Tuscan Bean Soup (in a Soup Maker)

If you’re craving a hearty, comforting soup that’s packed with flavour and goodness, this Tuscan Bean Soup ticks all the boxes. Inspired by rustic Italian cooking, it combines creamy cannellini beans, chopped tomatoes, vegetables and herbs, with a boost of nourishing kale. Best of all? You can make it easily in your soup maker.

What You Need To Make Tuscan Bean Soup

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Onion & Garlic

One medium onion, chopped and two cloves of garlic. I used frozen as that is what I had available, you can also use garlic paste.

Carrot & Celery

One chopped carrot and one chopped celery stalk.

Cannellini Beans

Use a 400g tin, drained and rinsed. These creamy white beans are the star of the soup — protein-rich and filling.

Chopped Tomatoes

One 400g tin. They create the broth’s base and pair perfectly with the beans.

Vegetable Stock

Use one vegetable stock pot or cube. Add hot water to your soup maker up to the line.

Dried Mixed Herbs

Just a teaspoon — or use thyme, oregano and basil — for a subtle herby taste.

Kale

A handful of chopped kale (about 30–40g). Add it in right at the start — it cooks beautifully in the soup maker and adds nutrients and a pop of green.

Salt & Pepper

Add to taste at the end, once the soup is cooked.

Optional Toppings

Fresh parsley, grated Parmesan or a drizzle of olive oil to serve.

Making Tuscan Bean Soup in a Soup Maker

This is one of those lovely throw-it-all-in-and-let-the-soup-maker-do-the-work kind of recipes — my favourite kind! It works with any standard soup maker (like the Ninja, Morphy Richards, or Salter models). Here’s how to make it, step by step:

Step 1: Chop the veggies

Start by prepping your base ingredients. Chop up the onion, carrot and celery, then crush the garlic. Nothing fancy here — just a rough chop is fine, especially if you’re using the chunky setting and want a rustic texture.

Step 2: Add everything to the soup maker

Pop the chopped veg straight into the jug, followed by the cannellini beans (drained and rinsed), tinned tomatoes, chopped kale, mixed herbs, and your vegetable stock cube or pot. It might look full, but it all cooks down.

Step 3: Top up with hot water

Pour in hot water until you reach the MAX line on your soup maker.

Step 4: Select the CHUNKY setting

Set your soup maker to CHUNKY. This keeps all the lovely beans and veg intact, giving the soup a proper hearty feel — just like a traditional Tuscan ribollita. If you prefer it smoother, feel free to use the smooth function.

Step 5: Season to taste

Once the soup maker beeps, open the lid and give it a quick stir. Have a taste and add salt and pepper if needed. Sometimes the stock cube adds enough salt, so it’s best to check at the end.

Step 6: Time to serve

Ladle into bowls and top with whatever you fancy — a sprinkle of grated Parmesan, a scattering of fresh parsley, or even a swirl of olive oil. And if you’ve got crusty bread on hand, this is its perfect partner.

Tips and Variations

• Prefer a smoother texture? Use the SMOOTH setting or give it a quick short blend at the end.
• No kale? You can swap it for spinach or spring greens — just aim for a leafy green that holds up well to cooking.
• Make it spicy – Add a pinch of chilli flakes for a warming kick.
• Add pasta or grains – Stir in some cooked pasta, barley or even cooked rice at the end to make it more filling.

More Soup Maker Recipes You Might Like:

• Minestrone Soup in a Soup Maker
• Carrot and Coriander Soup
• Mixed Bean and Tomato Soup
• Curried Lentil Soup