Categories 30 Minutes or Less, Dinner Recipes, Easy Recipes, Soup Recipes

Hearty Tuscan White Bean Soup Recipe

by Annmarie

This Hearty Tuscan White Bean Soup is one of the most popular recipes, and for a good reason. This thick, delicious soup is loaded with tender white beans, soft-cooked veggies, and just the right amount of spice to satisfy any palate. It’s the perfect dish to keep you fueled all winter long, whether you’re meal-prepping or enjoying a cozy night at home with a slice of thick, crusty bread.

What makes this soup even better is how easy it is to customize for various diets and lifestyles. Naturally gluten-free and vegan-friendly, it’s also grain-free, sugar-free, and paleo-friendly, making it a versatile addition to your winter cooking lineup. I hope it becomes a staple in your household as much as it is in mine, and I can’t wait to see how you recreate it!

Hearty Tuscan White Bean Soup Recipe

Hearty Tuscan White Bean Soup Recipe

Hearty Tuscan White Bean Soup Recipe

This Hearty Tuscan White Bean Soup is one of the most popular recipes, and for a good reason. This thick, delicious soup is loaded with tender white beans, soft-cooked veggies, and just the right amount of spice to satisfy any palate. It's the perfect dish to keep you fueled all winter long, whether you’re meal-prepping or enjoying a cozy night at home with a slice of thick, crusty bread.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • ¼ Cup Olive Oil extra virgin
  • 1 Small Onion diced
  • 2 Medium Shallots chopped
  • 4 Cloves Garlic mashed
  • 2 Carrots chopped into coins
  • 2 Celery Stalks diced
  • 3 15 Ounce Cans Cannellini Beans drained and rinsed
  • 2 Bay Leaves
  • 1 Tablespoon Italian Seasoning
  • ½ Teaspoon Red Pepper Flakes
  • 5-6 Cups Vegetable Broth
  • ½ Teaspoon Sea Salt
  • ¼ Teaspoon Ground Black Pepper
  • 3 Cups Fresh Spinach

Instructions

  1. To make this soup, start by heating the olive oil in a large soup pot or dutch oven, on the stove, over medium-low heat.
  2. Next, dice the onion, garlic, and shallots and add them to the hot oil. Stir and sauté them for 3-4 minutes, until the onion is translucent.
  3. Then, was and chop the carrots and celery and add them to the pot. Sauté for another 7-10 minutes – this is really important to ensure that the flavors build.
  4. Prepare the beans. Rinse and drain the cannellini beans, and add them to the pot along with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, salt, and pepper.
  5. Bring the soup mixture to a boil, then reduce the heat to low, cover, and simmer for another 15 minutes. Next, remove the cover to pull out and discard the bay leaves.
  6. Then, blend the soup. Transfer two cups of the soup to a high-speed blender and blend until it's thick and creamy.
  7. Once the soup is blended, return it to the pot and stir generously. Finally, add in the spinach and stir until it's wilted.
  8. Once the soup is done, transfer it into bowls. Garnish it with fresh chopped parsley, if desired, serve with crusty bread, and enjoy!
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