Tuscan White Bean Soup

Tuscan White Bean Soup


"In this classic Italian soup, white beans and vegetables are simmered in chicken broth with wine until tender, then pureed, and served with a spicy, fresh basil mixture."


55 m servings 324 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 8.1 g
  • 13%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 1226 mg
  • 49%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In 4-quart saucepan or Dutch oven, cook bacon, onion, celery, carrot and 2 cloves garlic over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add beans, bay leaf, wine and broth; cover and cook 20 to 25 minutes, stirring occasionally, until vegetables are tender. Remove from heat; cool about 15 minutes.
  2. Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat 1 minute. Add 1 tablespoon chopped garlic; cook 3 to 5 minutes, stirring frequently, until garlic begins to brown. Stir in red pepper flakes; cook a few seconds. Stir in basil; cook until basil wilts.
  3. Remove bay leaf from bean mixture. Pour mixture into food processor; cover and puree. Return to saucepan; stir in salt and pepper. Simmer over medium heat 5 to 10 minutes, stirring frequently, until thoroughly heated.
  4. Ladle soup into individual soup bowls. Top each with basil mixture.


  • Recipe by Michael Chiarello for Progresso(R) Foods
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Your rating



  1. 19 Ratings


I gave this five stars, and I think people who like soup should check it out. I love this recipe, except that I dice my veggies and leave it chunky rather than puree it, and I add cooked chicken...

I love beans and I'm always looking for different ways to prepare them. This soup is delicious. I followed the recipe exactly and it turned out perfect.

very nice tasting soup! i forgot to take the bay leaf out and blended it...oops! it's hearty and warm, like really good comfort food. don't forget the oil/basil mixture to complete it!

Love it. I puree 2/3 of the cannelini beans to give it a nice thick, creamy texture (like pea soup) - it's nice and hearty on a cold night! Also, I swapped the bacon for sliced portobella's and ...

This soup turned out to be so savory and warming that it is now on my list of comfort foods. Instead of using all stock, I used a combination of stock and filtered water as the base along with t...

This soup is excellent! Instead of cooking the bacon with the veggies, I make a ton of the bacon topping and put a great big dollop on each bowl of soup. Oh, yum!

I made this following the recipe exactly and found it to be very bland. I loved the crispiness of the topping and the pureed consistency of the soup but I think I'll find a different recipe for ...

Followed the recipe - pureed most of the soup and all of the veggies, created texture by mashing some beans against the side of the pot. I thought this was REALLY DELISH! I am not a white wine...

This was very good! I made it as an appetizer, but it ended up being all we wanted for dinner! I added ham to the leftovers the next day, and it was even better!