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This is one of the most popular recipes on my blog, and for a good reason: it’s thick, delicious, and loaded with tender white beans, soft-cooked veggies, and just the right amount of spice to satisfy any palate. Introducing my Hearty Tuscan White Bean Soup, a vegan-friendly soup recipe that will keep you fueled all winter long! It’s perfect for meal-prepping or enjoying on a cold and cozy winter night… preferably with a slice of thick, crusty bread.
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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.
- 🫘 Cannellini Beans: Cannellini 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 Cozy & Comforting White Bean Soup
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. 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. 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.
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. 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.
Then, blend the soup. Transfer two cups of the soup to a high-speed blender and blend until it’s thick and creamy. Once the soup is blended, return it to the pot and stir generously. Finally, add in the spinach and stir until it’s wilted. Once the soup is done, transfer it into bowls. Garnish it with fresh chopped parsley, if desired, serve with crusty bread, and enjoy!
Frequently Asked Questions
Can I use dried beans instead of canned?
You can! Just be sure to soak and rehydrate the beans overnight, to ensure that they’re ready to be added to this recipe.
What can I use instead of vegetable broth?
You can use any broth of your choosing! While this recipe calls for vegetable broth in order to make it vegetarian-friendly, you can also substitute chicken broth, beef broth, or any broth of your choosing!
Can I make this soup ahead of time?
Yes! Simply prepare the soup as directed, then allow it to cool. Once cooled, transfer it to an airtight container or large mason jar and store it in the fridge for up to one week, or in the freezer for up to one month!
How can I garnish this soup?
I recommend garnishing this soup with fresh chopped parsley and a side of crusty bread. Yum!
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
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Gayle McLeod
This is one of the most popular recipes on my blog, and for a good reason: it's thick, delicious, and loaded with tender white beans, soft-cooked veggies, and just the right amount of spice to satisfy any palate. Introducing my Hearty Tuscan White Bean Soup, a vegan-friendly soup recipe that will keep you fueled all winter long! It's perfect for meal-prepping or enjoying on a cold and cozy winter night… preferably with a slice of thick, crusty bread.
Equipment
- Dutch Oven a sturdy dutch oven is perfect for making all of your cozy soup recipes!
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Then, blend the soup. Transfer two cups of the soup to a high-speed blender and blend until it's thick and creamy.
- Once the soup is blended, return it to the pot and stir generously.
- Finally, add in the spinach and stir until it's wilted.
- Once the soup is done, transfer it into bowls. Garnish it with fresh chopped parsley, if desired, serve with crusty bread, 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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WHAT DID YOU THINK?
Rate + Review
Family favorite! Thank you for sharing.
Family favorite! Thank you for sharing.
Soup was excellent. Only change I made was using kale instead of spinach as that was what was in the fridge. Excellent swap if you’re a kale fan! I shredded some parm on my second bowl and that was a great addition as well.
I added a little white wine, and chopped sundried tomatoes and put shaved parm on top! Wonderful!
That sounds delicious, Sally! Thank you for your review!
I try to avoid any oil when I cook, so instead of olive oil, I just sautee in water or broth. Nobody ever knows the difference. My kids really enjoyed it, but one is particularly picky about things being “too spicy” so I might try removing the red pepper next time for him. I might consider using navy beans in the future, one of my favorite beans to cook with. Otherwise, loved how simple, yet flavorful it is. I usually have all of those ingredients on hands so wouldn’t take a special trip to the store.
Great recipe. Followed it mostly. I only used 2 cans of beans and sprinkled parmesan cheese on top with the parsley. I also used chicken stock. The red pepper gives it a kick that my husband liked too.
SO VERY DELICIOUS! Only change I made was to use homemade chicken broth instead of the vegetable broth.
I really loved this recipe! I added cherrywood bacon to my batch and instead of olive oil I used the bacon grease to stew up the onions and veggies. I also replaced a cup of veggie broth with one cup of chicken broth. I might have added too much liquid because the soup was a little too watery for my taste, so I added some flour to a cup of the soup snd blended it before mixing it back into the pot. The result made it thicken up and the texture was perfect. 100/10 going to make it again!
I have not made this yet, but the ingredients are going on my shopping list as I type this! This sounds absolutely perfect, and I love that is has so many veggies and just healthy ingredients. I may add chicken, but I may not, we’ll see when I get to that point.
I hope you enjoy it, Heather!!
Mmm mmm mmm. It’s so good that I printed the recipe, laminated it, and put it in my “keepers” binder immediately. (I had to make broth using chicken-flavored Better Than Bullion, as I didn’t have any vegetable broth.)
Very delicious! I will be adding this to my meal prep rotation this winter! I left out the shallots and bay leaves since I did not have them on hand. I added extra celery and will add extra carrot next time too. I used half bone broth and half vegetable broth. I also added Italian sausage for extra protein and it was fantastic! Thank you for sharing.
What is the calories for the Hearty Tuscan white bean soup.
I made this for me and my husband. was so delicious on a very cold day. wonder how some chicken would be in there for added protein. will be looking at your other recipes!!
Wonderful soup. Equally as good as the Frugal Gourmet’s minestrone. I added Italian sausage. Thanks for sharing
Exquisite soup. I replaced the spinach for kale and it was delicious. My husband loved it! Thank you for the recipe.
Soup was delicious. I made my own homemade chicken broth and didn’t have cannellini beans so I substituted with one legumes, I can chicken peas and 1 can six bean blend. The flavour of this soup is scrumptious. I’m someone who always makes traditional chicken soup, beef soup etc. this will now be top of my l chart soup!
I just made this recipe for the first time , very flavourful, made exactly as printed. Delicious. Thank you for the recipe. Ann
My family loved this!
Thank you for sharing this recipe. It’s my favorite soup recipe!!
Best soup I have ever made
Left everything whole did not cream also used fresh thyme
Trying it now! When blending the soup does that mean to also blend the beans? The picture shows whole beans in the soup bowl so I was confused
This was very, very good. Great flavor! I added kale instead of spinach since that was what I had on hand. How can you make this with an Instapot?
It’s January 2025 and quite the frigid day in Pennsylvania. I decided to make the soup today and it turned out excellent. I had leeks in my refrigerator that needed used up. I did not have shallots so that was my substitution for that. I only had about 3/4 of a can of canelli beans so I also had a bag of mixed beans that I had done in my ninja foodie. I used them up in this soup. I also had garbanzo beans and I added them too. My other substitution was chicken broth and I also added chicken. I did not have vegetable broth and I did not have bone broth. However I did have this homemade chicken broth so I used that instead. Then I had Marzetti seasoned croutons and I ate those with the soup. I found that those are an excellent combination with this soup. I felt like I was eating the soup in a upscale restaurant. It was that good and right now it’s cooling outside so I can prepare it to go in the freezer.
Roxanne, thank you so much for that beautiful story and review. I’m so happy you enjoyed it and I’m grateful for your support!
Making it now! Skipped the blender, used spinach. Added orzo and diced tomatoes. A cold night here so this soup should do the trick I hope!
Enjoy, Jane! Thank you for your support!
Well Thought out,although I substertuted Kale for Spinach
That sounds delicious, Gari! Thank you for your review!
My kids loved this! I replaced the vegetable broth with a chicken bone broth to add even more protein and nutrients. Amazing! So easy, so wholesome, nutritious and delicious!! Thank u so much awesome recipe!
WOW YUMMY!! If you want a hearty filling soup without meat this is it! It is delicious, and so comforting on a cold day. I added 4 cans of beans (northern beans and butter beans too) and added zucchini to my soup. Delicious!!
Delicious! I added more veggies and garlic. This one’s a keeper.
Love the simplicity of recipe, also listing ingredients w/ SOME of its nutritional value
I am so happy you enjoyed it, Lisa!
Love the white bean Tuscan soup. Awesome website
Thank you so much for your support, Sheila!
Love the white bean Tuscan soup
I am so happy to hear that! Thank you so much, Sheila!
I made this soup tonight exactly as the recipe directed me. The soup was very well balanced and even though it used such simple ingredients it was very well rounded.
Definitely will be making again in the future!
I am so thrilled to hear that, Carrie! Thank you so much for your review!
This recipe is fantastic. Hubby loved it too. I did chicken broth instead and added some diced leftover chicken. Skipped the shallot and blending because I’m lazy. Oh and added kale to my bowl right before serving instead of spinach. It was so comforting, filling, and delicious. Thank you so much! Do not skip that 1/4 cup of olive oil friends! Yummmm
I am so happy to hear that, Christina! Thank you so much for your kind review and support!
I’ve tried several white bean and spinach soups, and this one is, by far, the best tasting. Did not change a thing to this recipe and it came out well seasoned and delicious!
Yay! I am so happy to hear that, Joyce! Thank you so much for your review!
This soup is delicious! I make a batch every week and freeze for lunches during the week. I just love it! I do substitute kale for the spinach and add lots of fresh herbs. Thank you for sharing!
