30+ Delicious Tuscan White Bean Soup Recipes for Every Season

If you’re craving a warm, hearty meal that combines rich flavors and comforting textures, look no further than Tuscan white bean soup. This Italian classic brings together creamy white beans, savory vegetables, and aromatic herbs to create a deliciously satisfying dish.

Whether you’re looking for a simple weeknight dinner, a nourishing lunch, or a dish that will impress guests, these Tuscan white bean soup recipes offer a variety of flavors to suit every palate.

From traditional renditions to innovative twists, you’ll find 30+ recipes that are perfect for any occasion. Each soup is filled with wholesome ingredients, making it not only delicious but also nourishing for the body and soul.

Whether you prefer a smoky, spicy soup with sausage, a vegetarian option with fresh greens, or a creamy, comforting version with Parmesan, these recipes are sure to become regulars in your recipe rotation.

So grab your pot and get ready to create a bowl of Tuscan comfort that’s as delicious as it is nourishing.

30+ Delicious Tuscan White Bean Soup Recipes for Every Season

Tuscan white bean soup is more than just a meal – it’s a symbol of Italian comfort food at its finest. With the versatility of this dish, you can make it your own by experimenting with various ingredients, seasonings, and add-ins.

The creamy, tender beans combine perfectly with fresh herbs, vegetables, and other flavorful additions, making it a dish that is both hearty and healthy.

Whether you’re looking to try something new or perfect a traditional recipe, the 30+ Tuscan white bean soup recipes in this collection are guaranteed to satisfy.

So, get cozy and enjoy a bowl of warmth and flavor – because there’s nothing quite like a bowl of homemade Tuscan white bean soup.

Tuscan White Bean Soup with Kale and Sausage

This Tuscan white bean soup combines hearty cannellini beans, savory sausage, and fresh kale, creating a delicious and filling dish. The rich broth, flavored with garlic, onion, and a hint of rosemary, makes this soup a perfect comfort meal on a chilly evening. It’s not only nutritious but also a great way to bring a taste of Italy into your home.

Ingredients:

• 2 tablespoons olive oil
• 1 lb Italian sausage (mild or spicy, based on preference)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, peeled and diced
• 4 cups low-sodium chicken broth
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Optional: Grated Parmesan for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook, breaking it up into small pieces, until browned (about 6-8 minutes).
2. Remove the sausage from the pot and set aside. In the same pot, add the diced onion, garlic, and carrot. Cook for 5 minutes, until softened.
3. Add the chicken broth, cannellini beans, and rosemary. Bring to a simmer and cook for 10 minutes.
4. Return the cooked sausage to the pot and stir in the kale. Simmer for an additional 5 minutes until the kale is wilted and tender.
5. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan if desired.

This Tuscan white bean soup with kale and sausage is a perfect balance of flavors, textures, and nutrients. The savory sausage complements the creamy beans, while the kale adds a fresh, slightly bitter touch to balance the richness. With its heartiness and warmth, this soup makes for an ideal meal for lunch or dinner. It’s versatile, satisfying, and an easy way to enjoy a classic Italian comfort food in your own kitchen.

Classic Tuscan White Bean Soup with Tomatoes

This recipe offers a lighter, yet flavorful version of Tuscan white bean soup, with the brightness of tomatoes and a touch of garlic and basil. The simplicity of this dish allows the natural flavors of the beans and vegetables to shine, making it a perfect meal for any season. Ideal for those who prefer a vegetarian option, it’s both healthy and satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large soup pot over medium heat. Add the diced onion and garlic and sauté for 4-5 minutes until softened.
2. Add the cannellini beans, diced tomatoes, vegetable broth, basil, and oregano. Stir to combine.
3. Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
4. Season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh basil leaves.

This classic Tuscan white bean soup with tomatoes is a beautiful, simple dish that’s packed with flavor. The combination of garlic, herbs, and tomatoes provides a lovely aromatic base, while the creamy beans make the soup hearty without being heavy. It’s an excellent vegetarian meal that’s both filling and nutritious. Pair it with crusty bread for an authentic Italian meal that’s sure to please any palate.

