Creamy Tuscan White Bean Soup Without Cream

A close-up view of the finished Tuscan White Bean Soup in a rustic bowl, loaded with tender cannellini beans, browned sausage, and wilted kale

Creamy Tuscan White Bean Soup Without Cream

This Creamy Tuscan White Bean Soup is a cozy one-pot dinner made creamy by blending white beans instead of using dairy. It’s vegan, gluten-free, ready in 30 minutes, and perfect for family meals and healthy meal prep.

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Course: Dinner, Soup

Cuisine: Italian-American

Keyword: creamy white bean soup, healthy bean soup, one pot soup recipe, Tuscan white bean soup, vegan Tuscan soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 320kcal

Cost: $14

Equipment

1 Large Dutch oven or soup pot Big enough for stirring and mashing beans safely with kids nearby.
1 Wooden spoon Gentle on the pot and easy for little helpers to hold.
1 Potato masher or immersion blender Used to create the creamy texture without cream.
1 Microplane or fine zester For fresh lemon zest at the end.

Ingredients

For the Soup Base

2 tablespoons olive oil
1 medium onion diced
2 large carrots diced
2 stalks celery diced
4 cloves garlic minced
6 cups vegetable broth or chicken broth
3 cans cannellini beans 15 ounces each, drained and rinsed
1 can diced tomatoes 14.5 ounces
0.25 cup dry white wine optional
2 teaspoons Italian seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
0.5 teaspoon crushed red pepper flakes
to taste salt
to taste black pepper

For the Greens and Finishing

4 cups kale or spinach chopped
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 tablespoons fresh parsley chopped
0.25 cup fresh basil torn (optional)

Instructions

Heat the olive oil in a large pot over medium heat until shimmering.
Add the onion, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Pour in the white wine (if using) and simmer for 2 minutes to reduce.
Add the vegetable broth, diced tomatoes, Italian seasoning, thyme, oregano, and red pepper flakes. Stir and bring to a light boil.
Add the cannellini beans and reduce heat to a simmer. Cook for 15 minutes.
Mash about one-third of the beans with a masher or blend with an immersion blender for creaminess.
Add chopped kale or spinach and cook until wilted, about 3 minutes. Stir in lemon juice and zest.
Season with salt and pepper. Stir in parsley and basil before serving.

Notes

For a Tuscan white bean soup with sausage, brown 1 pound Italian sausage before adding the vegetables.
This soup thickens as it sits. Add a splash of broth when reheating.
Store leftovers in an airtight container for up to 5 days.
Freeze for up to 3 months.
My daughter insists this soup tastes best with crusty bread and an extra squeeze of lemon.

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