Tuscan White Bean Soup or Stew

This Tuscan White Bean Stew (or soup) is a delicious vegetarian hearty meal that's packed with super fresh flavors. Great for all seasons, it's made with a handful of everyday ingredients, and you can make it inside of 30 minutes!

Tuscan Bean Stew originated in Italy in the Middle Ages, and traditionally it was made with whatever was available — usually onions, carrots, celery, greens and tomatoes. The vegetables were cooked with white beans in a rich broth.

This recipe is a stew or a soup, depending on how much liquid is added. And like in the past, it lends itself to variations -- you can add all sorts of other ingredients, or trade some for others. (Examples are below.)

This recipe is ideal when you want a comforting cozy meal but don't have the time for slow cooking. It can be made and on the table in 30 minutes!

(This Tuscan White Bean Stew is not authentic, but the vibe is close enough to call it Tuscan-Style. Check this recipe out for a more authentic version.)

Jump to:

• Key Ingredients
• How to Make it
• Variations
• Serving Suggestions
• Can you make it ahead?
• More Recipes with White Beans
• Tuscan White Bean Stew or Soup Recipe

Key Ingredients

• white beans - White beans are a plant-based protein that make this recipe super hearty. There are a few types: Navy beans, Cannellini beans, Great Northern beans and White Lima beans (also called Butter beans). I usually use Cannellini or Great Northern beans -- feel free to use the white bean of your choice. (The flavor differences are subtle.) If you're up to it you can cook dried beans from scratch, otherwise canned and drained are great.
• vegetable stock - Always try to use a low-sodium or sodium free stock. It's always better if you have control of the salt content in a recipe. (Do not use vegetable broth, since it's pre-seasoned.) If keeping it vegetarian isn't important for you, chicken stock is also excellent with this.
• spinach - To save time, use pre-washed bags of spinach, ideally baby spinach. Substitution: You can substitute the spinach with kale, or use a combination of both of the greens.
• fresh basil - A generous amount of fresh basil leaves are in this recipe. Although its peak season is summer, you can find basil year-round. Look for perky dark green bunches without bruising or yellow leaves. Substitutions: While the idea here is that your eating whole basil leaves along with the spinach leaves (delicious!), you can use dried basil if you need to. Use 1 generous tablespoon, and add it with the onions. You can also use other dried herbs, like oregano or Italian seasoning. Again, use 1 tablespoon, and add it with the onions.)
• Parmesan - This recipe calls for shaved Parmesan cheese, which adds a wonderful nutty flavor. I love the way it melts into the broth, while somewhat keeping its shape. Sunstitutions: Asiago and Pecorino Romano.
• white wine - Use a dry white wine so it's not too sweet (i.e., Sauvignon Blanc, Chardonnay or Pinot Grigio). The wine adds a delicious depth to the flavor to the recipe. You can substitute it with equal parts white wine vinegar and water, or omit it and make up the difference with more of the stock.

Above: Cannellini beans

How to Make it

(More detailed instructions are in recipe card below.)

- Add the onion and garlic to an olive oil-coated pot and cook, stirring occasionally, until soft, 10 to 15 minutes.

- Pour in the vegetable stock and wine, and use a flat-edged spatula to scrape any bits of stuck onion and garlic off the bottom of the pot. Add the beans, bring to a boil, and then immediately turn the heat to low, and briefly simmer.

- Add the basil and spinach, mix and continue to cook just until all of the leaves have completely wilted. Tip: if the basil leaves are especially big, tear them into smaller pieces.

- Season to taste with salt and pepper (here's How to Season to Taste), mix in the Parmesan and drizzle with extra virgin olive oil.

Variations

• To make Tuscan White Bean Soup - Use about double the stock, and from there you can determine if you want more.
• Add chicken or sausage. Whether it's soup or stew, one of my favorite additions is shredded chicken. You can shred plain cooked chicken, use warmly spiced Dutch Oven Chicken, or you can even just pick up a rotisserie chicken from the store. Sweet or spicy Italian sausage is also a fantastic addition.
• Top it with an egg! Top each serving with a poached or fried egg. (Here's How to Make a Perfect Poached Egg.)
• Mix things up. You can add all sorts of vegetables, like fire roasted red peppers, tomatoes, corn, carrots or parsnips. I don't recommend using many different vegetables at once because none of them will stand out.
• Vegan version. Skip the Parmesan. Or, a sprinkling of roasted, roughly chopped or ground almonds can be used instead.
• Spicy version. Add a teaspoon of red pepper flakes, chili paste, or a pinch or cayenne.

Serving Suggestions

I love serving it with a hearty and warm loaf of bread -- Overnight Asigo Bread is prefect! It would also be delicious with any of the below bread recipes.

Can you make it ahead?

The stew only gets better with time, so it's a great idea to make enough for more than one dinner. It can be stored in an airtight container in the refrigerator for up to 3 days. Do not add the cheese until you're ready to serve.

More Recipes with White Beans

• Vegetarian Cassoulet
• Cannellini Bean Tuna Salad
• Sausage and Chicken Cassoulet

I hope you love this recipe as much as my family and I do!

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