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Hearty Tuscan White Bean Soup Recipe

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3.9 from 14 reviews

This Hearty Tuscan White Bean Soup is a comforting and nutritious dish featuring tender cannellini beans, fresh spinach, and a medley of sautéed vegetables simmered to perfection with Mediterranean herbs and spices. Ideal for a cozy meal, this soup is thickened with blended beans to create a creamy texture without any dairy.

Ingredients

Soup Base

  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Small Onion, diced
  • 2 Medium Shallots, chopped
  • 4 Cloves Garlic, mashed
  • 2 Carrots, chopped into coins
  • 2 Celery Stalks, diced

Beans and Seasoning

  • 3 (15 Ounce) Cans Cannellini Beans, drained and rinsed
  • 2 Bay Leaves
  • 1 Tablespoon Italian Seasoning
  • 1/2 Teaspoon Red Pepper Flakes
  • 5–6 Cups Vegetable Broth
  • 1/2 Teaspoon Sea Salt
  • 1/4 Teaspoon Ground Black Pepper

Finishing Ingredients

  • 3 Cups Fresh Spinach
  • Fresh Chopped Parsley (optional, for garnish)
  • Crusty Bread (optional, for serving)

Instructions

  1. Heat Olive Oil: Begin by heating the olive oil in a large soup pot or Dutch oven over medium-low heat on the stovetop to prepare for sautéing.
  2. Sauté Alliums: Add the diced onion, chopped shallots, and mashed garlic to the hot oil. Stir continuously and sauté for 3-4 minutes until the onions become translucent and fragrant.
  3. Add Carrots and Celery: Incorporate the chopped carrots and diced celery into the pot. Continue sautéing for 7-10 minutes to build deep, rich flavors in the base of the soup.
  4. Prepare Beans and Seasonings: Rinse and drain the cannellini beans. Add them to the pot along with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, sea salt, and ground black pepper.
  5. Boil the Mixture: Bring the soup mixture to a boil over medium-high heat, then reduce to low heat. Cover the pot and let it simmer gently for 15 minutes to meld the flavors.
  6. Discard Bay Leaves: Remove the lid and carefully take out the bay leaves, discarding them as they have imparted their flavor.
  7. Blend the Soup: Transfer two cups of the soup into a high-speed blender. Blend until smooth and creamy, which will thicken the soup naturally.
  8. Stir Soup: Pour the blended soup back into the pot and stir thoroughly to combine with the rest of the mixture.
  9. Add the Spinach: Add the fresh spinach to the soup and stir until the leaves are wilted and just tender.
  10. Garnish and Serve: Ladle the soup into bowls. If desired, garnish with fresh chopped parsley and serve with crusty bread alongside for a satisfying meal.

Notes

  • For a smoother texture, you can blend more soup before combining.
  • Add a squeeze of lemon juice before serving for a bright, fresh finish.
  • Use low-sodium vegetable broth to control the saltiness if preferred.
  • This soup stores well and tastes even better the next day once flavors have melded.
  • To make it vegan, ensure the broth is vegetable-based and no animal products are added as garnish.

Find it online: https://bitezly.com/hearty-tuscan-white-bean-soup-recipe/