Tuscan White Bean Soup
Thank you to Calphalon for sponsoring this post. As always, all opinions are my own.
The weather is finally cooling down which means soup weather has arrived! This Tuscan White Bean Soup is hearty but healthy with plenty of chopped vegetables and creamy white beans.
A few weeks ago, Alex and I were cooking dinner and we heard a loud popping sound. I looked down and realized that one of our pot lids had shattered. Maybe it was the heat or maybe it was just past it’s prime but I spent the next week forgetting that we were missing a pot lid and finding myself at a loss when trying to simmer a few things. Fast forward a couple of weeks and Calphalon reached out to see if I’d like to check out the new Calphalon Premier Space Saving Cookware! It was perfect timing. We’ve already put the set to good use and I’ve been so impressed with the quality.
The pans are coated with 3 layers of protective coating, so they’re quite durable. You can even use a metal whisk or spoon in the pots and pans without having to worry about scratching the surface! Plus, these pots and pans only take up about half the room that our old set took up!
For this recipe, I used the Calphalon Premier Space Saving 6 Qt. Stockpot with cover. It was perfect for this big batch of soup! If you’re not cooking for a crowd, you could divide the recipe in half, but this soup keeps well in the fridge so it doesn’t hurt to have leftovers!

Tuscan White Bean Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan
Description
This Tuscan white bean soup can be made in one pot. It’s perfect for a healthy, weeknight meal!
Ingredients
- 1 large onion, chopped
- 2 large carrots, peeled and chopped,
- 2 ribs of celery, chopped
- 1 tablespoon olive oil
- 8 cloves of garlic, crushed
- 4 cups of vegetable broth
- 4 cups of water
- 2 bay leaves
- 2 large kale leaves, torn into 1-inch pieces
- 1 15oz can of diced tomatoes
- 4 15oz cans of cannellini beans
- 1 large sprig of rosemary (optional)
- Salt & pepper to taste
Instructions
- Heat the olive oil in a large 6 qt pot over medium heat until it’s shimmering.
- Add the onions, carrots, and celery and cook over low to medium heat for about 10 minutes, until the vegetables begin to soften.
- Add the garlic and continue to cook for 1 minute.
- Add the broth, water, bay leaves, tomatoes, and beans.
- Simmer for 20-25 minutes until vegetables are fully softened.
- Add the kale and bundle of rosemary and continue to cook for 2-3 minutes until the kale is bright green.
- Remove the rosemary and the bay leaves.
- Add salt and pepper to taste
Keywords: white bean soup
I was impressed with how evenly everything cooked in the bottom of the pan. There were no “hot spots” or places where it seemed like things weren’t getting the right amount of heat. This pot worked perfectly for this giant batch of soup!
Looking for the perfect side dish to serve with this Tuscan White Bean Soup?
This Lemon Kale Salad with Avocado is a great side dish option!
I love the look of this cookware as well. I’m in the market for a new nonstick set. My pots are SAD. They’re so old and every time I use one (which is nearly daily of course) I think I must replace them soon. Sigh. I’m pinning this for when my budget allows 🙂 I LOVE a white bean soup this time of the year. Yours looks SO yummy!
★★★★★
Is it horrible when you break the lid of a pan you use regularly. I’m really liking the look of the Calphalon Premier set you have been trying out. Great that they are space saving, and sound durable. The soup you made is perfect for this colder October weather, and good for lunch or supper. Nice and hearty and filling,.
I can’t wait to make this soup – white beans are my favorite, and this is a great soup for all season.
Perfect for these cold nights!
★★★★★
This Italian is one of my favorite ones and I make it a lot during winter. Love the space saving cookware!
★★★★★
It would be a joy to cook with these pots! So pretty! 🙂 And your bean stew is making me drool too.
I love a hearty soup for lunch during the autumn/winter months. I make a big batch at the weekend to last all week, will give this one a try this weekend.
★★★★★
Now that’s what I need in my tiny kitchen, pots that stack inside each other. Fabulous looking soup too.
This is such a classic recipe and perfect for fall/ winter. This looks absolutely delicious!
I just broke my glass lid on my favorite pot so I know how it feels. Funny because I was just looking at the Calphalon brand. I may get a pot or two… 🙂 Your soup looks fantastic!