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.
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
You can! Just be sure to soak and rehydrate the beans overnight, to ensure that they’re ready to be added to this recipe.
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!
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!
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
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!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
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!
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!
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!
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!
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 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!
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!
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!
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!
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!
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 ☻
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!