There’s something magical about a bowl of soup that’s simple yet packed with flavor. This Tuscan White Bean Soup is the perfect example—full of hearty beans, aromatic vegetables, and savory herbs. It’s one of those comforting dishes that will fill your kitchen with the most incredible smell and warm you right up from the inside out. Whether you’re looking for an easy weeknight dinner or a crowd-pleasing meal, this one is a winner!
Why You’ll Love This Recipe?
This Tuscan White Bean Soup is truly the definition of comfort food. The combination of creamy white beans, fresh veggies, and Italian herbs creates a rustic, satisfying soup that feels like a hug in a bowl. It’s hearty enough to be a main dish but light enough to enjoy as a starter. It’s also incredibly versatile—you can make it as thick or brothy as you like, and it’s easy to adapt based on what you have on hand. The best part? It’s made with simple, wholesome ingredients, yet the flavors are so rich and delicious. It’s the kind of soup that will make everyone gather around the table and ask for seconds.
The full ingredient list is below, but here’s a little preview: white beans, garlic, tomatoes, fresh spinach, and a sprinkle of Parmesan. Trust me, you’re going to love it!
Ingredients (Full list of ingredients below)
- White beans (canned or dried)
- Olive oil
- Onion
- Garlic
- Carrots
- Celery
- Tomatoes (canned or fresh)
- Vegetable broth
- Fresh spinach
- Fresh herbs (rosemary, thyme, bay leaf)
- Salt & pepper
- Parmesan (optional, for serving)
Directions
Step 1: Prepare the Vegetables
Start by chopping your onion, garlic, carrots, and celery. You want them all to be in small, bite-sized pieces so they cook evenly and infuse the soup with their flavors. If you’re using dried beans, make sure to soak them in water overnight or follow the package instructions for cooking.
Step 2: Sauté the Vegetables
In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté them for about 7-8 minutes until the vegetables soften and the onions become translucent. This step builds the flavor foundation for the entire soup, so take your time to let the veggies cook down.
Step 3: Add the Beans and Tomatoes
Once the vegetables are softened, it’s time to add your beans and tomatoes. If you’re using canned beans, drain and rinse them before adding them to the pot. Stir the beans and tomatoes into the sautéed veggies, and let them cook for a few minutes so they can absorb all the wonderful flavors.
Step 4: Pour in the Broth and Add the Herbs
Now, pour in the vegetable broth and bring the soup to a gentle boil. Once it’s boiling, reduce the heat and let it simmer for 15-20 minutes to allow all the flavors to meld together. Add the rosemary, thyme, and bay leaf—these herbs will give the soup that classic Tuscan taste. If you have fresh herbs, great! If not, dried herbs will work just as well.
Step 5: Add the Spinach
Stir in the fresh spinach just before the soup is done simmering. It only needs about 5 minutes to wilt into the soup, adding a nice pop of green and a boost of nutrients. Don’t forget to remove the bay leaf before serving!
Step 6: Season to Taste
Taste your soup and adjust the seasoning with salt and pepper as needed. If you like a bit of tang, you can squeeze in some fresh lemon juice or add a dash of vinegar.
Expert Tips and Tricks
- Beans: If you’re using dried beans, make sure to soak them overnight and cook them beforehand. If you’re using canned beans, be sure to drain and rinse them to remove any excess sodium.
- Texture: If you prefer a thicker soup, use a potato masher or immersion blender to mash some of the beans. This will give the soup a creamier consistency without adding any cream.
- Herbs: Fresh herbs will give the soup a brighter, more vibrant flavor, but dried herbs work just as well. You can also experiment with adding a touch of basil or parsley for a little extra Italian flair.
Recipe Variations and Possible Substitutions
- Different beans: While cannellini beans are traditional, you can swap them with other white beans like Great Northern or navy beans. You could even try chickpeas for a different texture and flavor.
- Leafy greens: Spinach is a great addition, but kale or Swiss chard can be fantastic alternatives. They add a more robust flavor and are perfect for heartier soups.
- Add meat: If you prefer a non-vegetarian version, you can add some cooked Italian sausage, pancetta, or even a few slices of chicken to the soup to make it even more filling.
- Make it spicy: If you like a little heat, add a pinch of red pepper flakes when sautéing the vegetables, or drizzle some hot sauce in when serving.