I am so thrilled to hear that, Andrea! Thank you so much for making this recipe and for leaving such a kind review!
I made this recipe two days ago and it turned out fantastic! I used a lot more veggies than the recipe called for (because I had a lot and didn’t want to waste) and it still turned out great. I think it’s also one of those soups that tastes even better the next day. Next time I might try to add Italian Sausage or something just to shake things up but it’s really good as is!
I would recommend less Italian seasoning, I didn’t love how much was in this. The fam liked it though!
Hi Andrea, you can definitely adjust the amount to fit your liking!
LOVED THIS! I doubled the recipe, used LARGE onions, added freshly chopped rosemary, and replaced the fresh spinach w/fresh kale. I sautéed the veggies even longer than suggested and added the beans to absorb all of the flavors before adding the vegetable broth. I smashed one of the can of beans prior
to bringing the broth to a boil. I also added vegetarian chicken flavor Better Than Bouillon to the broth for extra depth. The consistency was PERFECT and the soup was DELICIOUS!
Definitely a keeper!!!!
I am so happy to hear that, Sheri! Thank you so much for making this recipe and for leaving such a kind review!
I made this with chicken broth as that’s what I had on hand. Used all fresh herbs from my herb garden and not quite as much garlic. It was so delicious. Even better the next day as the flavors melded together. Can wait for it to cool off so I can make it again.
Great recipe!!
So good, and a great way to get a bunch of veggies. Even my 18 month old wanted seconds!
Made this for my daughter who had a long day at work. She loved it. Me too.
Thanks for the recipe.
I am so happy to hear that, Deborah! Thank you so much for making this recipe and for leaving a kind review!
This soup was so delightful!! I followed the recipe exactly with the exception of bone broth over veggie, and a little extra red pepper flake. Would definitely recommend this healthy and delicious soup!!
First recipe of yours I’ve tried. It was excellent! I made a double batch for leftovers, I’m so glad I did. I’ll now be checking out your other recipes! Thank you!
Hi! The recipe says 3 15 ounce cans. Is that right? Sounds like so much to me.
Made this tonight and it is delicious. Unfortunately, the package of baby kale I purchased two days ago wasn’t worthy of adding. It was still great without the added greens.
I made this soup tonight and added chicken stock because that is what I had in the house. I’m honestly surprised at how delicious it tastes! Can’t recommend this recipe enough!!
Wonderful recipe, the only changes I made were I used chicken stock, and added a rind from my parmigiano-reggiano . All you need is a slice of fresh sourdough bread and you’re in heaven…
Yum! That sounds so delicious, Merrily! Thank you so much for making this recipe and for leaving such a kind review!
I need to know Carb count of this soup….I’m on Keto diet and have to have low CARBS?
Hi Bette! While I don’t provide nutritional information for my recipes, you can easily plug the ingredients into an app like MyFitnessPal and get the macros that way!
We love to have a pot of soup available throughout the week for quick meals. I made this yesterday and it is delicious. I used chicken broth because I didn’t have any vegetable broth on hand, though I usually do. I added about a cup of chopped cabbage and a cup of chickpeas because I needed to use them, and leeks instead of shallots because again, I didn’t have any on hand. Next time I will use the veggie broth for our meatless Monday meal. Thanks for the recipe, it is really delicious and healthy and easy to tweak with what you have on hand or to your taste.
Those sound like delicious additions to this soup, Barbie! I’m so glad you found a variation that works for you. Thank you so much for making it and for leaving such a kind review!
Love this recipe. Turned me on to eating a healthy soup with beans and spinach.
I now make double the batch and freeze Freezes great. ❤️❤️❤️❤️❤️
I am so happy to hear that, Edith! Thank you so much for your review!
This Soup is absolutely DELICIOUS!!! I will make this very often!! I can’t seem to find the nutritonal info on the site….Gisela
I love this soup! Thank you! have made it several times. The recipe is perfect the way it is written. But….cTonight I only had two cans of beans so I added some chopped zucchini, mushrooms and a little red pepper. I also was short on vegetable broth so I added a can of fire roasted diced tomatoes. It was delicious.
I am so happy it worked out well for you, Gail! Thank you so much for making this recipe and for leaving such a kind review!
Wow! Loved it. Easy, fast and delicious. Thanks for this recipe. Also used the chicken stock and served with italian sausages.
I went a little heavier on the garlic and onion than the recipe calls for, but this soup is fantastic! I’m going vegetarian for a month to see if it helps improve some health issues I’m having. It was a daunting thought initially, but recipes like these make the change seem manageable.
