Tuscan White Bean Soup

This cozy Tuscan white bean soup recipe is warm, hearty, and full of Italian-inspired flavors. With tender veggies, creamy white beans, and easy adaptability, it’s a quick family favorite.

Course Soup

Cuisine American, Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 157kcal

Author Kylee Ayotte

Equipment

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

US Customary - Metric

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

How to Store Leftovers

• 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.

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.

Nutrition