Spicy Tuscan White Bean Soup with Bacon

This variation of Tuscan white bean soup brings a smoky, spicy kick thanks to the addition of crispy bacon and red pepper flakes. The richness of the bacon adds depth to the broth, while the heat from the red pepper flakes provides just the right amount of warmth to elevate this already comforting dish. Perfect for those who enjoy a little spice in their meals.

Ingredients:

• 4 strips of bacon, chopped
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups chicken broth
• 1 teaspoon red pepper flakes (adjust based on spice preference)
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy (about 5-7 minutes). Remove and set aside, leaving the rendered bacon fat in the pot.
2. Add olive oil to the pot and sauté the diced onion and garlic for 5 minutes until softened.
3. Stir in the cannellini beans, chicken broth, red pepper flakes, and smoked paprika. Bring to a simmer and cook for 10-15 minutes.
4. Return the crispy bacon to the pot and stir to combine. Season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh parsley.

This spicy Tuscan white bean soup with bacon is an exciting twist on the traditional recipe. The combination of crispy bacon and a subtle heat from the red pepper flakes adds a bold richness to the soup, making it even more satisfying. Perfect for those who crave both comfort and spice, this soup will surely become a new favorite in your recipe rotation. Serve it with a side of bread or a salad to make it a complete meal.

Creamy Tuscan White Bean Soup with Parmesan

This creamy Tuscan white bean soup is a decadent version of the classic, made rich with heavy cream and topped with freshly grated Parmesan cheese. The beans blend seamlessly into the broth, creating a velvety smooth texture. The depth of flavor from garlic, rosemary, and Parmesan makes this soup irresistible and perfect for a cozy dinner on a cold day.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/4 cup freshly grated Parmesan cheese, plus extra for garnish
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until softened. Add the minced garlic and sauté for another 1 minute.
2. Stir in the cannellini beans, chicken broth, and rosemary. Bring to a boil, then lower the heat and simmer for 10-15 minutes.
3. Use an immersion blender to blend the soup until smooth and creamy, or transfer half of the soup to a blender, blend, and return it to the pot.
4. Stir in the heavy cream and Parmesan cheese. Let the soup simmer for another 5 minutes.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with extra Parmesan and fresh parsley.

This creamy Tuscan white bean soup is a rich and comforting dish that combines the velvety texture of blended beans with the decadence of cream and Parmesan. It’s perfect for a chilly evening when you want something indulgent yet simple. The added Parmesan elevates the flavor, making this soup both luxurious and satisfying. Serve with crusty bread for a complete meal that feels like a warm hug on a plate.

Lemon and Herb Tuscan White Bean Soup

This light and refreshing take on Tuscan white bean soup is infused with fresh lemon juice and zest, adding a vibrant touch that brightens the richness of the beans. The herbs—basil, thyme, and rosemary—complement the citrus and give the soup a fragrant, herby flavor that’s both refreshing and comforting. It’s a wonderful option for those who want a soup that’s fresh yet hearty.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 5-7 minutes until softened.
2. Stir in the cannellini beans, vegetable broth, thyme, and rosemary. Bring to a boil, then reduce the heat to simmer for 10-15 minutes.
3. Stir in the lemon zest and juice. Let the soup simmer for an additional 5 minutes.
4. Season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh basil leaves.

The Lemon and Herb Tuscan white bean soup is a lighter, citrusy alternative to the traditional version. The lemon juice and zest provide a zesty contrast to the creamy beans, while the aromatic herbs add a lovely depth of flavor. It’s the perfect dish for those looking for a healthy yet comforting meal that’s both refreshing and filling. Paired with a simple salad or some crusty bread, this soup makes for a satisfying lunch or dinner.

Vegetarian Tuscan White Bean Soup with Zucchini

This vegetarian Tuscan white bean soup is packed with fresh vegetables like zucchini, tomatoes, and spinach. The addition of white beans gives it a creamy texture, while the savory garlic and rosemary enhance the flavors. This soup is hearty, wholesome, and full of nutrients, making it a perfect choice for a meatless meal that doesn’t compromise on taste.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 2 cups spinach, chopped
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until softened. Add the garlic and cook for another 1 minute.
2. Stir in the zucchini and cook for 3-4 minutes until slightly tender.
3. Add the cannellini beans, vegetable broth, diced tomatoes, and rosemary. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Stir in the chopped spinach and cook for an additional 5 minutes until the spinach is wilted.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

This Vegetarian Tuscan white bean soup with zucchini is a colorful, nutrient-packed dish that’s both filling and healthy. The addition of fresh vegetables like zucchini and spinach adds texture and flavor to the creamy white beans, creating a soup that’s satisfying without being heavy. It’s a fantastic meatless meal that’s perfect for any time of the year. Enjoy this soup as a light yet wholesome lunch or dinner, with a slice of fresh bread to complete the meal.

