This website may contain affiliate links and advertising so that we can provide you with recipes. Please read my disclosure policy.
Tuscan white bean soup is like a warm hug in a bowl. Hearty beans and tender greens join give you a boost of nutrientss. This soup is light and fresh tasting, with bright and spicy flavors!
Reasons you love this recipe
- Nutrient Dense: This soup is loaded with fiber-rich beans and nutrient-dense vegetables that give your immune system a boost during cold and flu season.
- Easy to do: You can have this soup on the table in just 40 minutes. Its rich flavors will brighten your day on cold winter evenings.
- Versatile: This soup is great on its own, but I like to serve it with my whole wheat bread and kale Caesar salad on the side.
Hearty, filling and good for you
After the holidays, I’m ready to start eating healthy. This Tuscan white bean soup provides the perfect balance of flavor and nutrient-dense ingredients. I’ve been hearing a lot about the importance of fiber in my diet. Beans, spinach, and cannellenni greens will add much-needed fiber to your diet and help you feel ready to take on the day!
Ingredients are needed
How to Make Tuscan White Bean Soup
You’ll love how quickly and easily this Tuscan White Bean Soup comes together. Cut your vegetables, cook them, add everything to the pot! Let it boil and soak with all the flavor. I like to make a double batch so I have plenty for quick lunches during the week.
- Cook vegetables: Heat the olive oil on the stove in a large pot over medium-high heat. Add the onion, celery, and carrots to the pot and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
- Remove: Add the garlic and tomato paste to the pot and stir until the garlic is fragrant, about 1 minute.
- Simmer: Add cannellini beans, broth, vinegar, Italian seasoning, pepper flakes, and salt and black pepper to taste. Stir everything together, then bring the soft soup to a boil. Reduce heat to low and simmer for 5-8 minutes.
- Attend: Add the spinach to the soup and stir to incorporate. Continue cooking soup until spinach wilts, about 3 minutes. Remove soup from heat and serve fresh.
White Bean Soup Tips and Variations
This Tuscan soup is great as is, but can also be customized to suit your tastes and use what you have on hand.
- Slow Cooker Instructions: Add all ingredients to a slow cooker except spinach, cover and cook low for 4-5 hours until vegetables are tender. Add the spinach to the last 30 minutes of cooking.
- Can’t handle the heat? The red pepper flakes are optional, you can leave them out or add more, depending on your taste.
- Can I change the broth? If you want to make this a truly vegetarian dish, you can use vegetable broth in place of the chicken broth.
- Can I use different beans? You can use any beans you like or have on hand like navy beans, or great northern beans.
- What can I use as a garnish? If you would like, you can add a touch of lemon juice, fresh parsley and Parmesan cheese as a garnish.
How to Store Leftover Tuscan White Bean Soup
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days
- Freezer: You can make a double batch and store one in a freezer safe container in the freezer for up to 2 months
- Reheat: I recommend reheating the soup on the stove over medium heat, especially if it’s frozen.
More Vegetable-Inspired Soups
Put this in now to find it later
aped
-
Heat the 2 tablespoons olive oil in a large pot over medium-high heat. Add the ½ cup onion covered 2 ribs of celery, and 2 medium carrots, to the pot and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
-
Add the 3 teaspoons minced garlic, and 1 tablespoon tomato paste to the pot and stir until the garlic is fragrant, about 1 minute.
-
Add the 3 (15 ounces) cannellini beans, 4 cup chicken broth, 2 tablespoons white wine vinegar, 1 teaspoon Italian seasoning, ¼ teaspoon red pepper flakesand Salt and pepper to taste.
-
Stir everything and bring the soft soup to a boil. Reduce heat to low and simmer for 5-8 minutes.
-
Add the 3 cups of fresh spinach, to the soup and stir to incorporate. Continue cooking soup until spinach wilts, about 3 minutes.
-
Remove soup from heat and serve fresh.
Calories: 75kcalCarbohydrates: 6gramProtein: 2gramFat: 5gramSaturated fat: 1gramPolyunsaturated fat: 1gramMonounsaturated fat: 3gramCholesterol: 3mgSodium: 632mgPotassium: 243mgFiber: 1gramSugar: 3gramVitamin A: 4884UIVitamin C: 8mgCalcium: 41mgIron: 1mg
Nutrition information is calculated automatically so should only be used as an approximation.