I’m also set with lunches for the week with this single batch, so that’s another plus. I’ll definitely be trying more soup recipes from here in the near future.
I am so thrilled to hear that, Varsha! Thank you so much for making this recipe and for leaving such a kind review!
Had white cooked kidney beans in fridge that I was afraid it would not get eaten. Saw this recipe snd went with it. I did not have my Italian seasoning so I used what I had. Oregano, basil, rosemary and fennel seeds. Had green beans to use up so in it went. I added Parmesan rind. Used chicken stock. Topped the soup with fresh minced parsley and grated Parmesan cheese. Excellent!! I will put in some Italian sausage next time for an another variation .
I am so glad it turned out well for you, Tonnie! Thank you so much for making it, and for leaving such a kind review!
Great Job. I used Navy Beans because that was handy. I sautéed bacon and Turkey kielbasa as a flavorful (not healthier) replacement for olive oil. The remaining recipe followed suit. Awesome recipe.
That sounds delicious, Jerome! Thank you so much for making this recipe and for leaving a review!
So delicious!! I added some Italian sausage and a few extra spices. It was perfect!! I am definitely going to make this again.
Yay! I am so glad that you enjoyed this recipe, Naiya! Thank you so much for your review!
This was the perfect flavour and texture. My son even complimented it which is a big win! 🙂
I will definitely be making this often.
I’m honored, Shelli! Thank you so much for your review!
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Wow! I made this tonight and it is a winner — at last I’ve found a full flavored and delicious bean soup and it’s quick and easy. I’m going to add a little cubed ham to the leftovers for another night. The only alteration I made was was to use only 1 tablespoon of oil.
I am so thrilled that you loved this recipe, Marsha! Thank you so much for making it and for leaving such a kind review!
Made this! Was excellent. Wondering what the nutritional values and calories are?
Hi Linda! Unfortunately I do not include the nutritional information for my recipes and you can read more about why here: https://kalejunkie.com/why-i-decided-not-to-include-nutrition-information-on-my-blog/
Everyone is giving this soup 5/5 stars for a reason. YUM!
Woohoo! So happy you loved it, Katelyn! Thank you so much for your review!
Amazing! I didn’t have any shallots. Still Amazing! Great for Lent “Armenian Bach” 🙂 Plus I gave up gluten so this is perfect for me!!!
Woohoo! I am so happy you enjoyed it, Karine! Thank you so much for your review!
I made a double batch tonight and WOWZA! It is perfect! Thank you.
Woohoo! So happy you enjoyed it, Lucy! Thank you so much for your review!
This soup is amazing and I double it each time I make it and just freeze it in batches. Wonderful to have healthy soup available anytime I want it n
I’m so thrilled you enjoyed it, Cammy! Thank you so much for your review!
Yum! I made this over the weekend, and it’s already gone. Super hearty and flavorful. Thanks for sharing!
I am so happy you enjoyed it, Kim! Thank you so much for your review!
Fantastic soup. Thanks for the recipe.
I made this dish for dinner tonight, I paired it with chicken breast with sautéed peppers and 4 cheese bread. It was absolutely DELICIOUS! I will definitely make it again using a different type of bean and I may use kale greens instead of spinach.
Thanks for sharing this recipe. It’s going to be on rotation in my house.
This is a total winner of a soup ! Super easy to make and delicious flavor !!
Thank you thank you !!
This soup is delicious! I have been searching for an easy-to-make meatless soup and this one is the very best – I followed the recipe exactly as written and it is perfect! Thank you so much for this wonderful keeper!!
I’m so glad that you enjoyed this recipe, Nancy! If you’re looking for more meatless soups, try my Cauliflower Leek Soup. I think you’d really enjoy it ☻ https://kalejunkie.com/zesty-cauliflower-leek-soup/
This is such a great soup. The second day it’s even more flavorful. I definitely recommend blending the 2 cups as recommended. Makes it more creamy
I added kale bc i didn’t have spinach. So yummy
Definitely make this soup
Blending is KEY to making this soup perfect, Deb! Thank you so much for your review!
The soup is great. It is also very good when a bit of diced tomato
is added. I like with a crusty bread warmed.
That sounds delicious, Robert! Thank you so much for your review!
Delicious soup with healthy ingredients. This recipe will be my “go to” whenever my husband & I are in the mood for soup, and that’s usually once a week!!!!!
I am so thrilled to hear that, Randye! Thank you so much for making it, and for leaving such a kind review!
