There’s something magical about a steaming bowl of Tuscan Bean Soup with Olive Oil Finish on a crisp autumn evening. I remember the first time I made it, my tiny apartment filled with the rich scent of garlic and rosemary, and that first spoonful of creamy beans with that perfect drizzle of olive oil? Oh wow. It’s been my go-to comfort food ever since. This soup is the definition of simple, hearty goodness, just a handful of ingredients simmered together until they become something greater than the sum of their parts. And that final touch of golden olive oil? It’s like the Tuscan sunset in your bowl.
Why You’ll Love This Tuscan Bean Soup with Olive Oil Finish
Trust me, this soup checks all the boxes:
- Effortless comfort: Just dump, simmer, and let the pot work its magic, no fancy skills needed.
- Deep, cozy flavor: Rosemary, garlic, and that silky olive oil finish? It’s like a hug from an Italian grandma.
- Secretly healthy: Packed with protein and fiber from the beans, but feels indulgent (turkey bacon for the win!).
- Meal prep hero: Tastes even better the next day, and freezes like a dream.
Basically, it’s the weeknight lifesaver you’ll crave all winter. If you love this style of soup, you might also enjoy this cozy winter white bean soup recipe.
PrintCreamy Tuscan Bean Soup with Olive Oil Finish in Just 1 Hour
A hearty Tuscan bean soup finished with a drizzle of olive oil for rich flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
- 2 cups dried cannellini beans, soaked overnight
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 4 slices turkey bacon, chopped
- 2 tbsp olive oil, plus extra for drizzling
- Salt and pepper to taste
Instructions
- Drain and rinse soaked beans.
- Heat olive oil in a large pot over medium heat.
- Add turkey bacon, onion, carrots, and celery. Cook for 5 minutes.
- Stir in garlic, tomato paste, rosemary, and thyme. Cook for 1 minute.
- Add beans and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 1 hour or until beans are tender.
- Season with salt and pepper.
- Serve hot with a drizzle of olive oil.
Notes
- Soak beans overnight for best results.
- Use fresh herbs if available.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 10mg
Ingredients for Tuscan Bean Soup with Olive Oil Finish
Here’s what you’ll need to make this soul-warming soup (I promise it’s all simple stuff!):
- 2 cups dried cannellini beans, soaked overnight (trust me, dried beans make all the difference)
- 4 cups vegetable broth, homemade if you’ve got it, but store-bought works great too
- 1 onion, diced, yellow or white, whatever’s in your pantry
- 2 carrots, diced, no need to peel if they’re organic
- 2 celery stalks, diced, leaves and all for extra flavor
- 3 garlic cloves, minced, or more if you’re garlic-obsessed like me
- 1 tbsp tomato paste, that little tube in your fridge is perfect
- 1 tsp dried rosemary, crush it between your fingers to wake it up
- 1 tsp dried thyme, or fresh if you’ve got it
- 4 slices turkey bacon, chopped, gives that smoky depth without the grease
- 2 tbsp olive oil, plus your best extra virgin for drizzling at the end
- Salt and pepper, to taste, added at the end
Ingredient Notes and Substitutions
Don’t stress if you’re missing something! Here are my favorite swaps:
- Fresh herbs? Use 3x the amount of dried (so 1 tbsp fresh rosemary).
- Out of turkey bacon? Smoked paprika (1/2 tsp) adds similar depth.
- Short on time? Canned beans work (3 cans, drained), but reduce simmer time to 20 minutes.
- Vegetarian? Skip the turkey bacon entirely, it’ll still be delicious!
The olive oil finish is non-negotiable though, that’s where the magic happens! For more ideas on using beans, check out Family Tastes.
Equipment Needed to Make Tuscan Bean Soup with Olive Oil Finish
You probably have everything already! Just grab:
- A large pot (I use my trusty 5-quart Dutch oven)
- Wooden spoon for stirring (metal can scratch your pot!)
- Sharp knife for chopping veggies
- Measuring spoons, eyeballing herbs never works for me
That’s it, no fancy gadgets required!
