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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!
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
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Start by heating the olive oil in a large pot, on the stove, over medium-low heat.
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Sauté the onions, garlic, and shallots in the olive oil for, about 3-4 minutes.
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Then, adding the carrots and celery and sauté for another 7-10 minutes. This is really important to ensure that the flavors build.
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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.
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Bring your mixture to a boil, then reduce the heat to low, cover, and simmer for another 15 minutes.
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Remove the cover to pull out and discard the bay leaves.
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Next, transfer two cups of the soup to a high-speed blender and blend so it gets creamy.
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Return your soup to the pot and stir generously.
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Add in the spinach and stir until it’s wilted.
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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
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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WHAT DID YOU THINK?
Rate + 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!!