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When you’re craving something cozy yet vibrant, this Tuscan Butter Bean Soup is the answer. Filled with rustic herbs, creamy butter beans, sun-dried tomatoes, and ribbons of kale, it’s simple, nutritious, and comforting.
This recipe post is proudly sponsored by DeLallo. All opinions are my own.
Table of Contents
Why You’ll Love this Butter Bean Soup
- Easy + speedy. Ready in right around 30 minutes, this comforting soup is ideal for busy weeknights. It also leans heavy on pantry items such as canned beans, tomato paste, broth, and dried spices.
- Comforting flavors. Rosemary, garlic, and sun-dried tomatoes create an invigorating, Tuscan-inspired broth, while a splash of heavy cream adds body and richness. (You’ll find similar flavors in this cozy Tuscan White Bean Skillet.)
- Light yet creamy. Blending part of the soup creates an ultra creamy broth that still tastes light and fresh. (I use a similar method in this reader-favorite White Bean Soup recipe.)
- One pot wonder. Simmering all of the ingredients really helps build flavor. We love a minimal cleanup + maximum payoff recipe!
Just like my Butter Bean Stew recipe, this comforting soup checks all of the boxes for a hearty, yet nourishing weekday meal.
It’s bright, aromatic, and best enjoyed with crusty bread for dunking and sopping.
What are Butter Beans?
If you’re not familiar with butter beans, they’re creamy white beans (also known as lima beans) prized for their velvety texture and mild, buttery flavor.
One perk of butter beans is that they hold their shape well in soups and stews, while soaking up flavors of the broth. (They’re also a fabulous source of plant-based protein and fiber!)
In this butter bean soup, we’re leaning on DeLallo Sun-Dried Tomatoes and Tomato Paste to enrich the broth with sweet, sun-kissed tomato flavor.
I find that using a combination of tomato products layers in depth and complexity. The savory tomato paste deepens the umami and anchors the soup with richness, while the sun-dried tomatoes lift it with bright, tangy flavor.
For more Tuscan-inspired recipes, also check out this Creamy Gnocchi Soup and Sausage and Lentils recipe.
The Ingredients
- Olive oil: You can use extra-virgin olive oil OR the oil from the jar of sun-dried tomatoes.
- Onion + Garlic: Yellow onion forms the aromatic base, adding natural sweetness and depth. Fresh garlic is also key for classic Tuscan flavor.
- Rosemary: For a rustic touch, I like frying a sprig of fresh rosemary in the olive oil. Alternatively, you can add a pinch of dried rosemary to the broth.
- Oregano: I love the pungent, pepper flavor notes of oregano – especially in any Tuscan-inspired recipe.
- Tomato Paste: DeLallo Tomato Paste is a double-concentrate of 100% Italian tomatoes in a convenient squeeze tube for easy storage. I love that it does not contain any additives, preservatives, added sugar, or gmos — just pure tomato goodness!
- Butter Beans: Butter beans are creamy and smooth with a buttery, meaty bite. I love using DeLallo Butter Beans, which are harvested at the peak of flavor.
- Broth: Feel free to use vegetable or chicken broth.
- Sun-Dried Tomatoes: DeLallo Sun-Dried Tomatoes are one of our pantry staple ingredients. They’re grown and harvested in Puglia, Italy — an ideal region for growing and drying tomatoes. I love that they’re packed in a flavorful oil with a beautiful blend of herbs and spices.
- Kale: Ribbons of kale add heartiness to the soup, along with extra nutrients and vibrancy.
- Cream: A dash of heavy cream creates a silky, comforting base without making the soup too heavy.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Sauté aromatics
Heat olive oil in a medium to large soup pot over medium heat. Add rosemary and fry for 1 minute. Add onion and cook until soft, about 5 to 6 minutes.
Step 2: Add garlic and tomato paste, and cook until the tomato paste turns brick-red, about 2 to 3 minutes.
Step 3: Stir in sun-dried tomatoes and spices; cook 1 minute.
Step 4: Drain beans (do not rinse) and add to the pot.
Step 5: Add broth and bring soup to a simmer. Gently simmer, uncovered, for 15 minutes.
Step 6: Blend half the soup using an immersion blender or upright blender.
Step 7: Add kale and cream to soup; cook 2 more minutes, until the kale wilts.
Step 8: Stir in red wine vinegar, and serve.
Recipe Variations
- Use different beans. In place of (or in addition to) the butter beans, cannellini beans or Great Northern Bean also work great.
- Make dairy free. Either omit the cream entirely, or use canned coconut milk or cashew cream in its place.
- Add spice. This butter bean soup is delicious with a kick of spice! I suggest adding red pepper flakes or Calabrian chili paste.
- Use different greens. In place of the kale, spinach or escarole are great stand-ins.
