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Tuscan white bean soup is like a warm hug in a bowl. Hearty beans and tender vegetables come together to give you a boost of nutrients. This soup is light and fresh tasting, with bright, zesty flavors!
Reasons You’ll Love This Recipe
- Nutrient Dense: This soup is loaded with fiber-rich beans and nutrient-dense vegetables that give your immune system a boost during cold and flu season.
- Easy to Make: You can have this soup on the table in just 40 minutes. Its rich flavors will brighten your day on cold winter afternoons.
- Versatile: This soup is excellent on its own, but I like to serve it with my whole wheat bread and kale Caesar salad on the side.
Hearty, Filling and Good For You
After the holidays I am ready to get a start on healthy eating. This Tuscan white bean soup provides the perfect balance of flavor and nutrient rich ingredients. I have been hearing so much about the importance of fiber in my diet. The cannellenni beans, spinach and vegetables will add much needed fiber to your diet and help you feel ready to take on the day!
Ingredients Needed
How to Make Tuscan White Bean Soup
You will love how quickly and easily this Tuscan white bean soup comes together. Chop up your veggies, cook them down, add everything to the pot! Let it simmer and soak in all the flavor. I like to make double batch so I have plenty for quick lunches during the week.
- Cook Veggies: Heat the olive oil on the stovetop in a large pot over medium-high heat. Add the onion, celery, and carrots to the pot and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
- Stir: Add the garlic and tomato paste to the pot and stir until the garlic is fragrant, about 1 minute.
- Simmer: Add the cannellini beans, broth, vinegar, Italian seasoning, pepper flakes, and salt and black pepper to taste. Stir everything together, then bring the soup to a gentle boil. Reduce the heat to low and simmer for 5-8 minutes.
- Serve: Add the spinach to the soup and stir to incorporate. Continue cooking the soup until the spinach is wilted, about 3 minutes. Remove the soup from the heat and serve fresh.
White Bean Soup Tips and Variations
This Tuscan soup is great as is, but can also be customized to suit your tastes and use what you have on hand.
- Slow cooker instructions: Add all the ingredients to a crockpot except the spinach, cover, and cook on LOW for 4-5 hours until the vegetables are tender. Add the spinach in at the last 30 minutes of cooking.
- Can’t Handle the Heat? The red pepper flakes are optional, you can leave them out, or add more, depending on your taste.
- Can I switch up the broth? If you want to make this a truly vegetarian dish, you can use vegetable broth in place of the chicken broth.
- Can I use different beans? You can use whatever beans you like or have on hand like navy beans, or great northern beans.
- What can I use as garnish? If you wanted to, you could add a splash of lemon juice, fresh parsley, and parmesan cheese as garnish.
How to Store Leftover Tuscan White Bean Soup
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days
- Freezer: You could make a double batch and store one in a freezer-safe container in the freezer for up to 2 months
- Reheat: I recommend reheating the soup on the stove over medium heat, especially if frozen.
More Vegetable-Inspired Soups
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Heat the 2 tablespoons olive oil in a large pot over medium-high heat. Add the ½ cup diced onion, 2 celery ribs, and 2 medium carrots, to the pot and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
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Add the 3 teaspoons minced garlic, and 1 tablespoon tomato paste to the pot and stir until the garlic is fragrant about 1 minute.
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Add the 3 (15-ounce) cans cannellini beans, 4 cups chicken broth, 2 tablespoons white wine vinegar, 1 teaspoon Italian seasoning, ¼ teaspoon red pepper flakes, and Salt and pepper to taste.
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Stir everything together and bring the soup to a gentle boil. Reduce the heat to low and simmer for 5-8 minutes.
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Add the 3 cups fresh spinach, to the soup and stir to incorporate. Continue cooking the soup until the spinach is wilted, about 3 minutes.
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Remove the soup from the heat and serve fresh.
Calories: 75kcalCarbohydrates: 6gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 3mgSodium: 632mgPotassium: 243mgFiber: 1gSugar: 3gVitamin A: 4884IUVitamin C: 8mgCalcium: 41mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
