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 (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; 3 Cups Fresh Spinach

If you’re searching for a comforting, flavorful soup that warms you right down to your bones, you’ve got to try my Tuscan White Bean Soup Recipe. I absolutely love this soup because it’s hearty, packed with tender cannellini beans and fresh veggies, and has that classic Italian spin that makes every spoonful feel like a cozy hug. Whether you’re new to cooking soups or a seasoned pro, stick with me – I’ll share all the little kitchen secrets that make this recipe seriously fan-freaking-tastic!

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Why You’ll Love This Recipe

Rich, Comforting Flavor: Slow-sautéed veggies and herbs build a deep, hearty taste that’s pure comfort in a bowl.
Super Easy to Make: With pantry staples and straightforward steps, this soup is beginner-friendly yet impressive.
Vegan and Healthy: It’s plant-based, packed with protein and fiber, keeping you full and fueled without any fuss.
Meal Prep Friendly: You’ll appreciate how well it stores and reheats, perfect for busy weeks or cozy leftovers.

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, hearty Italian soup, easy white bean soup, vegetarian Italian soup, comforting bean soup

Ingredients You’ll Need

This Tuscan White Bean Soup Recipe

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, hearty Italian soup, easy white bean soup, vegetarian Italian soup, comforting bean soup

Extra virgin olive oil: Adds richness and is the base that gently cooks your aromatics, infusing the whole soup.
Onion: A classic sweet base note; make sure it’s diced small so it softens perfectly.
Shallots: These bring a milder, slightly sweet onion flavor—love the depth they give.
Garlic: Mashed or finely minced for that unmistakable Tuscan punch.
Carrots: Chopped into coins, they add a nice subtle sweetness when sautéed.
Celery stalks: Adds a fresh, slightly peppery crunch that balances the beans.
Cannellini beans: These creamy white beans are the star—drain and rinse well to avoid any canned flavor.
Bay leaves: Essential for infusing that classic herbal essence, just remember to remove before blending.
Italian seasoning: A blend of herbs that ties it all together seamlessly.
Red pepper flakes: Adds just a subtle hint of heat—adjust to your taste.
Vegetable broth: Use a good-quality or homemade version—it’s the liquid soul of your soup.
Sea salt: Season thoughtfully, and adjust as you go for the perfect balance.
Ground black pepper: Freshly cracked if possible, for that extra zip.
Fresh spinach: Added at the very end to bring vibrant color and extra nutrition.

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

I love making this Tuscan White Bean Soup Recipe my own depending on the season or what’s in my pantry. Feel free to tweak it and make it your own—cooking should be fun and intuitive!

Adding Greens: Sometimes I swap spinach for kale or swiss chard for a heartier green; they all work beautifully.
Protein Boost: For a non-vegan twist, adding cooked Italian sausage or pancetta amps up the flavor.
Spice it Up: If you love heat, try adding extra red pepper flakes or a quick pinch of smoked paprika.
Bean Varieties: Cannellini beans are fantastic, but you can also experiment with great northern or navy beans for slightly different textures.

How to Make Tuscan White Bean Soup Recipe

Step 1: Slowly Sauté Your Aromatics

Start by heating your extra virgin olive oil over medium-low heat in a large soup pot or Dutch oven. This gentle heat is key—too hot and your aromatics can burn instead of mellowing. Add the diced onion, chopped shallots, and mashed garlic to the oil, and stir often for about 3-4 minutes until the onions look translucent and soft. This step builds the aromatic foundation your soup needs to shine.

Step 2: Cook Your Vegetables to Develop Flavor

Next, toss in your carrots (sliced into coins) and diced celery. This is where patience pays off—let them sauté for 7 to 10 minutes, stirring occasionally. You’ll notice they soften and start to sweeten naturally, which makes all the difference in the finished soup.

Step 3: Combine Beans and Seasonings

Drain and rinse your cannellini beans well—this helps remove any canned taste and reduces excess sodium. Add them to the pot along with the bay leaves, Italian seasoning, and red pepper flakes. Pour in your vegetable broth, then season with sea salt and ground black pepper. Give everything a good stir to mix the flavors before moving to the next step.

Step 4: Simmer and Meld Flavors

Bring your soup to a rolling boil over medium-high heat, then reduce the heat to low, cover your pot, and let it gently simmer for 15 minutes. This simmering time lets all those flavors deepen and marry beautifully. The whole house will start smelling like a Tuscan kitchen—trust me, it’s worth the wait!

