Name: Tuscan White Bean Soup Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Tuscan
Ingredients: 1/4 Cup Olive Oil (extra virgin); 1 Small Onion (diced); 2 Medium Shallots (chopped); 4 Cloves Garlic (mashed); 2 Carrots (chopped into coins); 2 Celery Stalks (diced); 3 Cups Fresh Spinach; 3 15 Ounce Cans Cannellini Beans (drained and rinsed); 2 Bay Leaves; 1 Tablespoon Italian Seasoning; 1/2 Teaspoon Red Pepper Flakes; 5-6 Cups Vegetable Broth; 1/2 Teaspoon Sea Salt; 1/4 Teaspoon Ground Black Pepper

If you’re on the lookout for a cozy, nourishing soup that feels like a warm hug from the Italian countryside, you’re in the right place. This Tuscan White Bean Soup Recipe has quickly become one of my favorites, and I can’t wait to share it with you. It’s packed with creamy cannellini beans, fragrant herbs, and fresh spinach, all swimming in a silky vegetable broth that’s both hearty and comforting. Trust me, once you try this, it’ll become your go-to for chilly evenings or anytime you crave something wholesome and easy to make.

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Why You’ll Love This Recipe

Rich, Creamy Texture: Blending part of the soup gives it a luscious, velvety feel without any cream added.
Simple, Pantry-Friendly Ingredients: You likely have most of these ingredients on hand, making it perfect for last-minute meals.
Built for Flavor: Sautéing the veggies slowly and using herbs and spices really makes this soup sing.
Vegan and Healthy: Full of fiber and protein, this soup is both wholesome and satisfying.

The image shows a bowl filled with a light brown broth soup containing several white beans scattered throughout. There are dark green spinach leaves and small carrot slices floating on top, with some black pepper and red chili flakes sprinkled over the surface. The soup looks warm with some oil droplets shining on the broth. The bowl is a brown ceramic one, placed on a white marbled surface with a silver spoon beside it. Around the bowl, there are pieces of crusty cream-colored bread and scattered herbs. A partial view of another bowl with the same soup and a small white dish with red chili flakes are also visible nearby. Photo taken with an iphone --ar 2:3 --v 7 - Tuscan White Bean Soup, Italian White Bean Soup, hearty bean soup recipe, healthy vegetable soup, comforting Tuscan soup

Ingredients You’ll Need

To get this soup just right, using fresh, quality veggies and good olive oil makes all the difference. These ingredients harmonize beautifully to create that classic Tuscan flavor you’re aiming for.

Flat lay of a small white ceramic bowl of extra virgin olive oil, a small peeled onion, two medium shallots with papery skins, four whole garlic cloves, two sliced carrots cut into coins, two diced celery stalks, a large white ceramic bowl of drained white cannellini beans, two fresh green bay leaves, a small white bowl of dried Italian seasoning herbs, a small white bowl of red pepper flakes, a large white ceramic bowl of fresh vibrant green spinach leaves, a small white bowl of coarse sea salt, and a small white bowl of ground black pepper all arranged symmetrically placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Tuscan White Bean Soup, Italian White Bean Soup, hearty bean soup recipe, healthy vegetable soup, comforting Tuscan soup

Olive Oil (extra virgin): I always use extra virgin for its rich, fruity undertones.
Small Onion: Adds gentle sweetness that balances the savory beans.
Shallots: They bring subtle depth and a mild onion flavor that’s less overpowering.
Garlic: Mashed garlic melts into the soup and infuses it with warmth.
Carrots: Chopped into coins, they soften nicely and add natural sweetness.
Celery Stalks: Adds classic aromatic crunch and background flavor.
Cannellini Beans: The star – creamy white beans that hold their shape but soften wonderfully.
Bay Leaves: Essential for that earthy, herbaceous note; don’t forget to remove them at the end!
Italian Seasoning: A blend of herbs that instantly transport you to Tuscany.
Red Pepper Flakes: Just a pinch to gently wake up your taste buds.
Vegetable Broth: Use a good-quality one; it’s the soup’s base and a major flavor carrier.
Sea Salt and Black Pepper: Adjust to taste—seasoning is key here.
Fresh Spinach: Added at the end for color, nutrients, and a tender bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Cooking is all about making a recipe yours, right? I love tweaking this Tuscan White Bean Soup Recipe depending on what’s in my pantry or what flavors I’m craving.

Adding greens: Sometimes I swap spinach for kale or Swiss chard for a heartier green and different texture.
Meat lovers: Feel free to toss in cooked Italian sausage or bacon bits if you’re not vegan, it adds a smoky depth.
Spice it up: For a bolder punch, a splash of hot sauce or doubling the red pepper flakes works wonders.
Beans swap: White kidney beans or great northern beans can replace cannellini if you want some variety.

How to Make Tuscan White Bean Soup Recipe

Step 1: Sauté Your Aromatics to Build Flavor

Begin by heating your extra virgin olive oil in a large soup pot or Dutch oven over medium-low heat. The key here is patience – gently cook the diced onion, chopped shallots, and mashed garlic for about 3-4 minutes until the onion looks translucent and soft. This step releases those sweet flavors that form the base of the soup.

