Name: Tuscan White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tuscan
Ingredients: 2 tablespoons olive oil; ½ cup diced onion (about ½ medium onion); 2 celery ribs, diced (about 1 cup); 2 medium carrots, cut into rounds (about 1 cup); 3 teaspoons minced garlic (about 3 large cloves); 1 tablespoon tomato paste; 3 (15‑ounce) cans cannellini beans, drained; 4 cups chicken broth; 2 tablespoons white wine vinegar; 1 teaspoon Italian seasoning; ¼ teaspoon red pepper flakes; Salt and pepper, to taste; 3 cups fresh spinach, coarsely chopped

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A light and nutrient‑packed Tuscan white bean soup that’s like a warm hug in a bowl, combining hearty beans and tender vegetables with bright, zesty flavors. This comforting recipe is perfect for a wholesome weeknight dinner or a cozy lunch.

Why You’ll Love This Recipe

I love how this Tuscan white bean soup is both filling and light at the same time. It’s packed with protein and fiber from the cannellini beans, and the combination of fresh vegetables and fragrant Italian seasoning brings out layers of earthy and tangy flavor. I usually go for this recipe when I want something warming that doesn’t weigh me down. Plus, it’s easy to adapt for different dietary needs and can be made ahead of time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
½ cup diced onion (about ½ medium onion)
2 celery ribs, diced (about 1 cup)
2 medium carrots, cut into rounds (about 1 cup)
3 teaspoons minced garlic (about 3 large cloves)
1 tablespoon tomato paste
3 (15‑ounce) cans cannellini beans, drained
4 cups chicken broth
2 tablespoons white wine vinegar
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes
Salt and pepper, to taste
3 cups fresh spinach, coarsely chopped

directions

I start by heating olive oil in a large pot over medium‑high heat. Then I add the diced onion, celery, and carrots, and cook them for about 5 minutes until tender.
Next, I stir in the minced garlic and tomato paste, letting the garlic become fragrant, which takes about 1 minute.
I pour in the cannellini beans, chicken broth, white wine vinegar, Italian seasoning, and red pepper flakes. After seasoning with salt and pepper, I bring the mixture to a gentle boil. I reduce the heat and let it simmer for 5–8 minutes.
Then I stir in the chopped spinach and let it cook for about 3 minutes until it wilts.
I take the soup off the heat and serve it while it’s hot and flavorful.

Servings and timing

This recipe makes 6 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

I like to make it vegetarian by swapping the chicken broth for vegetable broth.
For a spicier version, I add more red pepper flakes or even a dash of hot sauce.
Sometimes I switch up the beans and use navy beans or great northern beans.
If I want more tang, I’ll add a splash of lemon juice just before serving.
For richness, I top each bowl with freshly grated parmesan or a drizzle of olive oil.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. If I want to freeze it, I make sure it’s completely cool first, then freeze it for up to 2 months. When reheating, I usually go for the stovetop over medium heat. If it’s frozen, I thaw it overnight in the fridge before reheating.

FAQs

How do I make this soup in a slow cooker?

I put all the ingredients except the spinach into the slow cooker and cook on LOW for 4–5 hours. I stir in the spinach during the last 30 minutes of cooking.

Can I blend this soup for a creamier texture?

Yes, I sometimes blend a portion of the soup using an immersion blender or regular blender to make it thicker and creamier, while still keeping some texture.

What can I use instead of cannellini beans?

When I don’t have cannellini beans, I go for navy beans or great northern beans. They all work beautifully in this soup.

Is this recipe gluten-free?

Yes, as long as I make sure my broth is certified gluten-free, this soup is naturally gluten-free.

Can I add meat to this soup?

I occasionally add cooked sausage or shredded rotisserie chicken for a protein boost, especially when I want to make it a bit heartier.

Conclusion

This Tuscan white bean soup is one of those recipes I keep coming back to. It’s nourishing, comforting, and incredibly easy to throw together. Whether I’m craving something warm on a chilly day or just want a wholesome meal with fresh ingredients, this soup never lets me down.

Tuscan White Bean Soup