Soup recipes are some of my favorites to enjoy during the chillier weather, and this creamy Tuscan white bean soup is sure to be added to your list of favorite soup recipes. It’s packed with flavor from the tender white beans, fresh garlic, and sausage. Even though this it’s an easy soup recipe, it makes a great hearty dinner.
Recipe Ingredient Notes
To make our Tuscan white bean soup recipe, you need the following ingredients:
- Oil: use your favorite olive oil or avocado oil
- Protein: use ground Italian sausage for the best flavor
- Vegetables: you will need diced yellow onion, sliced medium carrots, chopped Tuscan kale and sliced stalks of celery
- Seasonings: minced garlic cloves, salt, black pepper, Italian seasoning
- Liquid: use either chicken stock or chicken broth
- Beans: to make this Italian soup use cans of cannellini beans that have been rinsed and drained.
If you’re looking for another simple recipe with Italian flavors and white beans, try our Pasta Fagioli.
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Tuscan White Bean Soup
- Brown the sausage. Heat 1½ tablespoons of olive oil over medium-high heat in a large, heavy-bottomed soup pot or Dutch oven. Add the sausage and saute until cooked through and nicely caramelized, breaking it apart with a wooden spoon as you go. Use a slotted spoon to transfer the cooked sausage to a bowl. Set aside.
- Saute the veggies. Add the remaining olive oil to the pot, followed by the onion, carrot, celery, and garlic. Season with salt, pepper, and Italian seasoning. Saute until the veggies have softened. Add the kale and saute until it has wilted substantially. If the veggies start to burn, add a splash of chicken stock.
- Make it soup. Stir the chicken stock, cannellini beans, and cooked Italian sausage.
- Simmer. Bring the soup to a boil and then reduce the heat to low. Simmer for 15 minutes.
- Season. Taste the soup and season with salt and pepper to taste.
Frequently Asked Questions
Cannellini beans are the best option for this recipe. However, you could also use white kidney beans or great northern beans as well.
While you can make this Tuscan soup recipe with dried beans, you will need to add the time it takes to get the beans hydrated to avoid having crunchy beans. You can use 1/2 cup of dried beans in place of a 15 ounce can of beans.
If you prefer your soup to be a bit thicker, you can make a cornstarch slurry with a 1 to 1 tablespoon ratio of cornstarch and water. Add as much as needed, letting it cook for a few minutes over low heat until you get the creamy texture you are looking for. You could also use less chicken broth or stock for a more chili-like texture.
Add red pepper flakes or use spicy sausage for a little spice.
Change chicken broth with vegetable broth if necessary.
Add white wine in place of 1/4 cup of broth for added flavor.
Freezing and Reheating Instructions
Fridge: This Tuscan white bean soup recipe can be stored in an airtight container after cooling down to room temperature for 3-4 days. The leftovers make a great quick lunch!
Reheat: Pour your soup into a large pot and reheat the soup over medium heat for a few minutes or place the Tuscan bean soup recipe in a microwave-safe bowl a microwave it in 30 second increments until it reaches your desired temperature.
Explore More Delicious Soup Recipes
Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.
- Nacho Grande Soup
- New England Clam Chowder
- Pasta e Fagioli
- Potato Soup
- Ravioli Lasagna Soup
- Sausage Tortellini Soup
- Stuffed Pepper Soup
- Tomato Macaroni Soup
- Wisconsin Bacon and Potato Cheese Soup
- Zuppa Toscana Soup
Tuscan White Bean Soup Recipe
Ingredients
- 3 Tablespoons olive oil, divided
- 1 pound Italian sausage
- 1 yellow onion, diced
- 3 medium carrots, sliced into rounds
- 3 stalks celery, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 Tablespoon Italian seasoning
- 2 heaping handfuls of chopped Tuscan Kale
- 8 cups chicken stock
- 30 ounces cannellini beans, (2- 15 ounce cans) rinsed and drained
- Salt and pepper to taste
Instructions
- Brown the sausage. Heat 1 ½ tablespoons of olive oil over medium-high heat in a large, heavy-bottomed soup pot or Dutch oven. Add the sausage and saute until cooked through and nicely caramelized, breaking it apart with a wooden spoon as you go. Use a slotted spoon to transfer the cooked sausage to a bowl. Set aside.
- Saute the veggies. Add the remaining olive oil to the pot, followed by the onion, carrot, celery, and garlic. Season with salt, pepper, and Italian seasoning. Saute until the veggies have softened. Add the kale and saute until it has wilted substantially. If the veggies start to burn, add a splash of chicken stock.
- Make it soup. Stir the chicken stock, cannellini beans, and cooked Italian sausage.
- Simmer. Bring the soup to a boil and then reduce the heat to low. Simmer for 15 minutes.
- Season. Taste the soup and season with salt and pepper to taste.
Notes
Nutrition
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