4.96 from 96 votes

Hearty Tuscan White Bean Soup

 November 16, 2021 (updated December 4, 2023)

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!

A large bowl of the hearty tuscan white bean soup, sitting on a countertop next to slices of crusty bread and a larger pot of soup

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!

A pot of the hearty tuscan white bean soup, with the broth actively being poured into it
Then, add in the bay leaves, sea salt, black pepper, red pepper flakes, and vegetable broth and bring the mixture to a gentle simmer.

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!
A pot of the hearty tuscan white bean soup, with a large handful of spinach leaves sitting on top of the soup
Then, return the soup back to the pot and add in the spinach. Stir until it’s wilted.
  • 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 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.
A bowl of the hearty tuscan white bean soup, sitting on a countertop with a spoon inside of it
  1. Bring your mixture to a boil, then reduce the heat to low, cover, and simmer for another 15 minutes.
  2. Remove the cover to pull out and discard the bay leaves.
  3. Next, transfer two cups of the soup to a high-speed blender and blend so it gets creamy.
  4. Return your soup to the pot and stir generously.
  5. Add in the spinach and stir until it’s wilted.
  6. 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

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 InstagramTikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Gayle McLeod

Hearty Tuscan White Bean Soup

4.96 from 96 votes
Nicole Modic
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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 Cannellini 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. 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

  2. 5 stars
    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.

  3. 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!!

  4. 5 stars
    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

  5. The soup is great. It is also very good when a bit of diced tomato
    is added. I like with a crusty bread warmed.

  6. 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!

  7. 5 stars
    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!

  8. 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!

  9. 5 stars
    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!

  10. 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!

  11. 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!

  12. 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!

  13. 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!

  14. 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!

    • Hi Joanne! I have a library of hundreds of recipes. I hope you check them out and enjoy ☻

  15. 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.

  16. 5 stars
    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!

  17. 5 stars
    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.

  18. 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.

  19. Excellent. May add more carrots and celery next time . I used frozen chopped spinach because that’s all I had.

  20. 2 stars
    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.

  21. 5 stars
    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.

  22. 5 stars
    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!

  23. 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.

  24. 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. ☻

  25. 5 stars
    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!

  26. 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!

  27. 5 stars
    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!

    • Chicken is a delicious addition to this soup, Sherry! Thank you so much for making it, and for leaving a review!

  28. 5 stars
    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!

  29. 4 stars
    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 ☻

    • 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!

  30. 5 stars
    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!

  31. 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!

  32. 5 stars
    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!

  33. 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!

  34. 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!

  35. 5 stars
    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!

  36. 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!

  37. 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?

  38. 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!

  39. 5 stars
    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!

  40. 5 stars
    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!

  41. 5 stars
    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

  42. 5 stars
    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!

  43. 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!

  44. 5 stars
    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!

    • 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!

  45. 5 stars
    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!

    • I am so glad that you loved this recipe, Niqua! Thank you so much for making it, and for leaving such a kind review!

  46. 5 stars
    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!

  47. Do you have the serving size and nutritional breakdown for this recipe. I just had a bowl full and it is soooo good!!

  48. 5 stars
    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

  49. 5 stars
    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!

    • 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!

  50. 5 stars
    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!

  51. 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. 🙂

  52. 5 stars
    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!

  53. 5 stars
    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!

  54. 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!

  55. 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 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.

  56. 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

  57. 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:)

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