Hearty Tuscan White Bean Soup
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This cozy Tuscan white bean soup is the perfect way to warm up on a chilly day. It’s loaded with tender veggies, creamy cannellini beans, and a mix of Italian-inspired flavors. Quick to make and easy to adapt!
Love Tuscan flavors? Try my Homemade Tuscan Seasoning in place of Italian seasoning… everywhere!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Soup season is here, and this one’s a keeper! Tuscan White Bean Soup is warm, filling, and packed with deliciousness. Whether you’re making it for a cozy night in or meal prepping for the week, this is one recipe you’ll want to save.
It’s super easy to make – just grab yourself a big soup pot or dutch oven, some veggies and pantry staples, and you’re going to have yourself a big bowl of deliciousness in under an hour.
Add some meat, if you want…
This soup is delicious as it is, but you can bump it up and add some Italian sausage or some pancetta in when you are cooking the veggies. The creamy white beans will make it filling enough without adding meat, but you can do what you want!
Try my Cheesy Cauliflower Soup, or my EASY Black Bean Soup too!
Why you’ll love this
- This soup is quick and easy, ready in under an hour!
- It’s super adaptable – swap in whatever veggies or beans you’ve got.
- Cozy and comforting, it’s just what you need on a chilly day!
FAQs
Yes! Just use vegetable stock instead of chicken stock. That’s the only thing that isn’t vegetarian friendly.
Great northern or navy beans work well if you don’t have cannellini beans.
Absolutely. Portion it out, leave room for expansion, and freeze for up to 3 months.
Kale or Swiss chard make great substitutes – or leave it out!
What to serve with soup
This soup is even better with the right sides! Whole wheat bread rolls or buttermilk biscuits are great for dipping, and garlic bread adds a buttery crunch. A sprinkle of parmesan makes it extra savory, and a simple green salad keeps things fresh.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
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Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Vegetables. Onion, carrots, celery, garlic, zucchini, and baby spinach create the hearty, flavorful base of the soup. Spinach wilts quickly, but kale or Swiss chard are great alternatives if you want more texture.
- Seasonings. Tuscan seasoning, salt, black pepper, and red pepper flakes bring a Tuscan-inspired flavor with a bit of heat that you can adjust to taste.
- Olive oil. Used for sautéing the vegetables, it adds a smooth and subtle flavor base. I use extra-virgin olive oil for added flavor, but light olive oil, butter or any neutral oil will work just fine.
- Fire-roasted diced tomatoes. Adds a smoky, slightly sweet flavor. Regular diced tomatoes work too, but the fire-roasted variety adds more depth.
- Tomato paste. Thickens the soup and intensifies the tomato flavor.
- Chicken stock. Or Chicken broth. Forms the soup’s base with a rich, savory taste. Use vegetable stock for a vegetarian version.
- Cannellini beans. Rinse and drain before adding. You can also use great northern beans, white kidney beans or navy beans.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped. Dice the onion, carrots, celery, and zucchini. Mince the garlic. Chop the baby spinach. Open the cans of diced tomatoes and cannellini beans.
Cook the veggies. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, celery, and salt for 4–5 minutes until softened. Add garlic and zucchini, cooking 3 more minutes.
Build the soup. Add the fire-roasted diced tomatoes, tomato paste, chicken stock, cannellini beans, and all seasonings. Stir to combine.
Simmer. Cover and simmer on low-medium for 30 minutes, stirring occasionally.
Finish with spinach. Turn off the heat and stir in the chopped baby spinach until wilted.
Adjust seasoning. Taste the soup and adjust the seasoning by adding a pinch more salt, if needed. You could even add a little freshly grated parmesan cheese, too.
Serve. Ladle the soup into bowls and serve warm with crusty bread or your favorite side. Enjoy!
Kylee’s Notes
Consistency. If the soup feels too thick, add a splash of stock or water to adjust the texture.
Customize the heat. Add extra red pepper flakes if you prefer a spicier soup, or omit them for a milder flavor.
Use fresh herbs. Adding a sprinkle of fresh thyme, basil, or parsley on top before serving enhances the flavors.
Make it heartier. Stir in some cooked pasta or rice for an even more filling meal.
How to store leftover soup
Refrigerator: Let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days.
Freezer: Portion the soup into freezer-safe containers, leaving room for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
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Tuscan White Bean Soup
Ingredients
- 1 small onion finely diced
- 2 large carrots diced
- 2 stalks celery diced
- 2 medium zucchini diced
- 2 cloves garlic minced
- 2 cups baby spinach chopped
- 2 tablespoons olive oil
- 15 oz fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- 15 oz cannellini beans or any white bean
- 2 tablespoons Tuscan seasoning can sub Italian seasoning
- 4 cups chicken stock can sub vegetable stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
Get prepped
- Dice 1 small onion, 2 large carrots, 2 stalks celery , and 2 medium zucchini. Mince 2 cloves garlic. Chop 2 cups baby spinach.
Cook the veggies
- In a large pot or Dutch oven, heat 2 tablespoons Tuscan seasoning2 tablespoons olive oil over medium heat. Sauté the onion, carrots, celery, and a pinch of salt for 4–5 minutes until softened.
- Add the garlic and zucchini, cooking for another 3 minutes.
Build the soup
- Add 15 oz fire-roasted diced tomatoes, 2 tablespoons tomato paste, 4 cups chicken stock, 15 oz cannellini beans, and 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes,. Stir to combine.
Simmer
- Reduce the heat to low-medium, cover, and let the soup simmer for 30 minutes.
- Stir occasionally to prevent sticking.
Finish with spinach
- Turn off the heat and stir in the chopped baby spinach until wilted.
Adjust seasoning
- Taste the soup and adjust the seasoning by adding a pinch more salt, if needed
Serve
- Ladle the soup into bowls and serve warm with crusty bread or your favorite side. Enjoy!
Notes
• Freezer: Portion the soup into freezer-safe containers, leaving room for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. Reheating Tips • Stovetop: Warm the soup over low heat, stirring occasionally until heated through.
• Microwave: Heat in a microwave-safe bowl in 1-minute increments, stirring in between, until warmed through.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
