30-Minute Tuscan White Bean Soup

4.0

(1)

33 Reviews

The key is plenty of rosemary and a hunk of rind from some good Parmigiano-Reggiano.

By J. Kenji López-Alt

J. Kenji López-Alt Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

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Updated on November 6, 2026

Credit: Serious Eats / J. Kenji López-Alt

Why It Works

Softening onion, carrot, celery, and garlic creates a flavorful base for canned beans.

Adding rosemary stems and a Parmigiano-Reggiano rind while simmering introduces depth and aroma.

Pureeing some of the beans thickens the soup while leaving plenty of whole beans for texture.

Most simple canned bean soup recipes call for mixing together your ingredients, bringing the soup to a boil, and serving immediately. There’s no fault in doing that—canned beans, after all, are a convenience food.…