Excellent recipe and my second time with this recipe. I cooked dried cannellini beans separately day before rather than using canned beans. Big batch and freezes well and can add fresh spinach for each reheat. Glass of wine, some good hard cheese and crusty bread😋
I am so thrilled to hear that, Peter! Thank you so much for making this recipe and for leaving such a kind review!
I just made this. It’s delicious. I added kale, as I prefer the texture (as another commenter noted below). Other than that I followed the recipe faithfully and it’s so flavorful.
I’m so happy that you enjoyed it, Tess! Thank you so much for making this recipe and for leaving a review!
EXCELLENT! I despise beans and have been looking for healthy bean recipes that I can at least tolerate, but this recipe is really good! Perfectly seasoned!The only changes I made were using chicken broth instead of vegetable broth and I subbed out the cannelli beans for Great Northern white beans. Thanks for sharing this recipe, it’s a keeper!
I highly recommend adding a can of fire roasted tomatoes to this recipe!
That sounds like a delicious addition to this soup!
Made this soup this afternoon and, after tasting it for quality purposes (of course), it is my new favorite. It is so packed with fresh veggies and beans! I used kale instead of the spinach only because I prefer the texture. The broth is just delicious, and we will be adding this to our wintertime supper rotation for sure! Thank you for sharing your recipe!
I’m so happy you enjoyed it!! Thank you so much for your review!
This soup is amazing. So full of flavor and meatless! I’ve made it twice in 2 weeks. It’s my new favorite soup
Thank you!!
Yay! I am so happy to hear that, Julie! Thank you so much for making this recipe and for leaving such a kind review!
This is a GREAT recipe! The soup is delicious and I will be making it many more times this winter.
Yay! I am so happy to hear that, Nancy! Thank you so much for your review!
I made this Soup today👍🏽. It is the BEST. I added Ground Spicy Sausage👍🏽. I did not add the Red Pepper Flakes, nor any Salt. I use Low Sodium Chicken Broth. This is definitely a keeper. Thank you for sharing.
Yay! I am thrilled to hear that, Sheila! Thank you so much for making it and for your review!
Such an easy and delicious soup that both my toddler and I love.
Yay! I am so happy to hear that, Kelly! Thank you for your review!
Oh YUMMY!!!!! The only changes I made was – did not have enough Vegetable Broth so used 3 cups Veg Broth & 3 Cups Chicken Broth and my husband bought some Fennel – I added the top stems and fronds. We just loved this soup. So tasty – a nice little itty bitty bite from the Red Pepper Flakes. I will be making this again the exact same way!!! Tks so much for a delicious soup!!!
Fennel sounds like a delicious addition to this soup, Joann! Thank you so much for making it, and for leaving such a kind review!
I made this for my brother and his family on Christmas partly because they’re gluten sensitive and it also sounded and looked sooo good. I just made it again and added some chicken thighs. Delicious both times and def adding to my regular menu rotation. Thank you!!
Woohoo! I am so thrilled that you and your brother loved this recipe, Nicholle! Thank you so much for making it and for leaving such a kind review!
Would love to see more of your recipes
Hi Joanne! I have a library of hundreds of recipes. I hope you check them out and enjoy ☻
I love soups all year long. This soup was delicious! Super tasty and healthy-just wondering if you have the. Nutritional info for this recipe? Thanks for sharing and thanks in advance.
Hi Adriana! Unfortunately I don’t provide the nutritional information for my recipes, and you can read more about why, here: https://kalejunkie.com/why-i-decided-not-to-include-nutrition-information-on-my-blog/
Perfect soup and easy to make. I added a rind from the Parmesan cheese to the pot to cook. Love the Tuscan white bean spinach soup. It’s so good. I made a huge potful and now I have to make another potful. It’s that good and gets better the longer it sits.
Yum! That sounds like a delicious addition to this soup, Judy! Thank you so much for making it and for leaving such a kind review!
I just made this soup and we all agreed it came out great. I’m in Mexico and couldn’t get the canned beans, so it was a bit more labor intensive because I had to buy dried beans and soak. I also didn’t make my own broth and was only able to find a dehydrated vegetarian broth. Despite this it’s a super tasty soup ! I’ve always wanted to make a white bean soup and I will use this recipe again.
Regarding my previous review, it was the potato soup my friend made, not broccoli cheese. Lol.
Ha! All good, Melanie!
This is a good way to make bean soup. I used dried white northern beans. I think carrots and celery need to cook longer than 15 minutes. I used vegetable broth. Good soup with crusty bread.
I’m so glad it turned out well for you, Robert! Thank you so much for making it!
Excellent. May add more carrots and celery next time . I used frozen chopped spinach because that’s all I had.
