Hearty Tuscan White Bean Soup: An Easy, Comforting Italian Classic with Chicken or Turkey
There’s nothing quite like a warm bowl of soup to chase away the chill of a cold day, and this hearty Tuscan white bean soup is an absolute standout. It’s a flavorful, comforting Italian-style soup that brings the rustic charm of Tuscany right into your kitchen. Bursting with fresh vegetables, rich broth, and aromatic herbs, it delivers a depth of flavor that feels both gourmet and homey. For an extra boost of nutrition and color, fresh kale is an optional yet highly recommended addition, transforming the soup into an even more vibrant and wholesome meal.
One of the best aspects of this recipe is its incredible versatility and ease of preparation. Once you’ve completed a bit of simple chopping, the soup comes together quickly. You can effortlessly adapt it to your dietary preferences, whether you’re looking to add extra protein with leftover turkey or chicken, or keep it completely vegan by omitting the meat and using vegetable broth. This makes it an ideal choice for busy weeknights, a healthy and satisfying lunch, or even a clever way to repurpose holiday leftovers.
Imagine savoring a spoonful of this rich, savory soup, its warmth spreading through you, and the delightful blend of tender beans, earthy vegetables, and fragrant herbs dancing on your palate. It’s a truly satisfying experience that appeals to both seasoned cooks and culinary novices. This recipe is also a fantastic candidate for meal prepping; make a large pot, and you can enjoy it for days or freeze portions for quick, nutritious lunches or dinners in the future. It’s truly a wonderful and efficient way to make the most of your ingredients.
Why You’ll Love This Tuscan White Bean Soup
This Tuscan white bean soup isn’t just a meal; it’s an experience. Here are several reasons why this recipe will quickly become a favorite in your kitchen:
- Speedy Preparation with Canned Beans: Using readily available canned white beans dramatically cuts down on cooking time. This means you can have a delicious, home-cooked meal on the table even on the busiest of days. When paired with leftover turkey or chicken, the prep is even faster, transforming what could be a long cooking process into a quick and efficient endeavor.
- Hearty, Filling, and Exceptionally Healthy: This soup is packed with fiber-rich white beans, a colorful array of vegetables, and lean protein (if you choose to add it). It’s a truly satisfying dish that will keep you full and energized without feeling heavy. It’s a nutritional powerhouse, loaded with vitamins, minerals, and plant-based goodness, making it an excellent choice for a healthy lifestyle.
- Highly Customizable to Your Preferences: The beauty of this recipe lies in its adaptability. Don’t like kale? No problem! Skip it or substitute with tender baby spinach. Want it vegan? Simply use vegetable broth and omit the meat. Craving a thicker soup? A quick puree of some beans will do the trick. The variations are endless, allowing you to tailor it perfectly to your taste and what you have on hand.
For those who love exploring Italian bean soups, you might also enjoy a more traditional Ribollita recipe. While our Tuscan white bean soup offers a simpler approach, Ribollita features the delightful additions of tomatoes and pancetta, providing another dimension of authentic Italian flavor.
Essential Ingredients for Your Tuscan White Bean Soup
Crafting this flavorful Tuscan White Bean Soup requires a thoughtful selection of fresh and pantry-staple ingredients. Each component plays a crucial role in building the soup’s distinctive Italian character. Here’s a detailed look at what you’ll need:
- White Beans: The star of the show! Cannellini beans, also known as white kidney beans, are the traditional Italian choice due to their creamy texture and mild, slightly nutty flavor. They hold their shape well during simmering, contributing to the soup’s hearty consistency. Canned beans are a fantastic shortcut, making this recipe incredibly quick. Always opt for low-sodium varieties and rinse them thoroughly to remove excess salt and improve texture. If cannellini beans aren’t available, great northern beans, navy beans, or other small white beans make excellent substitutes.
