Homemade Tuscan Bean Soup

One of our family’s favorites, Tuscan Bean Soup is flavorful, protein rich and oh so good on a cold wintry night!

The sage in my kitchen garden went bonkers this season which meant it was time to make homemade Tuscan bean soup! The fresh sage grown in the garden is what makes this hearty soup flavorful. It complements the garlic, shallots and cannellini beans to create a hearty creamy soup packed with goodness that the whole family loves.

My favorite part might be the Homemade Sourdough Garlic Croutons that I sprinkle on top of the bean soup, though. They are super easy to make and taste amazing!

Print Recipe

Tuscan Bean Soup

Hearty white bean soup with fresh homegrown sage and sourdough croutons

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Soup

Cuisine: Italian, Vegetarian

Keyword: comfort food, fall, homegrown vegetables

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 shallots chopped
• 1/2 teaspoon salt
• 2 fresh sage leaves chopped
• 4 large garlic cloves chopped
• 3 cans cannellini beans 14.5oz
• 5 cups chicken broth
• 1/2 teaspoon pepper
• 1/3 cup cream

Instructions

• Heat olive oil in dutch oven on medium heat.
• Add shallots and sprinkle with salt. Sauté just until starting to brown.
• Add beans, garlic and sage and stir for 1 minute. Do not let garlic burn.
• Add chicken broth and bring to a simmer for 15-20 minutes.
• Use an immersion blender to blend soup partly. Less blending creates a heartier soup with more whole beans. More blending makes it very smooth and creamy.
• Add cream and stir. Sprinkle with salt and pepper to taste.
• Sprinkle sourdough croutons on top and serve.

Notes

Soup leftovers can be refrigerated or frozen. Best to reheat on stovetop.
If fresh sage is not available, use 1 teaspoon dried sage. Fresh thyme would make a nice substitute as well.