Step 5: Blend for Creamy Texture

Remove the lid and carefully fish out the bay leaves—don’t skip this! Next, ladle about two cups of the soup into a high-speed blender and blend until you get a thick, creamy consistency. This little trick gives your soup that velvety texture without needing any cream or dairy. Pour the blended soup back into the pot and stir everything together well.

Step 6: Add Spinach and Serve

Finally, toss in your fresh spinach and stir until the leaves just wilt—that only takes a minute or so. Now, ladle your soup into bowls, garnish with fresh parsley if you like, grab a slice of crusty bread, and dig in. You’ll find this soup hits all the right spots, and leftovers taste even better the next day!

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Pro Tips for Making Tuscan White Bean Soup Recipe

Low and Slow Aromatics: Don’t rush the onion and shallot cooking; it really sweetens their flavor and adds complexity.
Rinse Beans Thoroughly: I learned this the hard way—rinsing canned beans removes excess sodium and keeps the soup smooth, not salty.
Partial Blending Is Magic: Blending just a portion of the soup gives it a creamy texture while keeping some whole beans for bite and heartiness.
Mind the Bay Leaves: Always remember to remove bay leaves before blending to avoid any bitter surprises.

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, hearty Italian soup, easy white bean soup, vegetarian Italian soup, comforting bean soup

Garnishes

I usually sprinkle fresh chopped parsley on top—it brightens up the soup visually and with a fresh, herbal kick. Sometimes I add a little drizzle of extra virgin olive oil for silkiness or a handful of grated Parmesan if I’m not keeping it vegan. Crusty bread on the side is an absolute must to soak up all that delicious broth.

Side Dishes

This soup pairs beautifully with a crisp green salad dressed simply with lemon and olive oil. I also love serving it alongside garlic breadsticks or a rustic focaccia. For a heartier meal, roasted vegetables or a warm grain salad make fantastic companions.

Creative Ways to Present

For special occasions, I like serving this soup in mini soup crocks or even hollowed-out sourdough bowls—it turns an everyday meal into a cozy, rustic feast. Adding a parmesan crisp or a swirl of pesto on top also amps up the presentation and flavor profile, making guests think you spent hours in the kitchen (wink!).

Make Ahead and Storage

Storing Leftovers

I store leftover Tuscan White Bean Soup in airtight containers in the fridge, and it usually lasts about 3-4 days. The flavors actually develop more overnight, so it tastes even better the next day! Just give it a good stir before serving.

Freezing

This soup freezes wonderfully. I portion it out into freezer-safe containers or heavy-duty zip bags, squeezing out as much air as possible. When you’re ready to enjoy, thaw overnight in the fridge for best results. I’ve found the texture stays creamy and satisfying, and it’s a lifesaver to have on hand for busy days.

Reheating

To reheat, I gently warm the soup on the stovetop over low heat, stirring occasionally to prevent sticking. If it’s too thick, just add a splash of broth or water to loosen it up. Microwave works too—just heat in bursts and stir in between. Adding a fresh handful of spinach when reheating is a nice fresh touch!

FAQs

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

Absolutely! Using dried cannellini beans can deepen the flavor even more, but remember to soak them overnight and cook them thoroughly before adding to the soup. This step takes longer but is worth it if you want that homemade touch.
Is this soup vegan-friendly?

Yes, this recipe is completely vegan as written! Just make sure your vegetable broth is vegan-friendly, as some store-bought versions can contain animal products. You can enjoy this hearty soup knowing it fits plant-based diets.
Can I prepare Tuscan White Bean Soup Recipe in an Instant Pot or slow cooker?

Definitely! For an Instant Pot, sauté the aromatics on the sauté function, then add the rest of the ingredients and cook on high pressure for about 10 minutes. Quick-release and proceed with blending. In a slow cooker, sauté veggies first on the stove, then transfer everything to the slow cooker and cook on low for 6-8 hours.
What can I use instead of fresh spinach?

If you don’t have fresh spinach, kale or Swiss chard make excellent substitutes. Just add them in similarly at the end and cook until wilted. Frozen spinach can work too—thaw and drain first to avoid watering down the soup.

Final Thoughts

This Tuscan White Bean Soup Recipe holds a special place in my heart because it’s one of those recipes that’s both simple and satisfying, quick enough for a weeknight but special enough to impress. It’s nourishing, cozy, and adaptable to whatever you have on hand. I really hope you give it a go—you’ll find it becomes a staple in your soup rotation, just like it did in mine. Cozy up with a bowl and enjoy every delicious spoonful!