- Protein: This soup is wonderfully adaptable to your protein preferences. Utilizing leftover shredded roast chicken breasts, rotisserie chicken, or especially leftover Thanksgiving turkey, makes this soup a brilliant way to reduce food waste and infuse rich flavor without extra cooking time. For a vegetarian or vegan option, simply omit the meat entirely or add an extra can of beans for more substance.
- Broth: The foundation of any great soup is its broth. For the most robust and authentic flavor, homemade chicken broth, turkey broth, or easy vegetable broth is highly recommended. If using store-bought, choose low-sodium options to control the overall saltiness of your soup.
- Oil: Extra Virgin Olive Oil (EVOO) is essential. Its fruity, peppery notes are characteristic of Tuscan cuisine and provide a luxurious base for sautéing your aromatics. Choose a good quality EVOO for the best flavor.
- Vegetables (Soffritto Base & More):
- Carrot, Onion, Celery (Mirepoix): These three form the classic “soffritto” or “mirepoix” base in Italian and French cooking. Sautéing them gently builds a sweet, aromatic foundation for the entire soup.
- Fennel: A less common but incredibly flavorful addition. Fennel’s subtle anise-like flavor is widely cherished in Italian cuisine and adds a layer of sophisticated sweetness and aroma that elevates the soup beyond the ordinary.
- Kale: For a nutritional powerhouse, Tuscan kale (also known as dinosaur kale or lacinato kale) is perfect. Its slightly crinkled leaves soften beautifully in the soup, adding a pleasant chewiness and vibrant green color. If Tuscan kale is hard to find, regular curly kale or even baby spinach can be used.
- Herbs: Fresh herbs truly make this soup sing.
- Thyme and Sage: These earthy, fragrant herbs are quintessential to Italian cooking and pair perfectly with white beans and poultry.
- Bay Leaf: Adds a subtle, savory depth during simmering.
- Fennel Seed (optional): If you love the flavor of fennel, a touch of fennel seed can enhance the vegetable’s contribution.
- Fresh Basil and Parsley: Stirred in just before serving, fresh chopped basil leaves and parsley brighten the flavors and add a beautiful pop of color and freshness.
- Garlic: An Italian-style soup without garlic is almost unthinkable! Freshly minced garlic provides a pungent, warm aroma that is integral to the soup’s character. Garlic powder can be used in a pinch, but fresh is always superior.
- Wine: A dry white wine, such as a Sauvignon Blanc or Chardonnay, adds a wonderful layer of acidity and complexity to the soup. It’s used to deglaze the pot, capturing all the flavorful browned bits from sautéing. While it adds lovely depth, it is entirely optional if you prefer to cook without alcohol. Small, single-serving bottles are perfect for cooking!
For precise quantities and measurements, including salt and black pepper to taste, please refer to the comprehensive recipe card below. Remember, good quality ingredients are the key to a truly exceptional Tuscan white bean soup.
Should you be a fan of easy bean recipes, you might also enjoy this easy three bean salad with a zesty French vinaigrette, offering a lighter, fresh take on beans.
Chef’s note on using dry beans: While canned beans offer unparalleled convenience, for those who prefer to cook from scratch, dry beans are an excellent option. To use dry cannellini beans, first, soak them overnight in cold water, ensuring they are fully submerged. In the morning, drain and rinse the beans thoroughly. You can then cook them either on the stovetop in fresh water until tender (which can take 1-2 hours, depending on the bean’s freshness) or use a pressure cooker on high pressure for a much quicker cooking time. This method allows for greater control over the texture and sodium content. For more detailed instructions on various cooking methods for dry beans, refer to this helpful article: Ways to Cook Beans.
Creative Substitutions and Delicious Variations
This Tuscan White Bean Soup recipe is incredibly flexible, allowing you to adapt it to your taste, dietary needs, or whatever ingredients you have on hand. Here are some fantastic ways to customize your bowl of comfort:
- Bean Alternatives: If cannellini beans aren’t available, don’t fret! Other excellent choices include great northern beans, which have a slightly firmer texture, or small white beans and navy beans, both of which offer a creamy consistency. Each type will impart a slightly different nuance but maintain the soup’s core character.
