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Tuscan White Bean Soup

This is a great soup recipe I have been making for 20 years now. I make it on a nice cool crip fall day and it really helps heat up the family.

I really enjoy serving this with a nice loaf of fresh Italian bread that has been warmed up in a 350  oven for about 5 minutes.

Tuscan White Bean Soup

Prep Time 15 minutes
Cook Time 15 minutes
Servings 7


  • 1 medium onion chopped (1 cup)
  • 1 large leek white part, chopped (1/2 cup)
  • 3 cloves garlic chopped
  • 1 tablespoon olive oil
  • 3-4 sprigs fresh rosemary or 1 tsp. dried rosemary
  • 2-3 sprigs fresh thyme or ½ tsp. dried thyme
  • 2 quarts low-sodium vegetable broth
  • 3 cans 15-oz. each cannelloni or great Northern beans, rinsed and drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper


  • Sauté onion, leek and garlic in oil in large stockpot over medium heat, stirring frequently until translucent, about 10 minutes. Add rosemary and thyme. Cook 5 minutes longer.
  • Add broth, beans, salt, and pepper. Bring to a boil; reduce heat and simmer, covered,15-20 minutes.
  • Remove rosemary and thyme sprigs. Pour two-thirds of beans into blender or food processor. Cover; blend until pureed. Stir beans back into soup; heat through.
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