In the rolling hills of Tuscany, where olive groves stretch as far as the eye can see, there exists a soup so beloved it’s considered liquid poetry. Tuscan White Bean Soup, or “Zuppa di Fagioli,” embodies everything beautiful about Italian cooking—simple, high-quality ingredients transformed into something extraordinary through time-honored techniques. This velvety, soul-warming soup showcases creamy cannellini beans that have been slowly simmered with aromatic vegetables, fresh herbs, and Italy’s liquid gold, extra virgin olive oil. What makes this soup truly magical is its rustic elegance: part of the beans are pureed to create a silky base while others remain whole for texture, creating layers of flavor that speak to centuries of Italian culinary wisdom. Enhanced with fresh rosemary, sage, and garlic, then finished with a generous drizzle of peppery olive oil, each spoonful transports you directly to a Tuscan farmhouse kitchen. Whether served as a light dinner with crusty bread or as a starter to an Italian feast, this soup represents the very essence of comfort food done with Italian finesse.
Serves: 6-8 people as a main dish, 10-12 as a starter
Ingredients
For the Soup Base:
- 2 cups dried cannellini beans (or 4 cans, 15 oz each, drained and rinsed)
- 8 cups water (for soaking, if using dried beans)
- 10 cups vegetable or chicken broth
- 1/4 cup extra virgin olive oil, plus more for serving
- 1 large yellow onion, finely diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
For the Herb Blend:
- 2 sprigs fresh rosemary, leaves stripped and chopped
- 6-8 fresh sage leaves, chopped
- 2 bay leaves
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 teaspoons salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For Serving:
- High-quality extra virgin olive oil
- Freshly ground black pepper
- Grated Parmigiano-Reggiano cheese
- Crusty Italian bread
- Fresh parsley for garnish
Instructions
Prepare the Beans (If Using Dried)
If using dried cannellini beans, place them in a large bowl with 8 cups of cold water and soak overnight. The next day, drain and rinse the beans, then place them in a large pot with fresh water covering by 2 inches. Bring to a boil, reduce heat, and simmer for 45-60 minutes until tender but not mushy. Reserve 2 cups of the cooking liquid and drain the rest.
Create the Aromatic Base
Heat 1/4 cup of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery (this classic combination is called “soffritto” in Italian cooking). Cook for 10-12 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
Build the Flavor Foundation
Add the minced garlic, chopped rosemary, and sage to the softened vegetables. Cook for 2 minutes until fragrant, being careful not to let the garlic burn. Stir in the tomato paste and cook for another 2 minutes until it darkens and becomes aromatic.
Add the Beans and Liquid
Add the cooked beans (or drained canned beans) to the pot along with the bay leaves. Pour in the vegetable or chicken broth, ensuring the beans are covered by at least 2 inches of liquid. If using dried beans, add some of the reserved cooking liquid for extra flavor.
Simmer to Perfection
Bring the soup to a gentle boil, then reduce heat to low and simmer partially covered for 30-40 minutes. The beans should be very tender and starting to break down slightly, which helps thicken the soup naturally.
Create the Perfect Texture
Remove about 2 cups of the soup (beans and liquid) and blend until smooth using an immersion blender or regular blender. Stir this pureed mixture back into the pot. This technique creates the signature creamy texture while maintaining some whole beans for interest.
Final Seasoning and Herbs
Remove the bay leaves and stir in the chopped parsley, salt, pepper, and red pepper flakes if using. Taste and adjust the seasoning as needed. The soup should be well-balanced with a rich, savory flavor and creamy consistency.
Essential Techniques for Authentic Results
The Italian Soffritto
Take time to properly cook the onion, carrot, and celery mixture. This aromatic base, known as soffritto, is fundamental to Italian cooking and provides the flavor foundation for the entire soup.
Fresh Herb Importance
Fresh rosemary and sage are crucial to authentic Tuscan flavor. Dried herbs can be substituted in a pinch, but use half the amount and add them earlier in the cooking process.
Texture Balance
The key to perfect Tuscan white bean soup is achieving the right balance between creamy and chunky. Blending only part of the soup creates this ideal texture without making it completely smooth.
Consistency Control
Thickness Adjustment
If the soup is too thick, add more warm broth gradually until you reach the desired consistency. If it’s too thin, simmer uncovered for 10-15 minutes to reduce and thicken, or blend additional beans.
Day-After Magic
Like many Italian soups, this tastes even better the next day as the flavors continue to develop. The soup will thicken when refrigerated, so add a splash of broth when reheating.
Traditional Serving Style
The Olive Oil Finish
In true Tuscan fashion, serve each bowl with a generous drizzle of your best extra virgin olive oil. This final touch adds richness, flavor, and authenticity to the dish.
Bread Pairing
Traditionally served with thick slices of rustic Italian bread, either on the side for dipping or placed in the bottom of the bowl with the soup ladled over it (called “acquacotta” style).
Wine Pairing
A glass of Tuscan Chianti or Sangiovese complements this soup perfectly, echoing the regional pairing traditions of Tuscany.
Storage and Reheating
This soup keeps beautifully in the refrigerator for up to 5 days and freezes well for up to 3 months. When reheating, warm gently on the stovetop, stirring frequently and adding broth as needed to restore the proper consistency.
Nutritional Benefits
Tuscan White Bean Soup is a nutritional powerhouse, providing plant-based protein, fiber, vitamins, and minerals. The cannellini beans are rich in folate and iron, while the vegetables contribute antioxidants and the olive oil provides heart-healthy monounsaturated fats. It’s naturally gluten-free and can easily be made vegan by using vegetable broth.
