Vegetarian Tuscan White Bean Soup
This vegetarian Tuscan White Bean Soup is an easy vegetable soup made with sautéed veggies, tomatoes, white beans, in a hearty tomato & vegetable broth! It has so much flavorful, is easy to throw together, and is a soup you will make on repeat once you try it.
This healthy vegetable soup is one of my all-time favorite soups to make! It’s the kind of recipe that has everything but the kitchen sink in it – but that’s what I love about vegetable soups. Tons of vegetables, herbs, and an abundance of flavor. Drew and I have found ourselves making this soup on REPEAT.
A one-pot vegetable soup that takes 1 hour to make, is gluten-free & dairy-free and can be made either on the stovetop or a slow cooker/instant pot.
Ingredients & Substitutions
This soup is filled with simple pantry ingredients. Here’s what you’ll need – plus ingredient substitutions if needed:
- Olive oil: use high-quality extra virgin olive oil or avocado oil, vegan butter/regular butter.
- Zucchinis: green or yellow works!
- Carrots: you can peel the carrots before cutting, but I keep the skin on cuz – nutrients!
- Onion: use a sweet yellow onion or white onion.
- Celery: for lots of flavor!
- Kale: Use chopped kale to stir in at the end or replace with leafy spinach.
- Vegetable broth: use either high quality store-bought or make your own broth.
- Diced tomatoes: use fire roasted tomatoes for extra flavor or regular diced tomatoes.
- Herbs: use thyme, oregano, and basil for herbaceous flavor!
- White beans: use cannellini beans or white navy beans.
- Tomato paste: use a quality paste to help naturally thicken your soup.
How to Make This Tuscan White Bean Soup – Step by Step
- Saute chopped onions, celery, and carrots with olive oil for 4-5 minutes until vegetables are soft.
- Add minced garlic and chopped zucchini – sauté for 3 minutes. Then add diced tomatoes, tomato paste, vegetable broth, cannellini beans, and all of herbs + salt & pepper. Simmer for 30 minutes.
- Stir in kale at the end. Taste, adjust flavor, and serve!
Extra Helpful Recipe Tips
Greens you can use: This recipe can easily be adapted when it comes to greens. For a heartier texture, you can use Tuscan kale or purple kale. For a softer texture add fresh spinach or baby kale leaves!
Fresh vs dried herbs: in most of my recipes I use fresh herbs when I can because of their bright flavor and fresh nutrients! If you don’t have any fresh herbs, dried works completely fine. One thing to keep in mind is the measurements for fresh and dried herbs will be different, see recipe card for the ratio difference.
Add a parmesan rind for flavor: If you have a parmesan cheese block in your fridge, use the rind to infuse flavor into the soup! If it’s an authentic rind it won’t melt but will soften and release a ton of umami flavor into your soup. Let it simmer with your soup and remove it at the end!
Options for white beans: this recipe specifically uses white cannellini beans, which are soft in texture and perfect for soups because they soak up lots of flavors. If you don’t have cannellini beans you can swap for navy beans, which are smaller in size but similar in taste and texture!
How to Store & Freeze Leftover Soup
Keep leftovers fresh: refrigerate leftover soup in an airtight container for 3-5 days.
Freezing tips: store cooled soup in airtight glass container or freezer-friendly bag, freeze for 2-3 months. When ready to reheat, thaw soup at room temperature and then empty into pot and simmer.
I absolutely love this soup year round! It’s hearty and cozy for winter, but light enough to be enjoyed in the summer using seasonal produce. No matter the occasion or season, I am certain you will love it!
More Cozy Soups To Enjoy
- Hearty Italian Minestrone Soup
- 30-Minute Leek and Potato Soup
- Feel-Good Slow Cooker Chicken Chili
- Healthy Vegetarian Tortilla Soup
- 30 Minute Sweet Potato Chili
If you tried this Tuscan White Bean Soup recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.
Tuscan White Bean Soup
This Tuscan White Bean Soup is an easy vegetable soup made with sautéed veggies, tomatoes, white beans, in a hearty tomato & vegetable broth! It has so much flavorful, is easy to throw together, and is a soup you will make on repeat once you try it.
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 large carrots, diced
- 2 zucchini, diced
- 3 cups chopped kale
- 1 can 15 oz fire roasted diced tomatoes
- 1 can 15 oz cannellini beans
- 2 tbsp tomato paste
- 4 cups vegetable broth
- 2 teaspoons (each) dried thyme, oregano, basil if using fresh herbs you'll want to use a bit more, so around 1 Tablespoon each of the herbs.
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (adjust to desired level of spice)
Sauté vegetables: In a large pot or dutch oven on medium heat, sauté in olive oil onion, carrots, celery, and a little salt for 4-5 minutes. Add garlic and zucchini, cook for 3 additional minutes.
Add liquids and simmer: Add diced tomatoes, tomato paste, vegetable broth, cannellini beans, and all of seasonings. On low-medium heat, cover and let soup simmer for 30 minutes – stir occasionally. Turn burner off and stir in kale leaves.
Taste and serve: Before serving, taste the soup. If it needs more flavor add a pinch more salt at a time until just right. Note: salt is your friend. It doesn't just add to a dish, it draws out flavor from the ingredients. Garnish with fresh chopped basil, grated parmesan, and serve!