Step 2: Add Carrots and Celery for Sweetness and Texture

Next up, toss in the chopped carrots and celery. You’ll want to sauté these for another 7-10 minutes, stirring now and then. This may seem like a slow approach, but trust me on this: slowly softening these veggies develops the soup’s flavor beautifully, making every spoonful taste richer.

Step 3: Add Beans, Herbs, and Broth

Drain and rinse your cannellini beans to keep the broth clear, then add them to the pot along with bay leaves, Italian seasoning, red pepper flakes, salt, pepper, and your vegetable broth. Stir gently and bring the whole mixture to a boil.

Step 4: Simmer and Blend for Creamy Perfection

Once boiling, reduce your heat to low, cover the pot, and let it simmer for about 15 minutes. This allows all the flavors to meld wonderfully. Then, remove the lid and fish out the bay leaves (important not to leave them in!). For that signature creamy texture, transfer two cups of soup to your blender and pulse it until thick and velvety, then stir it back into the pot.

Step 5: Wilt the Spinach and Serve

Finally, add your fresh spinach and stir it through until just wilted; it only takes a few minutes and gives the soup that fresh pop of green and nutrition. Ladle into bowls, and if you’re feeling fancy, sprinkle with fresh parsley and serve with crusty bread. You’re set for a bowl of warm, comforting magic.

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Pro Tips for Making Tuscan White Bean Soup Recipe

Low and Slow Sauté: Taking your time with the onion, garlic, and veggies really develops the best flavor base—don’t rush this part!
Don’t Skip Rinsing Beans: Rinsing canned beans removes excess starch and salt, keeping the broth clean and smooth.
Blend for Body: Pureeing part of the soup is the secret to getting thickness without any cream or flour.
Add Spinach Last: This keeps it bright and tender, not mushy or overcooked.

How to Serve Tuscan White Bean Soup Recipe

A bowl of soup with light golden broth fills the bowl, showing two layers of ingredients: the first layer has white beans and bright orange carrot slices, while the second layer includes dark green leafy herbs and some small herbs sprinkled on top. The bowl is brown and sits on a wooden board with pieces of white bread beside it. A shiny silver spoon rests inside the bowl. Behind the bowl, a clear glass of light brown drink and a large beige pot can be seen, all placed on a white marbled surface with a beige cloth underneath. Photo taken with an iphone --ar 2:3 --v 7 - Tuscan White Bean Soup, Italian White Bean Soup, hearty bean soup recipe, healthy vegetable soup, comforting Tuscan soup

Garnishes

I love topping my bowls with freshly chopped parsley or a sprinkle of cracked black pepper. Sometimes, a drizzle of good olive oil right before serving adds a lovely sheen and extra flavor punch. If you’re feeling indulgent, shaved vegan Parmesan or a squeeze of fresh lemon brightens things up beautifully.

Side Dishes

My go-to side is a big wedge of crusty country bread or a warm baguette to soak up every last drop. Garlic bread or even a simple salad with lemon vinaigrette pairs nicely if you want some greens on the side.

Creative Ways to Present

For a special occasion, serve this soup in rustic bread bowls to add some wow factor. Another fun idea is layering it with toasted crostini topped with crushed garlic and fresh herbs. It makes the meal feel a little festive without much effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. This soup actually tastes even better the next day once the flavors have had time to mingle, so it’s perfect for easy lunches or dinners.

Freezing

This Tuscan White Bean Soup freezes wonderfully. Just cool completely, portion into freezer-safe containers or bags, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge.

Reheating

Reheat gently on the stove over low-medium heat, stirring occasionally. If it thickens too much, stir in a splash of vegetable broth or water to loosen it up. Microwave works too—just cover and heat in 1-minute intervals, stirring in between.

FAQs

Can I use dried beans instead of canned for this Tuscan White Bean Soup Recipe?

Absolutely! If you prefer dried beans, soak them overnight and cook them fully before adding to the soup. This will add some extra prep time, but you’ll get great flavor and texture. Just be sure to adjust liquid amounts as needed since dried beans absorb more water.
Is this soup gluten-free?

Yes! All the ingredients in this Tuscan White Bean Soup Recipe are naturally gluten-free, making it a safe and tasty option if you’re avoiding gluten.
Can I make this soup in a slow cooker?

You can! Start by sautéing the veggies as directed then transfer everything to the slow cooker, adding broth and seasonings. Cook on low for 6-8 hours or high for 3-4 hours. Add spinach near the end to keep it fresh and green.
What if I want a spicier soup?

Easy fix! Just increase the red pepper flakes to your taste or add a pinch of cayenne pepper. You can also garnish with a few drops of hot sauce when serving.
How do I get the soup thick without cream?

The trick is blending a portion of the soup until creamy and then stirring it back in. This creates a rich texture without needing dairy or thickeners.

Final Thoughts

I absolutely love how this Tuscan White Bean Soup Recipe turns out each time I make it. It’s that perfect combo of simple, healthy ingredients that somehow feel so special and satisfying. When I first tried this recipe, I was blown away by how flavorful a vegan soup could be, and my whole family goes crazy for it now. Whether you’re feeding yourself for the week or serving friends, this soup never disappoints. Give it a try—you’ll be surprised at just how cozy and delicious your dinner can be with just a handful of ingredients and a little love.