Serving and Pairing Suggestions
This Tuscan White Bean Soup is perfect on its own, but it pairs beautifully with a few sides. Try serving it with a slice of crusty Italian bread for dipping, or a fresh, crisp salad to balance out the richness of the soup. For a real treat, top your soup with a sprinkle of grated Parmesan or a drizzle of olive oil right before serving. A glass of white wine—like a crisp Pinot Grigio—pairs wonderfully with this soup, making it perfect for a cozy dinner or a dinner party.
Storage and Reheating Tips
This soup stores wonderfully in the fridge for up to 4 days. The flavors tend to deepen as it sits, making it even better the next day! When reheating, simply warm it up on the stove over low heat, adding a little extra broth or water if needed to reach your desired consistency.
If you want to freeze the soup, it freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. When you’re ready to enjoy it, thaw it overnight in the fridge or reheat directly from frozen. You may need to add a little extra broth when reheating.
4 FAQs
- Can I use canned beans instead of dried beans? Yes, canned beans work perfectly in this soup! Just be sure to drain and rinse them before adding them to the soup to remove any excess sodium.
- Can I make this soup in advance? Absolutely! This soup actually tastes better the next day as the flavors continue to develop. You can make it a day or two ahead of time and store it in the fridge until you’re ready to serve.
- Can I add pasta to this soup? Yes! A small pasta like ditalini or elbow macaroni can be added to the soup for a heartier meal. Just cook the pasta separately and add it in at the end to prevent it from getting too soft.
- Can I make this soup in a slow cooker? Yes, you can! Just sauté the vegetables in a pan first, then add them to the slow cooker with the beans, tomatoes, broth, and herbs. Cook on low for 6-7 hours or on high for 3-4 hours, adding the spinach in the last 15 minutes of cooking.
Conclusion
This Tuscan White Bean Soup is the perfect dish to warm your soul. It’s rich in flavor, full of wholesome ingredients, and so simple to make. Whether you’re serving it for a cozy weeknight dinner or sharing it with friends and family, it’s guaranteed to impress. With its savory beans, fresh veggies, and Italian-inspired herbs, this soup will become a staple in your recipe collection. Give it a try, and I’m sure you’ll fall in love with it just as much as I have!
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Tuscan White Bean Soup: A Hearty, Soul-Warming Delight
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup, Comfort Food, Hearty Meals
- Method: Stovetop
- Cuisine: Italian, Mediterranean, Vegan, Comfort Food
- Diet: Vegan
Description
A comforting bowl of Tuscan White Bean Soup made with hearty white beans, fresh veggies, aromatic herbs, and a touch of Parmesan. This rustic soup is both filling and flavorful, perfect for a cozy meal on a chilly day. It’s rich in flavor, simple to make, and versatile for any occasion.
Ingredients
- 2 cans (15 oz each) white beans (cannellini, Great Northern, or navy beans), drained and rinsed
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tomatoes, chopped (or 1 can of diced tomatoes)
- 4 cups vegetable broth
- 4 cups fresh spinach, chopped
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt & pepper, to taste
- Parmesan, for serving (optional)
- Fresh lemon juice or vinegar (optional, for tang)
Instructions
- Prepare the Vegetables: Chop the onion, garlic, carrots, and celery into small, bite-sized pieces. If using dried beans, soak them overnight and cook them beforehand.
- Sauté the Vegetables: Heat olive oil over medium heat in a large pot. Add the onion, garlic, carrots, and celery. Sauté for 7-8 minutes until the vegetables soften and the onions turn translucent.
- Add the Beans and Tomatoes: Add the beans and tomatoes to the pot. Stir well to combine with the sautéed vegetables. Let them cook for a few minutes to absorb the flavors.
- Add the Broth and Herbs: Pour in the vegetable broth and bring the soup to a gentle boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together. Add the rosemary, thyme, and bay leaf.
- Add the Spinach: Stir in the spinach and let it wilt into the soup for 5 minutes. Remove the bay leaf before serving.
- Season to Taste: Taste and adjust seasoning with salt and pepper. Add a squeeze of fresh lemon juice or a splash of vinegar for a tangy finish if desired.
Notes
- Beans: Use canned beans to save time, or soak and cook dried beans ahead of time.
- Texture: If you prefer a thicker soup, mash some of the beans with a potato masher or use an immersion blender to partially blend the soup.
- Herbs: Fresh herbs provide a brighter flavor, but dried herbs work well too. You can also experiment with basil or parsley for a slightly different flavor.
- Make it Spicy: Add red pepper flakes when sautéing the vegetables for a spicy kick.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg