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!

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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.

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Tuscan White Bean Soup - The perfect 30 Minute Meal!

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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 649 votes
Pin Rate
Course: Soups & Stews
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 170kcal
Author: Linda
Print Recipe


  • 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.


Serving: 1serving | Calories: 170kcal | Carbohydrates: 26g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 696mg | Fiber: 6g | Sugar: 10g

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About the Author


Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures 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. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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  1. 5 stars
    Love this soup! I have made this several times and is one to keep! Yes, it takes a bit to chop vegetables, if you don’t chop often and aren’t fast. But it’s so worth the time!

  2. 5 stars
    This is such a delicious, hearty meal! I love a good vegetarian meal that the whole family loves…we do add parmesan to the top which just adds more deliciousness! Thanks for sharing this…it’s simple to make and just packs in the flavor!

  3. I’m making this for my vegan hubby tonight. We love soup and had it at a restaurant last night. It was so disappointing that i wanted him to have a good one tonight. One question, what is a single serving – 1 cup? 8 oz?


  4. 5 stars
    Oh my, this was great. The store had no squash, so I made it without it. It was still great. Served with Italian bread sprayed with good olive oil and toasted. What a meal. Can’t wait to try it with the squash. Thank you ever so much.

    1. 5 stars
      This soup is amazing and in my go to rotation. The spice blend is so delicious. I make this for friends under stress and everyone loves it. A hardy vegan meal. Thank you so much!