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. 

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 soup that takes 1 hour to make, is gluten-free & dairy-free, and can be made either on the stove top or a slow cooker/instant pot. 

Tuscan White Bean Soup 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: use either green or yellow zucchinis – and you do not need to peel them. 
• Carrots: Before cutting them you can peel them or keep the skin on. I don’t peel carrots before using them in soup because most nutrients are in the skin. 
• Onion: use a sweet yellow onion.
• Celery: this veggie is a must for soups because of it’s powerhouse of flavor it adds. 
• 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 – you can replace with a pre-made Italian seasoning. 
• 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 – saute for 3 minutes. Then add diced tomatoes, tomato paste, vegetable broth, and all of herbs + salt & pepper. Simmer for 30 minutes.
• Stir in cannellini beans and chopped kale, turn burner off and let sit for 5 minutes.

Make in an Instant Pot/Slow Cooker

This recipe is super easy to make in an instant pot or slow cooker. Place all of ingredients to pot (except kale) for slow cooker set for 2 hours on high or 3 to 5 hours on low. Pressure cooker set to 40 minutes on high – stir in kale at very end before serving.

Extra Helpful Recipe Tips

• If you don’t have kale or aren’t a fan of it you can swap for spinach. I’ve made this recipe many times with spinach and love it! If you are not a fan of leafy greens you can also leave them out.
• Season with fresh herbs – If you do not have fresh herbs dried work as well. You can also use a store-bought Italian seasoning blend to make it easier.
• Use high quality vegetable broth for more depth of flavor.
• Store your vegetable soup in a sealed container in the refrigerator for 3-5 days or freeze.

This is a recipe my family and I have truly enjoyed and we all find ourselves making it often. If you’re a fan of vegetable soup like myself, you will love this flavorful, hearty recipe.

More Cozy Soups To Enjoy

• 30-Minute Leek and Potato Soup
• Feel-Good Slow Cooker Chicken Chili
• Healthy Vegetarian Tortilla Soup
• Easy Three Bean Chili
• 30 Minute Sweet Potato Chili
• Copycat Panera Autumn Squash Soup

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Tuscan White Bean Soup

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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. 

Servings 6

Prep Time: 15 mins

Cook Time: 45 mins

Cooling Time: 10 mins

Total Time: 1 hr

Course: Main Course

Cuisine: Italian

Tags: healthy vegetable soup, kale and white bean soup, tuscan white bean soup

Freezer Friendly: Yes

Calories: 128 kcal

Author: Bethany Kramer

Ingredients

• 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

Seasonings

• 1 Tbsp (each) dried thyme, oregano, basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (adjust to desired level of spice)

Instructions

1. In a large pot or dutch oven on medium heat, saute in olive oil onion, carrots, celery, and a little salt for 4-5 minutes. Add garlic and zucchini, cook for 3 minutes. Stir often for both times to avoid burning. 

2. Add to pot diced tomatoes, tomato paste, vegetable broth, and all of seasonings. On low-medium heat, cover and let soup simmer for 30 minutes - stir occasionally. Add cannellini beans and cook for 5 additional minutes. Turn burner off and stir in kale leaves.

3. Serve with parmesan cheese and enjoy. <3 

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