Hearty Tuscan White Bean Soup with Sweet Potatoes

This Tuscan white bean soup is made even more satisfying with the addition of roasted sweet potatoes, which add a touch of natural sweetness and depth. The combination of cannellini beans, fragrant rosemary, and savory garlic pairs beautifully with the soft texture of the sweet potatoes. It’s a comforting and wholesome dish that’s perfect for a cozy fall or winter meal.

Ingredients:

• 2 tablespoons olive oil
• 2 medium sweet potatoes, peeled and cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried rosemary
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes, until tender and lightly browned.
2. While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.
3. Stir in the cannellini beans, vegetable broth, rosemary, and cumin. Bring to a simmer and cook for 15-20 minutes to let the flavors meld together.
4. Once the sweet potatoes are done, gently fold them into the soup. Let the soup simmer for another 5 minutes.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.

This hearty Tuscan white bean soup with sweet potatoes is a delightful twist on the traditional recipe. The natural sweetness of the roasted sweet potatoes balances the savory depth of the beans and rosemary, creating a soup that’s both comforting and nourishing. Perfect for those colder months, this dish is packed with nutrients and full of flavor. Pair it with a piece of crusty bread for a satisfying and wholesome meal that will warm you from the inside out.

Tuscan White Bean Soup with Roasted Garlic and Spinach

This variation of Tuscan white bean soup takes the classic recipe to the next level with the addition of roasted garlic, which gives the soup a rich, sweet flavor. The spinach adds a nutritious and vibrant touch, making this soup not only delicious but also healthy. It’s the perfect balance of savory, creamy, and fresh ingredients.

Ingredients:

• 1 head of garlic
• 2 tablespoons olive oil, divided
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with 1 tablespoon olive oil, and wrap it in foil. Roast for 30-35 minutes until soft and golden. Once done, allow it to cool slightly, then squeeze the roasted garlic out of the skins and mash it into a paste.
2. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional minute.
3. Stir in the cannellini beans, vegetable broth, roasted garlic paste, and thyme. Bring to a simmer and cook for 15-20 minutes.
4. Stir in the fresh spinach and cook until wilted, about 3-4 minutes.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh basil.

This Tuscan white bean soup with roasted garlic and spinach is a perfect blend of bold, comforting flavors and fresh, vibrant greens. The roasted garlic adds a rich sweetness that transforms the soup, while the spinach provides a burst of color and nutrition. This soup is an excellent choice for anyone looking for a healthy yet indulgent dish. Serve it as a light lunch or as a hearty dinner alongside a slice of rustic bread for a fulfilling meal.

Spicy Tuscan White Bean Soup with Chorizo and Fennel

This spicy Tuscan white bean soup gets a flavorful kick from the addition of chorizo and fennel. The bold spices from the chorizo infuse the broth, while the fennel adds a slightly sweet and anise-like flavor, perfectly complementing the creamy cannellini beans. It’s a vibrant, hearty, and slightly spicy soup that’s perfect for those who love bold flavors.

Ingredients:

• 2 tablespoons olive oil
• 1 lb chorizo sausage, casing removed
• 1 small fennel bulb, thinly sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups chicken broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chorizo sausage and cook, breaking it up into small pieces, until browned (about 6-8 minutes). Remove the sausage and set it aside.
2. In the same pot, add the fennel and onion and cook for 5-7 minutes until softened. Add the garlic and cook for an additional minute.
3. Stir in the cannellini beans, chicken broth, smoked paprika, and red pepper flakes. Bring to a simmer and cook for 15-20 minutes.
4. Return the chorizo to the pot and stir to combine. Let the soup simmer for another 5 minutes.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro.