- Make it Vegan or Vegetarian: Easily transform this into a plant-based masterpiece! Simply substitute chicken or turkey broth with a rich homemade vegetable broth and skip the addition of any meat. To ensure it remains hearty and filling, consider adding an extra can of white beans or incorporating other plant-based proteins like diced firm tofu, tempeh, or even a handful of cooked lentils.
- Add a Touch of Heat: For those who enjoy a little spice, a sprinkle of red pepper flakes offers a wonderful kick. Serve them on the side so each person can customize their bowl to their preferred level of warmth.
- Adjusting Consistency:
- For a Thinner Soup: If you find the soup too thick, simply stir in additional broth (chicken, turkey, or vegetable) until you reach your desired consistency. Avoid using water, as it can dilute the rich flavors you’ve built.
- For a Creamier Soup: To achieve a luxurious, creamy white bean soup without adding dairy, here’s a chef’s secret: take one can of the cannellini beans, place them in a food processor or blender with a splash of broth, and puree until smooth. Stir this creamy bean mixture back into the soup. This technique adds body and richness while keeping it healthy.
- Flavor Boost with Parmesan Rind: For an incredible umami depth, toss a discarded parmesan rind into the pot while the soup simmers. The rind will slowly release its savory goodness, enriching the broth. Just remember to remove it before serving!
- Kale Alternatives: If fresh kale isn’t looking its best, or if you simply prefer another green, feel free to leave it out entirely. Baby spinach leaves are a fantastic alternative; simply stir them in during the last few minutes of cooking until they wilt, adding a milder flavor and tender texture. Swiss chard or escarole also work beautifully.
- Extra Veggies: Boost the nutrient content and texture by adding other vegetables. Diced zucchini, bell peppers, or even small florets of cauliflower or broccoli can be added during the last 10-15 minutes of simmering.
Chef’s note: Fresh herbs vs. dried herbs. The choice between fresh and dried herbs can significantly impact the flavor profile of your soup. While I often prefer the bright, vibrant notes of fresh herbs (and enjoy growing them), dried herbs are undeniably convenient and always available. As a general rule of thumb, use about half to one-third the amount of dried herbs compared to fresh, as dried herbs are typically more potent and concentrated in flavor. For example, if a recipe calls for 1 tablespoon of fresh thyme, use ½ to 1 teaspoon of dried thyme. Dried herbs also require liquid, like broth, and some simmering time to rehydrate fully and release their aromatic oils and deep flavors. Ultimately, the best choice depends on your personal taste preferences and the availability of ingredients. Don’t hesitate to adjust and taste as you go!
Step-by-Step Instructions for Your Tuscan White Bean Soup
Making this delightful white bean soup recipe is surprisingly easy, even for beginner cooks. The process is straightforward, focusing on building layers of flavor. I typically use a 5.5 quart Dutch oven for its even heat distribution, but any other heavy-bottomed large pot will work perfectly.
Chef’s Tip: Elevate with Wild Fennel Pollen. For an extraordinary aromatic experience, consider using wild fennel pollen instead of fennel seed. This exquisite spice offers an intensely fragrant, slightly sweet, and complex anise flavor that is truly unique and more potent than standard fennel seed. It’s often referred to as “the spice of angels” due to its magical ability to enhance flavors. You can find wild fennel pollen online or at specialty spice shops. A small pinch goes a long way in adding an amazing, almost ethereal quality to your Tuscan soup.
