Tuscan White Bean Soup

This Tuscan White Bean Soup is a comforting and hearty dish inspired by the flavors of Italy. Packed with creamy cannellini beans, fragrant herbs, and a rich vegetable base, it’s both nutritious and satisfying.

The soup is naturally vegan, with a silky texture that comes from blending part of the soup, making it feel indulgent without the need for cream.

Finished with fresh spinach and served with crusty bread, it’s the perfect bowl to warm up on a chilly day or enjoy as a light, yet filling meal. Simple to prepare, it’s a timeless classic that’s both wholesome and delicious.

Why You’ll Love This Recipe:

People will love this Tuscan White Bean Soup because it’s both comforting and nutritious, making it the perfect meal for any occasion.

The combination of creamy cannellini beans and aromatic herbs creates a rich, satisfying flavor that feels indulgent yet healthy.

The soup is naturally vegan, making it suitable for a variety of dietary preferences, while still being filling and hearty.

The silky texture, achieved by blending part of the soup, adds a touch of luxury, and the addition of fresh spinach brings a burst of color and freshness.

Paired with crusty bread, it’s a warm, wholesome meal that feels like a hug in a bowl—perfect for cozy nights or casual gatherings!

Key Ingredients:

Cannellini beans – creamy, hearty beans that form the base of the soup, providing richness and texture.

Shallots and garlic – aromatic vegetables that create a flavorful foundation for the soup.

Carrots and celery – classic soup vegetables that add natural sweetness and depth.

Tomato paste – enhances the richness and adds a subtle depth of flavor.

Herbs and spices – a blend of basil, oregano, thyme, parsley, red pepper flakes, and black pepper gives the soup its signature Italian-inspired flavor profile.

Spinach – fresh, vibrant greens that wilt into the soup, adding color and nutrients.

Extra virgin olive oil – used for sautéing the vegetables and adding a rich, fruity undertone

Tuscan White Bean Soup

Ingredients:

¼ cup extra virgin olive oil

3 medium shallots, finely chopped

5 garlic cloves, minced

2 carrots, sliced into rounds

2 stalks celery, chopped

1 tbsp tomato paste

2 tsp kosher salt

1 tsp dried basil

1 tsp dried oregano

1 tsp dried parsley

1 tsp dried thyme

1 tsp crushed red pepper flakes

½ tsp black pepper

2 cans (15 oz each) cannellini beans, drained and rinsed

2 bay leaves

4 cups water

3 cups fresh spinach

Instructions:

Step 1:

In a large pot or Dutch oven, warm the olive oil over medium heat.

Add the shallots and garlic, cooking while occasionally stirring for about 5-6 minutes, until the shallots are soft and translucent.

Step 2:

Toss in the sliced carrots and diced celery, continuing to cook for another 10 minutes.

Stir often, allowing the vegetables to soften and the flavors to develop in this aromatic base.

Step 3:

Once the veggies are tender, stir in the tomato paste, salt, and the dried herbs (basil, oregano, parsley, thyme, black pepper, and red pepper flakes).

Let the mixture cook for 5 more minutes to allow the tomato paste to darken and the spices to release their flavors.

Step 4:

Add the cannellini beans, bay leaves, and water to the pot.

Stir well, then cover the pot partially, reduce the heat to medium-low, and let the soup simmer for 20 minutes.

Step 5:

After 20 minutes, blend 1 cup of the soup in a blender or use an immersion blender to create a creamy texture.

Return the blended portion to the pot, then add the spinach.

Stir and let the soup simmer for an additional 10 minutes, until the spinach wilts and integrates into the soup.

Step 6:

Serve your creamy, plant-based Tuscan white bean soup with crusty toasted rye or sourdough bread for a perfect pairing.

Step 7:

Leftovers can be stored in the fridge for up to 5 days.

Pro tip: This soup often tastes even better the next day as the flavors continue to develop and deepen!

Notes:

Blending the Soup for Creaminess:

Blending part of the soup helps create a creamy texture without the need for cream.

You can adjust how much you blend depending on how smooth you like your soup.

If you prefer a chunkier soup, blend just a small portion of the beans and vegetables.

