What is white bean soup?

White bean soup is a broad category of soups made using white beans as the main ingredient. It often features a base of onions, garlic, carrots, and celery, with broth and seasonings layered in. Depending on the variation, it can be thick and creamy or light and brothy. In the case of Tuscan White Bean Soup , the recipe leans into Italian flavors—herbs like rosemary or thyme, hearty vegetables, and sometimes meat like sausage or pancetta. Beans used may include cannellini, Great Northern, or Navy beans. This type of soup is rich in plant-based protein and fiber, making it both nutritious and satisfying.

What is in Tuscan bean soup?

Traditional Tuscan bean soup includes white beans , aromatic vegetables like onions, garlic, carrots , and celery , plus herbs such as Italian seasoning or fresh rosemary. A good-quality broth serves as the base—vegetable or chicken—and some versions finish with olive oil or cream. This specific recipe uses Great Northern beans , ground turkey sausage , spinach , and heavy cream for a more robust and protein-rich variation. You’ll also find tomato paste and red pepper flakes for added depth. Whether vegetarian or meat-based, Tuscan bean soup always revolves around bold, rustic ingredients with comforting textures.

What wine goes with Tuscan White Bean Soup?

A classic soup like Tuscan White Bean Soup pairs best with light to medium-bodied wines that don’t overpower the dish. Ideal white wines include Vermentino , Pinot Grigio , or Orvieto —each offering crisp acidity to cut through the richness of the soup. These whites echo the herbal and citrus notes already present in the dish. Prefer red? Go for a soft Italian Chianti or a smooth Pinot Noir . Their earthy, berry-forward flavors complement the beans and sausage while adding complexity. For a versatile middle ground, a dry rosé works beautifully.

Where does Tuscan soup come from?

Tuscan soup originates in Tuscany , a central region of Italy known for its emphasis on humble ingredients and robust flavors. Historically, soups in Tuscany were a way to feed large families affordably using staples like beans, stale bread, and seasonal vegetables. The most famous Tuscan soup, ribollita , literally means “reboiled” and uses beans, greens, and leftover bread. Over generations, variations emerged—some with meat, some vegetarian—but always anchored in the Tuscan culinary values: simplicity, quality, and comfort. Tuscan White Bean Soup is a modern reflection of that heritage, maintaining the essence while adding modern touches like cream, sausage, and diverse greens.

Tuscan White Bean Soup – 5 Powerful Tips for Big Flavor

Description

Tuscan White Bean Soup is hearty, creamy, and packed with flavor. Discover the recipe, wine pairings, tips, and variations in this delicious Italian dish.

Ingredients

1 pound ground turkey or chicken sausage (mild)
1 large yellow onion, diced (about 1 ½ cups)
3 celery stalks, diced
2 large carrots, sliced
2 teaspoons minced garlic
1 tablespoon tomato paste
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes
½ teaspoon ground black pepper
4 cups low-sodium vegetable broth
2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
2 cups fresh baby spinach (about 2 ounces)
½ cup heavy cream
Fresh parsley, chopped (for garnish)

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Instructions

In a large Dutch oven or soup pot over medium-high heat, add the ground poultry sausage. Cook for 10–15 minutes, stirring and breaking it apart with a spoon, until fully browned.
Lower the heat to medium. Stir in the diced onion, celery, and carrots. Cook for 3–5 minutes until the onion becomes translucent. Add the garlic and cook for another minute.
Mix in the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Stir well to coat the vegetables and sausage.
Pour in the vegetable broth and stir in the beans. Bring the soup to a gentle simmer and let it cook for about 6–7 minutes until the vegetables are tender.
Stir in the heavy cream and fresh spinach. Cook for an additional 5 minutes, or until the spinach is wilted and the soup is heated through.
Serve hot, topped with freshly chopped parsley if desired.