Gluten-Free Tuscan White Bean Soup
By the Gluten Free Recipes team ·
This hearty Tuscan White Bean Soup offers a comforting blend of savory beans, tender vegetables, and aromatic herbs, all simmered in a rich, flavorful broth. Its satisfying texture and robust taste make it a perfect warming meal, naturally free from gluten.
At a glance: This medium soups and stews recipe yields 4 servings in about 1h 15m (15 min prep, 60 min cook). It uses 12 ingredients — including certified gluten-free chicken or vegetable stock, cannellini beans, diced vegetables — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Tuscan White Bean Soup: When preparing this soups and stews recipe, exercise caution with all packaged ingredients, especially stock and canned goods, to ensure they are certified gluten-free. Cross-contamination can occur during manufacturing, so always check labels carefully to avoid any trace of gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Tuscan White Bean Soup: This recipe is naturally gluten-free by using certified gluten-free stock and avoiding any gluten-containing grains. The thickening agent is cornstarch, a safe alternative.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 can cannellini beans, rinsed and drained
- 1 cup diced vegetables (e.g., carrots, celery, potato)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (optional, 14.5 oz)
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the chopped onion and sauté until it becomes translucent and softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
Add the diced carrots, celery, and potato to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften slightly. If using diced tomatoes, add them now and stir to combine.
- 3
Pour in the certified gluten-free chicken or vegetable stock, ensuring it covers the vegetables. Add the rinsed and drained cannellini beans, dried rosemary, and dried thyme. Bring the soup to a gentle boil over medium-high heat.
- 4
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for at least 40-50 minutes, or until the vegetables are tender and the flavors have melded beautifully. Stir occasionally to prevent sticking.
- 5
If you prefer a thicker soup, slowly whisk the cornstarch slurry into the simmering soup. Continue to cook for another 5 minutes, stirring constantly, until the soup has thickened to your desired consistency. Season generously with salt and black pepper to taste before serving.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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