Tuscan Bean Soup

This comforting Tuscan Bean Soup is a simple, wholesome dish made with pantry staples and rich Mediterranean flavors. Made with creamy cannellini beans, fragrant garlic, and extra virgin olive oil, this no-salt-added soup is nourishing, hearty, and perfect for any day of the week.

Why You’ll Love This Recipe

This soup is incredibly easy to prepare with minimal ingredients and maximum flavor. It’s naturally wholesome and satisfying without relying on added salt. The creamy cannellini beans create a velvety texture, while garlic and olive oil provide deep, authentic Tuscan flavor. It’s perfect for a cozy lunch, a light dinner, or meal prep for the week. Plus, it can easily be made vegetarian by swapping the chicken stock for vegetable broth.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/4 cup extra virgin olive oil
1/2 cup onion, finely chopped
4 to 6 garlic cloves, thinly sliced
2 cans (10 ounces each) cannellini beans, rinsed and drained
1 quart (4 cups) chicken stock or vegetable broth
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon fresh parsley, chopped (optional for garnish)

Directions

1. Heat the extra virgin olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté for 4 to 5 minutes until softened and translucent.
3. Stir in the sliced garlic and cook for about 1 minute, being careful not to let it brown.
4. Add the rinsed cannellini beans to the pot and stir to coat them in the oil and aromatics.
5. Pour in the chicken stock or vegetable broth and bring the mixture to a gentle boil.
6. Reduce the heat to low and let the soup simmer uncovered for 20 to 25 minutes.
7. Using the back of a spoon, lightly mash some of the beans against the side of the pot to create a creamier texture. For a smoother soup, blend a portion with an immersion blender.
8. Stir in black pepper, oregano, and crushed red pepper flakes if using. Simmer for an additional 5 minutes.
9. Taste and adjust seasoning if needed.
10. Ladle into bowls and garnish with fresh parsley and a drizzle of olive oil before serving.

Servings and timing

Servings: 4 generous servings

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

For a vegetarian version, use vegetable broth instead of chicken stock.

Add chopped carrots and celery along with the onion for extra depth and texture.

Stir in a handful of chopped fresh spinach or kale during the last 5 minutes of cooking for added greens.

For a thicker, rustic-style soup, blend half of the soup completely before serving.

Serve with toasted baguette slices brushed with olive oil for a traditional Tuscan touch.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup thickens too much.

This soup also freezes well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use dried beans instead of canned beans?

Yes. Use 1 cup of dried cannellini beans. Soak them overnight, then simmer in water for about 60 to 90 minutes until tender before using them in the recipe.

Why should I rinse canned beans?

Rinsing removes excess sodium and any starchy liquid from the can, giving the soup a cleaner flavor and smoother texture.

Can I make this soup vegetarian?

Absolutely. Simply replace the chicken stock with vegetable broth.

How can I make the soup creamier?

You can blend part of the soup using an immersion blender or mash more of the beans while simmering.

Is this soup healthy?

Yes. It’s rich in fiber and plant-based protein from the beans and contains heart-healthy fats from olive oil.

Can I add pasta to this soup?

Yes. Small pasta shapes like ditalini can be added during the last 10 minutes of cooking. You may need extra broth.

What herbs work best in this soup?

Oregano, thyme, and rosemary all complement the beans beautifully.

Can I make this ahead of time?

Yes. The flavors deepen as it sits, making it even better the next day.

How do I prevent the garlic from burning?

Cook it briefly over moderate heat and stir constantly. Garlic burns quickly and can become bitter.

What should I serve with Tuscan Bean Soup?

Serve it with crusty bread, a simple green salad, or toasted baguette slices brushed with olive oil.

Conclusion

Tuscan Bean Soup is a simple yet deeply satisfying dish that proves you don’t need complicated ingredients to create something delicious. With creamy beans, aromatic garlic, and rich olive oil, this comforting soup is perfect for both busy weeknights and relaxed weekend meals. Once you try it, it may become a regular favorite in your kitchen.

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