Perfect Pairings and Serving Suggestions
This hearty Tuscan white bean soup is a fulfilling meal on its own, but a few thoughtful accompaniments can elevate your dining experience. Serve the soup piping hot in a rustic bowl, and finish it with a generous dusting of freshly grated Parmesan cheese. The sharp, salty notes of Parmesan beautifully complement the rich, earthy flavors of the soup. For an added touch of freshness and aroma, a sprinkle of additional fresh chopped herbs, such as basil or parsley, is always a welcome garnish.
To truly complete the Italian comfort food experience, offer a side of warm garlic toast or a crusty artisan roll. These are perfect for soaking up every last drop of the delicious, savory broth. A simple, crisp green salad with a light vinaigrette makes for a refreshing counterpoint, adding a lovely balance to the richness of the soup. Remember to carefully remove any bay leaves (and parmesan rind, if used) from the pot before ladling the soup into bowls.
One of the many benefits of this Tuscan white bean soup is that it often tastes even better the next day as the flavors have more time to meld and deepen. It’s also an excellent candidate for freezing. Once cooled, ladle portions into airtight containers, label and date them, and store them in the freezer for future quick lunches or dinners. I typically freeze it in 3-cup portions, which is ideal for two satisfying servings. This soup is a true gift that keeps on giving!
Frequently Asked Questions About Tuscan White Bean Soup
Adjusting the consistency of your white bean soup is simple. To thin it out, always add additional broth (chicken, turkey, or vegetable), rather than water. Water will dilute the delicious flavors you’ve carefully built. Start with a cup or two and add more until you reach your desired consistency. To thicken the soup, you have a couple of excellent options:
- Bread Crumbs: Stir in a tablespoon or two of plain bread crumbs and let the soup simmer for a few minutes. The bread crumbs will absorb liquid and expand, naturally thickening the soup.
- Pureed Beans: For a creamy texture, remove about 1 cup of the white beans from the pot. Puree them in a food processor or blender with a splash of broth until completely smooth. Stir this bean paste back into the soup. This method adds body and richness without altering the flavor significantly.
Absolutely! While cannellini beans (Italian white kidney beans) are traditionally used and highly recommended for their creamy texture and ability to hold their shape, other white bean varieties work beautifully. Great Northern beans offer a slightly firmer texture, while navy beans and small white beans will provide a very smooth, creamy consistency. Canned beans are a fantastic convenience, just remember to rinse and drain them thoroughly. If you prefer to use dried beans, plan ahead: they need to be rinsed, soaked overnight in plenty of water, and then simmered in fresh water until tender before being added to the soup. Alternatively, cooking dried beans in a pressure cooker or Instant Pot can greatly reduce the cooking time.
A hearty white bean soup is often substantial enough to be a meal in itself. However, if you’re looking to create a more comprehensive dining experience, here are some excellent pairings:
- Fresh Green Salad: A simple tossed green salad with a light vinaigrette provides a refreshing contrast to the warmth and richness of the soup.
- Garlic Toast or Crusty Rolls: Essential for soaking up every last bit of that delicious broth. Garlic bread adds another layer of flavor and texture.
- Artisan Bread: A good quality sourdough or rustic Italian bread is perfect for dipping.
- Grilled Cheese Sandwich: For the ultimate comfort food combination, a classic grilled cheese makes a fantastic pairing.
- Additional Protein: To make the white bean soup even heartier, you can increase the amount of shredded cooked chicken or diced rotisserie chicken. After holiday feasts, it’s also a wonderful way to use up leftover roast turkey or even diced ham for a smoky touch.
Yes, this soup is perfect for making ahead! In fact, many soups develop deeper, more complex flavors the day after they’re cooked. Once prepared and cooled, store the soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, this soup freezes exceptionally well. Divide cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and then gently reheat on the stovetop over medium-low heat until warmed through, adding a splash of broth if it’s too thick.
Yes, this Tuscan White Bean Soup is naturally gluten-free, provided you use gluten-free broth and ensure any added protein (like rotisserie chicken) is also gluten-free. White beans, fresh vegetables, olive oil, herbs, and most dry white wines are inherently gluten-free, making this a safe and delicious option for those with gluten sensitivities or celiac disease.