- Add extra protein. Crumbled Italian sausage is an excellent addition to this soup! Just add additional broth to adjust for the heartiness.
Serving Suggestions
This butter bean soup pairs perfectly with a salad or sandwich, meatballs, or simply some crusty bread. Here are a few suggestions:
- Salad: Pair with a crunchy pear and pecan Brussels Salad or this Warm Brussels Salad.
- Sandwich. I love making my Green Goddess Chicken Salad into sandwiches or wraps to serve alongside soup. These Crispy Eggplant Sandwiches are also a delicious pairing!
- Meatballs. My Peperoncini-Feta Turkey Meatballs are a must-try! Or, for a vegetarian option, these Chickpea Meatballs are easy to make and a reader-favorite.
Make-Ahead and Storage Tips:
- Make-Ahead: This butter bean soup tastes even better the next day once the flavors have a chance to marry. Cook fully, cool, and refrigerate.
- Store: Transfer cooled leftovers to an airtight container and refrigerate for up to 4 days.
- Freeze: This soup also freezes beautifully. Let it completely cool before transferring to a freezer-safe zip-top bag or individual freezer cubes. Freeze for up to 3 months.
- Reheat: Warm gently on the stovetop over medium heat, adding a splash of broth or water to thin, as needed. If reheating from frozen, let thaw in the refrigerator overnight.
More Cozy White Bean Soups
White Bean Enchilada Soup
Lemony Greek Chickpea Soup
Butternut Squash, Kale and White Bean Soup
Chorizo White Bean Soup
If you try this butter bean soup, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
Tuscan Butter Bean Soup
Equipment
- Medium to large stock pot
- Immersion blender or upright blender
Ingredients
- 2 Tbsp. extra-virgin olive oil (or oil from the jar of sun-dried tomatoes)
- 1 sprig fresh rosemary
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 3 garlic cloves, minced
- 2 Tbsp. DeLallo Tomato Paste
- Pinch of crushed red pepper flakes
- 1 tsp. dried oregano
- 3/4 cup DeLallo Sun-Dried Tomatoes, sliced or julienne-cut
- 2 (15-16 oz.) cans butter beans, drained but not rinsed
- 4 cups (1 quart) lower-sodium vegetable broth
- 1/2 tsp. each kosher salt and black pepper (or more to taste)
- 4 cups chopped lacinato kale, stems and ribs removed
- 1/4 cup heavy cream
- 1 tsp. red wine vinegar
- Freshly grated Parmesan cheese for garnish
Instructions
- Heat oil in a medium-large stock pot or Dutch oven over medium heat. Add rosemary sprig and gently fry in the hot oil for 1 minute. (You’ll remove the rosemary after the soup simmers – let it mingle with the rest of the ingredients until then.) Add onion and cook until translucent, about 5 to 6 minutes.
- Add garlic, tomato paste, and red pepper flakes; stir to combine. Cook until the tomato paste turns brick-red and garlic is aromatic, about 2 to 3 minutes. Stir in dried oregano and sun-dried tomatoes; cook 1 more minute.
- Add butter beans, broth, salt, and pepper, and increase heat to bring soup to a simmer. Gently simmer, uncovered, until slightly reduced, about 15 minutes. Remove rosemary sprig.
- Use an immersion blender to blend about half of the soup OR transfer 2 cups of soup to an upright blender and carefully blend until mostly smooth. Pour blended soup back into pot and add kale and heavy cream. Continue cooking until the kale is wilted and bright green, about 2 to 4 more minutes. Stir in red wine vinegar and season with additional salt and black pepper, if needed.
- Ladle soup into bowls and top with freshly grated Parmesan cheese.
Notes
- Make-Ahead: This soup tastes even better the next day once the flavors have a chance to marry. Cook fully, cool, and refrigerate.
- Store: Transfer cooled leftovers to an airtight container and refrigerate for up to 4 days.
- Freeze: This soup also freezes beautifully. Let it completely cool before transferring to a freezer-safe zip-top bag or individual freezer cubes. Freeze for up to 3 months.
- Reheat: Warm gently on the stovetop over medium heat, adding a splash of broth or water to thin, as needed. If reheating from frozen, let thaw in the refrigerator overnight.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Excellent! Easy and quick to make (love soups with minimal chopping!) and the flavor is unreal! The rosemary make it, I questioned it but it’s perfect, same with the vinegar. The store did not have heavy cream so I used half and half and it was good! Thanks again for yet another amazing recipe!
Came together quickly and easily and it is delicious! Thank you! Kitchen smells like pizza and the soup is exactly what I want in the middle of winter.
Made this really close to recipe and even better than it looks!
So good! Made it two weeks in a row. My store doesn’t carry butter beans so had to use cannellini, and used a dairy-free heavy cream to keep it vegan. Skipped the rosemary as a personal preference, and still so good. Thanks for the delicious recipe!