How to Make Tuscan Bean Soup with Olive Oil Finish
Okay, let’s get cooking! This soup is so simple, but a few key steps make all the difference. Here’s exactly how I do it:
- Prep those beans: Drain and rinse your soaked cannellini beans (this helps reduce the “toot factor,” if you know what I mean).
- Start the flavor base: Heat 2 tbsp olive oil in your big pot over medium heat. Add the chopped turkey bacon and let it get slightly crispy, about 3 minutes. That smoky smell? That’s the good stuff.
- Veggie time: Toss in your diced onion, carrots, and celery. Cook until they soften, about 5 minutes (don’t rush this, it builds flavor!).
- Garlic magic: Add the minced garlic, tomato paste, rosemary, and thyme. Stir like crazy for 1 minute until your kitchen smells like an Italian trattoria.
- Bring it all together: Add the beans and vegetable broth. Crank the heat to high until it boils, then immediately reduce to a gentle simmer.
- Patient perfection: Let it bubble away for about 1 hour, stirring occasionally. The beans should be tender but not mushy, test one at 45 minutes just in case.
- Season smart: Only now add salt and pepper to taste (adding salt too early can toughen the beans).
- The grand finale: Ladle into bowls and drizzle with your fanciest olive oil, this isn’t the time to skimp!
Tips for Perfect Tuscan Bean Soup
My hard-earned soup wisdom:
- Overnight soak is best for creamy beans, but if you forget? Quick-soak: boil beans for 1 minute, then let sit (covered) for 1 hour.
- Season at the end, turkey bacon and broth can be salty, so taste first!
- Low and slow is key, a vigorous boil will burst your beans.
Now go forth and soup! For a similar, perhaps even easier version, check out this simple pantry white bean soup recipe.
Serving Suggestions for Tuscan Bean Soup with Olive Oil Finish
This soup shines all on its own, but here’s how I love to serve it: with thick slices of crusty bread for dunking (that olive oil drizzle makes the perfect dipping pool!) or a crisp arugula salad with lemon for contrast. Sometimes I’ll even float a few extra beans on top for texture, because why not?
Storage and Reheating Instructions
This soup gets even better overnight! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove with a splash of water or broth, those beans drink up liquid like crazy. Never microwave it unless you enjoy exploding bean volcanoes (learned that one the hard way). Freezes beautifully for 2 months, just thaw overnight before reheating.
Nutritional Information for Tuscan Bean Soup with Olive Oil Finish
Here’s the scoop on what’s in each comforting bowl (approximate per serving):
- 280 calories, cozy without the guilt
- 8g fat (mostly from that glorious olive oil drizzle)
- 14g protein, thanks, mighty beans!
- 35g carbs with 10g fiber, keeps you full for hours
Remember, these are estimates, your exact amounts will vary based on ingredients. But hey, when something tastes this good and also loves your body? That’s what I call a win-win. If you prefer a vegetarian take, try this creamy vegan white bean soup recipe.
Frequently Asked Questions About Tuscan Bean Soup with Olive Oil Finish
I’ve made this soup dozens of times, and here are answers to all those little questions that pop up:
- “Can I use canned beans?” Absolutely! Use 3 (15-oz) cans of cannellini beans, drained and rinsed. Just reduce simmer time to 20 minutes since they’re already cooked. Texture won’t be quite as creamy, but still delicious.
- “How to make it vegan?” Easy peasy! Skip the turkey bacon and use 1/2 tsp smoked paprika instead for that smoky depth. Double check your vegetable broth is vegan too.
- “Can I freeze this soup?” Oh yes, it freezes beautifully for 2 months! Portion it out before freezing. Thaw overnight in the fridge, then reheat gently with a splash of broth.
- “My soup seems too thin, help!” No worries! Mash some beans against the pot side to thicken it up. Or let it simmer uncovered for 10 more minutes to reduce.
- “What’s the best olive oil for finishing?” Use your fanciest extra virgin here, that grassy, peppery flavor makes all the difference! My go-to is a Tuscan oil if I can find it.
Still got questions? Toss ’em my way, I’ve probably made every mistake with this soup so you don’t have to! If you’re looking for a similar recipe that uses a creamy white bean soup with olive oil base, check that out too.