Tuscan White Bean Soup Recipe

Soup is one of my favorite things to make. No matter if you are just learning to cook or a seasoned pro, it’s just one of those things that is hard to mess up! In addition to Soups being near fool-proof, they allow you to help exercise a lot of your creativity as well =) I love Soups like the Tuscan White Bean Soup these on rainy days. Especially during Autumn & Winter, and when someone is feeling under the weather. For me… it is always the answer! I hope this soup bring you as much coziness as it does me. Pour some in a mug, snuggle under a warm blanket & Enjoy!    Cheers!

Tuscan White Bean Soup

Tuscan White Bean Soup Recipe

Course Soup
Cuisine Italian


  • 8 cups Chicken Stock ( may use Vegetable if preferred )
  • Juice of 1 small Lemon
  • 4 tablespoons unsalted Butter
  • 4 LG Celery Stalks ( diagonally sliced )
  • 1 LG Carrot  ( small diced )
  • 2 LG Shallots ( chopped )
  • 4 LG cloves Garlic ( minced ) 
  • 3 stalks fresh Kale (  de-stemmed& hand-shredded ) 
  • 3 sprigs fresh Rosemary
  • 5 15 oz Cannellini Beans ( drained & rinsed )
  • 1 15 oz Great Northern Beans ( drained & rinsed )
  • 1 tablespoon Herbs de Provence
  • 1/4 teaspoon Crushed Red Pepper Flakes
  • Sea Salt
  • Black Pepper


  • In a large soup pot over medium / low heat, melt Butter.
    Add Rosemary sprigs, Crushed Red Pepper, Shallots,Carrots and Celery. Cook until Veggies are softened.
    Add Garlic and a generous pinch of Salt. Stir and let cook about 5-7 minutes.
    Fish out sprigs of Rosemary & discard.
    Add Cannellini Beans, Lemon Juice, Chicken Stock & another pinch of Salt. Stir and bring to a boil. Cover and reduce heat. Let simmer about 20-25 minutes.
    Using an immersion blender, puree the soup.
    Add Great Norther Beans & Kale. Stir.
    Let simmer uncovered about 15 minutes until liquid has cooked down a bit & soup has thickened slightly.
    Add another pinch of Salt and freshly Ground Black Pepper.
    Serve with warm crusty bread!
    Buon Appetito e Mangia Bene!






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