That sounds wonderful, Susan! I am so thrilled that you loved this recipe!
Soup was very thin and I probably added more carrots and celery then the recipe called for.
A tablespoon of Italian seasoning is way too much. I used 5 cups of vegetable stock.
I’m sorry to hear that, Leah!
Great soup recipe! Easy to make great flavor with a bit of kick!
Yay! Thank you so much, Nancy!
I’ve made this twice now and absolutely love it! Hearty for sure with such rich flavors that you won’t believe how healthy it is. So much so that it made my list for special holiday dinners.
A friend sent me here for the vegan broccoli cheese soup that she and her house full of boys absolutely loves and I got side tracked with this recipe. I usually have to freeze leftovers when I make a big pot of soup but not this recipe. I think the butternut squash is next on my list. Thank you!
Melanie, that means the world to me! I am so, so thrilled that you and your friend loved this recipe so much! That is exactly why I create these recipes. Thank you so much for making it and for leaving such a kind review.
I love this recipe. Simple and delicious, with great flavor. Thank you!
Wow! Another killer recipe! Used chicken broth instead of vegetable, and added a bit more garlic than the recipe called for. Will 100% make this again! Thank you!
Woohoo! I am so happy you enjoyed it, Shay! Thank you so much for making it and for leaving such a kind review!
Thought I would check out the recipes but unfortunately there are so many pop up ads that it makes it almost impossible. Really aggravating and unnecessary.
I’m sorry to hear that, Jennifer. Ads are what allow me to be able to share these recipes for free and still be able to provide for my family. I hope you understand.
This soup is delicious!
Yay! So happy you enjoyed it, Christine!
This is absolutely delicious, but must have a protein. I have paired it with chicken stock, turkey, sausage, and chicken and All have had it turned out perfect. We all should be eating 20 to 30 g of protein each meal.
I’m glad it turned out well for you, Renee! A protein is optional as this is made to be a vegetarian-friendly recipe, but it certainly doesn’t hurt to add in more protein. ☻
The flavor is so good. I added some chunks of butternut squash that I had on hand and it tasted great with it. Also, I topped it off with some rosemary parmesan croutons. Thank you!
Yum! Those sound like delicious additions to this soup, Noelle! Thank you so much for making it, and for leaving such a kind review!
This was such an easy recipe, and I liked that you suggested adding each vegetable slowly to build up the flavor. it smelled amazing when it was cooking. I didn’t add any meat as I keep things plant based, but I may add some of the plant-based “chicken” when I heat up the leftovers. Thank you, lovely recipe.
Yay! I am so happy that you loved this soup. Thank you so much for making it, Coco, and for leaving such a kind review!
So good! I added chunks of pumpkin from a leftover jack o lantern and it made it so hearty and filling! A perfect fall meal!
Yum! That sounds so delicious, Erin! Thank you so much for making this recipe, and for leaving such a kind review!
Easy to make and came out delicious. I added chicken for some extra protein.
Chicken is a delicious addition to this soup, Sherry! Thank you so much for making it, and for leaving a review!
Amazing recipe! This is the second time of making it. I added 2 large potatoes which made it thicker and hardier. I also used half chicken stock and have vegetable. I also added a few more carrots. Best soup I’ve ever had. I drizzle a little bit of olive oil on it with grated cheese. Amazing!
I’m so thrilled that you loved this recipe, Anthony! Thank you so much for making it, and for leaving such a kind review!
Followed the recipe exactly. Tasted really good, except for being too much red pepper flakes. The recipe calls for 1/2 teaspoon of red pepper flakes. I like the heat but think that for most people it might be a bit too much. Next time I will use 1/4 of a teaspoon instead.
I’m glad you loved the recipe, Alan! You can definitely reduce the amount of red pepper flakes to suit your liking ☻
Delicious recipe and very easy to prepare. Was an incredible hit with the family. Thank you.
I am so happy that your family loved this recipe, Patrick! Thank you so much for making it, and for leaving such a kind review!
Adding a new reply. I was sooooo excited to share my thoughts with you that I forgot to rate it.
It’s definitely a 5+ star rating! I completely agree with Diane, best bean soup recipe ever.
Thank you so much for adding your rating in, Maggie! It helps other amazing readers like you find this recipe, and means so much to me!
Yummy! I made it for dinner last night. I added a bit of shredded rotisserie chicken and a cube of chicken bouillon, then topped it with shredded mozzarella cheese. My husband and son couldn’t get enough. Served with some crusty French bread topped with melted mozzarella cheese.
Will definitely be making this again several times during the cold season.