This spicy Tuscan white bean soup with chorizo and fennel is an exciting, bold twist on the traditional recipe. The spicy chorizo infuses the soup with rich flavors, while the fennel provides a delicate sweetness that balances the heat. It’s a flavorful, satisfying dish that’s perfect for spice lovers and anyone craving a hearty meal with a kick. Enjoy it with a side of cornbread or crusty bread for a complete, filling meal.

Rustic Tuscan White Bean Soup with Kale and Sausage

This rustic Tuscan white bean soup combines hearty cannellini beans with savory Italian sausage and nutrient-packed kale. The sausage adds a rich depth of flavor, while the kale contributes a fresh, earthy taste that complements the beans. It’s a filling, satisfying dish that’s perfect for a cozy meal, ideal for cold weather or anytime you crave a comforting bowl of soup.

Ingredients:

• 2 tablespoons olive oil
• 1 lb Italian sausage (mild or spicy, based on preference)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups chicken broth
• 2 cups chopped kale, stems removed
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sausage, breaking it up into small pieces as it cooks. Brown the sausage for 7-8 minutes, then remove and set aside.
2. In the same pot, add the diced onion and garlic. Sauté for 5-7 minutes until the onion is soft and translucent.
3. Stir in the cannellini beans, chicken broth, oregano, and red pepper flakes (if using). Bring to a simmer, then cook for 10-15 minutes to allow the flavors to meld.
4. Add the chopped kale to the pot and cook for an additional 5-7 minutes, until the kale is wilted and tender.
5. Return the sausage to the pot, stirring to combine. Let the soup simmer for another 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This Rustic Tuscan White Bean Soup with Kale and Sausage is a wholesome and comforting dish that’s perfect for any time of year. The combination of savory sausage, creamy beans, and fresh kale makes for a satisfying and nutritious meal. Whether you’re looking for something to warm you up on a cold evening or a hearty lunch, this soup delivers both flavor and nourishment in every bite. Pair it with a slice of crusty bread to make it a complete, hearty meal.

Tuscan White Bean Soup with Mushrooms and Thyme

This Tuscan white bean soup with mushrooms and thyme offers a rich, earthy flavor that’s perfect for mushroom lovers. The mushrooms add a meaty texture and depth, while the thyme provides an aromatic, herbal note that ties everything together. This comforting, plant-based soup is hearty enough to be a main course, yet light enough for a starter.

Ingredients:

• 2 tablespoons olive oil
• 1 lb mushrooms (cremini or button), sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced mushrooms and cook for 6-8 minutes until browned and tender. Remove the mushrooms from the pot and set aside.
2. In the same pot, add the diced onion and garlic. Cook for 5-7 minutes until the onion becomes soft and translucent.
3. Stir in the cannellini beans, vegetable broth, thyme, and bay leaf. Bring to a simmer and cook for 10-15 minutes.
4. Return the mushrooms to the pot and stir to combine. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
5. Remove the bay leaf, season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This Tuscan white bean soup with mushrooms and thyme is a fragrant and flavorful dish that beautifully balances the creamy beans with the earthy, meaty mushrooms. The thyme and bay leaf add a layer of depth, creating a satisfying and savory soup that’s ideal for a light dinner or as an appetizer. Whether you’re serving it on a chilly evening or looking for a comforting weeknight meal, this soup will never disappoint. Enjoy it with a warm slice of toasted bread for an extra touch of comfort.

Mediterranean-Style Tuscan White Bean Soup

This Mediterranean-style Tuscan white bean soup takes inspiration from the flavors of the Mediterranean region, with the addition of sun-dried tomatoes, olives, and a splash of lemon juice. The result is a bright and tangy twist on the classic recipe, bursting with bold flavors. It’s the perfect soup to enjoy during the warmer months or whenever you want a refreshing change from the usual comfort foods.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup Kalamata olives, pitted and chopped
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until soft. Add the garlic and cook for another 1 minute.
2. Stir in the sun-dried tomatoes and Kalamata olives, cooking for 2-3 minutes.
3. Add the cannellini beans, vegetable broth, and oregano to the pot. Bring to a simmer and cook for 10-15 minutes.
4. Stir in the lemon zest and juice, and cook for another 5 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

This Mediterranean-style Tuscan white bean soup is a refreshing and flavorful variation of the classic. The sun-dried tomatoes and olives add a delicious tangy contrast to the creamy beans, while the lemon juice brings a fresh, bright note. It’s a light yet satisfying soup that’s perfect for enjoying on warm days or whenever you want something zesty and vibrant. Pair it with a simple Mediterranean salad for a complete and delightful meal.

