This Tuscan Bean Soup has all the flavors that are synonymous with the Italian region. White cannellini beans, fresh rosemary and kale are just a few of the ingredients that add delicious flavor and texture to this vegan soup.

An off white bowl filled with Tuscan bean soup with bread, Parmesan and spoons

Table of contents

‘Tis the season… for soup. Soup is my favorite meal that I love to eat year round.  And this particular one is so filling, it can be a complete meal served with good crusty bread.

Very similar to minestrone that uses veggies and beans, this soup imparts a lot of the ingredients often used in Tuscan cooking along with seasonal butternut squash and carrots. So healthy and so comforting.

A spoonful of kale, beans and vegetables from Tuscan beach soup

More Italian soup recipes

Speaking of minestrone, I have 2 different recipes for you. Autumn Minestrone Soup is made with beef stock, tomato, beans and potato, Milanese Minestrone Soup, made with chicken stock, vegetables and rice.

Serving suggestion

If you would like to add some meat, Italian sausage is a delicious option Just cook it with the onions and garlic in the first few steps.

I like to use dried beans because that’s what really makes this soup. If you have time, please try it, they just have better texture and taste better than canned beans that can be mushy. But for time sake and ease, canned will certainly do. 

Tuscan bean soup viewed from overhead in a bowl with 2 spoons and 2 pieces of bread

Another ingredient that takes this soup to another level is my homemade vegetable stock.  I like to use tomatoes in my stock which I think add sweetness, along with the parsnip and mushrooms, add a real depth of flavor.  But, again for ease, you can use store bought.

The vegetables are an important part of this soup. I was lucky enough to find Tuscan kale in my supermarket, but whatever kale you can find will work fine. I like to make a double batch of this soup on the weekends so I have a quick and healthy lunch or dinner whenever I need it for the week and it freezes so well for future use.

A closeup showing the beans carrot butternut squash and carrots in Tuscan kale soup

If you’ve made my Tuscan Bean Soup, please leave a star rating the recipe. You can also leave a comment below or ask a question.

A colorful bean soup in a yellow bowl
5 from 11 reviews

Tuscan Bean Soup

Janette
Tuscan bean soup. All the flavors used in Tuscan cooking in hearty soup with vegetables, beans and Tuscan kale.
Prep Time: 8 hours
Cook Time: 45 minutes
Total Time: 8 hours 45 minutes
Servings: 4
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Ingredients
 

  • 2 cups (360 grams) dried cannellini beans, soaked overnight in cold water in the refrigerator
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, grated
  • 1 teaspoon fresh rosemary, chopped
  • 2 medium carrots, peeled and chopped
  • 1 stalk celery, chopped
  • 1 cup (115 grams) butternut squash, cubed
  • 6 cups (1.4 liters) vegetable stock
  • ¼ teaspoon salt, or to taste
  • ⅛ teaspoon freshly ground black pepper
  • 1 head of Tuscan kale, ribs removed and chopped

Instructions
 

  • Strain the beans and add to a large pan and over with water. Bring to a boil and simmer covered for 40-45 minutes until tender. (if using canned beans, skip this step).
  • While the beans cook, add the olive oil to a large pan over medium heat. Add the onion and cook until softened.
  • Add the garlic and rosemary, cook for 1 minute. Add the carrots, celery, butternut squash, vegetable stock, salt and pepper. Cover partially with a lid and simmer for 10 minutes.
  • Stir in the kale and simmer for 5 more minutes uncovered. Drain the beans and add to the soup.
  • Taste for seasoning and serve hot.
Serving: 1, Calories: 387kcal, Carbohydrates: 44g, Protein: 21g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 10g, Cholesterol: 20mg, Sodium: 694mg, Fiber: 8g, Sugar: 10g
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