Did you make this recipe? Share your photos and tag @asimplepalate #asimplepalate.
What a fantastic recipe! I incorporated shrimp towards the end for an added boost of heartiness and the outcome was simply scrumptious!
I have made this almost every week since we discovered it. It is healthy, delicious, and satisfying. A perfect meal for lunch, no bread or anything else needed.
I’m so happy to hear that, Melanie!! Thanks so much for sharing! 🙂 So happy it’s become a frequent recipe for you.
38% Sodium ???
Hi Greg, it’s REALLY hard for me to do an accurate sodium count on any recipe. I use low-sodium broth and adjust the salt to my taste, so the recipe label will not accurately reflect that. The tool I use only has regular broth as an option – so the nutritional label isn’t accurate for broth if using low-sodium.
Lovely soup, easy to make. The only fire roasted tomatoes I could find were Rotel and they had chilies and my red pepper flakes are very powerful so I made a spice soup. The parm and some Club crackers helped that. I ate maybe a little over a cup of soup, 5 crackers and was so full. Delicious. However, if you haven’t had kale and beans in a while, go easy. This is a very filling meat free dish. I recommended it to a friend.
This soup was very easy to make and very flavorful. It was also very filling. I followed the exact recipe. It gets better the longer it sits. The only thing I added each time I had some was added hot sauce.
So happy to hear that, Denise! Thrilled to hear you enjoyed it. Thank you for sharing:)
Zuchinni is out of season right now. But used finely chopped sweet potato instead. Added a few Bay leaves and chilli flakes et voila, lovely winter warmer. Thanks for the recipe!
There use to be instant pot directions on here and incant find them anymore. This is a family favorite, how do i instapot this?
Hi Carrie! Apologies, I must’ve edited that out recently. I believe the time for instant pot is around 15-20 minutes if I can remember! Really happy your family enjoys this recipe. 🙂
Do you drain the beans or keep the liquid?
This is really too good about the Italian white white vegetable thanks sharing this article
Great recipe! I added in shrimp at the end to make it a bit heartier and it was delicious!
Love that! So happy you enjoyed it!
How much is one serving? Thank u for sharing!
Serving size should be around 1 cup!
Love this soup!
I’m so happy to hear that! Thank you, Crystal. 🙂
Made the Tuscan White Bean soup. Tasted great. Thank you.
I also appreciated the nutrients facts. How much approximately would a serving be?
THIS looks so delicious I can’t wait to try it out!
Thanks Albertina! Hope you enjoy it!
This was such a great recipe! I had just gotten back from a trip to Spain and was desperately craving some veggies (after eating tons of bread ham and fish for two weeks) and found this recipe. It turned out to be delicious! I added in a small can of peas small can of corn and some garlic. I would highly recommend this!
Thanks so much lauren! So glad to hear it!
Whats the recommended serving size?
Around a cup!
Glad I came across this recipe – I don’t usually make soups and needed something to kickstart my health journey and this was packed full of flavour and filling. Thanks.
Thank you, Sarah! so happy to hear you enjoyed it 🙂
My husband and I both love this soup! And it’s great that it’s so healthy!
Very happy to hear it! Thank you, Renee!
Amazing! Will definitely be added to our regular rotation. We used some roma tomatoes instead of canned and it still worked well.
What is the serving size that is recommended
Looks great. Would you know how to make it in a slow cooker?
yes! Just put everything into the slow cooker (minus the kale) and set it to LOW for 3+ hours or HIGH for 1-2 then stir kale in at the end!
Quite a good recipe! I added another .5 litre of stock and another can of cannelloni beans, used minestra instead of kale, tomato sauce instead of tomato paste. My stock was homemade with lots of flavour – so I loved this soup!
Homemade stock is the best! Glad to hear you enjoyed it!
You didn’t say when you add the kale
Sorry if you missed it – the kale instructions are included in both the post and in the recipe card. They are stirred in at the end.
I’m working hard to get my husband closer to a plant based diet, and he loved this soup and continues to rave about it. It has a wonderful rich flavor and the leftovers were just as good the next day. I did double the tomato paste and added some Italian seasoning mix to the recipe spices. It will be a dinner regular. Thank you!
So happy to hear that! It is one of my favorite soups. I’m glad you and your husband enjoyed it:)
Very good. Will make this again and have shared with my adult sons
so happy you enjoyed it!
currently making this soup for a second week in a row because i loved it so much!!! thanks for the wonderful recipe.
It’s one I repeat often 🙂 I’m so glad you like it!
Made this 3 times! such a hearty easy soup to make – one of our favorites!!
Made this recipe 3 times – so easy and such a hearty soup. It’s one of our favorites!!
Yay! 🙂 SO glad ya like it.
When you say 2 cups of spinach do you mean 16 oz or 2 cups filled with spinach. The difference is a lot! Thanks!
Just 2 normal cups, I usually eye-ball size it by 2 handfuls. 2 cups is just around the amount I use 🙂 Hope that helps!
I am always looking for great soup recipes and this recipe is easy to make and packed with wonderful flavor. I doubled this recipe since I was making it for the first time for family and friends and no one could resist a second portion. The icing on the cake (so to speak) was freshly grated parmesan reggiano. Seriously delicious and healthy. Bon Appetit! Thanks Bethany for one I will add to my collection.
I’m so glad you enjoyed it 🙂 It’s one of my favorites!!