Easy Tuscan Bean Soup

This easy Tuscan bean soup is the perfect meal for stormy weather and busy weeknights!

Easy Tuscan Bean Soup (30 Minute Mondays!)

Sooo I’m cheating a little bit on this recipe, guys.

In this week’s edition of 30 Minute Mondays I’m sharing my recipe for Easy Tuscan Bean Soup with you. It is savory, hearty, filling, yet oddly devoid of guilt-inducing ingredients.

Easy Tuscan Bean Soup (30 Minute Mondays!)

BUT here’s the thing: it can be made in about a half an hour if you have the right tools in your kitchen. As someone who spends a good 50 hours a week in the kitchen (hey, standing around drinking wine COUNTS), I’ve invested in a few choice products which help me get dinner on the table in no-time flat.

One of my all-time favorite devices to help me with this process is my food processor attachment for my KitchenAid stand mixer. The thing with most food processors is that they just “chop” or “pulse” and both of those options typically turn everything into mush.

This processor is amazeballs because it ACTUALLY dices food into perfect little cubes. See those carrots in the picture above? Yep. From the food processor.

When I make this recipe I chuck zucchini, carrots, onion, celery, and garlic into the food processor and it does my prep work for me in seconds. Cutting up all those vegetables by hand will take you a bit longer, so be prepared for additional prep time!

Easy Tuscan Bean Soup (30 Minute Mondays!)

I put together this recipe on an afternoon when I was running around like a crazy person trying to fit 25 hours worth of stuff into a 24 hour day. In my experience, these are ideal circumstances for coming up with recipes that are done in under 30 minutes.

I let this soup simmer in my Dutch oven while I traded out my sweatpants for jeans and my hoodie for a t-shirt. I like to think that I was taking it *one* step up on the clothing formality scale… if there is such a thing.

Easy Tuscan Bean Soup (30 Minute Mondays!)

OK, back to the soup!

On the surface, it seems like a basic soup made from vegetables, broth, beans, and a little olive oil. While the ingredients may seem run of the mill, something magical happens when they get cozy on your stove top with some fragrant seasonings hand-picked by yours truly.

I served mine with some freshly toasted crostini practically dripping in melted butter. Oh, and of course some cheese. I went with the Kerrygold Dubliner (<– my recent fav), but any type of hard cheese (like Parmesan or Asiago) would work perfectly.

I had to hurry to get out the door and bring a big pot of this over to my friend Kristen’s house the weekend before her wedding to help iron out some last minute details and spend some quality time with our friend Michele. The three of us each gobbled up a huge bowl of this soup before sitting back and patting our bellies.

Don’t you just love when a meal fills you up, but doesn’t leave you feeling overly stuffed and headed towards a food coma?

Easy Tuscan Bean Soup (30 Minute Mondays!)

Sadly, I put the pot of soup into the back of my car and forgot about it as the day of responsible planning and organization turned into an afternoon and evening of hanging out in local pubs with our friends and watching the football game at a friend’s house. By the time I got home, the soup had been sitting in my car for at least 8 hours and needed to be tossed out.

I was all too happy to make another batch so I could show you some pictures! I froze the rest of the second batch in freezer-safe mason jars in anticipation of my need for no-fuss lunches in the cold weeks ahead.

I highly suggest you do the same!

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Here’s What You’ll Need:

Here’s Your Recipe:

Easy Tuscan Bean Soup
Prep time
Cook time
Total time
Serves: 8-10 servings
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 yellow summer squash, diced
  • 4 cloves garlic, pressed
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 quart vegetable (or chicken) broth
  • 2 (14 ounce) cans cannellini beans, drained and rinsed
  • 1 (14 ounce) can no-salt-added diced tomatoes with juices
  • 3 cups chopped kale, ribs removed
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon white sugar
  • 1 tablespoon white wine vinegar
  1. Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.
  2. Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
  3. Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.
  4. Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
  5. Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
  6. Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.
*Alternatively, transfer small amounts to a counter top blender and puree as desired.

Tuscan White Bean Soup - The perfect 30 Minute Meal!


  1. Linda says

    Look forward to your weekly blog and your food discoveries. You so remind me of myself when I was young and learning and trying new and different foods when I was first married. I still love to discover new and exciting foods and recipes….but it’s just delightful to enjoy it through you. Keep up the good work!

  2. Julie says

    I am cooking this now and I wouldn’t say this was a 30 minute meal…prepping and chopping all the veggies took longer than the 5 min prep time. Also, after I used the immersion blender, the more dense veggies (carrots, specifically) were still hard. I think this needs additional cook time to come together. The smell is great and so far it tastes good. I’m cooking it a little longer to soften everything up!

    • says

      Hi, Julie! Thanks so much for this feedback! Sometimes 30-minute meals take longer the first time you make it as you’re still learning the recipe. To cut down on time you could use a chopper/dicer or a food processor to cut up the veggies! It’s hard to say just how long it will take certain vegetables to cook, as a lot of it depends on how fresh they are and what size they are cut to. I’m glad you found a way to make this recipe your own! Thanks so much for leaving a comment!

      • Ally says

        I agree. I have made this wonderful recipe 3 times now. I use a chopper and the prep time is at least 15 minutes.

  3. Joyce says

    This reads like a truly delicious recipe; I love bean soups in the fall and winter (and we’re going to get snow here tomorrow. Aauugghh! That awful four letter word, s-n-o-w!!), and this one seems like a winner :-)

  4. says

    Mmm…this soup looks delicious and super hearty! I can’t believe it only takes 30 minutes! I’ve been looking for some good dinner soup recipes – can’t want to try this one! (and I’m glad you had the good sense to throw out the soup that had been sitting for 8 hours…my boyfriend once tried to feed me leftover chili that he neglected to tell me had been sitting out for *18* hours!)

  5. Suzanne Smith says

    This is an outstanding recipe! My whole family loved it and went back (to what I thought would be leftovers later this week) for more. I wanted to clean out the refrigerator so threw in an extra carrot, celery stalk and added a zucchini, but otherwise left this recipe alone and it is so very fresh and flavorful, I will make this many more times. Fresh grated Parmesan at the table was important. Thank you for this wonderful recipe that was so easy to follow. I used chicken broth but this will be my new go to for vegan company with vegetable broth and a dash more red pepper flakes.

  6. sarah says

    Made this for lunches this week – delicious! Used 4 cups of spinach instead of kale. Also, it says 8-10 servings but i just made 4 heaping bowls for lunches and found that it was still a reasonable amount of calories.

  7. Robyn says

    Made this soup last night. It was delicious! I sprinkled the top with the park and also a drizzle of olive oil, yum! We have plenty of leftovers to freeze for another time, which I always love to have when I make a soup.

  8. Dina says

    I made this soup tonight….oh my, was it delicious! Hearty and healthy, without being heavy! Thank you for a wonderful recipe! It will definitely finds its place in my fall/winter recipe rotation!

  9. Karen Sanders says

    Thank you for this recipe. My husband, who is a picky eater, ate three bowls!! Definitely will make this again!! I added ham to the soup!!

  10. Roxanne says

    I made this wonderful soup this evening and everyone loved it. My Daughter has Lyme disease and we are trying to adhere to an anti-inflammatory diet. I was so worried we would have to give up flavor. On top of this, I am not a fan of beans and even I gobbled them up. To anyone afraid of using the Kale, don’t be; it is not noticeable and it is a very healthy vegetable. I realize this is soup, but I will make this in the summer too, because of all the fresh alternatives from my garden. Thanks again!

  11. Denise says

    I love using my immersion blender, can’t wait to make this for dinner — plus I found Dubliner cheese and have never tried it, yaye!

  12. Denise says

    This is SO good! I made it last night for dinner for just me and my husband…and it’s GONE after (breakfast and) lunch today! I am so sad we ate it all! That’s how good it is!

  13. Amy H says

    Hello, I want to try this recipe tonight for dinner. Do I have to use an immersion blender or can I just let it cook in my dutch over a little longer? Thank you!

    • says

      Hi, Amy! You could let it cook a little longer, or you could just transfer a few cups over to your regular blender and puree it in the blender! Once it’s smooth, transfer it back to the pot and give it a good stir. Enjoy! :)

  14. Mimi says

    I made it tonight and I loved it ! I substituted a yam for the squash, and it was awesome.
    Thanks for this great recipe.

  15. Erin says

    Does anyone know if this recipe freezer-friendly? I’m looking for different recipes for my freezer meal swap group. Thanks!

  16. Erika says

    I just made this and not only was it easy and the kitchen smells fantastic, but it is completely delicious and feels healthy after a week of overindulging in, well, everything. Thank you for the recipe!

  17. says

    Lovely soup- thank you! I had fresh rosemary and thyme on hand, so that was great… also, had a rind of Pecorino that I cooked through until the immersion step… I froze most of it in individual portions to grab for lunches over the next couple of weeks, but had to keep a bit out- it’s just too good to wait for! :) Thanks!

  18. Nicki says

    This soup was most delicious. My husband and I made it today and added orzo. Son perfect and tasty! Made me feel week in the knees!

  19. Kathrine says

    Made this for a church luncheon-it was a hit. Today I made it for my family along with fresh bread. It was a hit!!! Will make it again! So easy too.

  20. Cyndi says

    This was so delicious. My family thoroughly enjoyed it. Made great leftovers as well. Perfect for the weather we’ve been having in Portland :-)

    • says

      Yep! You can leave it chunky if you want, but I like letting the beans break down to make it more creamy. You can transfer a few cupfuls over to a regular blender, puree, then return it to the pot and stir it in. Have fun!

  21. says

    This recipe is easy and delicious. I doubled it because I was taking a meal to a sick friend who is vegetarian. However, my family and her family are big meat eaters, so I sautéed some chopped sausage in my iron skillet to be added as a meat option. Everyone loved it, including my 2 adolescent boys! They even ate the greens :).
    Thanks again. I am definitely making this a go-to recipe.

  22. STEFANIE says

    I came across this recipe by accident. I was looking for a soup recipe using beans, besides ham and bean soup, and decided to try it after lacking lentils for my usual lentil soup. I was so happy I had everything on hand, since most of the ingredients go into my lentil soup. All I can say is YUM. My husband isn’t a fan of lentils but I love lentil soup, and lentils, so I decided to give this a try and I’m so glad I did. I, dare I say, may prefer this now over my usual lentil soup! It’s so good, comforting, healthy and has the luxurious taste of being creamy just from slightly blending the soup. The big factor for me was that it’s a broth soup, had beans and no meat. This is definitely going into our rotation from now on. I can eat three bowls and not feel entirely guilty, because I seriously just had three bowls for lunch today ;). Thanks for the easy recipe and my belly thanks you also!

  23. Hilary says

    This was delicious!! I feel like recipes on pinterest are hit or miss but this was definielty a hit. I loved all the vegetables; this soup had great flavor! I left out the sugar and white wine vinegar (just added a little white wine). I will definietly make it again and its perfect for a cold winter night!

  24. Jasmin M says

    If I take a couple scoops and pulse/puree in a Nutribullet then add the mix back to the soup..do you think that would work? I don’t have an immersion blender. :)

  25. Jasmin Marshall says

    This recipe was so easy and so tasty! Not to mention healthy. I served mine with bread sticks and even blended some up for my 8 month old and she loved it! Thank you for this wonderful recipe ☺

  26. Stephanie says

    I made this exactly as written, and it was wonderful. Even my ‘soup is not a meal’, meat loving husband and super picky kids were asking for seconds. I was wondering if anyone has the nutritional values of the recipe? Thank you so much for sharing!!

  27. Diedre says

    just made this. Had to use red wine vinegar, didn’t have white. Delicious. Could easily leave out or cut down salt if using a good Parmesan. Delicious.

  28. JC says

    Hi!! I’m thinking about making this but my husband and I are on a special eating plan. We can only have the vegetables, beans and spices in this recipe. Will the lack of sugar or cheese make a difference?!?
    Thanks, JC

  29. Jessica says

    Oh holy cannoli…. This soup is amazing!! The only thing different I did was add in a little more red pepper flakes, because we like spicy! Even my “steak and potatoes” husband loved it and asked for it to made a second time, that is a shocker moment all in itself! I pinned a couple more of your recipes and plan on trying them out too. Thanks so much!

  30. Sakina89 says

    First recipe I tried from this website and I am so happy I did! Wonderful filling soup! I will definitely be making this again.

  31. Theresa says

    I made this soup. It was fantastic. Tucked it in the front of my recipes to make again. I used spinach because that was what I had, and just delicious. Even better the next day. Thanks for sharing.

  32. Kelly says

    This soup is so so sooo good!! It has quickly become a staple for my husband and I and is a great meatless recipe for the upcoming Lenten season :)

  33. Victoria says

    This is very simple to throw together and the taste is absolutely delicious. It is very healthy also. My grown son said it tasted like soup from a fine restaurant.

  34. LyNN says

    wI will be making a batch of this soup tonight fo the second time in a week. Had to share as it was so good! will lighten up on the heat this time

  35. julie kingsley says

    I made this soup yesterday, sorry I didn’t have summer squash, but used butternut squash and it was very yummy! My hubbie loved it sooooo much.

  36. Shandra says

    I whipped up a batch of this delicious soup on Sunday for lunches all week – picked up a loaf of Rosemary Olive Oil bread from the grocery store – Such a great combo! Will definitely make this again, thank you for the recipe :-)

  37. Eliza says

    Without a doubt, this has become my absolute favorite soup! Thank you so much for sharing this delicious recipe!

  38. Devin says

    I made this for my wife and we really enjoyed it. The crostini and shaved parm are a must in my household. Thanks for sharing the recipe.

  39. Casey says

    Can’t wait to make this.

    I’m intrigued by the idea of freezing in mason jars… do you mind sharing that process?


    • says

      Hi, Casey! I just purchase mason jars that say they are freezer friendly (Ball has wide mouth ones that work), fill them with soup and leave about an inch of space in the top so it can expand as it freezes. You can thaw the soup in the fridge, or defrost in the microwave!

  40. Diedre says

    I have made this several times…..I usually double the recipe. Sometimes I leave out the sugar, sometimes I add more zucchini or carrots….sometimes I add Parmesan rinds to simmer. I usually simmer a bit longer as I chop my veggies in large chunks. I love this soup regardless of variations. It is my go to soup. I am watching my calories and exercising….my nutritionist and trainer love this soup too…I shared the last batch with them. In Texas we are already in the high 70s some days….don’t care, I plan to make this soup through the summer. Thank you for an amazing soup recipe!

    • Andrea B. says

      I live in Texas too and making this soup right now for lunch although it’s going to be in the 90’s today! But there isn’t a rule that says we have to make soup only during cold months.. lol My husband and I are trying to eat healthier and after reading so many great reviews I thought to give it a try. It smells wonderful and can’t wait to eat a bowl!

  41. JANICE says

    Hi Anetta,
    My Italian mom made this frequently and I loved it …..no sugar though. I would like to know if this recipe can be adapted to a slow cooker. Thanks and best wishes!

    • says

      Hi, Janice! I believe lots of readers have made this without the sugar and enjoyed it! I haven’t tried to make it in a slow cooker, but be sure to let me know if you give it a shot!

  42. Christine says

    I made your soup tonight and it’s so cozy and delicious. My only problem was that the crusty loaf of bread that I planned on broiling covered with garlic butter had turned… bad. I’ll have to get new bread tomorrow for all the leftovers! And some hard cheese.

  43. Michelle says

    Made your soup for a large gathering and it was a hit! Everyone liked the subtle heat with the pepper flakes and that it was a unique soup most had not tried before. Thanks for the recipe :)

  44. Shannon Fitzpatrick says

    This looks delicious! Is it freezer friendly? If so, how do you recommend storing it and reheating it? Thanks!

