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Creamy Tuscan White Bean Soup: Hearty Comfort in 30 Minutes

A close-up of a creamy bean soup bowl topped with wilted spinach, crumbled sausage, and black pepper.
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Make this creamy, hearty Tuscan White Bean Soup. It uses simple pantry staples and comes together in one pot in under 30 minutes, offering deep, comforting flavor perfect for any weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed (or 4 ounces bacon, diced)
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 (15-ounce) cans cannellini beans, rinsed and drained (or Great Northern beans)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups vegetable broth (or chicken broth)
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 cup chopped kale or spinach
  • Salt and black pepper to taste
  • Crusty bread, for serving

Instructions

  1. If using sausage or bacon, heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage or bacon and cook, breaking it up with a spoon, until browned. Remove the meat with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pot.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, rosemary, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Add the rinsed beans, diced tomatoes (with their juice), and vegetable broth to the pot. Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 10 minutes to allow flavors to meld.
  5. Remove about 1 cup of the soup mixture and transfer it to a blender or use an immersion blender directly in the pot to blend until smooth and creamy. This step creates the creamy texture without needing flour.
  6. Return the blended portion to the pot (if using a separate blender). Stir in the heavy cream and the cooked sausage or bacon. Heat through gently, but do not boil after adding the cream.
  7. Stir in the chopped kale or spinach. Cook just until the greens wilt, about 2 minutes.
  8. Taste the soup and add salt and pepper as needed. Serve hot with crusty bread for dipping.

Notes

  • For a vegetarian option, skip the sausage/bacon and sauté the vegetables in 2 tablespoons of olive oil. Add 1 teaspoon of smoked paprika with the dried herbs for depth.
  • If you have leftover ham bone or ham hock, simmer it in the broth for 30 minutes before adding the beans for a classic Ham and Bean Soup flavor profile.
  • You can make this soup ahead of time; it stores well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://daisyrecipe.com/creamy-tuscan-white-bean-soup-bean-soup/