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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

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

Method
 

🔥 Step 1: Build the Flavor Base
  1. In a large pot or Dutch oven, heat ¼ cup olive oil over medium heat.
  2. Add shallots, garlic, carrots, and celery. Sauté for 8–10 minutes, until soft and slightly caramelized.
  3. Stir in tomato paste and cook for 2 minutes to deepen the flavor.
🌿 Step 2: Add Herbs and Beans
  1. Stir in:
  2. Basil
  3. Oregano
  4. Thyme
  5. Parsley
  6. Red pepper flakes
  7. Bay leaves
  8. Mix well to coat the vegetables.
  9. Add cannellini beans and 4 cups water.
  10. Season with kosher salt and black pepper.
  11. Bring to a boil, then reduce to a simmer. Cook uncovered for 25–30 minutes.
🥣 Step 3: Blend (Optional)
  1. For a creamy, thicker consistency:
  2. Use an immersion blender to blend about one-third to half of the soup directly in the pot.
  3. Or transfer 2 cups to a blender, purée, and stir it back in.
  4. This gives the soup a velvety body while retaining texture.
🥬 Step 4: Add Spinach
  1. Stir in fresh spinach and let it wilt—about 2–3 minutes.
  2. Taste and adjust seasoning: more salt, pepper, or red pepper flakes to your preference.
🥄 Step 5: Serve
  1. Ladle into bowls.
  2. Drizzle with more olive oil and top with a sprinkle of fresh herbs, if desired.
  3. 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.