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    Home » Main Courses » Soups & Stews » Tuscan White Bean Soup or Stew

    Tuscan White Bean Soup or Stew

    Sep 12, 2024 · by Valentina · 28 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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!

    Cream-colored ceramic bowl with crimped edges, filled with Tuscan white bean soup with fresh basil on top.

    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." 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

    Spinach and basil leaves, half a brown onion, a few garlic cloves and two terra cotta bowls, one with white beans and the other with shaved parmesan.
    • white beans - There are a few types of white beans: 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 total control of your seasonings. 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. 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. 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.
    • 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. Asiago and Pecorino Romano are both good substitutes.
    • 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.
    Orange metal spoon holding up cooked white (cannellini) beans.

    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.

    Softened sliced onions with olive oil and the bottom of a Dutch oven.
    White beans, sliced onion and garlic mixed with stock in a Dutch Oven.

    - 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.

    Top view of Dutch oven filled with Tuscan white bean soup.

    Variations

    • 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.
    • For the Tuscan White Bean Soup - Use about double the stock, and from there you can determine if you want more.
    • Vegan version. Skip the Parmesan. Or, a sprinkling of roasted, roughly chopped or ground almonds can be used instead.

    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.

    • Gluten-Free Macadamia Nut Honey Bread Recipe
      Gluten-Free Macadamia Honey Bread
    • Cross section of a loaf of cauliflower bread.
      Cauliflower Bread with Gruyère
    • Gluten-Free Almond Butter Bread Recipe
      Almond Butter Bread (Gluten-Free)
    • top view of herb bread sliced on cutting board
      Italian Herb Bread

    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.

    Cream-colored ceramic bowl with crimped edges, filled with Tuscan white bean soup with fresh basil on top.

    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!

    Cream-colored ceramic bowl with crimped edges, filled with Tuscan white bean soup with fresh basil on top.

    Tuscan White Bean Stew or Soup Recipe

    Valentina K. Wein
    This Tuscan White Bean Stew 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!
    5 from 7 votes
    Print
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 4
    Calories 379 kcal

    Equipment

    • soup pot
    • soup ladle

    Ingredients
      

    • 2 tablespoons extra virgin olive oil, plus a bit more for drizzling
    • 1½ cups yellow onion, thinly sliced
    • 1 tablespoon garlic, minced
    • 1¼ cups vegetable stock (For soup version, use 2 cups and add more if you'd like)
    • ¼ cup dry white wine (like Sauvignon Blanc, Pinot Grigio, Pinot Gris or Pinot Blanc)
    • 2 (14-ounce) cans white beans (like Cannellini or Great Northern), drained
    • 1 cup packed basil leaves, washed and dried
    • 8 cups loosely packed baby spinach leaves, washed and dried
    • ⅓ cup Parmesan cheese, shaved
    • salt and pepper to taste

    Instructions
     

    • Cook onions and garlic. Coat the bottom of a large pot with the olive oil and place it over medium-low heat. Add the onion and garlic and cook, stirring occasionally, until soft and golden, 10 to 15 minutes.
    • Add wine, stock and beans. Pour in the vegetable stock* and wine and turn the heat to medium-high. 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. Simmer for about 5 minutes.
      *If you're making the soup version, start with 2 cups of the stock, and once you're finished cooking, add more if you'd like.
    • Add greens. Add the basil and spinach, mix and continue to cook just until all of the leaves have completely wilted.
    • Season and garnish. Season to taste with salt and pepper, mix in the Parmesan and drizzle with extra virgin olive oil.
      (Alternately, season to taste and then serve each portion, topping them with some of the cheese and a drizzle of the oil.)

    NOTES

    Nutritional information is automatically calculated, so it should only be used as an estimate.

    NUTRITION

    Calories: 379kcal | Carbohydrates: 52g | Protein: 20g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 488mg | Potassium: 1367mg | Fiber: 12g | Sugar: 4g | Vitamin A: 6166IU | Vitamin C: 23mg | Calcium: 332mg | Iron: 8mg
    Keywords vegetarian comfort foods, best vegetarian stew recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

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    Reader Interactions

    Comments

    1. Marissa

      June 09, 2020 at 11:56 am

      5 stars
      I can take one look at this stew and know that we'd love it. Just look at that rich broth!! Definitely a must try!

      Reply
      • valentina

        June 10, 2020 at 12:17 pm

        Thank you, Marissa! 🙂 ~Valentina

        Reply
    2. Suzanne Eldred

      June 09, 2020 at 5:28 pm

      Looks delicious. The ingredients list 1¼ vegetable stock. Doesn’t say measurement? Cups? I assume cups but I’m not a very confident cook so need measurements so I can give it a try. Thanks

      Reply
      • valentina

        June 10, 2020 at 12:15 pm

        Hi Suzanne, Thanks so much for letting me know about that! I edited it in -- yes cups! My apologies. Hope you try and love it. 🙂 ~Valentina

        Reply
        • Jeff the Chef

          June 11, 2020 at 7:23 am

          I love bean soup. Thanks for the recipe! It looks so deliciously rich.

