste.
Tips for Best Results
Here are my top tips to make this into the most flavorful bowl for a healthy dinner!
- Don’t skip the wine: It adds a bit of acid and so much flavor.
- Use only white beans: Their meaty texture really makes the creamy base. Kidney beans will have an off color.
- Use lots of olive oil: It brings a smooth, slightly fruity flavor that enhances the overall taste. Plus, it’s healthy!
- Adjust salt: Maybe add salt at the end, especially if you are using not low sodium canned beans.
Variations
- Add Parmesan rind: In the beginning with the broth. Your soup won’t be vegetarian anymore unless you use vegetarian Parmesan cheese.
- Add ground meat: Saute some crumbled sausage, ground turkey, or ground chicken before sauteing the vegetables and transfer to a plate. Then add back to the soup with kale and parsley.
- Add cooked chicken: If you’re not feeling like ground meat or have some leftover chicken, just mix it in at the end.
- Other greens: Kale and spinach are my defaults, but Swiss chard would also be delicious. Just remove the rib and chop it finely.
- Saute more veggies: Bulk it up with leeks, bell peppers, mushrooms, zucchini, butternut squash, or green beans.
Serving Ideas
This Tuscan white bean and kale soup is hearty on its own, but it pairs really well with a good crusty bread or a toasted slice of cottage cheese bread.
For something a bit different, serve it with a side of Instant Pot jasmine rice, or a grilled cheese on the side never hurts!
How to Store and Reheat
Store: Once cooled, this soup will store in an airtight container in the refrigerator for 5 days.
Freeze: Transfer to a freezer safe container, leaving room for expansion, and freeze for up to 3 months. Let is defrost in the fridge overnight.
Reheat: Heat up the amount that you want by letting it simmer on low with the lid on.
FAQs
Yes, but you’ll need to soak the dried beans overnight and you will have to cook the soup for longer and add more broth. I haven’t tested how much, so play it by ear, but it’s totally doable!
You can substitute chicken broth. The flavor won’t be the same, but it works. In this case, I would add 2-3 tablespoons of butter at the end. It won’t be vegan anymore, unless you use vegan butter. You can also add a 14 ounces can of regular or fire roasted diced tomatoes.
Yes. Saute veggies in a skillet first, then slow cook for 2 hours on High or 4 hours on Low.
More Soup Recipes to Try
- Instant Pot zuppa toscana
- Lentil spinach soup
- Instant Pot 15 bean soup
- Instant Pot ham and bean soup
Tuscan White Bean Soup
Equipment
Ingredients
- 1 large onion, finely chopped
- 4 large garlic cloves, minced
- 5 large celery stalks, diced
- 2-3 large carrots, chopped
- 1/4 cup olive oil, extra virgin
- 1 tablespoon Italian seasoning
- 1/2 cup white wine
- 3 14 ounces cans low sodium cannellini beans, rinsed & drained
- 6 cups vegetable broth, low sodium
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 3 bay leaves
- 2 handfuls chopped kale, or baby spinach
- 3 tablespoons parsley or basil, finely chopped
Instructions
- Preheat large pot on medium heat and add olive oil. Add onion and garlic, saute for 3 minutes, stirring occasionally. Add celery and carrots, saute for another 7-10 minutes, stirring occasionally.
- Add Italian seasoning and cook for 30 seconds, stirring a few times. Add white wine and simmer until reduced, about 3 minutes.
- Add beans, broth, salt, pepper, red pepper flakes and bay leaves. Stir, cover and bring to a boil. Reduce heat to low and simmer for 15 minutes.
- Remove 2 cups of soup, making sure to grab some veggies and beans, and puree in a blender or with an immersion blender.
- Return blended soup back to the pot along with kale and parsley. Stir and adjust any seasonings to taste.
- Serve hot with crusty bread or dinner rolls.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering on low heat while covered.
- Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious…if you have the wine, don’t skip this step. The only change I made was add a little more broth.
Thank you for sharing your review & star rating, Roxanne! It means so much to me! And yes, wine makes this soup extra special!
I absolutely loved this recipe. I did not use wine nor olive oil, instead I used avocado oil. I added leeks, sweet potato, red and yellow peppers, shiitake mushroomsโฆdelicious. Thank you!
Love your additions, Sylvia!!! Next time try with lots of olive oil and wine, it’s next level amazing!
Yummy + EaSy ~
Fantastic! Glad you enjoyed the recipe!
DELICIOUS. THANK YOU.
Iโm so happy to read this! Thanks for your positive feedback!
Where’s the recipe? I see lots of pictures, but (really) tell us how to make it
Full recipe card is located at the bottom of the post or you can use Jump to Recipe button at the top to get to it.