Tuscan White Bean Soup

One of my favorite things about colder temperatures is the advent of soup weather! Soups are high on my list of favorite meals to make–they’re so comforting, filling, and often extremely budget friendly. They’re an easy meal to make too, especially if you add some grilled bread or homemade rolls and a light salad.
Tuscan White Bean Soup


This Tuscan White Bean Soup is a favorite at our house. It’s extremely creamy and has a subtle garlic and herb flavor. We love it served with grilled baguette slices for dipping. The recipe calls for canned cannelinni beans, but you can absolutely cook your own to make this meal even more frugal. Up to you!


Tuscan White Bean Soup


  • 2 TBS unsalted butter
  • 1 TBS olive oil
  • 2 shallots, chopped
  • 1 1/2 tsp rubbed sage
  • 2 (15 oz) cans of cannellini beans
  • 4 garlic cloves, peeled and roughly chopped
  • 4 cups low sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  1. Heat the olive oil and butter in a large soup pot over medium heat. Add the shallots and cook, stirring occassionally until shallots are softened–about 3 minutes. Add the garlic and cook a few minutes more, stirring frequently. Add the sage, beans, and chicken broth. Bring the mixture to a simmer and cook about 15 minutes.
  2. Using an immersion blender, blend the soup until almost smooth–there should still be some texture to the soup. Alternately, blend half of the soup in a blender until smooth and return to the pot. Add the creamy, salt, and pepper and stir in.
  3. Serve warm and enjoy!

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Jana is a wife and a momma. Food has always been a passion of hers, which led her to study Culinary Arts in college. After having her son, she put her dreams of owning her own restaurant on hold for a while and discovered a love for sharing her life and her culinary talent through blogging. Jana could easily spend all day creating magic in the kitchen...if she didn't have to do the dishes afterwards.

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