Tuscan white bean soup is a hearty one-pot Italian soup with tender white beans, garlic, broccoli rabe, and a slow-simmered Parmesan rind. What makes my version stand out is a simple trick: mashing a cup of the cooked beans and stirring them back in, which gives the broth a creamy texture without a drop of cream. It takes about 20 minutes of hands-on prep, and the rest is easy simmering while your kitchen starts to smell like an Italian grandmother was making you dinner. The first time I made it, the kids gobbled it up and the Hubs and my dad barely said a word at dinner, which is the highest compliment our table gives.

This soup lives in the same family as my Minestrone Soup and Italian Wedding Soup, and it is one I make again and again once the weather turns chilly. If you have a batch of Homemade Chicken Stock in the freezer, this is the soup to use it with.

Why You’ll Love this Tuscan White Bean Soup

This soup is earthy, garlicky, and savory, with a gentle warmth from crushed red pepper and a pleasant bitter edge from the broccoli rabe. The Parmesan rind melts into the broth as it simmers and adds a deep, nutty richness, while a final hit of lemon zest and juice wakes everything up right before serving. A shower of grated Parmesan and a drizzle of good olive oil on top make each bowl feel like a restaurant dish.

It is also one of the most budget-friendly soups you can make. Dried beans cost next to nothing, the vegetables are pantry and crisper drawer staples, and the recipe makes 10 generous servings. Cook it on Sunday and you have lunches handled for most of the week, or freeze half for a busy night down the road.

Equipment Needed

• 8-quart soup pot or stockpot
• Large bowl for soaking the beans
• Colander
• Slotted spoon
• Small bowl
• Microplane zester
• Citrus juicer
• Box grater or rotary cheese grater
• Ladle
• Wide, shallow soup bowls

Ingredients in Tuscan White Bean Soup

• Dried white beans – such as cannellini, baby lima, or Great Northern beans. Rinse them well and soak overnight. See substitutions for using canned beans.
• Onion – I like using yellow or sweet onions for this recipe as they are mild and flavorful.
• Celery – chop small so they melt into the creamy soup.
• Bell pepper – red bell pepper adds to the umami of this soup.
• Fresh garlic – 2 tbsp or about 4 garlic cloves. Always use your heart when measuring garlic.
• Herbs – this recipe calls for dried Italian herbs and fresh rosemary. A bay leaf gets tossed into the soup as well.
• Spices – kosher salt, fresh cracked black pepper, and a pinch of crushed red pepper flakes (optional).
• Chicken stock – homemade or store-bought. Make sure it’s low-sodium or adjust the salt later.
• Broccoli rabe – remove the tough stems and chop. You can substitute kale or spinach too – see variations below.
• Parmesan rind – this is optional, but always adds a creaminess to brothy soups. Store rinds in the freezer in a zip top bag for easy use later on.
• Lemon – the zest of a whole lemon plus a couple teaspoons of lemon juice brighten the soup.
• Toppings – grated parmesan cheese and a drizzle of olive oil finish off this simple and delicious soup.

Recipe Variations & Substitutions

• Use kale or spinach instead of broccoli rabe. Broccoli rabe can be hard to find in small-town grocery stores. When I could not track it down, I used kale from my garden and it was wonderful. Lacinato kale needs a few extra minutes; baby spinach needs only a minute to wilt.
• Swap in canned beans. For a faster soup, use about six 15-ounce cans of white beans, rinsed and drained, and reduce the liquid. Simmer for 20 to 25 minutes, just long enough to build flavor.
• Make it vegetarian. Use vegetable broth in place of the chicken stock. Many Parmesan cheeses are made with animal rennet, so look for a vegetarian Parmesan style cheese if that matters to you.
• Add Italian sausage. Brown a pound of crumbled sweet or hot Italian sausage in the pot before the vegetables for a heartier, meatier soup.
• Try a different bean. Cannellini, great Northern, and baby lima beans all work. Chickpeas are a tasty swap too, though they will stay firmer and the broth will be a little thinner.

How to Make Tuscan White Bean Soup Step-by-Step

Ladle soup into bowls and top with freshly grated parmesan cheese and a drizzle of olive oil before serving.

How to Store, Freeze, and Reheat

• Refrigerator: Cool the soup, then store it in airtight containers in the refrigerator for up to 4 days. The flavor gets even better on day two.
• Freezer: Freeze in portioned containers or freezer bags for up to 3 months. Leave an inch of headspace since the soup expands as it freezes.
• Thawing: Move frozen soup to the refrigerator the night before you want to eat it.
• Reheating: Warm it in a pot over medium heat, stirring often, until steaming. The beans will absorb broth as the soup sits, so add a splash of stock or water to loosen it.
• Greens tip for make-ahead: If you plan to freeze most of the batch, consider stirring the broccoli rabe into just the portion you will eat right away. Add fresh greens when you reheat the rest for the brightest color.

What to Serve with Tuscan White Bean Soup

• Easy No Knead Artisan Bread (Dutch Oven) for dunking and wiping the bowl clean
• Buttermilk Butter Swim Biscuits when you want something buttery and tender on the side
• Easy Cheesy Garlic Bagels, toasted and sliced, for a garlicky twist on soup and bread
• A crisp green salad tossed with French Salad Dressing
• Easy Homemade Ricotta Cheese spread on toasted baguette slices with a drizzle of olive oil and a pinch of flaky salt

Frequently Asked Questions

If you like this recipe, try:

• Garlic Parmesan Roasted Broccoli
• Creamy Sweet Potato Soup with Fried Sage
• Loaded Baked Potato Soup
• Easy Broccoli Beef Stir Fry
• Green Bean Mushroom Gratin

This tuscan white bean soup recipe was originally published on September 28th, 2011. It has recently been updated with new photography, step-by-step collages, tips, and storing instructions.