Easy Tuscan Bean Soup – Simple, Comforting, and Full of Flavor

This Easy Tuscan Bean Soup is the kind of meal you make when you want something hearty, wholesome, and low-fuss. It’s built on pantry staples like beans, tomatoes, and broth, with a few fresh touches to brighten it up. The result is a soup that’s rustic and satisfying without being heavy.

It’s perfect for a weeknight dinner, and it tastes even better the next day. Serve it with crusty bread, and you’ve got a complete, comforting meal.

Easy Tuscan Bean Soup - Simple, Comforting, and Full of Flavor

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Ingredients

  

• Olive oil – For sautéing and flavor.
• Yellow onion – Diced.
• Carrots – Diced.
• Celery – Diced.
• Garlic – Minced.
• Tomato paste – Adds depth and sweetness.
• Crushed or diced tomatoes – 1 can (14–15 ounces).
• Cannellini beans – 2 cans, drained and rinsed. You can also use Great Northern beans.
• Low-sodium vegetable or chicken broth – About 6 cups.
• Kale or spinach – A few handfuls, roughly chopped.
• Fresh rosemary – 1–2 teaspoons chopped, or 1 teaspoon dried.
• Dried oregano – 1 teaspoon.
• Bay leaf – 1 leaf (optional, but nice).
• Red pepper flakes – A pinch for gentle heat (optional).
• Lemon juice or red wine vinegar – 1–2 teaspoons to finish.
• Salt and black pepper – To taste.
• Parmesan rind – Optional, for extra umami while simmering.
• Parmesan cheese – Freshly grated, for serving (optional).
• Crusty bread – For dunking.

Instructions

 

• Warm the pot. Set a large pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil.
• Sauté the aromatics. Add diced onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 7–9 minutes.
• Add garlic and tomato paste. Stir in the garlic and cook for 30 seconds, just until fragrant. Add tomato paste and cook for 1–2 minutes to caramelize it slightly.
• Build the base. Pour in the crushed or diced tomatoes and scrape up any browned bits on the bottom of the pot. Stir in rosemary, oregano, bay leaf, and a pinch of red pepper flakes if using.
• Add beans and broth. Add the cannellini beans and broth. If you have a Parmesan rind, drop it in now. Bring to a gentle boil, then reduce to a simmer.
• Simmer for flavor. Cook uncovered for 15–20 minutes. The soup should thicken slightly and the flavors will meld. Taste and adjust salt and pepper.
• Optional texture upgrade. For a creamier body, use a ladle to scoop out 1–2 cups of soup (mostly beans and broth) and blend until smooth, then return it to the pot. Or lightly mash some beans against the side of the pot with a spoon.
• Stir in greens. Add kale or spinach and simmer 2–4 minutes, just until tender and vibrant.
• Finish and serve. Remove the bay leaf and Parmesan rind. Stir in lemon juice or a splash of red wine vinegar. Ladle into bowls, drizzle with a little olive oil, and top with grated Parmesan if you like. Serve with warm crusty bread.

Why This Recipe Works

This soup delivers deep flavor with minimal effort. Canned beans cut the cooking time way down, while sautéed onions, carrots, and celery create a savory base that feels like it simmered all afternoon.

A splash of lemon or vinegar at the end adds brightness and balances the richness. Fresh greens stirred in at the last minute bring color and texture without extra fuss. Everything cooks in one pot, and the ingredients are easy to find.

What You’ll Need

• Olive oil – For sautéing and flavor.
• Yellow onion – Diced.
• Carrots – Diced.
• Celery – Diced.
• Garlic – Minced.
• Tomato paste – Adds depth and sweetness.
• Crushed or diced tomatoes – 1 can (14–15 ounces).
• Cannellini beans – 2 cans, drained and rinsed.

  You can also use Great Northern beans.

• Low-sodium vegetable or chicken broth – About 6 cups.
• Kale or spinach – A few handfuls, roughly chopped.
• Fresh rosemary – 1–2 teaspoons chopped, or 1 teaspoon dried.
• Dried oregano – 1 teaspoon.
• Bay leaf – 1 leaf (optional, but nice).
• Red pepper flakes – A pinch for gentle heat (optional).
• Lemon juice or red wine vinegar – 1–2 teaspoons to finish.
• Salt and black pepper – To taste.
• Parmesan rind – Optional, for extra umami while simmering.
• Parmesan cheese – Freshly grated, for serving (optional).
• Crusty bread – For dunking.

Instructions

1. Warm the pot. Set a large pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil.
2. Sauté the aromatics. Add diced onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 7–9 minutes.
3. Add garlic and tomato paste. Stir in the garlic and cook for 30 seconds, just until fragrant.

   Add tomato paste and cook for 1–2 minutes to caramelize it slightly.

4. Build the base. Pour in the crushed or diced tomatoes and scrape up any browned bits on the bottom of the pot. Stir in rosemary, oregano, bay leaf, and a pinch of red pepper flakes if using.
5. Add beans and broth. Add the cannellini beans and broth. If you have a Parmesan rind, drop it in now.

