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!
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!
What you’ll find in this post:
Why you’ll love this recipe:
- 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!
Frequently Asked Questions
Can I make this soup vegetarian?
Yes! Just use vegetable stock instead of chicken stock. That’s the only thing that isn’t vegetarian friendly.
What other beans can I use?
Great northern or navy beans work well if you don’t have cannellini beans.
Can I freeze this soup?
Absolutely. Portion it out, leave room for expansion, and freeze for up to 3 months.
What can I use instead of spinach?
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.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- 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 Tuscan White Bean Soup
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get 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
Recommended Equipment
Ingredients
- 2 tablespoons olive oil
- 1 small onion (finely diced)
- 2 large carrots (diced)
- 2 stalks celery (diced)
- 2 cloves garlic (minced)
- 2 medium zucchini (diced)
- 15 ounces fire-roasted diced tomatoes ( )
- 2 tablespoons tomato paste
- 4 cups chicken stock (can sub vegetable stock)
- 15 ounces cannellini beans (or any white bean)
- 2 tablespoons Tuscan seasoning (can sub Italian seasoning)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 cups baby spinach (chopped)
Directions
Get 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
- In a large pot or Dutch oven, heat the 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 the fire-roasted diced tomatoes, tomato paste, chicken stock, cannellini beans, and all seasonings. 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.
Nutrition Facts
Disclaimer
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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