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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About The Author

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!
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