I love a bowl of Tuscan soup on a chilly night—it’s cozy, savory, and full of rustic Italian flavors. This version balances tender beans, wilted greens, fragrant garlic, and a light tomato-broth that simmers into comfort. If you prefer a creamier take, I also adapt it toward a richer style similar to creamy Marry Me Tuscan chicken soup for special occasions.
Why Make This Recipe
- Hearty and satisfying: white beans and vegetables make it filling without feeling heavy.
- Nutritious: it’s rich in fiber, plant protein, and vitamins from leafy greens and tomatoes.
- Weeknight-friendly: mostly one-pot cooking and about 45–60 minutes from start to finish.
- Versatile for company: it dresses up easily for a dinner party or serves as simple family fare.
- Personal note: I love making a big pot midweek because the flavors deepen by the next day, and leftovers taste even better.
Recipe Overview
Prep time: 15 minutes.
Cook time: 35–45 minutes.
Total time: 50–60 minutes.
Servings: 6 bowls.
Difficulty: Easy.
Method: One-pot stovetop simmer in a heavy Dutch oven or large saucepan, finishing with an optional quick puree for creaminess.
My Experience Making This Recipe
When I tested this soup I focused on balancing acidity from tomatoes with the creaminess of pureed beans. I learned that browning the aromatics briefly at medium heat adds depth without adding calories. Using a heavy-bottom pot kept the heat even and prevented scorching.
How to Make Tuscan Soup
Start by sweating onions, carrots, and celery in 2 tablespoons of olive oil over medium heat for about 6–8 minutes until soft and translucent. Add minced garlic, dried herbs (1 tsp each oregano and thyme), and a pinch of red pepper flakes, cook 30–45 seconds to bloom the aromas. Stir in a 14-oz can of diced tomatoes, 3 cups low-sodium chicken or vegetable stock, two drained 15-oz cans of cannellini beans (reserve one third for texture), and simmer gently for 15–20 minutes. Add 4 cups of chopped hearty greens (kale or Swiss chard) and cook until tender, about 5 minutes. For a creamier body, remove 2 cups of soup and blend or use an immersion blender to puree partially, then stir back in; finish with 2 tablespoons lemon juice and 2 tablespoons grated Parmesan or a splash of extra-virgin olive oil.
Expert Tips for Success
- Use a heavy Dutch oven or stainless steel pot to maintain even heat and prevent hot spots during the simmer.
- Bloom dried herbs in the fat early for stronger flavor—add them with the garlic for 30–45 seconds.
- Rinse canned beans to remove excess sodium, and reserve some whole beans for texture before pureeing the rest.
- If you want brightness, add 1–2 teaspoons of lemon zest with the lemon juice at the end. Also, for inspiration on brightening flavors, try techniques used in the lemony Tuscan artichoke soup.
- Use a handheld immersion blender for a quick partial puree that keeps some chunky texture without extra dishes.
How to Serve Tuscan Soup
- Ladle into warmed bowls and finish with a drizzle of high-quality extra-virgin olive oil and a grating of Parmigiano-Reggiano.
- Serve with crusty bread or garlic-rubbed crostini to sop up the broth; for a cozier pairing, try a richer chicken version like Cozy-up Tuscan-style creamy Marry Me chicken soup.
- Add a simple side salad of peppery arugula dressed with lemon and olive oil for a fresh contrast.
- For entertaining, dress with microgreens and serve in small cups as an elegant starter.
Storage and Reheating Guide
Store cooled soup in airtight containers in the refrigerator for 3–4 days. For longer storage, freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months—leave 1 inch headspace to allow expansion. Reheat gently on the stovetop over low-medium heat to about 165°F, stirring occasionally to avoid scorching; if frozen, thaw overnight in the fridge before reheating. If the soup thickens after refrigeration, thin with 1/4–1/2 cup hot stock or water while reheating.
Recipe Variations
- Gluten-free: this recipe is naturally gluten-free; serve with gluten-free bread or top with toasted gluten-free croutons.
- Dairy-free: omit the Parmesan and finish with a lemony olive oil emulsion for richness.
- Protein boost: add 2 cups shredded cooked chicken or 1 cup diced Italian sausage browned beforehand.
- Spiced twist: for an anti-inflammatory, warming version, incorporate turmeric and warming spices as in this anti-inflammatory turmeric chicken soup for a fragrant variation.
Nutritional Highlights
This soup is high in fiber and plant-based protein from cannellini beans, and it delivers vitamins A and C from the greens and tomatoes. It can be lower in sodium if you use low-sodium stock and rinse canned beans. Allergens: contains dairy if you finish with Parmesan—omit for dairy-free, and it’s naturally gluten-free unless you serve it with regular bread.
Troubleshooting Common Issues
- Broth tastes flat: brighten with 1 tablespoon lemon juice and season to taste with salt, adding in small increments.
- Soup too thin: simmer uncovered for another 10–15 minutes to reduce, or puree a larger portion of beans to thicken naturally.
- Greens overcooked and mushy: add them in the last 5 minutes of cooking and cook just until wilted to keep color and texture.
Frequently Asked Questions
Q: Can I use dried beans instead of canned?
A: Yes—soak and cook 1 1/2 cups dried cannellini beans until tender (about 1–1 1/4 hours) or use a pressure cooker/Instant Pot for about 25–30 minutes under high pressure. Reduce added stock slightly since dried beans absorb liquid.
Q: Can I make this vegan?
A: Absolutely. Use vegetable stock and omit the Parmesan, finishing with a tablespoon of nutritional yeast or an extra splash of olive oil for umami and richness.
Q: How do I keep the soup from becoming grainy after blending?
A: Puree only a portion of the soup and use an immersion blender on low pulses. Over-blending hot beans at very high speed can cause a slightly gritty texture; blending cooler portions gives a silkier result.
Q: Can I prepare this ahead for a dinner party?
A: Yes—soup often benefits from resting 6–12 hours as flavors meld. Reheat gently before serving, add fresh lemon juice and fresh herbs at the last minute, and crisp some bread before guests arrive.
Tuscan Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A cozy and savory Tuscan soup filled with tender beans, wilted greens, fragrant garlic, and a light tomato-broth.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Pinch of red pepper flakes
- 1 (14-oz) can diced tomatoes
- 3 cups low-sodium chicken or vegetable stock
- 2 (15-oz) cans cannellini beans, drained
- 4 cups chopped kale or Swiss chard
- 2 tablespoons lemon juice
- 2 tablespoons grated Parmesan cheese or extra-virgin olive oil
Instructions
- Heat olive oil in a heavy Dutch oven over medium heat, sweat onions, carrots, and celery for 6–8 minutes until soft.
- Add minced garlic, oregano, thyme, and red pepper flakes, cooking for 30–45 seconds.
- Stir in diced tomatoes, stock, and drained cannellini beans, then simmer for 15–20 minutes.
- Add chopped greens and cook until tender, about 5 minutes.
- For creaminess, blend 2 cups of the soup and stir back in.
- Finish with lemon juice and Parmesan or olive oil.
Notes
For a creamier texture, partially blend the soup. To enhance flavor, pair with crusty bread or garlic-rubbed crostini.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg