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Easy Tuscan Bean Soup

This easy to make Tuscan bean soup is the perfect meal for fall and winter weather or busy weeknights any time of the year!

Easy Tuscan Bean Soup (30 Minute Mondays!) This is a great Tuscan soup recipe!

Sooo I’m cheating a little bit on this Tuscan Soup 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!) This is one of many easy soup recipes on The Wanderlust Kitchen!

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 amazing KitchenAid attachment.

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 amazing 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 for Tuscan bean soup, 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!) This recipe makes the best Tuscan bean soup, if I do say so myself!

I put together this Tuscan white bean soup 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 Tuscan bean soup recipe!

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 of this easy bean soup 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!

I’d love for you to keep in touch! You can enter your email address below to get new recipes sent to you. Join me on Facebook and Pinterest!!!

Here’s What You’ll Need:

A 6-quart or larger Dutch Oven, like this beauty from Lodge.

A hand-held immersion blender (or use your counter top blender).

Knife skills and patience OR this glorious invention.

Pin on Pinterest and Share with Your Friends:

Tuscan White Bean Soup - The perfect 30 Minute Meal!

Here’s the Recipe!

Easy Tuscan Bean Soup Recipe

This easy to make Tuscan bean soup is the perfect meal for fall and winter weather or busy weeknights any time of the year!
4.5 from 586 votes
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Course: Soups & Stews
Cuisine: Italian
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 8 servings
Calories: 170kcal
Author: The Wanderlust Kitchen
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  • 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
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dried thyme
  • 1/2 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


  • 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.
  • Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
  • 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.
  • Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
  • Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
  • 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.
Nutrition Facts
Easy Tuscan Bean Soup Recipe
Serving Size
1 serving
Amount per Serving
% Daily Value*
Saturated Fat
Polyunsaturated Fat
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @thewanderlustkitchen on Instagram or tag #thewanderlustkitchen! We can't wait to see your version!

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About the Author


Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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  1. Loved this soup- I made it in my slow cooker so it simmered gently all afternoon and the flavours were wonderful. I added a potato and some tomato puree and used oregano instead of rosemary as that was what I had available. I blended about a fifth of it separately and stirred it back in before serving. Will definitely make this again.

  2. I left out kale all together, without replacing it with spinach. Used mushroom broth and the soup was superb.

  3. The Carb content seems really high on this for some reason, 41g? Does this include a bunch of bread served along with it? The soup is amazing!!

    1. Hi Lynne,

      The nutrition calculator must have been off on the carbs, I recalculated it and it is 26g Carbs. Thanks for asking.

      – Linda

  4. This soup is delicious, I have made it several times! I replaced the kale with spinach and added at the end. I reduced the amount of pepper to 1/4 teaspoon, and only 1 teaspoon salt, but added a small dash of cayenne, and some Mrs. Dash to my bowl when serving. I also added 2 tablespoons of tomato paste, and it really brought the recipe to a new flavor level! Very satisfying sou!. Thank you for this recipe…..

      1. Hi Tina, this recipe makes about 22 total cups, so for 8 servings, it works out to 2.75 cups per serving.

    1. Hi Jennifer,

      I would try an Italian sausage. You can use pork, chicken or turkey. Remove the casings, cook and drain any grease before adding to the soup.


      1. I just made this with smoked turkey sausage and it was amazing. I started by frying it in the pan instead of using olive oil. Since the sausage was in the soup, I did not blend it. It was delicious!

  5. This was so delicious! My 13 year old daughter helped make it, and then she had seconds! Actually, we all had seconds! The only ingredient I swapped was the kale for spinach. The cheese on top is amazing! Thank you so much for a fabulous recipe that will go on our regular rotation.

  6. I over blended mine and ended up with a very ugly green soup, but it’s so delicious I don’t mind the terrible color! I learned to barely blend next time, and there will be a next time for sure!!!

  7. This was delicious! I accidentally used fire roasted diced tomatoes. I also added a little drop of liquid smoke and the flavor was so good! Thanks!

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