Tuscan White Bean Soup with Roasted Garlic and Parmesan

This Tuscan white bean soup with roasted garlic and Parmesan offers a rich, creamy flavor profile enhanced by the sweet depth of roasted garlic. The addition of Parmesan cheese gives it a deliciously savory, umami-packed finish. It’s a comforting soup that’s perfect for cooler days or as a light yet filling dinner option.

Ingredients:

• 1 head of garlic
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup whole milk or cream
• 1/4 cup freshly grated Parmesan cheese
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast in the oven for 30-40 minutes until soft and caramelized.
2. In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Squeeze the roasted garlic cloves out of their skins and into the pot, stirring to combine with the onion and regular garlic.
4. Add the cannellini beans and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.
5. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
6. Stir in the milk or cream, and grated Parmesan cheese. Cook for another 5 minutes until the soup is heated through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh thyme and more grated Parmesan.

This Tuscan white bean soup with roasted garlic and Parmesan is a wonderfully creamy, savory dish that packs a punch of rich flavors. Roasting the garlic brings out its natural sweetness, perfectly complementing the creamy beans. The addition of Parmesan adds a deliciously salty note, making it irresistible. It’s a hearty, satisfying soup that pairs beautifully with crusty bread for a full meal. This soup is sure to be a hit at your next dinner gathering or as a comforting weeknight dinner.

Tuscan White Bean Soup with Spinach and Pesto

This Tuscan white bean soup with spinach and pesto brings together creamy beans, fresh spinach, and a vibrant burst of basil pesto. The pesto adds an aromatic, herbaceous layer to the soup, making it feel fresh and lively. This soup is an ideal choice when you want a comforting dish with a little extra punch of flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1/4 cup basil pesto (store-bought or homemade)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
2. Stir in the cannellini beans and vegetable broth. Bring to a simmer and cook for 10-12 minutes.
3. Add the chopped spinach and pesto to the pot, stirring to combine. Cook for another 5 minutes until the spinach is wilted and the soup is heated through.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh basil.

This Tuscan white bean soup with spinach and pesto is a delightful twist on a classic recipe. The pesto adds a layer of herbaceous brightness, while the spinach provides a fresh, vibrant contrast to the creamy beans. It’s a light yet flavorful soup that’s perfect for a healthy lunch or dinner. Serve it with a slice of crusty bread for dipping, and you have a well-rounded, satisfying meal. This soup is sure to impress with its fresh, vibrant flavors.

Spicy Tuscan White Bean Soup with Chorizo and Bell Peppers

This spicy Tuscan white bean soup with chorizo and bell peppers combines the richness of cannellini beans with the smoky, spicy flavors of chorizo sausage and bell peppers. It’s a hearty, warming soup with a kick of heat that’s perfect for anyone who loves bold, flavorful dishes. The heat from the chorizo and bell peppers complements the creamy beans and vegetables for a truly satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1/2 lb chorizo sausage, casings removed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups chicken broth
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chorizo sausage and cook, breaking it up into pieces, until browned and cooked through, about 6-8 minutes.
2. Add the diced bell peppers, onion, and garlic to the pot, and sauté for 5-7 minutes until the vegetables are softened.
3. Stir in the cannellini beans, chicken broth, smoked paprika, and chili flakes. Bring the soup to a simmer and cook for 10-15 minutes to allow the flavors to meld.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

This spicy Tuscan white bean soup with chorizo and bell peppers is packed with bold, smoky, and spicy flavors. The chorizo adds a savory richness, while the bell peppers provide a touch of sweetness and crunch. The cannellini beans round out the dish with their creamy texture, creating a well-balanced and satisfying soup. This hearty, flavorful soup is perfect for those who enjoy a bit of spice and a lot of flavor in their meals. Enjoy with a warm piece of crusty bread to soak up every bit of the flavorful broth.

Note: More recipes are coming soon!