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Tuscan White Bean Soup is a hearty Italian soup made with white beans, vegetables, garlic, herbs, and savory broth. It’s simple to make, incredibly comforting, and packed with protein and fiber. You will love this healthy white bean soup recipe!
Anyone heard of beantok? It is a trend on TikTok where they share all of the health benefits of eating beans. There are so many! On a personal note, my oncologist has encouraged me to prioritize getting more fiber so I am working on creating a lot more fiber-rich recipes…and this one hit the spot and I forgot that I was eating something healthy.
I created this white bean soup recipe a few months ago and my husband and I looked at each other and he said, “you need to get this on your website immediately.” Don’t sleep on this bean soup recipe. It may just surprise you! I think the key is layers of flavors from a mix of sauteed vegetables, garlic, beans, chicken broth, freshly grated parmesan cheese, herbs, and fresh lemon juice to brighten the soup. This isn’t some bland, boring bean soup!
This soup is hearty enough to be a full meal yet light enough to enjoy year-round. It’s a perfect example of how traditional Tuscan cooking turns simple ingredients into something truly special. The beans provide a creamy texture without needing heavy cream, while fresh herbs and lemon bring balance and brightness.
Whether you’re making a cozy weeknight dinner or prepping lunches for the week, this soup is satisfying, nutritious, and incredibly easy to make.
Why You’ll Love This Tuscan White Bean Soup:
- High in Fiber. White beans are an excellent source of dietary fiber. Fiber helps support digestion, keeps you feeling full longer, and can help regulate blood sugar levels. A fiber-rich soup like this makes it both satisfying and nourishing.
- Plant-Based Protein. Beans provide a great source of plant-based protein. Even though this soup uses chicken broth, the majority of protein comes from the beans themselves. For an extra protein boost, use chicken bone broth, which has 8 grams of protein per cup.
- Loaded with Vegetables. The base of this soup includes carrots, onions, and celery — a classic trio that provides vitamins, minerals, and antioxidants. Garlic adds additional immune-supporting compounds and rich flavor.
- Heart-Healthy Ingredients. Olive oil, beans, and vegetables are staples of the Mediterranean diet, which is associated with heart health and longevity.
- Perfect for meal prep. I like to make this on Sunday or Monday and eat it for lunch all week long. It makes perfect leftovers!
Pair this soup with a crusty bread, such as my no knead bread recipe or French bread recipe.
Ingredients:
There is something so comforting about a bowl of Tuscan White Bean Soup. It is so nourishing and packed with simple ingredients that come together to create incredible flavor. Creamy white beans simmer with vegetables, garlic, olive oil, and herbs in a savory broth, finished with bright lemon juice and a sprinkle of parmesan cheese.
Olive Oil – Used to sauté the vegetables and create a rich, flavorful base for the soup. A good-quality olive oil adds subtle Mediterranean flavor.
Carrots, Onion & Celery – This classic trio (called mirepoix) forms the foundation of the soup, adding natural sweetness, depth, and aroma as they cook.
Garlic Cloves – Fresh garlic adds warmth and savory depth. For the best flavor, mince or finely chop fresh garlic rather than using pre-minced. I love to use the frozen garlic cubes.
Thyme & Rosemary – These herbs give the soup its classic Tuscan flavor. Thyme adds earthiness while rosemary provides a slightly piney, aromatic note that pairs beautifully with white beans.
Red Pepper Flakes – Adds a gentle kick of heat that balances the richness of the beans and broth. Adjust to taste depending on how spicy you like your soup.
White Beans – I like using butter beans for their creamy texture and mild flavor. Cannellini beans, Great Northern beans, or navy beans also work well in this soup.
Chicken Broth – Creates a rich and savory base. If you prefer a lighter soup, simply add a little extra broth to thin it out. You can also substitute vegetable broth to make the soup vegetarian. Using bone broth instead of regular broth boosts the protein content.
Parmesan Cheese – Freshly grated parmesan melts better and adds a salty, nutty richness to the soup. Avoid pre-shredded cheese, which often contains anti-caking agents that prevent it from melting well.
Lemon Juice – A small splash of lemon juice brightens the soup and balances the richness of the beans and olive oil. It brings all the flavors together.
