There are certain recipes that feel like they belong to a specific moment. This Tuscan white bean tomato soup is one of those meals that demands a slow evening, a cozy kitchen, and maybe a loaf of bread you didn’t originally plan on finishing but absolutely will.

It’s hearty without being heavy, deeply comforting without feeling dull, and layered with flavors that develop naturally as the soup simmers. White beans give it substance, tomatoes bring acidity and brightness, kale adds earthiness, and the basil at the end ties everything together in the most classic Italian way. Then there’s the burrata creamy, luxurious, and melting right into the hot soup and the homemade croutons that soak up every last bit of broth.

This is the kind of soup you make once and then crave again the next week.

Why I Love This Soup:

I originally made this soup on one of those days where I wanted comfort, but not the kind that leaves you feeling weighed down. I wanted something warm and satisfying, but still vibrant and fresh. Something you could eat for dinner and happily reheat for lunch the next day.

Tuscan-style soups have always been a favorite of mine because they’re simple but deeply flavorful. They rely on pantry staples beans, tomatoes, olive oil, garlic but the end result feels intentional and rustic in the best way. This version is inspired by those classic Italian flavors, but it’s flexible enough to work with what you already have in your kitchen.

And the burrata? Completely optional but once you try it, you’ll never skip it again.

Why You’ll Want to Make This Recipe:

One-pot comfort food that doesn’t require hours in the kitchen
Hearty and filling thanks to white beans and kale
Perfect for meal prep it tastes even better the next day
Naturally vegetarian, but easy to customize
Restaurant-worthy when finished with burrata and croutons
Balanced flavors: savory, acidic, creamy, and fresh
This is a soup that feels elevated but still approachable exactly the kind of recipe you want in your regular rotation.

Ingredients List:

For the Soup:

Olive oil
Yellow onion, diced
Garlic cloves, minced
Italian seasoning
Red pepper flakes (optional)
Canned crushed tomatoes
Canned diced tomatoes
White beans (cannellini or great northern), drained and rinsed
Vegetable broth
Fresh kale, chopped
Salt and black pepper
Fresh basil leaves

For the Homemade Croutons:

Rustic bread (sourdough or country-style works best)
Olive oil
Salt

For Garnish:

Burrata cheese
Extra basil leaves
Freshly cracked black pepper
Drizzle of olive oil

How to Make Tuscan White Bean Tomato Soup:

Step 1: Build the Base
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent, about 5–7 minutes. Stir in the garlic and cook for another 30 seconds, just until fragrant.

Add the Italian seasoning and red pepper flakes, stirring to bloom the spices in the oil.

Step 2: Add Tomatoes & Beans
Pour in the crushed tomatoes and diced tomatoes. Stir well, then add the white beans and vegetable broth. Bring everything to a gentle simmer.

Season with salt and pepper, then let the soup simmer uncovered for about 20 minutes. This allows the flavors to deepen and slightly thicken.

Step 3: Add the Kale
Stir in the chopped kale and let it cook for another 5–10 minutes, just until tender but still vibrant.

Right before serving, stir in fresh basil leaves. Taste and adjust seasoning as needed.

How to Make Homemade Croutons:

While the soup simmers, preheat your oven to 375°F (190°C).

Cut bread into bite-sized cubes and toss with olive oil and a pinch of salt. Spread evenly on a baking sheet and bake for 12–15 minutes, flipping once, until golden and crisp.

These croutons add the perfect crunchy contrast to the creamy soup.

How to Serve This Soup:

Ladle the hot soup into bowls and top each serving with:

A generous piece of burrata
A handful of homemade croutons
Fresh basil leaves
Cracked black pepper
A drizzle of olive oil

As the burrata melts into the soup, it creates the most luxurious, creamy finish without overpowering the dish.

Tips for Making This Recipe Your Own:

Want it creamier? Blend 1–2 cups of the soup and stir it back in.
Add protein: Stir in cooked Italian sausage or shredded chicken.
Extra greens: Spinach or Swiss chard work just as well as kale.
More heat: Increase red pepper flakes or add chili oil at the end.
No burrata? Fresh mozzarella or ricotta are great substitutes.

Storage & Reheating Tips:

Store soup in an airtight container in the fridge for up to 4–5 days.
Reheat gently on the stovetop or in the microwave.
Add burrata and croutons fresh each time for best texture.
This soup also freezes well just skip the burrata until serving.

Frequently Asked Questions:

Can I make this soup vegan?
Yes! Simply skip the burrata or replace it with a dairy-free alternative.

Does this soup thicken as it sits?
Yes white beans naturally thicken the broth over time. Add a splash of broth when reheating if needed.

Can I use dried beans?
Absolutely just cook them fully before adding to the soup.

Final Thoughts:

This Tuscan white bean tomato soup is the kind of recipe that becomes a staple without trying. It’s cozy, nourishing, and endlessly adaptable perfect for busy weeknights, lazy weekends, or anytime you want something comforting but still fresh.

If you make it, don’t skip the burrata and croutons. They turn a simple pot of soup into something truly special.

Tuscan White Bean Tomato Soup