Name: Tuscan White Bean Soup Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Tuscan
Ingredients: 1 Small Onion, diced; 2 Medium Shallots, chopped; 4 Cloves Garlic, mashed; 2 Carrots, chopped into coins; 2 Celery Stalks, diced; 3 Cups Fresh Spinach; 3 (15 Ounce) Cans Cannellini Beans, drained and rinsed; 5-6 Cups Vegetable Broth; 2 Bay Leaves; 1 Tablespoon Italian Seasoning; 1/2 Teaspoon Red Pepper Flakes; 1/2 Teaspoon Sea Salt; 1/4 Teaspoon Ground Black Pepper; 1/4 Cup Olive Oil (extra virgin)

If you’re craving something that feels like a warm hug in a bowl, you’ve come to the right place. This Tuscan White Bean Soup Recipe is hands down one of my favorites to make when I want comfort food that’s hearty yet light. Loaded with creamy cannellini beans, fresh veggies, and a touch of spice, this soup comes together effortlessly and seriously impresses anyone who tries it. Stick around because I’m sharing all my best tips for making it just right!

💚

Why You’ll Love This Recipe

Simple Ingredients: You likely have most of these pantry staples already, so no special trip needed.
Rich, Creamy Texture: Blending part of the soup creates a luscious, comforting base without any cream or dairy.
Vegan and Gluten-Free: Perfect for various diets without compromising on flavor or heartiness.
Freezer Friendly: Make it ahead and have a wholesome meal ready to heat on busy days.

The image shows two bowls of vegetable and white bean soup placed on a white marbled surface with a striped cloth underneath. Each bowl is in a brown, earthy-toned dish with a few slices of light toasted bread beside them. The soup has several layers: a light broth base, orange carrot pieces, white beans, and dark green leafy vegetables scattered throughout. Fresh chopped herbs are sprinkled on top. On the right side, there is a white bowl filled with chopped green herbs with a spoon inside. A larger white pot filled with the same soup is partially visible at the top right corner, with a ladle inside showing the same soup contents. A small white dish with red pepper flakes and a wooden pepper grinder are also on the surface. The scene looks cozy and inviting, with natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients here work in harmony to build layers of flavor and texture. When you grab your veggies, choose firm, fresh produce to really brighten the soup — and pick good-quality olive oil, it truly makes a difference.

Olive Oil: I always go for extra virgin — it adds a vibrant, peppery note that deepens the soup’s flavor.
Onion: A sweet yellow onion works great; it softens beautifully during sautéing.
Shallots: These add a subtle, nuanced sharpness that balances the beans perfectly.
Garlic: Fresh garlic mashed to release its aroma is a must — it brings warmth and depth.
Carrots: Chopped into coins, carrots sweeten and add a little textural interest.
Celery: Offers a mild, herbaceous crunch that supports the other flavors nicely.
Cannellini Beans: Drained and rinsed, these are the creamy star of the show — canned beans save so much time here!
Bay Leaves: A classic herb for simmering that infuses a subtle earthiness.
Italian Seasoning: I keep a blend handy — it perfectly complements the Tuscan vibe.
Red Pepper Flakes: Just a pinch to give that gentle kick without overpowering.
Vegetable Broth: Homemade is best if you have it, but a good-quality store-bought broth works too.
Sea Salt: Enhances all the flavors, but start conservatively—you can always add more later.
Ground Black Pepper: Freshly cracked for flavor that wakes up your palate.
Fresh Spinach: Added at the end to give a pop of color and a nutritional boost.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Tuscan White Bean Soup Recipe is how easy it is to tweak based on what you have or your cravings. Play around and make it yours!

Add Sausage: For a meaty, smoky twist, toss in some Italian sausage before you add the beans—my family goes crazy for this addition.
Use Kale Instead of Spinach: If you prefer heartier greens, kale holds up well; just chop it finely and add it earlier so it softens completely.
Spicy Kick: Double the red pepper flakes or add some smoked paprika for a deeper, smoky heat that’s great on chilly nights.
Make it Chunkier: Skip blending the soup altogether if you prefer more texture—it’s delicious either way.

How to Make Tuscan White Bean Soup Recipe

Step 1: Build Your Flavor Base with Aromatics

Start by heating that luscious extra virgin olive oil in a large soup pot or Dutch oven over medium-low heat. Toss in the diced onion, chopped shallots, and mashed garlic. Stir and let everything gently sizzle for 3-4 minutes. You’ll notice the onions turn translucent, releasing sweetness and forming that essential flavor foundation. This step is key—I always remind myself not to rush it because it’s the base of everything good that follows.

Step 2: Add Your Carrots and Celery

Next, add the carrots cut into coins and diced celery. Sauté these together for another 7-10 minutes, stirring occasionally. This softens the veggies and allows their natural sweetness to deepen the soup’s profile. Trust me, the extra time here is worth it for that satisfying, homey flavor.

Step 3: Add Beans, Seasonings, and Broth

Drain and rinse your cannellini beans well—that prevents the soup from getting too cloudy and starchy. Add the beans to the pot along with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, sea salt, and ground black pepper. Stir everything together to combine.

Step 4: Simmer and Build Flavors

Bring the soup mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for about 15 minutes. This allows the flavors to meld perfectly. A tip I discovered is to keep an eye on the broth level, adding a splash more if it seems to reduce too quickly during simmering.

Step 5: Blend for Creaminess

After simmering, remove the lid and carefully fish out the bay leaves to avoid their bitter flavor. Then, ladle about two cups of the soup into a high-speed blender. Blend it until silky smooth and thick. Pour the blended soup back into the pot and stir well—this technique is what gives the soup that velvety texture without any cream or dairy. If you don’t have a blender, use an immersion blender right in the pot!

Step 6: Finish with Fresh Spinach

Finally, add your fresh spinach leaves and stir until they’re just wilted. The bright green color and fresh flavor are such a lovely finishing touch, and it adds a nutritious boost without extra fuss.

👨‍🍳

Pro Tips for Making Tuscan White Bean Soup Recipe

Use Quality Beans: I’ve found that canned cannellini beans save time but rinse well to wash off excess salt and starch.
Don’t Skip the Sauté: Those first few minutes on the onion, shallots, and garlic build the whole soup, so be patient and gentle with the heat.
Adjust Broth As Needed: Depending on how thick you like your soup, add more broth slowly while simmering to reach your preferred consistency.
Blend Carefully: When blending hot soup, I like to blend in batches and vent the blender lid for safety and smooth results.

How to Serve Tuscan White Bean Soup Recipe

A brown bowl filled with clear soup contains white beans, bright orange carrot slices, and green leafy herbs, topped with sprinkled black pepper and red chili flakes. A silver spoon rests inside the bowl on the right, with some soup wet on its edge. The bowl is placed on a wooden board, with a slice of crusty white bread to the left outside the bowl. Behind the bowl, there is a glass with light brown liquid and a blurred pot with similar soup. The surface under the board has a soft beige textured fabric pattern. The whole setup is on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually go for a sprinkling of fresh chopped parsley because its bright, grassy notes cut through the richness nicely. A drizzle of good olive oil right before serving adds a beautiful sheen and silky mouthfeel. If you’re feeling indulgent, a small handful of shaved vegan Parmesan or nutritional yeast adds umami depth that’s irresistible.

Side Dishes

There’s nothing like pairing this soup with thick slices of crusty artisan bread to soak up every last drop. I often serve it alongside a light arugula salad tossed with lemon vinaigrette—it balances the hearty soup perfectly. For extra comfort, some roasted garlic bread or herb focaccia works wonders.

Creative Ways to Present

For a cozy dinner party, I’ve served this Tuscan White Bean Soup Recipe in rustic ceramic bowls topped with microgreens and a dusting of smoked paprika. You can also ladle it into edible bread bowls for a fun twist that your guests will remember. For family nights, try layering toasted pine nuts on top for a little crunch surprise.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight glass containers in the fridge—it keeps beautifully for up to 4 days. I usually leave out the spinach if I plan to reheat it later and add fresh greens right before serving to keep their vibrant color and texture.

Freezing

This soup freezes like a charm. I portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some headspace for expansion. When you’re ready, thaw overnight in the fridge and you’ll have a tasty, nutritious meal ready in minutes—perfect for busy days or meal prep.

Reheating

I prefer reheating gently on the stovetop over low heat, stirring frequently to prevent sticking and to meld flavors again. If the soup thickens too much, just add a splash of vegetable broth or water to loosen it up. Adding fresh spinach at this stage always freshens things up wonderfully.

FAQs

Can I use dried beans instead of canned for this Tuscan White Bean Soup Recipe?

Absolutely! If you prefer dried beans, soak them overnight and cook them thoroughly before adding to the soup. Keep in mind this adds extra prep time, but the texture can be even creamier and more satisfying.
Is this Tuscan White Bean Soup Recipe gluten-free?

Yes, this soup is naturally gluten-free since it’s made with vegetables, beans, and herbs without any gluten-containing ingredients. Just double-check your vegetable broth if you’re buying store-bought, as some brands do include gluten.
How spicy is the soup? Can I adjust the heat?

The heat level is mild with just a hint of warmth from the red pepper flakes. You can easily adjust the spice by using less or more according to your taste, or omit it completely if you prefer no spice at all.
Can I make this soup in a slow cooker?

Yes! I’ve done this before: sauté your aromatics on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for about 3-4 hours, then blend part of the soup and add spinach towards the end of cooking.

Final Thoughts

This Tuscan White Bean Soup Recipe holds a special place in my kitchen repertoire because it’s one of those meals that feels both nourishing and indulgent all at once. When I’m looking for something easy but impressive, something that fills the belly and warms the soul, this soup checks all those boxes. I can’t wait for you to try it—you’ll have a hearty, healthy dish to keep coming back to over and over.