Description
This Hearty Tuscan White Bean Soup is a comforting and flavorful vegan soup featuring tender cannellini beans, fresh vegetables, and aromatic Italian herbs. Slow-simmered to develop rich flavors and partially blended for a creamy texture, this soup is perfect for cozy winter meals or meal prep. Serve it with crusty bread for a satisfying and nutritious dish that is both easy to prepare and deliciously wholesome.
Ingredients
Scale
Vegetables & Aromatics
- 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
Beans & Broth
- 3 (15 Ounce) Cans Cannellini Beans, drained and rinsed
- 5-6 Cups Vegetable Broth
Herbs & Seasonings
- 2 Bay Leaves
- 1 Tablespoon Italian Seasoning
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Sea Salt
- 1/4 Teaspoon Ground Black Pepper
Oils & Fats
- 1/4 Cup Olive Oil (extra virgin)
Instructions
- Heat Oil and Sauté Aromatics: Begin by heating the extra virgin olive oil in a large soup pot or Dutch oven over medium-low heat. Add the diced onion, chopped shallots, and mashed garlic to the hot oil. Stir occasionally and sauté for 3-4 minutes until the onion becomes translucent, imparting a fragrant base to the soup.
- Add Vegetables: Wash and chop the carrots into coins and dice the celery stalks. Add them to the pot and continue to sauté for another 7-10 minutes. This step is crucial as it allows the vegetables to soften and the flavors to develop fully.
- Add Beans and Seasonings: Rinse and drain the cannellini beans thoroughly. 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 well to combine all the ingredients.
- Simmer the Soup: Bring the soup mixture to a boil over medium-high heat, then lower the heat to a gentle simmer. Cover the pot and let it simmer for 15 minutes to meld the flavors and cook the vegetables through.
- Remove Bay Leaves: After simmering, remove the lid and use a slotted spoon to pull out and discard the bay leaves from the soup.
- Blend Part of the Soup: Carefully transfer about two cups of the hot soup into a high-speed blender. Blend until the mixture is thick and creamy, which will add a velvety texture to the final dish.
- Combine and Add Spinach: Return the blended soup to the pot and stir thoroughly to combine it with the rest of the chunky soup. Add the fresh spinach and stir until it wilts completely, incorporating vibrant color and added nutrients.
- Serve: Ladle the soup into bowls. If desired, garnish with fresh chopped parsley and serve with crusty bread on the side for a complete meal. Enjoy your hearty Tuscan white bean soup warm and comforting.
Notes
- This recipe is one of the most popular on the blog due to its thick, satisfying texture and well-balanced flavor profile combining tender white beans and soft vegetables.
- It is vegan-friendly, making it suitable for plant-based diets.
- Perfect for meal prepping because it reheats well and develops even deeper flavors overnight.
- For best results, use a good quality extra virgin olive oil and fresh spinach.
- Serving with crusty bread complements this soup beautifully and makes it a heartier meal.
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 118
- Sugar: 4 g
- Sodium: 1010 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