More Warming Soup Recipes to Explore
If you’ve enjoyed the comforting warmth of this Tuscan White Bean Soup, you’ll be delighted to discover more fantastic recipes to fill your soup bowl! Be sure to check out the dedicated soup category page for an extensive collection of delicious soup, stew, and chili recipes perfect for any season. We have everything from quick weeknight meals to hearty weekend projects.
For a different kind of speedy comfort, try our recipe for a fast and flavorful chicken rice soup, ideal when you need something nourishing in a hurry. Or, if you’re keen on exploring more bean-based delights, the navy bean soup featured below is a fantastic option, especially when combined with ham for a smoky, savory twist. There’s a perfect soup for every craving!
- Mexican Chicken Tomatillo Soup
- Mexican Chicken Tortilla Soup Recipe
- Instant Pot Navy Bean Soup Recipe (with ham)
- Creamy Cauliflower Soup with Roasted Garlic
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📖 Recipe
Tuscan White Bean Soup
Sally Cameron
Pin Recipe
Equipment
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Large soup pot like a Dutch oven about 5 quarts
Ingredients
- 2 tablespoons olive oil
- 1 ¼ cups finely chopped onion 1 medium onion
- 1 cup finely chopped celery 2-3 ribs
- 1 cup finely chopped carrot 2-3
- ½ fennel bulb chopped fine
- 1 tablespoon fresh chopped thyme or 1 teaspoon dried
- 2 teaspoons fresh chopped sage or ¾ teaspoon dried
- 1 teaspoon fennel seed or wild fennel pollen optional
- 1 large bay leaf
- 3 garlic cloves, chopped fine or ½ teaspoon of garlic powder.
- ⅓ cup dry white wine optional
- 2 15 ounce cans white beans, rinsed and drained Sub cannellini, Navy, White or Great Northern
- 2 cups leftover shredded chicken or turkey
- 4 cups low sodium chicken broth or turkey broth
- ½ bunch tuscan or lacinato kale
- ½ bunch basil leaves chopped, optional
Instructions
Vegetable Prep Work
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Begin by preparing all your vegetables. Finely chop the onion, celery, carrots, and fennel. Next, prepare the kale: strip the tough center ribs from the leaves, then roll the leaves lengthwise like a cigar and finely chop them crosswise. Lastly, chop the fresh parsley and basil, if you are using them for garnish. Having all your ingredients prepped and ready makes the cooking process smooth and enjoyable.
Cooking the Soup
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In your large, heavy pot (such as a Dutch oven), heat the olive oil over medium heat. Add the chopped onion, celery, carrot, and fennel to the pot. Cook these vegetables, stirring occasionally, until they become soft and translucent, which should take about 8-10 minutes. If they start to brown too quickly, reduce the heat to medium-low. Next, add the minced garlic, fresh (or dried) thyme, and sage. Cook for another minute until fragrant, being careful not to burn the garlic. Pour in the dry white wine (if using) and cook it down until it has almost completely evaporated, about a minute. This step deglazes the pot and adds a wonderful depth of flavor. Now, add the rinsed and drained white beans, broth, bay leaf, your choice of shredded meat (chicken or turkey), and the chopped kale. Stir all the ingredients together gently to combine. Bring the soup to a gentle simmer and let it cook for a few minutes until it is heated through and all the flavors have had a chance to meld beautifully.
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To serve this delicious soup, first, remove the bay leaf (and any parmesan rind if you added one). Then, stir in the fresh chopped parsley and basil leaves (if using) for a burst of vibrant color and fresh aroma. Ladle the hot soup into bowls and, if desired, top each serving with a generous sprinkle of freshly grated Parmesan cheese. Serve immediately and enjoy!
Notes
To thin, add more broth, start with a cup or two.
See more substitutions and variations in the post.