This hearty Tuscan white bean soup has become a favorite fall recipe of mine. It’s a brothy soup that somehow still has a creamy mouthfeel without being blended.
This Tuscan white bean soup is packed with herbs, shallots, garlic, beans, and all the good stuff you crave in the winter.
This vegetarian Tuscan white bean soup comes together in one pot, and couldn’t be easier to make. Make a big batch ahead of the week or whip it up on the weekend – you can’t go wrong with this recipe. It’s a new family staple!
Tuscan White Bean Soup Ingredients
Here’s everything you’ll need to make this easy Tuscan white bean soup with spinach.
- Shallots: You can sub in 1 large sweet white onion if you don’t have them on hand.
- Fresh garlic
- Carrots
- Celery
- Cannellini beans: Full transparency, any type of white bean works here, like kidney beans, butter beans, etc.
- Spinach: Feel free to add in dino kale or any type of green you have on hand.
- Tomato paste
- Olive oil
- Spices: Including dried basil, dried oregano, dried parsley, dried thyme, red pepper flakes, and black pepper.
- Bay leaves
- Kosher salt
Serving & Storing Leftovers
I love serving this white bean soup with toasted rye or sourdough bread. Although it does taste phenomenal on its own!
If you have any leftovers (which I highly doubt because it’s so good haha) store the soup in the fridge for up to 5 days. Keep in mind that as the soup sits, the flavors will meld and become more pronounced.
So if you can, plan and make this soup 1 or 2 days ahead of time!
A Few Recipe Notes…
Just a few notes to make this creamy vegan white bean soup perfectly!
- Cook the sofrito on medium-high to create layers of flavor. Trust me, cooking the sofrito mixture (aka the shallots, garlic, carrot, and celery) on a higher heat will make some of the veggies stick to the bottom of the pan and caramelize. Which will infuse the soup with so much flavor.
- Add more beans if you like. I used 2 cans of cannellini beans, but 3 cans would also work if you wanted to bump the protein up.
- Blend the 1 cup of soup separately in a jar with an immersion blender or a blender like a Vitamix. I know it seems like you’d save on dishes if you blitz the soup directly in the pot, but you’ll end up ruining the veggies and whole beans. Additionally, make sure to blend the soup until it’s silky smooth. This will add so much creaminess!
- If you can, plan and make this soup a day ahead. Like most dishes, this soup tastes best the next day once the flavors have had a chance to meld together.
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Hearty Tuscan White Bean Soup
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 3–4 servings 1x
- Category: Dinner
- Cuisine: Italian, American
Description
This Tuscan white bean soup is packed with herbs, shallots, garlic, beans, and all the good stuff you crave in the winter. Make a big batch ahead of the week or whip it up on the weekend – you can’t go wrong with this recipe. It’s a new family staple!
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 tbsp tomato paste
- 2 tsp kosher salt
- 1 tsp basil
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp thyme
- 1 tsp red pepper flakes
- ½ tsp black pepper
- 2 15 oz can cannellini beans, drained and rinsed
- 2 bay leaves
- 4 cups water
- 3 cups fresh spinach
Instructions
- In a large pot or Dutch oven, add the olive oil, shallots, and garlic. Heat the pot on medium heat and cover partially with a lid. Let the shallots and garlic cook, stirring occasionally for about 5-6 minutes until translucent.
- Next, add in the carrots and celery, and continue to cook for an additional 10 minutes (make sure to stir the mixture now and again). It’s super important to let this sofrito mixture saute as it’ll build tons of flavor.
- Once the sofrito mixture has decreased in volume, add in the tomato paste, salt, and spices (basil, oregano, parsley, thyme, black pepper). Stir the mixture and let the spices bloom for 5 minutes. This will also cook out the raw flavor of the tomato paste.
- Finally, add the cannellini beans, bay leaves, and water. Stir to combine. Cover the pot partially with a lid, reduce the heat to medium-low, and let the soup simmer for 20 minutes.
- Once 20 minutes is up, remove 1 cup of the soup and blend it in a high-speed blender or a jar with an immersion blender. Pour the blended soup back into the pot, along with the spinach, and stir to combine. Continue to simmer the soup until the spinach has wilted, about 10 minutes.
- Serve this creamy vegan Tuscan white bean soup with toasted rye or sourdough bread.
- Store any leftovers in the fridge for up to 5 days. Keep in mind that this soup tastes best the next day when the flavors have had a chance to sit and meld.
Absolutely loved this soup – it’s super easy to make and will definitely be a staple in our house.
Yaaay! So happy to hear that! 🙂
This is so delicious and cozy with some toasted sourdough! Such simple ingredients but such a great bold flavor!
I know, right? Crazy how much flavor this soup packs with minimal ingredients. So so happy you enjoyed it, Lindsey! 🙂
Really like this soup on a cold day. So easy to make!
So happy you liked it Stephanie!
this sounds like a lovely soup as is. However my husband doesn’t think its a meal unless there is meat in it. I’m thinking a sweet Italian sausage would work with this.
Great idea of blending up a cup of the soup for the creamy aspect of it without having to use a dairy product.
I’ve been on the hunt for tasty food that is healthy yet easy to make. With fall right around the corner, this will soon make it into rotation.
Can’t wait for you to make this, it’s a favorite of mine! And yes, Italian sausage would pair so well with this soup.