Tuscan bean soup is a nourishing, comforting dish perfect for cool weather. Tender white beans simmer in savory broth with fresh rosemary, garlic and kale to make a simple, wholesome soup. This version includes directions for both dried and canned beans so you can choose whichever fits your schedule.
When temperatures drop, a steaming bowl of soup is one of the coziest meals you can make. This Tuscan bean soup is a recipe I return to year after year. It’s easy to prepare, budget friendly, family-approved and packed with nutrition. Best of all, many of the ingredients are pantry staples, so you may already have everything you need.
Tuscan Bean Soup
There are many variations of Tuscan bean soup — some add tomatoes, others puree part of the beans for a thicker texture, and some include extra vegetables like zucchini. I keep this version straightforward and flavorful: no tomatoes, no pureeing, no extra vegetables beyond the essentials.
I usually cook the soup from dried beans when I have time, because they have a fuller flavor and texture. If time is tight, canned beans work very well and get dinner on the table in about 30 minutes. Both methods are described below.
Why you’ll love this soup
- Flexible: Add vegetables you have on hand — broccoli, green beans or zucchini will work beautifully.
- Adaptable: The pancetta adds depth, but you can omit it and use vegetable broth to make a vegetarian or vegan version.
- Convenient: Dried beans need a little planning but yield great flavor; canned beans make this a quick weeknight meal.
How to make Tuscan Bean Soup
For dried beans
If using dried beans, soak them overnight. Soaking reduces some of the indigestible sugars that can cause gas and helps the beans keep their shape during cooking.
Place the beans in a large bowl and cover with a couple of inches of water. Leave them at room temperature overnight.
To cook the soaked beans: drain and rinse them, then add to a large pot. Cover with fresh water by a couple of inches, add a quartered onion and a couple of bay leaves, season the water with sea salt, and bring to a boil. Reduce heat and simmer about 30 minutes, or until the beans are tender.
For the soup
In a large soup pot, sauté diced pancetta until it begins to brown. Add diced celery, onion, carrot, crushed garlic and rosemary sprigs, and cook a few minutes until the vegetables soften and become fragrant.
Add the chicken stock (or vegetable stock for a vegetarian version) and the cooked beans to the pot. Bring to a gentle boil, then reduce heat and simmer 20 minutes to let flavors meld. Stir in the chopped kale and cook another 8–10 minutes until the kale is tender but still bright.
Adjust seasoning with salt and pepper as needed. Serve the soup hot, garnished with chopped parsley and freshly grated Parmesan cheese if desired.
Dietary considerations and accommodations
This Tuscan bean soup can be adapted for several diets:
- Vegan/Vegetarian: Omit the pancetta and use vegetable stock.
- Gluten-free: Naturally gluten-free as written (check labels on stock if needed).
- Dairy-free: Skip the Parmesan garnish or use a dairy-free alternative.
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More recipes you’ll love
If you enjoy this Tuscan bean soup, try other hearty soups for cold nights—options like miso ramen, Moroccan red lentil soup, or a vegan split pea soup offer different flavors and textures while staying comforting and nutritious.
If you make this recipe we’d love to see it — tag us on Instagram @loveandgoodstuff and don’t forget to rate the recipe.
Print Recipe
Tuscan Bean Soup
1d
1 hr
Ingredients:
- 1.5 cups dried cannellini beans
- 8 cups chicken stock
- 7 ounces black kale – 8–10 leaves, about a bunch
- 1 large carrot – diced
- 1 medium onion – diced
- 2 ribs celery – diced
- 2 cloves garlic – crushed
- 1–2 sprigs rosemary
- 5 ounces pancetta – diced
- parsley and Parmesan to garnish
Instructions
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Soak the beans in a large bowl of water overnight.
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Cook the soaked beans in a large pot of salted water with a quartered onion and bay leaves until tender, about 30 minutes.
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Sauté the pancetta in a large soup pot until browned. Add onion, carrot and celery with garlic and rosemary, and sweat for a few minutes.
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Add the stock and cooked beans, bring to a boil, then simmer 20 minutes. Add the kale and cook another 8–10 minutes.
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Serve topped with parsley and grated Parmesan if desired.
Notes
To make the soup meatless: omit the pancetta and use your favorite vegetable stock.
Nutrition
Carbohydrates: 49g
Protein: 25g
Fat: 14g
Fiber: 9g
*Nutritional information is an estimate calculated by online tools and may not be 100% accurate.
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