Tuscan White Bean Soup

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

This Tuscan white bean soup is creamy, hearty, and full of comforting flavor. Made with white beans, farro, and herbs, it’s an easy, satisfying soup that works just as well for weeknights as it does for sharing with friends.

Course Soup

Cuisine Italian

Keyword bean soup, Tuscan white bean soup, white bean soup

Prep Time 5

Cook Time 1

Total Time 1 5

Servings cups

Calories 314kcal

Author Elaine Benoit

Equipment

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
1/16 teaspoon black pepper
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 pepper and sauté for 2 more minutes
2 teaspoons garlic paste, 1 teaspoon salt, 1/16 teaspoon black pepper
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, and enjoy.

Notes

Helpful tips

An immersion blender makes this soup much easier to finish. Blending directly in the pot gives you a smooth, creamy texture without the hassle of transferring hot soup to a blender in batches.
Fresh herbs really do matter here. I use rosemary and sage, but thyme, oregano, bay leaves, or marjoram are all great alternatives.
Traditionally, this soup is made with borlotti beans (also called cranberry or Roman beans). Since they can be hard to find, Great Northern beans or cannellini beans work beautifully. White kidney beans or navy beans are good options as well.
Petite diced tomatoes are my preference, but regular diced tomatoes will work just fine.
Farro comes in several varieties, including pearled and Italian. Any of those work well, but I don’t recommend instant or precooked farro because of its texture.
Before cooking farro or any grain, rinse it well. I place it in a sieve set over a bowl, run cold water over it, and swish it around with my hands. Drain and repeat at least twice.
Feel free to add extra vegetables, such as spinach, kale, or leeks, to boost flavor and nutrition.
To keep the soup vegetarian, swap the chicken broth for vegetable broth.
For a bit of heat, add red pepper flakes while the soup cooks or sprinkle them on as a garnish. A finishing sprinkle of Parmesan cheese is also a lovely touch.

Nutrition