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Tuscan White Bean Soup Recipe

Recipe by Pedro M. A. Neves

Tuscan white bean soup is a rustic, hearty Italian classic that celebrates simple, quality ingredients. This creamy yet broth-based dish features cannellini beans, fresh vegetables, and aromatic herbs finished with a drizzle of golden olive oil. Perfect as a starter or light main course, it embodies the essence of Tuscan cucina povera.

Ingredients

• 400 g canned cannellini beans (14 oz), drained and rinsed
• 2 tbsp extra virgin olive oil, plus more for finishing
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, cut into 1 cm dice
• 2 celery stalks, cut into 1 cm dice
• 1 large tomato, diced, or 100 g (½ cup) canned diced tomatoes
• 1 liter (4 cups) vegetable or chicken stock
• 2 fresh rosemary sprigs
• 1 fresh sage leaf
• ½ tsp dried red pepper flakes
• Sea salt and black pepper to taste
• 1 small bunch fresh parsley, chopped

Instructions

1. Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5–6 minutes until vegetables soften.

2. Add minced garlic and red pepper flakes. Stir constantly for 1 minute until fragrant.

3. Pour in the stock and add the rosemary sprigs and sage leaf. Bring to a gentle boil, then reduce heat to medium-low.

4. Add the drained cannellini beans and diced tomato. Stir to combine. Simmer for 20 minutes, allowing flavors to meld.

5. Remove rosemary and sage. Using an immersion blender, partially blend the soup to create a creamy texture while leaving some beans whole. Alternatively, transfer 1 cup of soup to a blender, puree, and return to the pot.

6. Taste and adjust seasoning with salt and pepper. If the soup is too thick, add more stock 50 ml (¼ cup) at a time.

7. Ladle soup into bowls. Drizzle generously with extra virgin olive oil and garnish with fresh parsley.

Substitutions

• Use dried beans (200 g dried): soak overnight, cook until tender (1.5 hours) before adding to soup
• Replace half the cannellini beans with cooked farro or barley for added texture and nutrition
• Substitute vegetable stock with water and add 1 crumbled vegetable bouillon cube for lighter results
• Use fresh spinach or kale instead of parsley garnish for added greens

Tips

• Do not over-blend; a chunky texture with some creamy consistency is authentic and preferable to completely smooth soup
• Make this soup a day ahead and refrigerate; the flavors deepen overnight and reheating is simple on the stovetop over medium heat
• Quality olive oil makes a significant difference; reserve a premium extra virgin for the final drizzle rather than using it during cooking

Tuscan white bean soup belongs to the tradition of cucina povera (peasant cooking), where affordable ingredients like dried beans were transformed into nourishing, flavorful meals. This soup reflects Tuscany's agricultural heritage and remains a beloved staple in trattorias and home kitchens throughout the region.

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