Why I Keep Coming Back to This Soup

So, first off, let me just say: this Hearty Tuscan White Bean Soup has seen me through more cold evenings than I can count. I started making it after a wild attempt to re-create something I had at a tiny trattoria in Florence — honestly, half the reason I keep making it is nostalgia (and because it lets me skip long flights; my wallet thanks me). But the other half? It’s just really good. Like, “accidentally eat three bowls without meaning to” good. My cousin actually asks for it every time she visits — though last time she asked if I’d “thrown in something extra” since she found a stray bay leaf. Oops!

Why You’ll Love This (Or: Why I Can’t Stop Making It)

I make this when the weather’s chilly, or when I’ve had one of those weeks and just need something that tastes like a big comforting hug. My family goes bananas for it, especially because it makes leftovers (unless everyone sneaks a second helping, which… happens). Plus, if I’m honest, it’s a real weeknight hero since it’s forgiving — forgot to soak the beans? Canned work fine. Sometimes I wing it with whatever greens are in the fridge, and it’s still good. Oh! And the kitchen always ends up smelling incredible. My only headache is cleaning the immersion blender after, but even that’s not too bad if you let it soak.

What You’ll Need (Substitutions Welcome)

2 tablespoons olive oil – I mean, extra-virgin is nice, but whatever you have is grand.
1 medium onion, chopped – Red, yellow, or heck, a couple of shallots if that’s what’s rolling around.
2 carrots, diced – Or one massive one, to be honest. Sometimes I swap in parsnip, though that’s probably not strictly Tuscan.
2 celery stalks, diced – If you skip it, I won’t tell anyone.
4 garlic cloves, minced – Listen, I’ve done three, I’ve done six…it’s always fine.
2 cans (around 400g each) cannellini beans, drained & rinsed – Absolutely fine to use navy beans, or I’ve even used chickpeas when grocery day got delayed.
1 litre good vegetable stock – Chicken’s fine too. Stock cubes are what I reach for more often than I’d like to admit.
1 can (400g) diced tomatoes – Or just mash up some fresh ones in summer. My grandmother swore by San Marzano, but honestly, store brand does the trick.
2 cups chopped kale (or spinach, or chard – whatever looks happiest at the market).
1 teaspoon dried thyme – Fresh is nice, but I usually forget to buy it.
1/2 teaspoon rosemary, chopped – Or just toss in a small sprig and fish it out later. Or don’t. Live dangerously.
Salt and pepper, to taste – You know your palate better than me.
A pinch of chili flakes – Not strictly necessary, but I love the kick.
Crusty bread, for serving – Not in the soup but…not really optional, if I’m honest with myself.

How I Cook It (with a Few Detours)

Get a biggish pot (like, 4 quarts, but I just use whatever is clean). Heat the olive oil over medium.
Throw in the onion, carrot, and celery. I stir pretty frequently for 5-7 minutes until they’re softened (okay, sometimes I take a call here, so it might be longer; just don’t let them burn).
Add garlic, cook for about a minute, maybe less. If you catch a whiff of toasty garlic, you’re good.
Stir in the beans, stock, and tomatoes. Also the herbs. If you’re using a sprig of rosemary, just chuck it in whole — easier to fish out later. Season with salt, pepper, and the chili flakes if you’re feeling it.
Bring it to a simmer, then turn it down a bit and let it gently bubble for about 20 minutes. This is where I usually sneak a taste (or two) and maybe adjust salt. If it looks kinda watery, give it more time. Or not. No one’s judging.
Scoop out about a cup of the beans and veg (I use a mug), mash ’em up with a fork, and stir back in. You can use an immersion blender for a few pulses directly in the pot — but, honestly, it works either way. For a smoother version, check out this guide I found helpful once, though I usually keep it a bit chunky.
Toss in the greens and give ’em a stir. Keep simmering until they’ve wilted, maybe 5-8 minutes. Don’t worry if the colour goes a bit army green. Tastes just as good.
Final taste! Is it salty enough? Need more zing? Add a squeeze of lemon if you’re in the mood for something brighter (sometimes I do, sometimes I don’t).
Ladle into bowls, drizzle with more olive oil if you’re feeling posh, and grab that crusty bread. Oh, and extra black pepper, always.

Things I’ve Learned the Hard Way (Notes)

Turns out, if you soak dried beans and skip the simmer, they will be kind of tough. (Yeah, I tried.)
It’s totally fine to use all canned ingredients in a pinch. Purists can cover their eyes.
The soup thickens up after it sits. Sometimes it verges on stew. I like it — my brother says he prefers it “soupy.” So you do you.
If you forget the garlic, it’s not a deal breaker, but you might notice something’s missing. Trust me.

Things I’ve Messed With (Variations)

Sometimes I add pancetta at the start (so tasty), but I once tried bacon, and the smokiness kinda overwhelmed everything. Still ate it, though.
Throw in a parmesan rind if you have one knocking about — transforms the broth! (I got that tip from this ribollita recipe.)
Swapping kale for Swiss chard is really nice, especially if you use the rainbow kind. Not sure about spinach — it goes a bit limp and sad if you leave it too long, but it’s ok if you eat it right away.

Equipment Stuff (Or, What if You Don’t Have an Immersion Blender?)

Alright, I love my immersion blender for this. But I didn’t always have one, so mashing beans with a fork or even a potato masher works. Or just skip it. I’ve used a regular blender in the past, but pouring hot soup into a blender is…well, exciting. Be careful, yeah?

How Long Does It Keep? (Storage Info)

If you’ve somehow got leftovers, it’ll keep in the fridge for up to three days — though honestly, in my house it never lasts more than a day, because people keep “just having a spoonful.” You can also freeze it (without the greens works better), for a month or so. Just thaw gently and add fresh greens when you reheat.

Serving It Up (My Favorites)

Crusty bread’s a must; sometimes I rub it with a cut garlic clove and a bit of olive oil, then toast it. If I’ve got fresh herbs, I scatter them on top (does it make a difference? A little, maybe). My uncle swears by a drizzle of chili oil for kick.

Tips I Wish Someone Had Told Me (Pro “Don’t Rush It” Stuff)

I once tried skipping the veggie sauté to save time — massive flavor downgrade. Now I always do it. It’s worth a few extra minutes.
If you dump the greens in all at once, they sometimes clump (always when I’m feeling lazy). Stir them in gradually.
Salt at the end if you’re using vegetable stock that’s already salty — otherwise it’s a bit much.

Soup Questions I Actually Get (FAQ)

Can I make this vegan?: Yep — just use veggie stock, no pancetta, and skip the parmesan if you’re adding it. Actually, I tend to think it’s tastier with a splash of nutritional yeast!
What if I don’t like beans?: Hmm. Maybe try half beans, half potatoes? Or, just, another soup! You do you.
Can I make this in a slow cooker?: Probably, but only if you sauté the veggies first. Straight-up raw into the slow cooker tasted kind of bland last time. Learned that one the hard way.
Help, my soup’s too thick!: Just add more stock or water. Happens to me all the time when I reheat it.
What’s the best bread to serve with it?: Anything crusty — ciabatta, sourdough, or honestly, whatever day-old baguette is knocking about. Oh, and if you’ve got stale bread, toss it into the soup right at the end for a pseudo-ribollita vibe.
My soup looks weird at the mashing stage?: Don’t sweat it. It always looks a bit odd before the greens go in; the flavor comes together in the end, promise.

Okay, before I forget… did I ever tell you about the time I dropped my entire salt grinder into the pot? Never fish it out with your fingers while the stove’s on. Ask me how I know.

Hearty Tuscan White Bean Soup