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Tuscan White Bean Soup

Simple Italian peasant food at its finest — incredibly cheap and deeply satisfying.

Karen Browne · 23 May 2026
Tuscan White Bean Soup

Ingredients

  • 2 tins cannellini beans, drained
  • 100g cavolo nero or kale, shredded
  • 1 onion, diced
  • 4 garlic cloves
  • 1L vegetable stock
  • 2 tbsp olive oil
  • Sprig of rosemary
  • Parmesan rind (optional)
  • Extra-virgin olive oil to finish
  • Salt and pepper

Method

  1. Soften onion in olive oil. Add garlic and rosemary, cook 1 minute.
  2. Add half the beans with the stock and Parmesan rind if using. Simmer 15 minutes.
  3. Blend the soup until smooth, then return to the pan.
  4. Add remaining whole beans and cavolo nero. Simmer 5 minutes.
  5. Season generously, drizzle with extra-virgin olive oil and serve.