Tuscan White Bean Soup – Rustic, Herby, and Soul-Warming Italian Comfort
When the weather cools or you're craving a nourishing bowl of goodness, nothing satisfies quite like a pot of Tuscan White Bean Soup. This Italian-inspired classic combines cannellini beans, fresh herbs, hearty vegetables, and a good drizzle of olive oil to deliver a wholesome and deeply flavorful experience with every spoonful.
This soup is naturally vegan, gluten-free, and full of plant-based protein and fiber. It’s rich in taste without needing cream or meat, thanks to caramelized shallots, garlic, and a medley of fragrant herbs. Whether served with crusty bread or on its own, this recipe brings the countryside of Tuscany right into your kitchen.
Looking for more comforting, Mediterranean-inspired soups? Check out the full soup collection at recipeservice.net for dishes that soothe and satisfy.
Ingredients
🥕 Vegetables & Beans
- 2 15 oz cans cannellini beans, drained and rinsed
- 2 carrots diced
- 2 celery stalks diced
- 3 medium shallots finely chopped
- 5 garlic cloves minced
- 3 cups fresh spinach roughly chopped
🌿 Herbs & Seasoning
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp dried thyme
- 2 bay leaves
- ½ tsp freshly ground black pepper
- 2 tsp kosher salt
- 1 tsp red pepper flakes optional, for a little heat
🍅 Canned & Liquid Ingredients
- 1 tbsp tomato paste
- 4 cups water or vegetable broth for more flavor
🛢 Oils
- ¼ cup extra virgin olive oil
Instructions
🔥 Step 1: Build the Flavor Base
- In a large pot or Dutch oven, heat ¼ cup olive oil over medium heat.
- Add shallots, garlic, carrots, and celery. Sauté for 8–10 minutes, until soft and slightly caramelized.
- Stir in tomato paste and cook for 2 minutes to deepen the flavor.
🌿 Step 2: Add Herbs and Beans
- Stir in:
- Basil
- Oregano
- Thyme
- Parsley
- Red pepper flakes
- Bay leaves
- Mix well to coat the vegetables.
- Add cannellini beans and 4 cups water.
- Season with kosher salt and black pepper.
- Bring to a boil, then reduce to a simmer. Cook uncovered for 25–30 minutes.
🥣 Step 3: Blend (Optional)
- For a creamy, thicker consistency:
- Use an immersion blender to blend about one-third to half of the soup directly in the pot.
- Or transfer 2 cups to a blender, purée, and stir it back in.
- This gives the soup a velvety body while retaining texture.
🥬 Step 4: Add Spinach
- Stir in fresh spinach and let it wilt—about 2–3 minutes.
- Taste and adjust seasoning: more salt, pepper, or red pepper flakes to your preference.
🥄 Step 5: Serve
- Ladle into bowls.
- Drizzle with more olive oil and top with a sprinkle of fresh herbs, if desired.
- Serve with crusty bread or garlic toasts.
Notes
🍴 Serving Suggestions
Pair with warm focaccia or a rustic sourdough loaf Top with grated parmesan (if not vegan) or nutritional yeast Add a squeeze of lemon juice for brightness before serving Enjoy with a glass of Chianti or sparkling water with lemon 🧑🍳 Variations
With Tomatoes: Add 1 cup canned diced tomatoes with the beans for a heartier, more robust flavor. With Pasta: Add small pasta like ditalini or orzo for a Tuscan minestrone feel. Protein Boost: Stir in cooked lentils, chickpeas, or shredded chicken (if not vegetarian). Creamy Twist: Stir in ½ cup coconut milk or cashew cream. Extra Greens: Add kale, Swiss chard, or escarole with the spinach. 🧊 Storage & Reheating
Refrigerator:
Store in a sealed container for up to 5 days. Freezer:
Freeze cooled soup in containers for up to 3 months. Thaw in fridge overnight, then reheat gently. Reheating:
Warm on stovetop over medium-low heat. Add water or broth if needed to loosen the consistency. ❓ 10 Frequently Asked Questions (FAQs)
1. Can I use dried beans instead of canned?
Yes, soak and cook about 1½ cups of dried cannellini beans in advance. 2. Is this recipe vegan?
