Creamy Tuscan Bean Soup Recipe

This creamy Tuscan bean soup is incredibly easy to make, and the flavor is perfect! Some links in this post are affiliate links that may earn me a commission if you purchase through them. This was originally a sponsored post.

Do you know the last time I ate outside in February? That would be nineteen ninety never.

But it’s a little funky in Chicago right now, and that has my husband and I dreaming of the day we retire to the Italian countryside, and I’m not joking. We’ve talked about it since we got back from our last vacation to Italy six years ago, and it remains our dream.

The weather is… well, it’s not Chicago, and the pace of life suits us perfectly. Just as important in my mind, the food blows my mind.

These are the flavors that fuel my soul, and I enjoy them whenever I can. We took a cooking class during our Italy sojourn, and the memory of those Tuscan beans sticks with me.

This recipe makes a thick, hearty soup. It’s perfect to pair with pasta or enjoy it on its own.

How to Make Creamy Tuscan Bean Soup

Start by heating a heavy pot over medium heat. Chop your onion.

Once the pan gets hot, add a tablespoon of olive oil and then the onion and sage. Let the onion cook until translucent while you drain and rinse one can of cannellini beans and open the second.

Add the two cans of beans to your pot – one rinsed and one with the juice – along with the pepper, the rest of the olive oil, and smashed garlic.

Not sure how to do that? Check the video tutorial – it’s the fastest way to peel your garlic, and it works to smash it at the same time. No special tools required!

After this cooks down for about ten minutes, add your chicken stock. (And learn how to make your own with this simple chicken stock recipe – so delicious!)

Let this simmer away for a half hour or so while you prep your crostini. If you have more time, let it cook on low heat for up to four hours.

You could even do this part in your slow cooker, if you choose. If it gets too thick, just add a bit more chicken stock.

Once your Tuscan bean soup has simmered and you’re close to dinner time, fish out the sage leaves and toss them. Add the mixture to your blender in two batches for safety.

When working with hot liquids, never fill your blender more than two-thirds full, and always hold the lid down with a kitchen towel to prevent a pressure pop from the steam that builds up. This is one time where I don’t use my immersion blender but go for the real power to ensure my soup is silky smooth.

Once it’s blended, serve the Tuscan bean soup immediately with your crostini. This keeps in your fridge for two to three days and is actually better on day two.

How to Make Your Crostini

While your soup simmers, prep your crostini. I could have picked up a gorgeous loaf of fresh bread at the store, but my family begged me for homemade bread. I gave in last night and made two baguettes, so I used my second baguette for the crostini.

Slice the loaf about a half inch thick on the bias so you get a slice wider than the actual loaf because of your diagonal cut. I made eight for my family of four, but you can make as many or as few as you choose.

Brush both sides of each slice with olive oil and place on a silpat lined baking tray.

Broil for 2-3 minutes, just until the tops start to change color. Remove from the oven and flip, then repeat the process.

You want the outsides beautifully crispy but the interior still soft, so be sure not to overcook them.

As soon as you remove them from the oven, peel another clove of garlic and gently rub the tops of your crostini with the garlic to give them flavor. It doesn’t take much, but it adds the perfect touch to your dinner al fresco and the creamy taste of your Tuscan bean soup!

Set your crostini aside until the remainder of your dinner is ready.

And that Tuscan bean soup? Dress it up when you serve it. Drizzle a little olive oil over the top and shave some Parmesan into the bowl for added flavor.

Yes, shave – use your vegetable peeler to create the perfect flakes that look like you’re enjoying a restaurant meal.

Have you ever had Tuscan bean soup? What’s your favorite soup and pasta combination?

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