One-pot Tuscan white bean soup! Naturally vegan and gluten-free, this delicious white bean soup is easy to make and perfect for weekday dinners. With carrots, celery and spinach.
I’ve got a thing for Tuscan-inspired soups. My Tuscan kale soup is one of my most popular recipes, second only to my Tuscan lentil version and my Italian farro soup. So, it was only time I created a white bean version.
We eat so many soups in my house– at least 2-3x a week in the fall or winter. As a dietitian, I love that they are an easy way to pack all of the essentials into one meal– protein, usually a bean or lentil, a few vegetables, and usually a grain. Plus, any extras make for great leftovers or prepped for a freezer meal.
Read below for tips and tricks to make the perfect Tuscan white bean soup. Or, scroll all the way down for the full recipe.
This Tuscan white bean soup is my version of the white bean soup that my mom made all the time growing up. That white bean soup was a brothy bean version with spinach– not exactly a favorite meal for the average 7-year-old.
My version is just as hearty but with carrots and celery added to the mix. I decided to keep this one without any added pasta, like I normally do with my soup recipes, and serve it with crusty bread instead. It’s exactly what you need to soak up the sauce.
Saute the vegetables in olive oil in a soup pan or Dutch oven until tender. Add in the seasonings, white beans and bay leaf. 
Add in the broth and tomatoes and cook for 20 minutes. Stir in the greens, either spinach or chopped kale, and cook until softened. Stir in the lemon juice or vinegar and taste. 
Portion and serve! I love this most with a drizzle of more olive oil, fresh black pepper and fresh parsley.
Any white beans will work for this recipe. I use cannellini beans, but white navy beans and great northern beans will work, as will white kidney beans.
I use an Italian seasoning blend for ease, but you can use single seasonings like oregano, basil and rosemary.
If you want a brothy soup, then you can omit the fire-roasted tomatoes if you’d like.
This soup is great with either spinach or kale.
Removing some of the beans and pureeing them makes for a really creamy texture that is silky and delicious paired with the whole beans. I use a blender to do this, but you can also use an immersion blender!
Depending on what broth you use, you may need to add more salt for flavor. I usually opt for a low-sodium broth and then choose to season with more salt and pepper.
If you want a meatier soup, then I like adding in a meatless Italian sausage while I’m sauteeing the vegetables. Field Roast is my favorite brand, but Beyond also makes a delicious one!
This Tuscan bean soup is vegan, as written, but if you like parmesan cheese, I recommend sprinkling some on your bowl after serving!
If you make this Tuscan white bean soup, make sure to come back to leave a rating and a comment. Seeing you make my recipes makes my day and your feedback helps other readers.
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(8 comments) leave a comment
Made this toay. Easy to follow recipe, easy clean up and so flavorful. I substituted spinach for kale. Excellent 5 stars. Thank you
★★★★★
So glad to hear, thanks!
The only thing I like about the current cold snap is this recipe on repeat including beans soaking now to make again tomorrow!!
★★★★★
Love that! Thanks for sharing
Maybe I missed it, but you didn’t mention if you used canned beans. I assume you had to because of the time of cooking.
Hi Kathleen, yes, I used canned beans but you can substitute cooked from dry beans if you’d like. You could likely soak them and then cook them in the broth, but you’ll need to add in additional liquid and increase cooking time. as I haven’t tested that, i can’t guarantee results but assume it would work based on how I’ve made other soups with dry beans. Or, you can cook beans and then add them directly to the soup– 3 cans of beans is equal to ~4 1/2 cups of beans
I can’t find any reference to how much spinach to use for this recipe.
ah! sorry april- it was an oversight. Just added it in– 2 cups.