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Tuscan White Bean Soup

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This Tuscan white bean soup blends creamy cannellini beans with sautéed shallot, garlic, carrots, and fennel, simmered with rosemary and bay leaf in vegetable broth for deep flavor. Ready in 35 minutes, it’s a simple, hearty, vegan and gluten-free soup perfect for comforting lunches or easy weeknight dinners.

A bowl of Tuscan white bean soup with carrots, onions, and fresh herbs is served with a spoon.
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A Note From Kristen

This is the soup I reach for when I’m craving something hot and comforting, but still light and balanced! While developing the recipe, I tested it both with a minimal ingredient list and with extra vegetables, and both versions work beautifully depending on what you have on hand. It’s straightforward, adaptable, and easy enough to make any day of the week. I hope you enjoy it!
~Kristen

A bowl of Tuscan white bean soup with vegetables and herbs sits on a light surface, accompanied by a spoon and a striped cloth napkin.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

  • Extra Virgin Olive Oil: Adds a rich, smooth base that helps carry the flavors of the aromatics.
  • Shallot: Brings a mild, sweet onion flavor that blends beautifully into the broth. 
  • Garlic Cloves: Give the soup its warm, savory backbone and fragrant aroma.
  • Carrots: Add color and natural sweetness, brightening the soup’s overall flavor. 
  • Fennel Bulb: Adds a soft, mellow anise-like flavor, infusing the Tuscan white bean soup with a subtle herbaceous note.
  • Cooked Cannellini Beans: Make the soup creamy and hearty without needing any dairy, especially when mashed. Other white beans work too if you don’t have cannellini on hand.
  • Vegetable Broth: Forms the foundation of the soup and ties all the flavors together. 
  • Rosemary: Gives the soup its Tuscan character while adding an earthy, aromatic note. 
  • Bay Leaf: Offers a gentle, savory undertone.
  • Salt: Enhances the natural flavors of the ingredients, keeping the soup from tasting flat.
  • Black Pepper: Adds a bit of warmth. 
  • Fennel Fronds: For garnish. Adds a fresh, green pop that lifts the soup and gives additional fennel flavor.
A bowl of Tuscan white bean soup with diced carrots, onions, and fresh herbs, shown with a spoon.

How to Make Tuscan White Bean Soup

01

SAUTÉ

Heat the olive oil in a large pot over medium heat. Add the shallot, garlic, carrots, and fennel, and cook for about 5 minutes, stirring occasionally, until softened and fragrant.

Chopped onions, carrots, and celery in a bowl, ready to add flavor and depth to a hearty Tuscan white bean soup.

02

SIMMER

Add the beans, broth, rosemary, and bay leaf. Bring to a boil, then reduce the heat and simmer for 25 minutes.

A bowl of Tuscan white bean soup with diced vegetables, a bay leaf, and a blue ladle partially submerged in the broth.

03

MASH

Remove the rosemary and bay leaf. Lightly mash some of the beans with a spatula or potato masher to create a creamier texture.

A wooden spoon holds a portion of Tuscan white bean soup, showcasing tender white beans, chopped carrots, and onions in a hearty, thick broth.

04

SERVE

Stir in the salt and pepper, then drizzle with olive oil. Garnish with chopped fennel fronds and serve. Enjoy!

A bowl of Tuscan white bean soup with diced carrots, celery, and onions, garnished with herbs, with a spoon resting in the bowl.

Serving Ideas

A close-up of a bowl of Tuscan white bean soup with vegetables and a spoon, garnished with fresh herbs.

Kristen’s Top Tips

  • If using canned beans, use good quality canned beans. Cannellini beans with a creamy texture make a noticeable difference.
  • Want a thicker soup, mash more of the beans. Thinner and brothier? Add a touch more broth and refrain from mashing the beans.
  • This recipe tastes even better the next day after the flavor meld in the fridge, so don’t hesitate to make enough for leftovers!
  • Want some delicious flavor variations? Try adding:
    • Kale, spinach, chard, or arugula.
    • Crushed tomatoes.
    • Lemon juice and herbs like fresh parsley or thyme.
    • Red pepper flakes or diced jalapeño.
    • Lentils or mushrooms.
A bowl of Tuscan white bean soup with a spoon sits beside a pot of the same hearty vegetable soup and a wooden ladle, all arranged on a light-colored surface.

More Delicious Soup Recipes You Might Enjoy

A bowl of Tuscan white bean soup with carrots, onions, and fresh herbs is served with a spoon.

Creamy Vegan Tuscan White Bean Soup With Fennel

Author: Kristen Wood
212kcal
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Prep 5 minutes
Cook 30 minutes
Total 35 minutes
This tuscan white bean soup recipe is an easy, hearty soup made with beans, herbs, and vegetables. Vegan, vegetarian and gluten-free.
Servings 4 people
Course Appetizer, Main Course, Soup
Cuisine Italian
Diet Gluten Free, Vegan, Vegetarian
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Ingredients

  • 2 tablespoons extra virgin olive oil + extra for finishing
  • 1 shallot sliced
  • 3 garlic cloves minced
  • 2 carrots diced
  • 1 fennel bulb chopped, white and light green parts only, reserve fronds for garnish
  • 2 cups cooked cannellini beans if using canned, rinse and drain
  • 3 cups vegetable broth
  • 1 sprig rosemary
  • 1 bay leaf
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • chopped fennel fronds, for garnish the green feathery leaves at top of fennel bulb

Method

  1. Heat the olive oil in a large pot over medium heat. Sauté the shallot, garlic, carrots, and fennel for 5 minutes, or until softened and fragrant.
  2. Add the beans, broth, rosemary, and bay leaf. Bring to a boil, then reduce to a simmer and simmer for 25 minutes.
  3. Remove the rosemary and bay leaf, then partially mash some of the beans with a spatula or potato masher for creaminess.
  4. Stir in the salt and pepper, then finish with a drizzle of olive oil. Garnish with chopped fennel fronds.
  5. Serve and enjoy!
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Notes

Storage and Reheating 
Store any leftover Tuscan soup in an airtight container, then keep it in the refrigerator for up to 3 days. You can also create a bigger batch and store servings in freezer-safe containers for up to 2 months. This makes it excellent for meal prep when you want ready-to-heat lunches.
You can reheat the soup on the stove or in the microwave. Stir frequently to prevent burning and ensure even heat.

Nutrition

Serving1servingCalories212kcalCarbohydrates30gProtein8gFat7gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat5gSodium1634mgPotassium780mgFiber7gSugar6gVitamin A5553IUVitamin C10mgCalcium113mgIron3mg

Nutritional information is automatically calculated using a third-party calculator and is an estimate only.

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Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.

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