   Bring to a gentle boil, then reduce to a simmer.

6. Simmer for flavor. Cook uncovered for 15–20 minutes. The soup should thicken slightly and the flavors will meld. Taste and adjust salt and pepper.
7. Optional texture upgrade. For a creamier body, use a ladle to scoop out 1–2 cups of soup (mostly beans and broth) and blend until smooth, then return it to the pot.

   Or lightly mash some beans against the side of the pot with a spoon.

8. Stir in greens. Add kale or spinach and simmer 2–4 minutes, just until tender and vibrant.
9. Finish and serve. Remove the bay leaf and Parmesan rind. Stir in lemon juice or a splash of red wine vinegar. Ladle into bowls, drizzle with a little olive oil, and top with grated Parmesan if you like.

   Serve with warm crusty bread.

Storage Instructions

• Cooling: Let the soup cool until warm, not hot, before storing.
• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Leave a little room at the top of containers for expansion.
• Reheating: Warm on the stove over medium heat until hot, adding a splash of water or broth if it’s too thick. For microwave reheating, cover loosely and stir halfway through.
• Note on greens: Spinach holds up best after freezing.

  Kale may soften more but still tastes great.

Why This is Good for You

This soup packs fiber, plant-based protein, and a range of vitamins. Cannellini beans offer steady energy and help keep you full. Tomatoes and greens add antioxidants like lycopene and vitamin C, while carrots bring beta-carotene.

Olive oil and Parmesan provide a bit of healthy fat, which helps your body absorb fat-soluble nutrients. It’s a balanced, nourishing bowl without excess calories or heavy cream.

What Not to Do

• Don’t skip salting in layers. A small pinch with the vegetables and another during simmering builds flavor without over-salting at the end.
• Don’t boil aggressively. A rolling boil can break down beans and make the texture chalky. Gentle simmer is best.
• Don’t add greens too early. Overcooking leads to dull color and mushy texture.
• Don’t forget acidity. A little lemon juice or vinegar wakes up the whole pot.
• Don’t overcrowd with spices. Keep the profile simple; a couple herbs do the job.

Alternatives

• Beans: Swap cannellini for Great Northern, navy, or chickpeas.

  For extra creaminess, mix 1 can cannellini with 1 can butter beans.

• Greens: Use baby spinach for quick wilting, kale for sturdiness, or chopped Swiss chard for a mild, earthy note.
• Broth: Vegetable broth keeps it vegan. Chicken broth adds savory depth.
• Add-ins: Stir in small pasta (like ditalini) or cooked farro during the last 10 minutes. For meat eaters, brown some Italian sausage with the vegetables in step 2.
• Herbs: If you don’t have rosemary, use thyme.

  A little fresh parsley at the end is great, too.

• Spice: Add smoked paprika for warmth or a pinch more red pepper flakes for heat.
• Creaminess: Finish with a swirl of pesto or a spoonful of cashew cream for a dairy-free silky touch.

FAQ

Can I use dry beans instead of canned?

Yes. Soak 1 cup of dried cannellini beans overnight, drain, and simmer in fresh water until tender (about 60–90 minutes). Add to the soup in place of canned beans and proceed with the recipe.

You may need to increase salt slightly and add more broth to reach your preferred consistency.

How can I make this soup thicker?

Blend a portion of the soup and stir it back in, or mash some beans with a spoon. You can also let it simmer uncovered a little longer to reduce. Adding a handful of small pasta or cooked farro will naturally thicken it as well.

Is this soup vegan?

It can be.

Use vegetable broth and skip the Parmesan and Parmesan rind. For a similar savory note, add a teaspoon of white miso or a sprinkle of nutritional yeast at the end.

What if I don’t have tomato paste?

You can skip it and add an extra half cup of crushed tomatoes. The flavor will be a bit lighter, but still delicious.

If you have sun-dried tomatoes, finely chop a few and add them for extra depth.

How do I prevent the beans from getting mushy?

Keep the simmer gentle and avoid over-stirring. If you’re using canned beans, add them after the broth comes up to a simmer and cook just long enough to meld flavors. Taste as you go and stop simmering once the texture is where you want it.

Can I make it in a slow cooker?

Yes.

Sauté the vegetables and tomato paste on the stovetop first for best flavor, then transfer everything (except the greens and acid) to the slow cooker. Cook on Low for 4–6 hours. Stir in the greens in the last 10–15 minutes, then finish with lemon juice or vinegar.

What should I serve with it?

Crusty bread, garlic bread, or a simple green salad work perfectly.

You can also top the soup with a drizzle of good olive oil, extra Parmesan, or a spoonful of pesto for a fresh finish.

Wrapping Up

Easy Tuscan Bean Soup is a simple, reliable recipe you can make on repeat. It’s cozy, budget-friendly, and adaptable to whatever you have on hand. With just a few steps and one pot, you get a flavorful bowl that feels nourishing and complete.

Keep these ingredients in your pantry, and you’ll always have a satisfying dinner within reach.