Tuscan White Bean Soup with Cavolo Nero and Rosemary

A rustic soup with Italian countryside charm

Tuscan white bean soup is the sort of dish that feels like it could have been simmering on a grandmother’s stove for hours, filling the kitchen with rosemary-scented steam. The beans turn creamy and comforting, cavolo nero adds dark, earthy depth, and a drizzle of good olive oil ties everything together. It’s rustic, honest food that fits right into the chill of late autumn evenings.

I first made it after a holiday in Florence, where every trattoria seemed to offer some variation of ribollita. Mine is a little lighter, with fewer vegetables but still anchored by those silky cannellini beans and fragrant herbs. Compared with my potato leek soup, which is buttery and rich, this one feels a little more wholesome while still being filling.

It’s also an easy soup to batch cook, perfect for those weeks when I want a pot in the fridge ready to reheat. When I’m planning seasonal menus, this dish always finds its way into my comforting autumn and winter soup recipes because it’s simple, hearty, and endlessly adaptable.

If you’re fond of legumes, you’ll also enjoy the spiced red lentil soup, which takes the same humble base and transforms it with warm spices. And for something creamier, the curried pumpkin soup makes a lovely counterpoint.

Ingredients for Tuscan white bean soup

• 2 x 400 g tins cannellini beans, drained and rinsed
• 1 large onion, finely chopped
• 2 medium carrots, diced
• 2 sticks celery, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1.2 litres vegetable stock
• 1 sprig fresh rosemary
• 2 bay leaves
• 150 g cavolo nero (Tuscan kale), stems removed, leaves shredded
• Juice of half a lemon
• Sea salt and black pepper to taste
• Extra virgin olive oil for drizzling

Ingredient notes

Cannellini beans are classic for this recipe. They’re creamy without being heavy, and when simmered they break down slightly, giving the soup natural thickness. If you’d rather start with dried beans, soak overnight and simmer until tender before adding.

Cavolo nero has a darker, more complex flavour than ordinary kale, but curly kale or even spinach will work in a pinch. Rosemary is essential here, but use it sparingly — too much can dominate.

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking gently for 10 minutes until softened. Stir in garlic, then add the beans, stock, rosemary, and bay leaves. Bring to a gentle simmer and cook for 25 minutes.

Remove rosemary and bay leaves, then mash a small portion of beans against the side of the pot to thicken the broth. Stir in cavolo nero and cook for a further 5 minutes until wilted. Finish with lemon juice, season well, and serve hot with a drizzle of olive oil.

Cooking techniques explained

Partially mashing the beans directly in the pot is a traditional trick that gives the soup body without blending it smooth. This keeps the texture rustic, with whole beans still present in each spoonful. Adding cavolo nero at the end preserves both colour and flavour. If cooked too long it can turn bitter and lose its vibrancy, so it’s best stirred in just before serving.

What to serve with Tuscan white bean soup

Crusty bread is essential. I like a slice of toasted sourdough rubbed with garlic and drizzled with olive oil, which soaks up the broth beautifully. For a more complete meal, serve with a simple tomato and mozzarella salad. The freshness of tomatoes balances the heartiness of the beans and rosemary.

Wine and beer pairings

A Chianti with its cherry brightness and gentle tannins pairs perfectly with the beans and herbs, making the soup feel like a Tuscan countryside supper. A Vermentino, with its crisp citrus edge, is another excellent option. For beer, a pale ale works well to lift the earthy flavours, while a brown ale echoes the nuttiness of the beans and the warmth of the rosemary.

Frequently asked questions

Tips for success with Tuscan white bean soup

Don’t skip the lemon juice. Just a squeeze at the end brightens the flavours, balancing the earthiness of beans and cavolo nero. Without it, the soup can taste heavy. Let the soup rest for a few minutes before serving. The beans continue to release starch, which thickens the broth and improves the texture.

Recipe variations

Add diced pancetta at the start for a smoky, meaty depth, though this takes it away from vegetarian and vegan diners. For a heartier meal, stir in cooked farro or pearl barley. Both grains work beautifully with beans and herbs.

Storage and reheating Tuscan white bean soup

Store in the fridge for up to 4 days. Reheat gently, adding a splash of stock or water if it thickens. This soup also freezes well for up to 3 months.

Tuscan White Bean Soup with Cavolo Nero and Rosemary

Kitchen Team @ Spooning and Forking

This Tuscan white bean soup blends creamy cannellini beans, fragrant rosemary, and cavolo nero into a rustic, wholesome pot. It’s hearty yet simple, a dish that tastes timeless and brings the warmth of Italian countryside cooking to the autumn and winter table.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Soup, Starter

Cuisine European, Italian, Mediterranean

Servings 4 Servings

Calories 295 kcal

Ingredients

  

1x2x3x

• 800 g Cannellini beans 2 tins, drained and rinsed
• 1 Onion large, finely chopped
• 2 Carrots diced
• 3 cloves Garlic minced
• 2 tbsp Olive oil extra virgin
• 1.2 l Vegetable stock
• 1 sprig Rosemary
• 2 Bay Leaves
• 150 g Cavolo Nero Tuscan kale, stems removed, leaves shredded
• ½ Lemon juiced
• Sea salt to taste
• Black pepper to taste, freshly ground
• Olive oil extra virgin, extra for drizzling

Instructions

 

• Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking gently for 10 minutes until softened. Stir in garlic, then add the beans, stock, rosemary, and bay leaves. Bring to a gentle simmer and cook for 25 minutes.
• Remove rosemary and bay leaves, then mash a small portion of beans against the side of the pot to thicken the broth. Stir in cavolo nero and cook for a further 5 minutes until wilted. Finish with lemon juice, season well, and serve hot with a drizzle of olive oil.

Notes

Cannellini beans are classic for this recipe. They’re creamy without being heavy, and when simmered they break down slightly, giving the soup natural thickness. If you’d rather start with dried beans, soak overnight and simmer until tender before adding.

Cavolo nero has a darker, more complex flavour than ordinary kale, but curly kale or even spinach will work in a pinch. Rosemary is essential here, but use it sparingly — too much can dominate.

Nutrition

Calories: 295kcalCarbohydrates: 42gProtein: 14gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 720mgPotassium: 1020mgFiber: 12gSugar: 6gVitamin A: 6500IUCalcium: 120mgIron: 5mg

Keyword cavolo nero, hearty bowl, Rustic recipe, Tuscan soup, white beans

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