Yes, this soup is naturally vegan and gluten-free. 3. What can I use instead of cannellini beans?
Use Great Northern beans, navy beans, or even chickpeas. 4. Can I use vegetable broth instead of water?
Absolutely. It will make the soup even more flavorful. 5. What if I don’t have spinach?
Substitute kale, arugula, or collard greens—just cook them a bit longer. 6. Is it spicy?
Only slightly, depending on the red pepper flakes. Reduce or omit for a milder soup. 7. Can I blend the whole soup?
Yes, for a fully creamy version. Blending half is ideal for texture. 8. Can I make it in a slow cooker?
Yes! Sauté the aromatics first, then cook on LOW for 6 hours or HIGH for 3–4. 9. Can I add meat?
Sure—crumbled Italian sausage, pancetta, or rotisserie chicken work well. 10. How can I thicken the soup without blending?
Mash a few beans with the back of a spoon in the pot as it simmers. 📝 Conclusion
This Tuscan White Bean Soup is proof that a simple, plant-forward dish can be both deeply comforting and richly satisfying. With olive oil, vegetables, herbs, and beans, you can create a meal that’s budget-friendly, soul-warming, and bursting with Italian flavor. Looking for more Mediterranean-inspired comfort food recipes? Head to recipeservice.net for cozy meals made simple.
Pair with warm focaccia or a rustic sourdough loaf Top with grated parmesan (if not vegan) or nutritional yeast Add a squeeze of lemon juice for brightness before serving Enjoy with a glass of Chianti or sparkling water with lemon 🧑🍳 Variations
With Tomatoes: Add 1 cup canned diced tomatoes with the beans for a heartier, more robust flavor. With Pasta: Add small pasta like ditalini or orzo for a Tuscan minestrone feel. Protein Boost: Stir in cooked lentils, chickpeas, or shredded chicken (if not vegetarian). Creamy Twist: Stir in ½ cup coconut milk or cashew cream. Extra Greens: Add kale, Swiss chard, or escarole with the spinach. 🧊 Storage & Reheating
Refrigerator:
Store in a sealed container for up to 5 days. Freezer:
Freeze cooled soup in containers for up to 3 months. Thaw in fridge overnight, then reheat gently. Reheating:
Warm on stovetop over medium-low heat. Add water or broth if needed to loosen the consistency. ❓ 10 Frequently Asked Questions (FAQs)
1. Can I use dried beans instead of canned?
Yes, soak and cook about 1½ cups of dried cannellini beans in advance. 2. Is this recipe vegan?
Yes, this soup is naturally vegan and gluten-free. 3. What can I use instead of cannellini beans?
Use Great Northern beans, navy beans, or even chickpeas. 4. Can I use vegetable broth instead of water?
Absolutely. It will make the soup even more flavorful. 5. What if I don’t have spinach?
Substitute kale, arugula, or collard greens—just cook them a bit longer. 6. Is it spicy?
Only slightly, depending on the red pepper flakes. Reduce or omit for a milder soup. 7. Can I blend the whole soup?
Yes, for a fully creamy version. Blending half is ideal for texture. 8. Can I make it in a slow cooker?
Yes! Sauté the aromatics first, then cook on LOW for 6 hours or HIGH for 3–4. 9. Can I add meat?
Sure—crumbled Italian sausage, pancetta, or rotisserie chicken work well. 10. How can I thicken the soup without blending?
Mash a few beans with the back of a spoon in the pot as it simmers. 📝 Conclusion
This Tuscan White Bean Soup is proof that a simple, plant-forward dish can be both deeply comforting and richly satisfying. With olive oil, vegetables, herbs, and beans, you can create a meal that’s budget-friendly, soul-warming, and bursting with Italian flavor. Looking for more Mediterranean-inspired comfort food recipes? Head to recipeservice.net for cozy meals made simple.