Short Description

I love how this warm, hearty Tuscan White Bean Soup brings comfort and flavor together in one bowl. It combines creamy cannellini beans with sun-dried tomatoes, aromatic herbs, and tender kale—all slow-cooked in a rich vegetable broth.

Tuscan White Bean Soup

Why You’ll Love This Recipe

I adore this recipe because it’s incredibly easy and packed with wholesome ingredients. The crockpot does all the work—just set it and forget it. The sun-dried tomatoes add a subtle tang, and the kale gives it a fresh, vibrant finish. It’s perfect for busy days, meal prepping, or a cozy dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cans (14 ounces each) cannellini beans, drained and rinsed
4 cups vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
1 cup kale, chopped
½ cup sun-dried tomatoes, chopped
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt and pepper to taste

Directions

I add the cannellini beans, vegetable broth, chopped onion, minced garlic, sun-dried tomatoes, dried rosemary, dried thyme, and salt and pepper to the crockpot.
I cover and cook on low for 6–7 hours or on high for 3–4 hours.
About 20 minutes before it’s done, I stir in the chopped kale to let it wilt.
I serve the soup hot—with crusty bread or a drizzle of olive oil for extra richness.

Servings and Timing

This recipe yields about 6 servings.

Crockpot on low: 6–7 hours
Crockpot on high: 3–4 hours
I find it’s ideal for prepping in the morning and enjoying in the evening.

Variations

I sometimes swap the kale for spinach or Swiss chard.
I can add a splash of lemon juice or a sprinkle of Parmesan cheese to brighten the flavors.
For extra protein, I stir in cooked Italian sausage or grilled chicken before serving.
I also like adding a pinch of red pepper flakes if I’m craving a little heat.

Storage/Reheating

After cooking, I let the soup cool, then store it in an airtight container in the fridge for up to 4 days. It freezes beautifully—up to 3 months in freezer-safe containers. To reheat, I thaw it overnight (if frozen) and warm it on the stove over medium heat until heated through.

FAQs

How can I make this soup thicker?

I blend a portion of the soup (about 1–2 cups) with an immersion blender or in a countertop blender, then stir it back into the pot for a creamier texture.

Can I use dried beans instead of canned?

Yes—I soak 1 1/2 cups of dried cannellini beans overnight, then simmer them until tender before using. I reduce the broth to 3 cups since rehydrated beans absorb more liquid.

Is there a dairy-free option?

Absolutely—this recipe is dairy-free as written. If I want extra creaminess, I add a swirl of coconut cream or cashew cream just before serving.

Can I cook this on the stovetop instead?

I can! I sauté the onion and garlic in a pot until softened, add the remaining ingredients (except kale), simmer for 20–25 minutes, then stir in the kale for the last few minutes.

What’s the nutritional value of this soup?

It’s high in plant-based protein and fiber from the beans and vegetables. With minimal fat and no added sugar, I find it nourishing and filling without feeling heavy.

Conclusion

I cherish this Tuscan White Bean Soup for its simplicity, flavor, and versatility. It’s a satisfying, healthy meal that fits my busy lifestyle and adapts well to what I have on hand. Whether I stick to the classic version or try one of my variations, each bowl brings a delicious taste of comfort. Enjoy!