Description
Hearty Tuscan White Bean Soup is a comforting, vegan-friendly soup packed with tender cannellini beans, fresh vegetables, and a flavorful blend of Italian seasonings. This thick and creamy soup is perfect for cold days, meal prep, or whenever you crave a wholesome, satisfying bowl of warmth.
Ingredients
Scale
Base Ingredients
- 1/4 Cup Olive Oil (extra virgin)
- 1 Small Onion (diced)
- 2 Medium Shallots (chopped)
- 4 Cloves Garlic (mashed)
Vegetables
- 2 Carrots (chopped into coins)
- 2 Celery Stalks (diced)
- 3 Cups Fresh Spinach
Beans & Seasonings
- 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
Instructions
- Heat Olive Oil: In a large soup pot or Dutch oven, heat the extra virgin olive oil over medium-low heat on the stove to prepare for sautéing the aromatic vegetables.
- Sauté Aromatics: Add the diced onion, mashed garlic, and chopped shallots to the hot oil. Stir and cook for 3-4 minutes until the onions turn translucent and fragrant, building the flavor base of the soup.
- Add and Sauté Vegetables: Incorporate the chopped carrots and diced celery into the pot. Continue sautéing for another 7-10 minutes, allowing the vegetables to soften and their flavors to deepen.
- Add Beans and Seasonings: Rinse and drain the cannellini beans thoroughly. Add them to the pot along with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, sea salt, and black pepper. Stir well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer gently for 15 minutes, allowing the flavors to meld together.
- Remove Bay Leaves: Uncover the pot and carefully remove and discard the bay leaves to avoid bitterness and ensure smooth texture.
- Blend Soup: Transfer two cups of the soup into a high-speed blender and blend until thick and creamy. This step adds body and creaminess without using dairy.
- Return and Combine: Pour the blended soup back into the pot and stir generously until fully incorporated with the rest of the soup.
- Add Spinach: Add fresh spinach leaves to the soup and stir until wilted and tender, giving the soup a fresh, vibrant finish.
- Serve: Ladle the soup into bowls. Optionally garnish with fresh chopped parsley, serve with crusty bread, and enjoy a warm, comforting meal.
Notes
- This is one of the most popular recipes on my blog thanks to its thick texture, delicious flavor, and satisfying heartiness loaded with tender white beans and soft-cooked vegetables.
- The soup is vegan-friendly, making it suitable for plant-based diets and a healthy winter meal option.
- Perfect for meal prepping because it stores well and tastes even better the next day.
- Enjoy it with a slice of thick, crusty bread for added texture and comfort.
- Adjust the red pepper flakes to control the spice level according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 118 kcal
- Sugar: 4 g
- Sodium: 1010 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
