Italian White Bean and Sun Dried Tomato Soup Recipe

Vegetarian Tuscan bean soup
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: about 6 servings
Nutritional Guidelines (per serving)
689 Calories
7g Fat
122g Carbs
38g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: about 6 servings
Amount per serving
Calories 689
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 8%
Cholesterol 3mg 1%
Sodium 84mg 4%
Total Carbohydrate 122g 44%
Dietary Fiber 31g 112%
Protein 38g
Calcium 346mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A vegetarian Italian Tuscan white bean soup recipe (with a vegan option) using chickpeas, also called garbanzo beans and pasta in a deliciously seasoned broth.

This gourmet vegetarian Italian soup is flavored with crushed red pepper flakes, garlic, fresh Italian herbs including rosemary and a bay leaf, and sun-dried tomatoes. This Tuscan bean soup is super healthy and filling. It's high in protein and healthy fiber from the beans, and low in fat. Try it as a full meal with some crusty artisan bread and perhaps a side salad, or, pair it with a vegetarian risotto for a more complete vegetarian Italian-themed meal.

For the wine? Anything Italian, or try it with a buttery California chardonnay or a dry French sauvignon blanc to balance out all that savory goodness in the soup. 

This vegetarian Tuscan garbanzo bean and sun-dried tomato soup recipe courtesy of Bush's® Beans. Need it to be vegan? Simply omit the Parmesan cheese topping - your soup will still be spoon-licking good without it.


  • 1 cup medium pasta shells
  • 1 1/2 tbsp olive oil
  • 1 small white onion (chopped)
  • 6 garlic cloves (sliced)
  • 2 tsp dried rosemary (or 3 tbsp fresh rosemary)
  • 1 bay leaf
  • 1/2 tsp dried red pepper flakes
  • 2 cups water
  • 1/2 cup julienned sun-dried tomatoes in oil (drained)
  • 1 medium carrot (chopped)
  • 2 16 ounce cans garbanzo beans (drained and divided)
  • 2 tbsp grated Parmesan (or Pecorino Romano cheese)
  • Dash salt (or to taste)
  • Dash pepper (or to taste)

Steps to Make It

  1. Cook the pasta according to the instructions on the package.

  2. At the same time, while the pasta is cooking, in a separate medium saucepan, heat the olive oil over medium heat. Add the chopped onion, garlic, rosemary, bay leaf, and red pepper flakes. Add 2 cups of water, sun-dried tomatoes, carrots, and garbanzo beans, reserving 1 cup whole beans.

  3. Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for around 7-10 minutes. Carefully puree this vegetable mixture in blender or food processor and then return it to the saucepan over medium-low heat. 

  4. Add the cooked pasta and remaining whole beans and heat through, adding a little bit more water if the soup is too thick.

  5. Season lightly with salt and pepper, to taste, and grate a little Parmesan or Romano cheese (or another hard Italian cheese) on top to serve, if you're not eating vegan.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.