Adjusting the Consistency:

If you prefer a thicker soup, you can blend more of the mixture or reduce the liquid by simmering the soup uncovered for a bit longer.

If it’s too thick, add extra water or vegetable broth to reach your desired consistency.

Substituting Spinach:

While fresh spinach is used in this recipe, you can also swap it for other greens such as kale or Swiss chard.

Just make sure to remove any tough stems before adding them to the soup.

Add More Protein:

For a heartier soup, consider adding a plant-based protein like tofu or tempeh.

You could also add chickpeas or lentils if you want more texture and protein.

Flavor Development:

Like many soups, this dish often tastes even better the next day as the flavors meld and deepen.

Consider making it in advance, as it will give you a flavorful, easy meal when you’re short on time.

Serving Variations:

Serve the soup with toasted sourdough, crusty rye bread, or even a drizzle of balsamic vinegar for a burst of acidity.

A sprinkle of Parmesan cheese (or vegan cheese) on top can also be a great addition if you’re not following a strict vegan diet.

Storage Tips:

This soup keeps well in the fridge for up to 5 days. If you want to freeze leftovers, let the soup cool completely before transferring it to an airtight container.

It can be frozen for up to 3 months. Just reheat on the stovetop and adjust the seasoning if necessary.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this soup in advance?

Yes! This soup actually improves in flavor as it sits, so making it ahead of time is a great idea.

Store the soup in an airtight container in the fridge for up to 5 days.

You can also freeze leftovers for up to 3 months. Just reheat on the stove, adding extra liquid if needed.

Can I substitute cannellini beans with another type of bean?

Absolutely! While cannellini beans are traditional for this soup, you can use other white beans like Great Northern beans, navy beans, or borlotti beans.

The texture and flavor may vary slightly, but the soup will still be delicious.

What can I use instead of spinach?

If you don’t have spinach, you can substitute with other leafy greens like kale, Swiss chard, or even arugula.

Just make sure to remove any tough stems if using kale or chard, and add the greens towards the end of cooking to preserve their color and texture.

How can I make the soup spicier?

To increase the spice level, you can add more red pepper flakes or incorporate fresh jalapeños or Serrano peppers when sautéing the vegetables.

You can also add a dash of hot sauce or a sprinkle of cayenne pepper to taste.

Can I add more protein to this soup?

Yes! If you’d like to boost the protein content, consider adding tofu, tempeh, or chickpeas.

For non-vegan options, you could also add shredded chicken or sausage.

Just be sure to adjust cooking times accordingly based on the protein you choose.

Do I need to blend the soup to get a creamy texture?

Blending part of the soup is what gives it a creamy texture without adding dairy, but it’s not required if you prefer a chunkier soup.

You can blend just 1 cup of the soup, or skip this step entirely if you like a more rustic consistency.

Alternatively, you can use an immersion blender to control how smooth or chunky you want the soup.

Can I use dried beans instead of canned beans?

Yes, you can use dried beans instead of canned.

You’ll need to soak the beans overnight and cook them separately until tender before adding them to the soup.

Be sure to adjust the cooking time and add the beans to the soup once they’re cooked, as dried beans take longer to soften.

Can I make this soup in a slow cooker or Instant Pot?

Yes, you can make this soup in both a slow cooker and an Instant Pot:

Slow Cooker: Sauté the vegetables on the stove first, then transfer everything to the slow cooker with the broth and beans. Cook on low for 6-8 hours or high for 3-4 hours.

Instant Pot: Use the sauté function to cook the vegetables, then add the beans, broth, and seasonings. Cook on high pressure for 20-25 minutes, and quick release the pressure.

Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day as the flavors have time to meld together.

You can make it up to 3 days in advance and store it in the refrigerator.

To reheat, just warm it on the stove, adding a little extra water or broth if needed to loosen it up.

How can I adjust the seasoning if the soup tastes bland?

If the soup tastes a bit bland, try adding a little extra salt, black pepper, or red pepper flakes for heat.

A splash of balsamic vinegar or lemon juice can help brighten the flavors.

Taste and adjust gradually, since it’s easier to add more seasoning than to take it away.