Tuscan White Bean Soup

This Tuscan White Bean Soup is everything we crave in a cozy bowl — tender chicken, cannellini beans, carrots, and greens in a rich, herb-scented broth.

Course Main Course, Soup

Cuisine Italian

Keyword bean soup recipes, Italian soup recipes

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 593kcal

Author Kathleen

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 cup onion finely chopped
2 large carrots peeled and sliced
1 stalk celery
2 tablespoons tomato paste
1 heaping tablespoon garlic minced
4 cups, plus more as needed low-sodium chicken stock
1 heaping tablespoon chicken flavored Better Than Bouillon
1/2 cup boiling water
1/4 cup dry white wine
1 teaspoon sugar
2 teaspoons dried Italian seasoning
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes optional
1 teaspoon coarse kosher salt
1/2 teaspoon black pepper
grated Parmesan for serving
1 pound cooked chicken cut into bite sized cubes
2 (15-ounce) cans cannellini beans drained and rinsed
3 cups spinach or kale
2 tablespoons chopped parsley
Parmesan rind

US Customary - Metric

Instructions

Build the Flavor Base: Heat the olive oil and butter in a large Dutch oven over medium heat. Once shimmering, add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 8–10 minutes.
✨ Tip: Don’t rush this step — a touch of browning adds incredible flavor depth.
Caramelize the Tomato Paste: Stir in the tomato paste and cook for 1–2 minutes until it darkens slightly and smells rich and sweet. Add the garlic and cook just 30 seconds more, stirring constantly so it doesn’t burn.
⭐ This deepens the soup’s color and gives that slow-simmered taste in minutes.
Deglaze for Depth: Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for about 1 minute to reduce slightly.
Create the Broth: In a small bowl, whisk the Better Than Bouillon into the boiling water until dissolved. Add it to the pot along with the chicken stock. Stir in sugar, Italian seasoning, thyme, garlic powder, onion powder, red pepper flakes, salt, pepper, and Parm rind.
Simmer for Flavor: Bring to a gentle boil, then reduce to an active simmer. Let cook uncovered for about 20-25 minutes, stirring occasionally, to let the flavors meld and slightly reduce
Finish the Soup: Add the cooked chicken, cannellini beans, and spinach (or kale). Simmer another 7–10 minutes, or until the greens have wilted and the soup has thickened slightly. Remove the Parmesan rind and discard — its job is done!
Serve and Enjoy: Taste and adjust seasoning if needed. Ladle into bowls and sprinkle generously with freshly grated Parmesan. Serve with crusty bread for dunking.

Notes

Layer your flavors. Don’t dump everything in at once — each step builds complexity, from the golden veggies to the caramelized tomato paste.
Use rotisserie chicken. It’s easy, flavorful, and makes this soup taste like you started from scratch.
Want a creamier finish? Stir in 1–2 tablespoons of heavy cream or half-and-half before serving — it’s subtle but dreamy.
Balance is key. The touch of sugar offsets acidity, and the lemon juice at the end keeps things fresh, not flat.
Storage bonus: This soup tastes even better the next day, after the flavors mingle overnight!
Pro Tip: Save those Parmesan rinds! They freeze beautifully and add unbelievable flavor to soups, stews, and sauces. Drop one into your next pot of soup and let it simmer for 20–30 minutes — it’s pure umami magic.

Nutrition