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Tuscan White Bean Soup

This Tuscan white bean soup recipe is flavorful, creamy, delicious and so comforting that it will warm you up on a chilly day.

White bean soup ladled into a crock with a spoon on the side of the bowl and the big bowl of soup and a salad in the background

I’ve eaten this soup for many years, and I will admit that this soup looks different to the soup I ate as a child.

I’ve experimented with this soup for years and during that time, the Tuscan white bean soup has evolved to this creamy, flavorful soup.

First off, my memory of the soup didn’t include fresh herbs. I also blend the ingredients before adding the grain and didn’t have farro in it. But I love farro so in it goes!

I’m a big soup lover and Christopher has finally joined the soup parade!  Here are some soups I have when I have different cravings:

Seafood:  New England clam chowder and Paella soup

Classics:  Italian wedding soup and French onion soup

Hearty soups:  Split pea, Lentil and squash stew.

They are all so delicious and should be tried!

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Helpful tips

  • If you don’t have an immersion blender, please get one. There is nothing worse than transferring the contents of your pan to a blender, in batches, to process it to the right consistency. A good immersion blender goes for $50 – $100 and is so worth it, you’ll be wondering why you hadn’t gotten it before.
  • Use fresh herbs as it does make a difference, especially in the taste of this dish.
  • This dish usually uses borlotti beans (a.k.a cranberry beans and Roman beans), but since I can’t find them locally, good substitutions are Northern beans or Cannellini beans. Some people also add white kidney beans or navy beans.
  • I recommend petite diced tomatoes but regular diced are also fine.
  • The farro grain comes in many different types (pearled, Italian, etc.) and you could use any of them. I just don’t recommend instant or precooked because I don’t like those textures.
  • My practice is to put the farro (or any grain/bean I’m cooking) in a sieve and rinse in a bowl cold water, swishing my hands through whatever I’m washing; empty bowl of water and repeat, twice at minimum, three times is a charm.

How to make this white bean soup

Step one

Gather an onion, carrots and celery. (A)

Step two

Cut the onion and carrots in small chunks. Slice the celery and chop the slices.

Step three

Heat a Dutch oven or medium sized stock pot on medium heat and once it has heated, add 2 tablespoons of olive oil. Once that heats up, add the vegetables. (B)

Onion, celery and carrots on the left and a pan with the veggies cut up

Step four

Sauté the veggies for 8 minutes and then add 2 teaspoons garlic paste or 2 cloves garlic, 1 teaspoon salt and sauté for 2 minutes. (C)

Step five

Gather the rest of the ingredients – washed farro, fresh rosemary sprigs, sage leaves and petite diced tomatoes, Northern beans and chicken broth. (D)

On the left carrots, onion and celery sautéed in a pan and on the left, farro, sage, rosemary, diced tomatoes, northern beans and broth

Step six

Drain the beans.

Add broth, rosemary, sage, tomatoes and beans. (E) First bring to a boil and lower to a simmer and continue to cook for 10 minutes. (F)

On left - broth, herbs and diced tomatoes added to the pan and on the right - all the ingredients cooked

Step seven

Remove rosemary and sage but don’t stress if you can’t remove it all.

Use your immersion blender and blend until some of the ingredients have smoothed out but you still have some whole beans and carrots.

The white bean soup blended in the pan before the farro is added

Step eight

Add farro, stir and simmer for 30 – 35 minutes.

Transfer the white bean soup into a serving bowl.

Farro cooked and the bean soup is in a serving bowl. There is a crock of soup and a salad behind it

Ladle some soup into a few crocks and serve. I served this delicious soup with a salad.

Close up of the crock of white bean soup and salad

And the overhead shot.

Overhead view of the crock of white bean soup with a spoon and big bowl in the background

It is one of our favorite bean soups! And I know it will be one of yours too if you try this Tuscan white bean soup recipe. The flavor is truly outstanding.

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

The bean soup in a crock with a spoon leaning on it and a salad in the background - square

Tuscan White Bean Soup

This Tuscan white bean soup's creamy, hearty, comforting and delicious! It is everything you want in a soup and perfect on a chilly day.
5 from 18 votes
Print Pin Rate
Course: Soup
Cuisine: Italian
Keyword: bean soup, Tuscan white bean soup, white bean soup
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 5 cups
Calories: 314kcal

Ingredients

  • 2 tablespoons olive oil (extra virgin)
  • 1 medium onion (chopped)
  • 2 medium carrots (chopped)
  • 1 stalk celery (sliced and chopped)
  • 1 sprig rosemary (1 – 2)
  • 2 leaves sage (2 – 3)
  • 2 teaspoons garlic paste (or 2 cloves, crushed)
  • 1 teaspoon salt
  • 3 cups chicken broth
  • 14.5 ounces diced tomatoes (1 small can)
  • 14 ounces Northern beans
  • 1 cup farro (rinsed)