    • says

      Hi, Shannon! I like to store the leftovers in pint-sized mason jars (leave room on top for expansion!) and keeping them in the freezer. I will usually let them thaw in the fridge, or if I’m really lazy I’ll pop the top off and use the microwave defroster :)

  45. Jamie says

    Made this for dinner tonight and it was fabulous!!!! I followed the recipe exactly except for the white wine vinegar because I forgot to buy it. It was still great and I will be making it again. Thank you!

  46. says

    Just made this soup for dinner and my husband & I can’t get enough! It’s a great recipe, and gave me a chance to use my new homemade veggie stock!

  47. says

    Just made this soup for dinner and my husband & I can’t get enough! It’s a great recipe, and gave me a chance to use my new homemade veggie stock! I also topped it with nutritional yeast instead of cheese and it worked out quite nicely!

    • says

      You’re totally right! I just made this again the other night and was thinking about how fast it is for me to make it with my food processor attachment, but that some people might not have one. I’ve updated the post to explain this! Thanks for reading :)

  48. Nina says

    You are right…something magical happens when all the ingredients are together cooking! My daughter said it was one of her favorite soups. Beans made it all very creamy. She put some rice in it rather than bread. It didn’t need any cheesy flavor. Loved it! Thanks!

  49. Brianne says

    I found and made this recipe today. I have to tell you I didn’t have high hopes for it at the simmer stage. It was super bland. After I used the blender and added the sugar and vinegar I changed my outlook! My husband and I were very pleased with this recipe. The cheese is a must as other people have mentioned.
    We also added some seasoned ground beef to up the protein. We eat soup at lunch daily and the meat and beans are perfect to sustain us.
    Thank you for posting this recipe. I am headed back to your website to browse some more!

    • says

      Hi, Brianne! Isn’t it amazing what a simple thing like vinegar can do to a dish? I’m so glad you and your husband like it – I’m having it for lunch today, too!

  50. says

    I’ve made this soup twice in the last several weeks; it’s that good! Thanks for sharing! I didn’t use the salt, sugar or vinegar and it was still amazing.

  51. Taryn Rose says

    BEST SOUP EVER.. love making soup and this really is my all time favourite.. I make it for everyone and every person loves it.. Thank you!

  52. Maria says

    Made this last night, substituted spinach for kale and it was wonderful. Took it for lunch today, everyone was jealous after they smelled it! Loved it! thanks.

  53. Nick says

    This was excellent, I added a couple of parmesan rinds before bringing to a boil (made sure to take them out before pureeing part of the soup). I also added a couple fresh torn basil leaves and balsamic vinegar at the end instead of the sugar/white wine vinegar due to personal preference. Will be making this throughout the winter months for sure. Its everything that you want in a soup…flavorful, comforting, healthy, and a perfect bread dipper.

  54. says

    I just made this soup. I cannot say enough about how delicious it is. I did use homemade chicken broth and homemade roasted tomatoes, not sure if that played a part, but it is so good. I did put 1 tea of the sugar altho I’m sure it needed it. I will definitely make it again.
    Thanks for the great recipe.

  55. Judy says

    This soup is delicious. Was missing the yellow squash and decided to go ahead without it. Used fresh rosemary. It was quick and easy to prepare. Only got five servings, very filling. Did not have the urge to snack before bedtime. Put the remainder in three separate containers and froze them. Thanks for this tasty recipe!

  56. Melissa L. says

    Made this last night following the recipe exactly (something I rarely do) – it was delicious, and perfectly spiced. I’m looking forward to trying your Mulligatawny later this week. Thank you for a yummy addition to winter. :)

  57. Sarah Dieleman says

    I am starting a healthy diet and this was the perfect start! The vinegar gives it that kick you need, the pureed portion gives it the savory thing you need, and the chunky veggies makes it hearty. I make a lot of soup and this is in my top 5 now!

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