Thank you for sharing!
Yum! Those sound like delicious additions to this soup, Maggie! Thank you so much for making it, and for leaving such a kind review!
This is honestly the best bean soup that I’ve ever had. I deleted all my other bean soup recipes and will be making this all the time. So creamy and healthy and flavourful!! I did use chicken broth instead of veggie broth but that’s the only thing I changed. Thx so much for the recipe!
Diane, I am so beyond thrilled that you loved this recipe so much! Thank you so much for making this recipe, and for leaving such a kind review!
This was one of the best soups I’ve ever made, my family loved it! Instructions were easy to follow, it was as delicious as it looked. This recipe is a keeper!
Looks great. I’m Italian, usually make pasta Fagioli soup and wedding soup, my grandparents had an Italian restaurant inPA. This looks like another great addition! Thanks!
Yay! I hope you enjoy this recipe, Amy!
This soup was easy to make, healthy and delicious!!! It is really filling. Even better the second day ( if there is any left!)
Woohoo! I am so thrilled you loved it, Kathleen! Thank you so much for your review!
Made this and it’s really good! I used chicken broth and kale instead of spinach. It’s a very simple recipe but SO flavorful!
I am so glad that you enjoyed this recipe, Tricia! Thank you so much for making it, and for leaving a kind review!
You call yourself kalejunkie but you use spinach in your Tuscan bean soup? Heresy! I always grow Tuscan kale in my garden for the soup. One question, I believe spinach cooks a bit faster than kale, if so, how much earlier should I add it in?
Hi Robert, yes I use spinach. ☻ You can definitely use kale if you prefer!
This was delicious! I also added a small sweet potato in with the carrots and celery and when I was simmering the soup I added a small can of sweetcorn for a bit of a crunch. When blending I also added half a tin of butter beans and half a tin of chickpeas just because I had some in the fridge that needed using up. Oh, and a handful of red lentils with the broth! My 2 year old even enjoyed it!
Bronya, those sound like wonderful additions to this soup recipe! I am so thrilled that both you and your 2-year-old enjoyed it. Thank you so much for making this recipe, and for leaving such a kind (and thorough) review!
Made this and added fire roasted tomatoes and some parm cheese on top! Yummy.
Yum! Thank you so much for your review, Jenn!
This is one of our favorite recipes. Talk about simple and delicious. The fact that there is no dairy, and you can freeze this soup is a game-changer. We used homemade chicken stock for a little extra flavor. I also brown and drain mild Italian sausage, which I add at the end.
It’s satisfying and warming without being heavy, and it’s super inexpensive to make. This has made it into our recipe rotation, for sure.
Meredith, thank you so much for your kind and thorough review! I am so thrilled that you love this recipe so much, and I appreciate all of your support!
Great recipe! Very flavorful. The article has some very good advice on making a good soup. I have never thought of sauteing vegetables to enhance flavor. Next time I make this, I’m going to saute with bacon and add some sweet Italian sausage.
I am so glad you enjoyed this recipe and this post, Sheryl! So much love goes into writing these posts, so it warms my heart when people read them 🙂 Thank you so much for your review!
This was absolutely delicious! The spices and ingredients were a fantastic combination of flavors. Topped it with roasted tofu and sautéed mushrooms and it was a hearty dinner. Thank you for sharing the recipe!
Yum! Roasted tofu and mushrooms sounds like a delicious addition to this soup, Ann! Thank you so much for making it, and for leaving such a kind review! xoxo
Yum! Just made this soup tonight and loved it! Blending the two cups with immersion blender gave it a great consistency, and the flavor was incredible, loved the kick from red pepper flakes. Can’t wait to make it again, I wouldn’t change a thing.
I’m thrilled that you loved this recipe, Natalie! Thank you so much for making it, and for leaving such a kind review!
Just made this soup and it is DELISH!! How would it freeze? I should have doubled it!! I will for sure next time! Love, love, love the red pepper kick!!
Woohoo! I am so thrilled that you enjoyed this recipe, Emilie! It freezes well – I love keeping this soup in my freezer for rainy days!
I was tasked to make this recipe as part of an Italian themed NYE dinner. I followed your instructions and it turned out beautifully! Everyone loved it. Thanks for sharing!
Woohoo! I am so happy that this recipe worked out well for you, Ted! Thank you so much for making it, and for leaving such a kind review!
YUM! Just made this for dinner tonight & it was super easy to make + extremely flavorful. Thank you for another fabulous recipe Nicole. Xoxo.
Woohoo! I am so thrilled that you loved this recipe, Christin! Thank you so much for making it, and for leaving such a kind review!
