Why You’ll Love Tuscan Butter Bean Soup Recipe
This soup is ready in about 40 minutes, making it perfect for a weeknight dinner.
It uses simple pantry ingredients like canned butter beans, broth, tomato paste, and dried oregano.
The butter beans make the soup naturally creamy and satisfying.
Sun-dried tomatoes add rich, savory flavor.
It is hearty enough to serve as a main dish with bread, salad, or roasted vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 Tbsp. extra-virgin olive oil
1 sprig fresh rosemary
1 medium yellow onion, diced
3 garlic cloves, minced
2 Tbsp. tomato paste
1 pinch crushed red pepper flakes
1 tsp. dried oregano
3/4 cup sun-dried tomatoes, sliced
2 cans butter beans, 15–16 oz. each, drained
4 cups lower-sodium vegetable broth
4 cups chopped lacinato kale
1/4 cup heavy cream or coconut milk
1 tsp. apple cider vinegar
Directions
Heat the olive oil in a stock pot or Dutch oven over medium heat. Add the rosemary and sauté until fragrant.
Stir in the diced onion and cook for 5 to 6 minutes, until softened. Add the minced garlic and cook for another minute.
Mix in the tomato paste and crushed red pepper flakes. Cook for 2 to 3 minutes, stirring often, until aromatic.
Add the dried oregano and sliced sun-dried tomatoes, then stir well.
Fold in the butter beans and pour in the vegetable broth. Bring the soup to a simmer and cook uncovered for about 15 minutes.
Blend about half of the soup with an immersion blender, or transfer part of it to a blender, then return it to the pot. This creates a creamy texture while keeping some beans whole.
Stir in the chopped kale and heavy cream. Cook for 2 to 4 minutes, until the kale is tender.
Finish with apple cider vinegar, stir, and serve warm.
Servings and timing
Servings: 6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
Use coconut milk instead of heavy cream for a dairy-free version.
Swap lacinato kale with spinach, Swiss chard, or curly kale.
Add cooked pasta, farro, or rice to make the soup even heartier.
Use cannellini beans or Great Northern beans if you do not have butter beans.
Add a squeeze of lemon juice instead of apple cider vinegar for a brighter finish.
For extra protein, stir in cooked shredded chicken or crumbled Italian sausage.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium-low heat until warmed through. Add a splash of broth or water if the soup thickens too much.
You can also reheat individual portions in the microwave, stirring halfway through.
To freeze, let the soup cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use dried butter beans instead of canned?
Yes. Cook the dried butter beans first, then use about 3 cups of cooked beans in the soup.
Can I make this soup vegan?
Yes. Use coconut milk instead of heavy cream and make sure your vegetable broth is vegan.
What can I use instead of lacinato kale?
Spinach, Swiss chard, curly kale, or baby kale all work well.
Do I have to blend the soup?
No. Blending half the soup makes it creamier, but you can leave it chunky.
Can I make this soup ahead of time?
Yes. The flavors deepen as it sits, so it is a great make-ahead meal.
Is this soup spicy?
It has mild heat from the crushed red pepper flakes. You can reduce or omit them for a milder soup.
What should I serve with Tuscan Butter Bean Soup?
Serve it with crusty bread, garlic bread, a simple green salad, or roasted vegetables.
Can I add pasta to this soup?
Yes. Cook small pasta separately and stir it in before serving so it does not absorb too much broth.
Can I use regular vegetable broth?
Yes, but lower-sodium broth gives you more control over the saltiness.
Why add apple cider vinegar at the end?
It brightens the flavor and balances the creaminess of the beans and cream.
Conclusion
Tuscan Butter Bean Soup is a simple, nourishing, and flavorful meal that comes together in one pot. With creamy beans, savory sun-dried tomatoes, tender kale, and a fragrant rosemary broth, it is a comforting recipe you can enjoy for lunch, dinner, or meal prep.
