If you’re craving something comforting, nourishing, and incredibly satisfying, look no further than Tuscan White Bean Soup. Rooted in rustic Italian cuisine, this plant-based soup is the kind of dish that wraps you in warmth with every spoonful. It’s full of creamy cannellini beans, fresh spinach, aromatic herbs, and a classic sofrito base that slowly builds rich, savory depth.
Whether you’re making it for a cozy winter night or a light yet hearty summer dinner, this soup fits the season perfectly. It’s also naturally vegan, packed with fiber and protein, and ideal for meal prep or leftovers that taste even better the next day.
Ingredients
- ¼ cup extra virgin olive oil
- 3 medium shallots, finely chopped
- 5 cloves garlic, minced
- 2 carrots, chopped into coins
- 2 stalks celery, diced
- 1 tablespoon tomato paste
- 2 teaspoons kosher salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes
- ½ teaspoon black pepper
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 2 bay leaves
- 4 cups water
- 3 cups fresh spinach
Instructions
Step 1: Build the Flavor Base
In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the chopped shallots and minced garlic. Partially cover and cook for 5–6 minutes, stirring occasionally, until fragrant and translucent.
Step 2: Sauté the Vegetables
Add the carrots and celery to the pot. Continue cooking, stirring every few minutes, for 10 minutes. This classic Italian sofrito is essential—it lays the groundwork for deep, layered flavor.
Step 3: Bloom the Spices
Stir in the tomato paste, salt, and all the dried herbs and spices—basil, oregano, parsley, thyme, black pepper, and red pepper flakes. Cook for 5 minutes, letting the tomato paste caramelize and the herbs bloom.
Step 4: Add the Beans and Simmer
Pour in the cannellini beans, bay leaves, and water. Stir everything together, bring to a gentle boil, then reduce the heat to medium-low. Cover partially and let the soup simmer for 20 minutes, allowing the flavors to meld beautifully.
Step 5: Blend for Creaminess
For a creamy texture without cream, blend about 1 cup of the soup using an immersion blender or by transferring it to a regular blender. Stir the blended soup back into the pot for added body and silkiness.
Step 6: Finish with Spinach
Add the fresh spinach and simmer for another 10 minutes, until the greens are wilted and vibrant.
Step 7: Serve
Ladle the soup into bowls and serve with toasted rye or crusty sourdough bread. A drizzle of olive oil or a sprinkle of vegan Parmesan on top makes it even more irresistible.
Why This Tuscan White Bean Soup Works
- Naturally vegan and gluten-free
- Uses pantry staples—beans, dried herbs, and aromatics
- Creamy without cream
- Deep flavor from the slow-cooked sofrito base
- Perfect for meal prep and gets even better the next day
Tips & Variations
- Use vegetable broth instead of water for a richer base.
- Add grains like farro or small pasta for a heartier version.
- Swap the beans: Use great northern or navy beans if cannellini aren’t available.
- Make it spicy: Increase red pepper flakes or add a splash of chili oil.
- Add fresh herbs at the end like basil or parsley for a pop of green.
Serving Suggestions
This soup is ideal with:
- Grilled sourdough or rye bread
- A side salad with lemon vinaigrette
- Vegan croutons or crispy chickpeas on top
- A light red wine or sparkling water with lemon
Storage & Reheating
- Refrigerate leftovers in a sealed container for up to 5 days.
- Reheat on the stovetop over low heat, adding a splash of water or broth if needed.
- Freeze for up to 2 months—just leave out the spinach and add fresh when reheating.
A Year-Round Classic
While bean soups are typically associated with winter, the brightness of spinach and the herbal notes in this Tuscan White Bean Soup make it perfect for warmer months too. It’s light enough for spring or summer and warming enough for fall or winter—versatile and timeless.
Final Thoughts
Simple, satisfying, and packed with rustic Italian charm, Tuscan White Bean Soup is a dish you’ll want on repeat. Whether you’re feeding a crowd, meal prepping for the week, or just craving something wholesome and warming, this soup delivers every time.
With its fragrant blend of garlic, herbs, beans, and vegetables, it’s proof that humble ingredients can make a truly elegant and delicious meal.
Tuscan White Bean Soup
Ingredients
- ¼ cup extra virgin olive oil
- 3 medium shallots finely chopped
- 5 cloves garlic minced
- 2 carrots chopped into coins
- 2 stalks celery diced
- 1 tablespoon tomato paste
- 2 teaspoons kosher salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes
- ½ teaspoon black pepper
- 2 15 oz cans cannellini beans, drained and rinsed
- 2 bay leaves
- 4 cups water
- 3 cups fresh spinach
Instructions
Step 1: Build the Flavor Base
- In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the chopped shallots and minced garlic. Partially cover and cook for 5–6 minutes, stirring occasionally, until fragrant and translucent.
Step 2: Sauté the Vegetables
- Add the carrots and celery to the pot. Continue cooking, stirring every few minutes, for 10 minutes. This classic Italian sofrito is essential—it lays the groundwork for deep, layered flavor.
Step 3: Bloom the Spices
- Stir in the tomato paste, salt, and all the dried herbs and spices—basil, oregano, parsley, thyme, black pepper, and red pepper flakes. Cook for 5 minutes, letting the tomato paste caramelize and the herbs bloom.
Step 4: Add the Beans and Simmer
- Pour in the cannellini beans, bay leaves, and water. Stir everything together, bring to a gentle boil, then reduce the heat to medium-low. Cover partially and let the soup simmer for 20 minutes, allowing the flavors to meld beautifully.
Step 5: Blend for Creaminess
- For a creamy texture without cream, blend about 1 cup of the soup using an immersion blender or by transferring it to a regular blender. Stir the blended soup back into the pot for added body and silkiness.
Step 6: Finish with Spinach
- Add the fresh spinach and simmer for another 10 minutes, until the greens are wilted and vibrant.
Step 7: Serve
- Ladle the soup into bowls and serve with toasted rye or crusty sourdough bread. A drizzle of olive oil or a sprinkle of vegan Parmesan on top makes it even more irresistible.
Leave a Comment