Hearty Tuscan White Bean Soup

November 16, 2021

My Hearty Tuscan White Bean Soup is the only soup you need in your life, this Winter! It’s full of delicious herbs and hearty white beans, to not only keep you full, but also satisfied! Plus, it’s gluten-free and vegan, too. Prep this soup ahead of time or make it quickly when the craving strikes – destiny is in your hands!

Friends, I have to admit: I’ve been on a roll with my soup recipes this season. From my Healthy Baked Potato soup to my Hearty Broccoli Potato Soup, to my Cozy Lemon Chicken & Rice soup (aka avgolemono), I have been having SO much fun testing new soup recipes this season! I just know, come these cozy and cold winter months, I’m going to be so grateful that I have an arsenal of soup recipes to chose from, and I know you will be too!

One of the things that I love so much about soup is that it’s universal. Almost every culture (that I can think of!) has a soup recipe, and I’ve yet to meet anyone who said that they didn’t like soup! Soup truly is a universal love language, and I personally can’t get enough of it.

Plus, soups are SO easy to customize to meet any diet or lifestyle preference! This soup in particular is naturally gluten-free and vegan-friendly (as well as grain-free and sugar-free, and paleo-friendly), so it fits a wide range of different diets. I truly see this soup recipe as being a new staple in your winter cooking lineup, and I can’t wait to see how you all recreate it.

What Makes a Good Soup?

You might be wondering, what *truly* makes a good soup? And friends, do I have the answer for you! A good soup requires only a few simple steps to ensure that it turns out perfect, every time. 

01. – Use a High Quality Broth

Contrary to popular belief, your broth can either make or break your soup. In my opinion, a good broth is essential to any soup recipe – I just won’t make soup without it!

Now, you have a few different options as for what constitutes a “good” broth. In general, I recommend using a high quality bone broth or a homemade veggie broth. I should also note that you can absolutely make your own bone broth too, but a pre-bottled bone broth works just fine. 

The reason I recommend using a homemade veggie broth is for two reasons. First, because the flavors get more concentrated and you can really get that rich, veggie flavor. And two, because it’s so easy to make! Just take your veggie scraps that you save throughout the week, freeze them, and then, when you’re ready to make broth, simply simmer them for 3-4 hours in a pot of water on the stove.

It’s easy, delicious, requires no extra cost, and is the perfect staple to have on-hand!

02. – Season Sparingly

This one might seem counterintuitive, but hear me out. It’s actually better to slightly under season your soup, rather than over season it.

The reasoning behind this one? Because as the soup sits, the flavors will only develop stronger! And since most people tend to make soup in large batches, so that they have leftovers, over seasoning can make you run the risk of having a soup that’s too salty.

Now, don’t be afraid to season your soup – that’s not at all what I mean! Rather, just be mindful of your salt, your pepper, and your herbs. A little can go a long way!

03. – Double or Triple Soup Recipes

Like I mentioned in the last point, soup tends to develop over time, which means that soup leftovers are infinitely better than freshly made soup. This is just a fact, and I will stand by it!

Whenever I make soup, I always make sure that I at least double the recipe that I’m making. This ensures that I always have plenty of soup for leftovers for the next few days! And if you want to make even more and freeze it, that’s also another great option, too. 

What You Need to Make This Hearty Tuscan White Bean Soup

  • Olive Oil: Any neutral oil really works here, but I recommend olive oil. Why? It’s full of heart-healthy fats, and adds the absolute best flavor to this soup!
  • Onion: Any type of onion will work well in this recipe!
  • Shallots: Shallots are one of my favorite ways to add flavor to a dish! Shallot is from the onion family, and I always use a large one and slice it thin!
  • Garlic: Garlic is another soup “must”! I fully believe that there’s no such thing as too much garlic… in soup, and in anything else!
  • Carrots: Carrots are rich in Vitamin A, and are delicious sliced up in this soup!
  • Celery: Celery adds a bitterness, but in a gentle way that enhances the overall flavor of the soup.
  • Cannelli Beans: Cannelli Beans are full of healthy fats, vitamins, and plant-based protein, making them a triple threat and the perfect bean to include in this soup!
  • Bay Leaves: Bay Leaves add a richness to the broth, but just make sure to remove them before you eat!
  • Spices: In this recipe, we will be using a combination of Italian Seasoning, red pepper flakes, sea salt, and black pepper!
  • Vegetable Broth: Like I mentioned above, I recommend using a homemade veggie broth, if you have the time to make it. But if not, any veggie broth will do!
  • Spinach: Spinach is delicious, full of antioxidants, and also adds a beautiful vibrant green color to this soup!

How to Make This Hearty Tuscan White Bean Soup

  1. Start by heating the olive oil in a large pot, on the stove, over medium-low heat.
  2. Sauté the onions, garlic, and shallots in the olive oil for, about 3-4 minutes.
  3. Then, adding the carrots and celery and sauté for another 7-10 minutes. This is really important to ensure that the flavors build.
  4. Rinse and drain your 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 your mixture to a boil, then reduce the heat to low, cover, and simmer for another 15 minutes.
  6. Remove the cover to pull out and discard the bay leaves.
  7. Next, transfer two cups of the soup to a high-speed blender and blend so it gets creamy.
  8. Return your soup to the pot and stir generously.
  9. Add in the spinach and stir until it’s wilted.
  10. Garnish your soup with some fresh herbs and a slice of crusty bread; serve, and enjoy!

If you make this recipe, please be sure to leave a comment and rating below! And since I practically live on Instagram, be sure to tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx

Hearty Tuscan White Bean Soup

Author: Nicole Modic of @KALEJUNKIE

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
SERVES 6 Servings
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My Hearty Tuscan White Bean Soup is the only soup you need in your life, this Winter! It's full of delicious herbs and hearty white beans, to not only keep you full, but also satisfied! Plus, it's gluten-free and vegan, too. Prep this soup ahead of time or make it quickly when the craving strikes - destiny is in your hands!

Ingredients

  • 1/4 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 Cannelli Beans drained and rinsed
  • 2 Bay Leaves
  • 1 Tablespoon Italian Seasoning
  • 1/2 Teaspoon Red Pepper Flakes
  • 5-6 Cups Vegetable Broth
  • 1/2 Teaspoon Sea Salt
  • 1/4 Teaspoon Ground Black Pepper
  • 3 Cups Fresh Spinach

Instructions

  • Start by heating the olive oil in a large pot, on the stove, over medium-low heat.
  • Sauté the onions, garlic, and shallots in the olive oil for, about 3-4 minutes.
  • Then, adding the carrots and celery and sauté for another 7-10 minutes. This is really important to ensure that the flavors build.
  • Rinse and drain your cannellini beans, and add them to the pot along with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, salt, and pepper.
  • Bring your mixture to a boil, then reduce the heat to low, cover, and simmer for another 15 minutes.
  • Remove the cover to pull out and discard the bay leaves.
  • Next, transfer two cups of the soup to a high-speed blender and blend so it gets creamy.
  • Return your soup to the pot and stir generously.
  • Add in the spinach and stir until it's wilted.
  • Garnish your soup with some fresh herbs and a slice of crusty bread; serve, and enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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  1. Yummy Tuscan soup that I made today!! I followed almost all except only used 2 shallots and 1/8 C olive oil. Turned out fantastic!! Husband approved who hates onions. lol

  2. Hey- making this soup cause it sounds yummy…got a question…do I sauté the garlic with onions and shallots? Thanks …can’t wait to taste even without the garlic:)