Why You’ll Love This Recipe
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Hearty & Flavorful: The combination of shallots, garlic, carrots, and celery builds a rich base of flavor, while the beans add creaminess.
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Easy to Make: With just a few steps, you can prepare this dish in under an hour.
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Vegan & Nutritious: Packed with fiber and plant-based protein, it’s a healthy and filling meal.
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Perfect for Meal Prep: Leftovers taste even better the next day as the flavors meld together.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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¼ cup extra virgin olive oil
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3 medium shallots, finely chopped
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5 cloves garlic, minced
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2 carrots, chopped into coins
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2 stalks celery, diced
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1 tbsp tomato paste
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2 tsp kosher salt
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1 tsp basil
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1 tsp oregano
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1 tsp parsley
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1 tsp thyme
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1 tsp red pepper flakes
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½ tsp black pepper
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2 15 oz cans cannellini beans, drained and rinsed
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2 bay leaves
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4 cups water
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3 cups fresh spinach
Directions
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Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the shallots and garlic, partially cover with a lid, and cook, stirring occasionally, for 5-6 minutes until the shallots and garlic become translucent.
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Cook the Vegetables: Add the carrots and celery to the pot. Continue cooking for an additional 10 minutes, stirring occasionally. Let the vegetables sauté thoroughly to build a flavorful base (this step is key!).
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Add Spices & Tomato Paste: Stir in the tomato paste, salt, basil, oregano, parsley, thyme, black pepper, and red pepper flakes. Cook for 5 minutes, letting the spices bloom and the tomato paste cook off its raw flavor.
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Simmer the Soup: Add the cannellini beans, bay leaves, and water. Stir well. Cover partially, reduce the heat to medium-low, and let the soup simmer for 20 minutes.
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Blend for Creaminess: After 20 minutes, blend 1 cup of the soup in a blender or use an immersion blender. Return the blended portion to the pot. Add the spinach and stir. Let it simmer for another 10 minutes until the spinach wilts.
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Serve: Serve the creamy soup with toasted rye or sourdough bread on the side.
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Store Leftovers: Store any leftovers in the fridge for up to 5 days. Pro tip: This soup tastes even better the next day as the flavors meld together!
Servings and Timing
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Servings: 6
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Total Time: 45 minutes
Variations
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Add more greens: Try adding kale or Swiss chard for extra nutrients.
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Creamier Texture: For a richer soup, add a splash of coconut milk or heavy cream.
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Add Protein: Top with roasted vegetables or add extra beans for a protein boost.
Storage
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To Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
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To Reheat: Reheat in a pot over low heat, adding water as needed to reach your desired consistency.
Conclusion
Tuscan White Bean Soup is a satisfying and nutritious dish that’s full of bold flavors. It’s the perfect meal to enjoy on chilly evenings, and it gets even better after sitting for a day or two. Whether you serve it as a main or a side, this creamy, comforting soup is sure to become a favorite!
Tuscan White Bean Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup, Vegan, Comfort Food, Mediterranean
- Method: Sautéing, Simmering, Blending (optional)
- Cuisine: Italian, Mediterranean
- Diet: Vegan
Description
This Tuscan White Bean Soup is a creamy, comforting dish made with rich vegetables, cannellini beans, and a blend of savory herbs and spices. It’s vegan, hearty, and filled with plant-based protein, making it the perfect meal for a cozy dinner or lunch. Pair it with crusty bread for a complete and satisfying meal.
Ingredients
¼ cup extra virgin olive oil
3 medium shallots, finely chopped
5 cloves garlic, minced
2 carrots, chopped into coins
2 stalks celery, diced
1 tbsp tomato paste
2 tsp kosher salt
1 tsp basil
1 tsp oregano
1 tsp parsley
1 tsp thyme
1 tsp red pepper flakes
½ tsp black pepper
2 15 oz cans cannellini beans, drained and rinsed
2 bay leaves
4 cups water
3 cups fresh spinach
Instructions
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Sauté the Aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the shallots and garlic, partially cover with a lid, and cook, stirring occasionally, for 5-6 minutes until the shallots and garlic become translucent. -
Cook the Vegetables:
Add the carrots and celery to the pot. Continue cooking for an additional 10 minutes, stirring occasionally. Let the vegetables sauté thoroughly to build a flavorful base (this step is key!). -
Add Spices & Tomato Paste:
Stir in the tomato paste, salt, basil, oregano, parsley, thyme, black pepper, and red pepper flakes. Cook for 5 minutes, letting the spices bloom and the tomato paste cook off its raw flavor. -
Simmer the Soup:
Add the cannellini beans, bay leaves, and water. Stir well. Cover partially, reduce the heat to medium-low, and let the soup simmer for 20 minutes. -
Blend for Creaminess:
After 20 minutes, blend 1 cup of the soup in a blender or use an immersion blender. Return the blended portion to the pot. Add the spinach and stir. Let it simmer for another 10 minutes until the spinach wilts. -
Serve:
Serve the creamy soup with toasted rye or sourdough bread on the side.
Notes
Variations:
Add More Greens: Try adding kale or Swiss chard for extra nutrients.
Creamier Texture: For a richer soup, add a splash of coconut milk or heavy cream.
Add Protein: Top with roasted vegetables or add extra beans for a protein boost.
Storage:
To Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
To Reheat: Reheat in a pot over low heat, adding water as needed to reach your desired consistency.
