Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Tuscan Cannellini Bean Soup with Ditalini Pasta
There’s nothing more comforting than a warm bowl of Tuscan soup on a chilly day! This hearty vegetarian (and vegan!) Cannellini Bean Soup is made with tender vegetables, creamy Colavita cannellini beans, and tiny ditalini pasta, all simmered together in a flavorful broth. A handful of kale adds a fresh touch, making this simple, wholesome soup both nourishing and delicious — the perfect taste of Italy in every spoonful.
There’s nothing more comforting than a warm bowl of Tuscan soup on a chilly day!
This hearty vegetarian (and vegan!) Cannellini Bean Soup is made with tender vegetables, creamy cannellini beans, and tiny ditalini pasta, all simmered in a flavorful broth. A handful of kale adds a fresh, nutritious touch, making this simple, wholesome soup both nourishing and delicious.
It’s the perfect taste of Italy in every spoonful — cozy, satisfying, and incredibly easy to make.
What’s to Love About This Soup
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Wholesome and nourishing: Packed with vegetables, plant-based protein, and hearty pasta.
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Creamy without cream: Blending part of the soup gives it a rich, velvety texture — while staying completely vegan.
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Made with pantry staples: Cannellini beans, pasta, and vegetable broth come together with just a few everyday ingredients.
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One-pot simplicity: Everything cooks in a single pot for an easy, minimal-cleanup meal.
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Perfect for meal prep: It reheats beautifully and tastes even better the next day.
This is the kind of recipe you’ll want to keep in your weekly rotation, especially when you need something warm and comforting in under 30 minutes.
Ingredients You’ll Need
The Vegetable Base
A classic soffritto of onion, carrots, and celery provides sweetness, depth, and aroma.
Cannellini Beans
These creamy, tender beans make the soup hearty and protein-rich. Using part of them blended into the broth gives you a naturally luxurious texture.
Tomato Paste & Herbs
Tomato paste adds richness and color, while oregano (or Italian seasoning) brings the perfect Tuscan touch.
Ditalini Pasta
These tiny pasta tubes make the soup satisfying without overpowering it. They hold their shape beautifully and cook quickly.
Kale
Lacinato kale adds color, nutrients, and a lovely texture. It softens perfectly in just a few minutes. You can also substitute with baby spinach, if you prefer.
Helpful Tips for the Best Tuscan Bean Soup
Blend just enough.
Blending half the soup creates the perfect creamy base while still keeping plenty of texture.
Adjust the consistency.
The pasta absorbs broth as it sits, so feel free to add more broth or hot water if the soup thickens too much.
Season as you go.
Beans and pasta love salt — taste at the end and adjust to bring all the flavors together.
Don’t overcook the kale (…nor the pasta!)
Add it at the end so it stays bright and tender, not mushy.
Drizzle with olive oil before serving.
A splash of high-quality EVOO on top brings everything to life and adds beautiful fragrance.
How to Store Leftovers
This soup stores wonderfully and tastes even better the next day.
Refrigerator:
Store in an airtight container for up to 3 days. The pasta will continue to absorb broth, so add a splash of water when reheating.
Freezer:
If you plan to freeze it, cook the soup without the pasta, freeze it for up to 3 months, and add cooked ditalini when ready to serve. Pasta tends to get too soft after freezing.
Reheat:
Warm gently on the stovetop or in the microwave, adding extra broth or water to loosen it.
Other Italian recipes you might like:
- Spinach Gnudi
- Stuffed Zucchini Blossoms
- Pollo alla Cacciatora
- Creamy Mushroom Chicken
- Pollo alla Pizzaiola
- Creamy Risotto with Asparagus
- Pasta with Creamy Roasted Butternut Squash Sauce
- Italian Bruschetta with Burrata Cheese
- Spaghetti all’Amatriciana
- Spaghetti all Puttanesca
- Step-by-step Authentic Seafood Risotto
- Traditional Frittata di Spaghetti
- Risotto with Smoked Salmon and Zucchini
Video recipe
Tuscan Cannellini Bean Soup with Ditalini Pasta
There’s nothing more comforting than a warm bowl of Tuscan soup on a chilly day! This hearty vegetarian (and vegan!) Cannellini Bean Soup is made with tender vegetables, creamy Colavita cannellini beans, and tiny ditalini pasta, all simmered together in a flavorful broth. A handful of kale adds a fresh touch, making this simple, wholesome soup both nourishing and delicious — the perfect taste of Italy in every spoonful.
Servings:
4
Prep Time
10 min
Cook Time
20 min
Resting Time
Total Time
30 min
Ingredients
- 3 tablespoons Extra Virgin Olive Oil
- 2 medium carrots, diced
- 1/2 onion, diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- Salt and freshly ground black pepper, to taste
- 2 (13.4-ounce / 380 g) boxes Cannellini Beans, drained
- 4 cups (950 ml) vegetable broth
- 2 to 3 cups (about 100–150 g) chopped kale
- 1 cup (150 g) Ditalini Pasta
- Fresh parsley, chopped, for serving
- Crushed red pepper flakes, for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Season with salt and pepper and cook, stirring occasionally, for about 8 minutes, or until the vegetables begin to soften.
- Stir in the tomato paste, garlic, and oregano, and cook for 1 to 2 minutes, until fragrant.
- Add the cannellini beans and vegetable broth. Stir to combine, bring the soup to a boil, then reduce the heat to low. Season with salt and pepper and simmer gently for 5 minutes.
- Transfer about half of the soup to a blender and blend until smooth (or use an immersion blender directly in the pot). Return it to the pot and stir to combine.
- Add the ditalini pasta and simmer for about 8 minutes, or until the pasta is al dente. Stir in the chopped kale and cook for another 3 minutes, until the kale is tender. If the soup thickens too much, add a little more broth or water.
- Taste and adjust seasoning with salt and pepper. Serve hot, topped with chopped parsley and a pinch of crushed red pepper flakes, if you like.
