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–+ servings
Tuscan White Bean Soup

Hearty Tuscan White Bean Soup That Warms the Soul

This Tuscan White Bean Soup is a comforting, vegan dish filled with white beans and vibrant veggies.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Use extra virgin for the best taste.
  • 1 medium Onion Yellow or white onion works best.
  • 2 medium Shallots Can substitute with an extra onion if unavailable.
  • 3 cloves Garlic Use minced garlic if fresh is not on hand.
  • 2 medium Carrots Can be replaced with parsnips for a different taste.
  • 2 stalks Celery Fennel can be used for a unique twist.
  • 2 cans Cannellini Beans Other white beans like great northern can be used.
  • 2 leaves Bay Leaves Dried thyme can be used as an alternative.
  • 1 tablespoon Italian Seasoning A mixture of oregano, basil, and rosemary can be substituted.
  • 1 teaspoon Red Pepper Flakes Adjust to taste or omit for a milder soup.
  • 4 cups Vegetable Broth Chicken broth can be used for a non-vegan version.
  • 1 teaspoon Sea Salt Use kosher salt if preferred.
  • 1/2 teaspoon Black Pepper White pepper can replace black if desired.
  • 2 cups Fresh Spinach Kale or Swiss chard may be used instead.

Equipment

  • Large soup pot
  • Immersion Blender

Method
 

Step‑by‑Step Instructions for Hearty Tuscan White Bean Soup
  1. Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-low heat for about 2 minutes.
  2. Add diced onion, minced garlic, and chopped shallots to the pot. Sauté for 3 to 4 minutes until the onion turns translucent.
  3. Incorporate chopped carrots and celery, sautéing for 7 to 10 minutes until the vegetables soften.
  4. Rinse and drain cannellini beans before adding them, along with bay leaves, Italian seasoning, and red pepper flakes. Pour in vegetable broth, season with sea salt and black pepper, and mix well.
  5. Increase heat to high and bring mixture to a gentle boil. Reduce heat to low, cover, and let simmer for 15 minutes.
  6. After simmering, remove the lid and discard the bay leaves. Use an immersion blender to puree about 2 cups of the soup until thick and creamy.
  7. Return the blended soup to the pot and stir in fresh spinach. Allow to cook for 2 to 3 minutes until the spinach wilts.
  8. Ladle the soup into bowls, garnishing with freshly chopped parsley if desired. Enjoy!

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 1500IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

This soup stores well and tastes even better the next day. Perfect for meal prepping throughout the week.

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