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Hearty Tuscan White Bean Soup

This is one of the most popular recipes on my blog, and for a good reason: it's thick, delicious, and loaded with tender white beans, soft-cooked veggies, and just the right amount of spice to satisfy any palate. Introducing my Hearty Tuscan White Bean Soup, a vegan-friendly soup recipe that will keep you fueled all winter long! It's perfect for meal-prepping or enjoying on a cold and cozy winter night... preferably with a slice of thick, crusty bread.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories: 276
Ingredients Method Notes

Ingredients
  

  • 1/4 Cup Olive Oil (extra virgin)
  • 1 Small Onion (diced)
  • 2 Medium Shallots (chopped)
  • 4 Cloves Garlic (mashed)
  • 2 Carrots (chopped into coins)
  • 2 Celery Stalks (diced)
  • 3 15 Ounce Cans Cannellini Beans (drained and rinsed)
  • 2 Bay Leaves
  • 1 Tablespoon Italian Seasoning
  • 1/2 Teaspoon Red Pepper Flakes
  • 5-6 Cups Vegetable Broth
  • 1/2 Teaspoon Sea Salt
  • 1/4 Teaspoon Ground Black Pepper
  • 3 Cups Fresh Spinach

Method
 

  1. To make this soup, start by heating the olive oil in a large soup pot or dutch oven, on the stove, over medium-low heat.
  2. Next, dice the onion, garlic, and shallots and add them to the hot oil. Stir and sauté them for 3-4 minutes, until the onion is translucent.
  3. Then, was and chop the carrots and celery and add them to the pot. Sauté for another 7-10 minutes - this is really important to ensure that the flavors build.
  4. Prepare the beans. Rinse and drain the cannellini beans, and add them to the pot along with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, salt, and pepper.
  5. Bring the soup mixture to a boil, then reduce the heat to low, cover, and simmer for another 15 minutes.
  6. Next, remove the cover to pull out and discard the bay leaves.
  7. Then, blend the soup. Transfer two cups of the soup to a high-speed blender and blend until it's thick and creamy.
  8. Once the soup is blended, return it to the pot and stir generously.
  9. Finally, add in the spinach and stir until it's wilted.
  10. Once the soup is done, transfer it into bowls. Garnish it with fresh chopped parsley, if desired, serve with crusty bread, and enjoy!

Notes

  • For a deeper flavor, consider using homemade vegetable broth instead of store-bought; simply simmer vegetable scraps with water for a few hours to create a rich base.
  • To prevent the soup from becoming too salty, add salt gradually and taste as you go; you can always adjust the seasoning after blending.
  • If you prefer a thicker soup, reserve more of the blended soup and return it to the pot; this adds creaminess without overpowering the texture of the beans.
  • Leftovers taste even better the next day, as the flavors continue to meld; store in an airtight container in the fridge for up to 4 days.
  • This soup freezes beautifully, so make a double batch and store portions in freezer-safe containers for quick meals on busy nights.