Instructions

  • Heat a Dutch oven on medium and once that has heated, add oil.
    2 tablespoons olive oil
  • Once that has heated, add onion, carrots and celery and sauté for 8 minutes
    1 medium onion, 2 medium carrots, 1 stalk celery
  • Add garlic paste, salt and sauté for 2 more minutes
    2 teaspoons garlic paste, 1 teaspoon salt
  • Add broth, diced tomatoes, beans, rosemary and sage and simmer for 10 minutes
    2 leaves sage, 3 cups chicken broth, 14.5 ounces diced tomatoes, 14 ounces Northern beans, 1 sprig rosemary
  • Remove rosemary and sage and use an immersion blender and blend until some of the contents is smooth and some whole beans remain
  • Add farro and simmer for 30 – 35 minutes.  Farro should be al dente but not overcooked
    1 cup farro
  • Either transfer to a serving bowl or ladle soup to some crocks
  • Eat
  • Smile
  • Enjoy
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Notes

Helpful tips
  • If you don’t have an immersion blender, please get one. There is nothing worse than transferring the contents of your pan to a blender, in batches, to process it to the right consistency. A good immersion blender goes for $50 – $100 and is so worth it, you’ll be wondering why you hadn’t gotten it before.
  • Use fresh herbs as it does make a difference, especially in the taste of this dish.
  • This dish usually uses borlotti beans (a.k.a cranberry beans and Roman beans), but since I can’t find them locally, good substitutions are Northern beans or Cannellini beans. Some people also add white kidney beans or navy beans.
  • I recommend petite diced tomatoes but regular diced are also fine.
  • The farro grain comes in many different types (pearled, Italian, etc.) and you could use any of them. I just don’t recommend instant or precooked because I don’t like those textures.
  • My practice is to put the farro (or any grain/bean I’m cooking) in a sieve and rinse in a bowl cold water, swishing my hands through whatever I’m washing; empty bowl of water and repeat, twice at minimum, three times is a charm.

Nutrition

Serving: 1cup | Calories: 314kcal | Carbohydrates: 53g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 674mg | Fiber: 12g | Sugar: 2g | Vitamin A: 4110IU | Vitamin C: 14.9mg | Calcium: 94mg | Iron: 3.1mg
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36 Comments

  1. I’m all into easy healthy comforting soup recipes lately. This one is just like that – it looks perfect, so flavorful and I know my kiddo and my family will enjoy it.

  2. Yum – it’s a dark and dreary day here and I sure could go for a tasty bowl of this! I’m with you on the immersion blender, I used to use a blender and go batch by batch – then I won an immersion blender and I don’t know how I did soups/dips without it!

  3. What a hearty and delicious sounding soup. We are entering the comfort food season. If it fits in a bowl, and I can wrap my hands around it…I’m in. This fits the bill perfectly.

  4. Ahhh there’s something soothing about a bean soup. Always delicious and satisfying. Best served with a group of friends. Cannot wait to give this a go.

  5. I like when soup has a creamy consistency paired with a light garlicky flavor. So warming and great for a winter weekend.

  6. Lainey, I passed this along to my BFF from high school (you know how long ago that was ????) and to my daughter. We will all enjoy this soup as well as several others you have links to. Thanks for sharing your awesome creativity with all,of us! ????

    1. Awww. Thanks so much Robin! I hope you enjoy this soup as well as my other soups. Soups are one of my favorite things to eat. In fact, I’m having some soup tonight!

  7. First off…thank you for the expert tip on the Immersion Blender. Had no idea. NONE! And I struggle with exactly what your wrote about…batches and batches and batches of hot soup with spills and not always getting the consistency I want! So getting one of those! I just printed this recipe….looks and sounds absolutely amazing!

    1. Thanks so much Amanda! I love my immersion blender for the reasons you just talked about!! I hope you enjoy the recipe as it’s a family favorite around here.

  8. I love this soup. So warm and comforting for the winter months. I also agree with your thoughts on purchasing an immersion blender, so worth it.

  9. It’s bitter cold here so soup is always on the menu. Your tuscan bean soup looks so warm and comforting, Definitely making this after Thanksgiving. Thanks!

  10. Totally agree with the importance of an immersion blender for soup! We actually got rid of our regular blender recently because I only use my immersion blender anymore. Love it!

  11. I just want to hold this bowl in my hands and go into the flashback of my recent holiday in Italy. What a comforting and nutritious soup!

    1. Thanks Jagruti! I love traveling to Italy! It’s especially nice because hubby’s brother lives there with his wife and kiddos so we get to see family as well as the sights!

  12. I made chicken noodles soup today and I loved it. Then I thought I should try more soups that are hearty and filling. Bam…I see your soup. Saving it right away. It looks very delicious, hearty and filing too

  13. This recipe is do fabulous it changed my opinion of soups as a category. That still surprises me. Not sure why, but the combination of these flavors is just really compelling. Would love some every week. How about tonight?