Fresh Parsley or Basil – Stirred in at the end, and it lifts the entire dish.
Salt & Pepper – Essential for bringing out the flavors of all the ingredients. Season to taste after the soup has simmered.
What white beans should I use in soup?
There are several varieties of canned white beans you could use in this soup. In the photos, I used Butter Beans, also known as lima beans. I love them! They are large, flat beans with a buttery texture.
Cannellini Beans: The classic bean used in Tuscan cooking. They are slightly kidney-shaped with a creamy texture and mild nutty flavor.
Great Northern Beans: Medium-sized white beans with a delicate flavor that works well in soups.
Navy Beans: Small white beans that are softer and break down more in soups, creating a creamier texture.
Butter Beans (lima beans): Large, flat beans with a buttery texture. In some regions, large lima beans are referred to as butter beans and can work well in this soup.
What Does Lemon Juice Do in the Soup?
Lemon juice adds brightness and balance. Beans and broth can taste heavy or flat on their own, and a small amount of acidity helps enhance the flavors of the vegetables, balance the richness of olive oil and cheese, and makes the soup taste fresher and lighter. A little lemon goes a long way, so start small and add more if needed.
How to make the Best White Bean Soup:
- Sauté the Vegetables. Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5–7 minutes until the vegetables soften and the onion becomes translucent.
- Add the Garlic. Stir in the minced garlic and cook for about 30 seconds until fragrant. Garlic can burn quickly so have the broth ready.
- Add Beans and Broth. Add the white beans (make sure to drain and rinse first), chicken broth, and red pepper flakes. Bring the soup to a gentle simmer.
- Simmer. Let the soup simmer for 15–20 minutes so the flavors meld together.
- Add Brightness. Stir in the lemon juice and chopped herbs.
- Finish with Cheese. Remove the soup from heat and stir in the grated parmesan cheese until melted.
- Season. Taste and adjust with salt and pepper as needed.
Serve warm with extra parmesan and herbs on top.
Frequently Asked Questions (FAQ’s):
It has mild heat from red pepper flakes, but you can adjust or omit.
Absolutely! Spinach, kale, zucchini or corn work great.
I always recommend using fresh herbs for the most vibrant and fresh flavor. In a pinch, you can sub for dried.
Add shredded rotisserie chicken, Italian sausage or bacon!
Easy Soup Recipes:
Storage:
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
The nutritional information is not always accurate. I put this soup through another calculator and received this per serving. It depends on what ingredients you use. I used chicken bone broth with 8 grams of protein per cup. Here’s other macros…
Calories: 228
Protein: 15 g
Carbohydrates: 29 g (the fiber reduces this to 21 g)
Fiber: 8 g
Fat: 6 g
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Tuscan White Bean Soup
Ingredients
- 1 to 2 Tablespoons Extra-Virgin Olive Oil
- 1 Onion (finely chopped)
- 2 Carrots (chopped)
- 2 Celery Stalks (finely chopped)
- 4 Garlic Cloves (finely minced)
- 4 cups Chicken Broth
- 1/4 to 1/2 teaspoon Red Pepper Flakes
- (2) 15-ounce cans White Beans * (drained and rinsed)
- 1/2 teaspoon Thyme
- 1 teaspoon Rosemary (optional)
- 1/4 cup Parmesan Cheese (freshly grated)
- 2 Tablespoons Fresh Lemon Juice
- Fresh Italian Parsley or Basil (chopped)
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Sauté the Vegetables. Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5–7 minutes until the vegetables soften and the onion becomes translucent.
- Add the Garlic. Stir in the minced garlic and cook for about 30 seconds until fragrant. Garlic can burn quickly, so have the broth ready.
- Add Beans and Broth. Add the white beans (make sure to drain and rinse first), chicken broth, and red pepper flakes. Bring the soup to a gentle simmer.
- Let the soup simmer for 15–20 minutes so the flavors meld together.
- Add Brightness. Stir in the lemon juice and chopped herbs.
- Finish with Cheese. Remove the soup from heat and stir in the grated parmesan cheese until melted.
- Season. Taste and adjust with salt and pepper as needed. Serve warm with extra parmesan and herbs on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
