Tuscan White Bean Soup – Cookin’ with Mima

The whole family is going to want to grab a bowl of this cozy Tuscan White Bean Soup to warm up to! Made with kitchen and pantry staples, this one pot soup will leave you feeling so satisfied.

Tuscan white bean soup in a bowl.

We can never get enough of one pot meals. They’re easy to make, clean up is a breeze, and they’re always packed with flavor. This super easy Tuscan White Bean Soup checks all the boxes. It is a hearty soup that will quickly be on repeat in your household!

Want more delicious soup recipes? Try my Vegetable Minestrone Soup or my Lemon Chicken Orzo Soup.

Why You’ll Love This White Bean Soup Recipe

  • It’s easy! This is such an easy soup to make. The ingredients are also super easy to come by and you probably already have a majority of them in your kitchen!
  • It’s meal prep friendly! Make a large batch on the weekend and enjoy this Tuscan white bean soup all week long or later in the month.
  • It’s healthy! This soup is made with delicious and wholesome ingredients that are good for you as well. 

What You’ll Need to Make This Tuscan Soup

Top shot of ingredients needed to make Tuscan white bean soup.
  • Vegetables: onions, celery, carrots, garlic, and fresh spinach. 
  • Seasoning: salt, black pepper, oregano, cilantro
  • Tomato paste
  • Vegetable stock or chicken stock — make sure to use a low sodium stock
  • Olive oil
  • White Cannellini beans — be sure to drained and rinsed
  • Lemon

What are White Cannellini Beans?

White cannellini beans are the largest of the white beans and are kidney shaped. They are “meaty” compared to the other white beans and have a nutty, earthy flavor to them. While you can use any of the other white beans, cannellini beans hold their shape the best, making them perfect to use in salads, soups, stews, and chili where you want them to retain their shape. Other white beans include navy beans, great northern beans, and baby lima beans.

How to Make White Bean Soup

Vegetables to be sauted in a pot.
  • Sauté your vegetables: Add the olive oil into a large pot and bring to medium heat. Add in the carrot, celery, onions and garlic. Sauté for 1-2 minutes.
Set of two photos showing spices added to vegetables and mixed.
  • Season and simmer: Add in the spices, salt, and tomato paste. Mix well and sauté for about 1 minute. Add in the vegetable broth and cover to cook for about 20 minutes.
White beans being added to a pot of soup.
  • Add in the beans: Add in the beans and cover to cook for another 10 minutes. Taste to adjust spices or salt.
Set of two photos showing spinach being added into a soup and then stirred.
  • Finishing touches: Add in a handful of spinach and cook for 5 minutes and then add in the squeezed lemon juice and remove from the heat.
  • Serve: Serve in a bowl, garnish with fresh chopped parsley and parmesan cheese if you like. You can also enjoy this soup with some fresh baguette bread.

Tips and Substitutions

  • Spinach: feel free to use any leafy green such as kale or swiss chard.
  • Vegetables: feel free to add whatever you have on hand. Have extra zucchini in the fridge? Add it in! Have some peas? Add those in as well.
  • Oregano: feel free to substitute dried oregano for fresh oregano. Alternatively, you can also try to make this with dried basil, dried thyme, dried rosemary, etc.
  • This recipe uses cannellini beans, but you can substitute any white bean if you can’t find any. 
  • If you like this Tuscan white bean soup to have a thick consistency, you can remove some of the beans before adding the spinach, mash them up and return back to the pot. Alternatively, you can also add a portion of the soup to a blender before stirring it together to thicken it.
  • You can add ½ cup of heavy cream to make the soup a little creamy.
  • Make sure all your vegetables are cut to small bite sized pieces. You want to be able to enjoy a spoonful of soup with a little bit of everything!
A ladle of Tuscan white bean soup.

FAQs

How do I meal prep this soup?

If you would like to meal prep this white bean soup, simply portion it out into airtight containers once the soup has cooled and store it in your fridge. This soup will keep in the fridge for up to 5 days. To reheat, you can heat it up on the stovetop or in the microwave. If it has thickened more in the fridge and you want to thin it out, reheat it with a small amount of added broth or water.

How do I freeze this Tuscan white bean soup?

Once the soup has cooled, you can transfer the soup into either freezer safe bags or containers. If you are using bags, you can press all the air out and store it flat, taking up less room in the fridge. For the best results, I’d serve the soup within 3 months. When ready to enjoy, thaw the soup in the fridge overnight and reheat it on the stovetop or in the microwave. 

What can I serve with this soup?

While this soup can be enjoyed on its own, here are a few sides I like to serve with my Tuscan white bean soup: Roasted Garlic Bread, Oven Roasted Baby Potatoes, Roasted Brussels Sprouts, or my No Knead Artisan Bread.

Why do we add tomato paste?

The tomato paste helps thicken our soup. It also adds flavor to the white bean soup. However, don’t worry about it overpowering the soup, since we are using 1 tbsp, the tomato flavor won’t be too strong.

Overhead photo of a bowl of white bean soup with bread beside it.

More Dinners You’ll Love

I hope you enjoy all the recipes I share with you, including this delicious Tuscan White Bean Soup recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!

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Tuscan white bean soup in a bowl.

Tuscan White Bean Soup

The whole family is going to want to grab a bowl of this cozy Tuscan White Bean Soup to warm up to! Made with kitchen and pantry staples, this one pot soup will leave you feeling so satisfied.

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Course: Soup

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 8 servings

Calories: 201kcal

Instructions

  • Dice the onions, carrots, slice the celery and mince the garlic.

  • Add the olive oil into a large pot and bring to medium heat. Add in the carrot, celery, onions and garlic. Sauté for 1-2 minutes.

  • Add in the spices, salt, and tomato paste. Mix well and sauté for about 1 minute. Add in the vegetable broth and cover to cook for about 20 minutes.

  • Add in the beans and cover to cook for another 10 minutes. Taste to adjust spices or salt.

  • Add in a handful of spinach and cook for 5 minutes.

  • Add in the squeezed lemon juice and remove from the heat.

  • Serve in a bowl, garnish with fresh chopped parsley and parmesan cheese if you like. You can also enjoy this soup with some fresh baguette bread.

Notes

  • Spinach: feel free to use any leafy green such as kale or swiss chard.
  • Vegetables: feel free to add whatever you have on hand. Have extra zucchini in the fridge? Add it in! Have some peas? Add those in as well.
  • Oregano: feel free to substitute dried oregano for fresh oregano. Alternatively, you can also try to make this with dried basil, dried thyme, dried rosemary, etc.
  • This recipe uses cannellini beans, but you can substitute any white bean if you can’t find any. 
  • If you like this Tuscan white bean soup to have a thick consistency, you can remove some of the beans before adding the spinach, mash them up and return back to the pot. Alternatively, you can also add a portion of the soup to a blender before stirring it together to thicken it.
  • You can add ½ cup of heavy cream to make the soup a little creamy.
  • Make sure all your vegetables are cut to small bite sized pieces. You want to be able to enjoy a spoonful of soup with a little bit of everything!

Nutrition

Calories: 201kcal | Carbohydrates: 32g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 1301mg | Potassium: 615mg | Fiber: 11g | Sugar: 7g | Vitamin A: 3464IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 3mg



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