It was very tasty. Especially with some nutritional yeast on top. This my going to be my third time making this recipe.
Woohoo! Nutritional Yeast sounds like a delicious addition to this recipe, Niqua! Thank you so much for making it, and for leaving such a kind review!
It was very tasty. This my going to be my third time making this recipe.
I am so glad that you loved this recipe, Niqua! Thank you so much for making it, and for leaving such a kind review!
Soooo good. I double the recipe and added one cup of white wine to give the broth some complexity. Next time I think I will add a bit more carrots… but super good!
Yum! That sounds like the perfect addition to this recipe, Jen! Thank you so much for making it, and for leaving such a kind review!
Do you have the serving size and nutritional breakdown for this recipe. I just had a bowl full and it is soooo good!!
Hi Laura! I do not provide nutritional information for my recipes, and you can read more why here: https://kalejunkie.com/why-i-decided-not-to-include-nutrition-information-on-my-blog/
This soup was SO flavorful! I added hot Italian sausage and it’s the perfect spiciest level. If you use better than bouillon and sausage, I would recommend not adding salt. 10/10 would make again (and probably will)!
I am so happy that you loved this soup, Magen! And hot Italian sausage sounds like the perfect addition to this recipe – yum 🙂 Thank you so much for making it, and for leaving such a kind review
Made this with kale and enjoyed! Put the kale in with the beans so it could soften longer, then avoided putting much of it into the blender. Also subbed fresh chili pepper (added in with the celery/carrots) instead of pepper flakes.
I am so glad you loved this recipe and found substitutions that worked for you! Thank you so much for making it!
Beautiful and delicious! I added ground sweet Italian sausage and fresh Parmesan cheese.
Yum! That sounds like a delicious addition to this soup, Jennifer! Thank you so much for making it, and for leaving such a kind review!
This soup was DELICIOUS. I only had one can of white beans on hand so I used that + two cans red beans and it still turned out amazing. I cannot believe how much flavor was developed in such a short amount of time. For the blending, I removed the two cups of soup and used an immersion blender. It worked wonderfully! Will definitely be making this again. Add some crusty bread and you have a fabulous meal!
Yum! I am so happy that this recipe turned out so well for you, Meredith! Thank you so much for making it, and for leaving such a kind review!
Soup is delicious, quick and easy. Followed recipe but didn’t use garlic or onion as we can’t tolerate. Just used half the amount of shallots. But it was spicy! Next time I will cut back the red pepper flakes and pepper.
I’m so glad that you found substitutions that worked for you and your family, Sharon! Thank you so much for making this recipe! And yes, I tend to love a “kick” to my soups, but you can totally decrease the amount of red pepper flakes used. 🙂
Excellent soup! Followed recipe exactly except I blended about 1/2 of the soup with an immersion blender rather than just 2 cups. Thanks for a great recipe! I’ve made a couple of times already!
Woohoo! I am so happy that this recipe turned out so well for you, Cheryll! Thank you so much for all of your support, and for continuing to make this recipe over and over!
This soup is PERFECT!!! I recently switched to a Mediterranean diet and it started off a bit bumpy. This soup is a game changer! It’s hearty, aromatic, and definitely falls into the comfort food category! Thanks a bunch for sharing this. Can’t wait to try the others.
Yay! Tracey, I am so thrilled to hear that this recipe has made your transition into a Mediterranean diet just a little bit easier! Thank you so much for making this recipe, and for leaving such a kind review!
One of my favorite soups ever!! I’ll make for dinner or meal prep for my lunch for the week. So hearty & delicious – it really fills you up! I make it a few times each soup season.
Yay! I am so thrilled that you love this soup so much, Stephanie! Thank you so much for making it, and for leaving such a kind review!
Hi!
I have made this 3 times now! One time, no shallots on hand, but it still turned out delicious!! Another time, added 1/4 cup small shell pasta and it was good too- that time I didn’t blend any of the soup because I thought it may be too thick. Thank you so much! It’s the recipe I have been waiting for! Lol
Hi Glenna, thank you is much for making this recipe and for leaving such a sweet review! I’m so happy it has turned out well for you so many times! 🙂
Hi! Can I sub kale and at what point, if so? Looks delish! Thank you!
Hi Glenna! This recipe has only been tested with spinach, however you can simply choose to omit it! If you did want to swap it, you could try kale or Swiss chard.
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
I’m so glad it turned out well for you, Lisa!! Thanks so much for your review!
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:)
Hi Christine! Yes, you would. Thank you for clarifying that!!