This light yet flavorful easy Tuscan white bean soup is the perfect filling vegan and vegetarian soup for a cozy weeknight dinner! Ready in just 30 minutes and gluten free (especially when served with my favorite rustic gluten free vegan bread!)!

bowl of vegan tuscan white bean soup

Why you’ll love this easy vegan soup recipe:

If there’s one meal my family requests on repeat (aside from my easy hearty vegetable stew and vegan lentil loaf!), it’s this cozy vegan Tuscan white bean soup.

While yes, this white bean soup is vegan and vegetarian friendly, don’t let that fool any eaters who are not- this soup is loved by all eaters, especially kids. It’s flavor packed thanks to the fresh herbs, garlic, and shallots.

vegan white bean soup being spooned into bowl

Then we add in cannellini beans, carrots, celery, and either water or vegetable broth to bring it all together. It’s so simple to make in just 30 minutes start to finish and in one pot (I love using my big 6 quart slow cooker!). You can also scale up for large meal prep quantities to have throughout the week for an entire family.

And somehow, this vegan soup light and refreshing yet warms you up just the same as any cozy soup should during the fall and winter seasons (alongside my favorite vegan chili and pumpkin sweet potato soup!).

And like this easy vegan gnocchi soup, vegan tortellini soup recipe and vegan lasagna soup, it’s also loaded with fresh veggies and packed with herby flavor.

That being said, I love to serve this vegan white bean soup during the spring and summer as well for dinner parties, or luncheons! With a side of easy vegan focaccia and roasted Brussels sprouts, what more could you want?

Easy Vegan White Bean Soup Ingredients Overview:

  • Olive oil
  • Garlic cloves
  • Shallots
  • Carrots & celery
  • Rosemary & sage
  • Cannellini beans
  • Vegetable broth
  • Spinach or kale
  • Lemon
  • Sea salt & pepper
tuscan white bean soup ingredients

Where to find cannellini beans:

Cannellini beans are actually considered white beans, or sometimes referred to as white kidney beans. They’re smaller than cannelloni beans (which are quite large!) and make for the creamiest texture (without added dairy!).

You should be able to find cannellini beans at any grocery store, but if you’re having trouble, be sure to look for its alternative names!

How do you thicken Tuscan bean soup?

The coolest part about white bean soup is that we thicken the soup with more soup…through blending!

You’ll scoop about 2 cups of the soup- beans, vegetables, etc. included- and blend until smooth.

Then pour the blended soup into the pot once more, and stir to combine.

blending soup

Overview: How to make Tuscan white bean soup:

Like any good soup recipe, we’ll begin by sautéing the garlic and onion together, followed by the celery and carrots.

You can then add in the herbs- feel free to customize this with whatever you prefer! If you’d like, you can swap in thyme or a bay leaf (just remove the bay leaf before serving!).

Then we’ll add in the beans and broth, and cook for about 20 minutes. The longer you leave the soup cooking, however, the more flavorful it gets! That’s why I love serving this soup the next day- and so on!

vegan white bean soup in a pot

Finally, we’ll scoop out some of the soup, including the beans, to puree until smooth. Add that back to the main broth, then stir in some fresh spinach or kale to finish.

I love to serve this white bean soup with a fresh slice of my favorite gluten free bread or homemade focaccia (here’s the gluten free focaccia if needed!)- it’s really delicious! I also love topping the soup with some freshly grated vegan parmesan- Violife and Forager Project are my favorites!


Can I use all white beans for this soup?

Yes, of course! I only added in chickpeas because I wanted to do a twist on the traditional recipe. This neither makes it better nor worse than the original recipe. Just shows you that you can switch up the soup if you don’t have enough white beans on hand.

Can I use a different bean than white beans?

I wouldn’t recommend using anything less than half of the bean mixture being white beans. The reason being is that white beans, when blended, are super super creamy. This is what gives ribollitta that classic texture! And if you skip out on white beans all together, then you’re creating an entirely different soup. Still delicious, I’ll bet, but not what it’s originally intended for.

What if I can’t find vegan parmesan?

If your grocery store doesn’t carry vegan parmesan, you can also use vegan shredded mozzarella, but it will have a different overall taste. You can also completely omit the vegan parmesan all together. The soup will still be delicious!

Can I use dried herbs?

You can, but it won’t have the same effect. I highly recommend using fresh herbs, especially, as this is what gives that super strong rosemary-infused broth flavor. Especially if you’re using water over vegetable broth.

close up of vegan white bean soup

If you have any more questions, please ask them below in the comments section! I just know that you’re going to absolutely love this super easy white bean soup. It’s so simple to make, and both kids and adults just love it.

Happy soup making!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Easy Vegan Tuscan White Beans Soup (vegetarian friendly!) Pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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bowl of vegan tuscan white bean soup

Healthy Tuscan White Bean Soup (Vegan!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan


This light yet flavorful easy Tuscan white bean soup is the perfect filling vegan and vegetarian soup for a cozy weeknight dinner! Ready in just 30 minutes and gluten free (especially when served with my favorite rustic gluten free vegan bread!)!


  • 1 tbsp olive oil 
  • 5 garlic cloves, minced
  • 1 medium shallot, diced
  • 3 large carrots, sliced
  • 3 celery sticks, sliced
  • 1/3 cup chopped fresh rosemary, de-stemmed
  • 1/4 cup chopped fresh sage, de-stemmed
  • 2 15-ounce can cannellini beans, rinsed
  • 45 cups (~1000 mL) vegetable broth
  • 1 cup fresh spinach or chopped kale
  • Juice from 1 lemon
  • Sea salt & pepper to taste
  • Grated vegan parmesan (see brand recommendations in Notes)


  1. Measure out all ingredients before beginning.
  2. Sauté the veggies: In a large pot, heat the olive oil with the minced garlic and diced shallots on medium heat. Sauté for several minutes until the garlic is lightly browned and the shallots are translucent. Then add in the sliced carrots and celery with the rosemary, and sage, and sauté until cooked, about 5 minutes on medium heat. 
  3. Add in the broth: Reduce the heat to a simmer, and add in the cannellini beans, water, lemon, and sea salt/pepper to taste. Stir and cover to cook on simmer for 60 minutes.
  4. Blend: After 60 minutes, remove about 2 cups of the soup with a large ladle that includes the white beans and chickpeas (along with veggies, but make sure there are beans in there). Add the broth to a heat-safe blender or food processor, and blend until smooth. Then add the blended soup back to the main pot, and stir a few times to integrate the blended broth to the regular soup.
  5. Stir: Stir in the fresh spinach, and allow the hot soup to cook it for about 5 minutes, or until wilted.
  6. Serve: Spoon or ladle the soup into serving bowls. Top with grated vegan parmesan and enjoy! 
  7. Storage: This soup will last 5 days in the fridge in an airtight container.


Vegan Parmesan: I recommend either Forager Project or Violife. Those are my favorites!