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Tuscan White Bean Soup

Tuscan White Bean Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian


This creamy Tuscan White Bean Soup is filled with vegetables and creamy cannellini beans for a flavor-packed soup that is healthy & delicious!


Units Scale
  • 1 yellow onion, roughly chopped
  • 2 stalks celery, roughly chopped
  • 2 large carrots, roughly chopped
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 28oz diced tomatoes
  • 1/2 teaspoon red pepper flakes
  • 2 15oz cans cannellini beans (reserve the liquid)
  • 2 cups vegetable broth
  • 1 egg yolk
  • 1 cup chopped escarole
  • 1/2 cup shredded Parmesan cheese


  1. Add the onion, celery, carrot, and garlic to a food processor and pulse until chunky.
  2. Add the vegetable mixture to a large dutch oven and drizzle with olive oil.
  3. Heat over medium-high heat for 10-12 minutes until softened.
  4. Add the tomatoes and red pepper flakes and continue to cook over medium-high heat for 8 minutes, until the mixture is thickened.
  5. Drain the cannellini beans, reserving the liquid in a small bowl. Add the beans and vegetable broth to the pot and continue to cook for 8-10 minutes.
  6. Whisk the egg yolk into the bean liquid until smooth.
  7. Remove the soup from heat. Add the egg mixture to the soup and stir until combined.
  8. Stir in chopped escarole. Let sit for 5 minutes before serving.
  9. Top each bowl with Parmesan cheese.