          Reply
          • valentina

            June 12, 2020 at 8:43 am

            Thanks, Jeff! 🙂 ~Valentina

            Reply
    3. PJ

      June 09, 2020 at 6:14 pm

      The recipe calls for 1 and ¼ vegetable stock. One and ¼ what? cups? pints? quarts?

      Reply
      • valentina

        June 10, 2020 at 12:17 pm

        Hi PJ, my apologies! Thanks for letting me know about this. I've edited it in -- 1¼ cups. Hope you try and love it. 🙂 ~Valentina

        Reply
    4. Eha Carr

      June 09, 2020 at 6:21 pm

      5 stars
      Somehow personally I never think of 'comfort foods' or aim for vegetarian being an avowed omnivore. But quite often reach for cannellini beans to give the needed body to a main-course dish. This combination looks well and, am certain, tastes so . . . I do like the proportions . . . the considerable amount of baby spinach and more so the 'heavy hand' with basil ! These days of hurry-scurry I do oft use tinned beans, washing off the excess salt carefully, but I must admit I would try to make my own vegetable stock where I have more control over the taste profile . . .

      Reply
      • valentina

        June 10, 2020 at 12:18 pm

        Hi Eha, thank you for your lovely note. I agree about making your own stock -- such a great thing to do when time permits. And yes, never too much basil. 🙂 ~Valentina

        Reply
    5. angiesrecipes

      June 09, 2020 at 9:00 pm

      mmm..the stew looks so flavourful, comforting and tasty! I have never added wine to my vegetarian stew and I need to try that!

      Reply
      • valentina

        June 10, 2020 at 12:19 pm

        Thanks, Angie. The wine adds another delicious layer of flavor. Enjoy! 🙂 ~Valentina

        Reply
    6. 2pots2cook

      June 10, 2020 at 5:54 am

      5 stars
      We dance to same music for sure 🙂 🙂 🙂

      Reply
      • valentina

        June 10, 2020 at 12:20 pm

        I know, right!? Let's see if we keep being in culinary sync. 😉 ~Valentina

        Reply
    7. John / Kitchen Riffs

      June 10, 2020 at 7:47 am

      I really like bean soups! And adore any soup with leafy dark greens added. This looks excellent -- SO full of flavor. Thanks.

      Reply
      • valentina

        June 10, 2020 at 12:20 pm

        Many thanks, John. Always a good thing to be eating dark leafy greens. 🙂 ~Valentina

        Reply
    8. mimi rippee

      June 10, 2020 at 3:30 pm

      I have a girlfriend who comes back to town once a week to do work at our local SPCA, which she started with a friend. I'm always trying to find something fun and flavorful to serve her, and this will be perfect. She likes meat, so I'll start off with a charcuterie platter, and then serve this lovely soup. Thanks!

      Reply
      • valentina

        June 12, 2020 at 8:44 am

        Oh how nice, Mimi. Thank you. I hope your friend loves this. And sound fantastic to serve with a charcuterie platter. 🙂 ~Valentina

        Reply
    9. Kathy @ Beyond the Chicken Coop

      June 11, 2020 at 6:44 am

      5 stars
      What a delicious soup! I love all the variations and tips you offer! It makes putting this soup together even more doable! Thanks for a great recipe!

      Reply
      • valentina

        June 12, 2020 at 8:43 am

        Thank you, Kathy. Hope you enjoy. 🙂 ~Valentina

        Reply
    10. Priya

      June 12, 2020 at 1:08 pm

      5 stars
      This stew looks awesome valentina. I am going to try this for sure.

      Reply
      • valentina

        June 14, 2020 at 4:11 pm

        I hope you love it, Priya. Thank you! 🙂 ~Valentina

        Reply
    11. David Scott Allen

      June 13, 2020 at 7:15 am

      Well you say it’s not authentic, it seems pretty authentic to me! This is exactly what every nonna would do with the ingredients you have used. Beautiful! (And I need a trip to Tuscany right about now.)

      Reply
      • valentina

        June 14, 2020 at 4:11 pm

        Oh yay! Happy to hear it seems authentic. Thank you! I would SO love to be in Tuscany, too! 🙂 ~Valentina

        Reply
    12. Karen

      January 03, 2023 at 8:08 pm

      5 stars
      This was the main course at a birthday luncheon today, and It. Was. Delicious. The flavors work so well together - a filling and satisfying treat. (It was also perfectly executed by a wonderful and talented friend, who reports that the recipe is easy to make and takes very little time.)

      Reply
      • valentina

        January 05, 2023 at 4:25 pm

        Hi Karen! Thank you so much for sharing this. I'm so happy it went over well, and yes, it's a pretty easy, straight-forward recipe. It's one of our favorite vegetarian dinners. Wishing you a very happy new year! 🙂 ~Valentina

        Reply
    13. Dawn

      September 16, 2024 at 9:03 am

      5 stars
      Looks like such a deliciously comforting soup, Valentina! Would be great in the coming weeks/months. I love fall and the cooler weather it brings. Comfort food is definitely in order and this bean stew looks like it would be a fantastic way to warm up. 🙂

      Reply
      • Valentina

        September 18, 2024 at 2:29 pm

        Thanks, Dawn. I love the cooler weather that fall brings, too. Especially because it invites soups and stews into our lives. 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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