Tuscan White Bean Soup

By Alexandra Caspero on October 19, 2023

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.

white beans with kale

Why We Love This 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.

white beans with kale and tomatoes

White Bean Soup Ingredients

  • Olive oil
  • Onion
  • Celery
  • Carrots
  • Garlic
  • Seasonings: Italian seasoning, red pepper flakes, bay leaves
  • Vegetable broth
  • Fresh spinach
spinach soup with white beans

How to Make This Soup

  1. Saute the vegetables

    Saute the vegetables in olive oil in a soup pan or Dutch oven until tender. Add in the seasonings, white beans and bay leaf. Italian white bean soup in a saucepan

  2. Add the broth and spinach

    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. white bean soup with kale

  3. Serve

    Portion and serve! I love this most with a drizzle of more olive oil, fresh black pepper and fresh parsley.

Substitution Notes

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.

two bowls of white bean soup and kale

Tips for Success

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!

white bean soup with kale and tomatoes

More Bean Soup Recipes:

tuscan soup with spinach and beans

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.


Tuscan White Bean Soup

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 46 servings 1x
  • Category: dinner, soup, healthy
  • Method: stove top
  • Cuisine: American, Italian
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 46 servings 1x
  • Category: dinner, soup, healthy
  • Method: stove top
  • Cuisine: American, Italian
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 46 servings 1x
  • Category: dinner, soup, healthy
  • Method: stove top
  • Cuisine: American, Italian
  • Diet: Vegan


  • 1/4 cup extra virgin olive oil
  • 1 small white or yellow onion, diced
  • 2 large carrots, sliced into small coins
  • 3 celery stalks, sliced into small half-moons
  • 4 garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 3 (15 ounce) cans white beans, like cannellini beans, drained and rinsed
  • 1 (15 ounce) can fire-roasted diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 2 cups spinach leaves
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon lemon juice or red wine vinegar
  • Fresh chopped parsley, for serving


  1. Heat the olive oil over medium heat in a large saucepan or stockpan. Add in the onion, carrots, and celery and cook for 10 minutes, until just tender. Stir in the garlic, Italian seasoning, and red pepper flakes. Cook another minute or two, until just fragrant.
  2. Add in the white beans, diced tomatoes, vegetable broth and bay leaves. Reduce heat to low and simmer for 20 minutes to let flavors develop.
  3. Remove the bay leaves and discard.
  4. Place 2 cups of the soup in a blender and let cool slightly, then blend until creamy. Add back to the soup and taste. Depending on the type of broth you use, you may need more or less salt. Add the spinach and cook until just wilted, then add the pepper and the lemon juice or red wine vinegar.
  5. Serve! We love this with a drizzle of more olive oil, fresh black pepper, and parsley.

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. D Friend
      November 1, 2023 AT 2:13 pm

      Made this toay. Easy to follow recipe, easy clean up and so flavorful. I substituted spinach for kale. Excellent 5 stars. Thank you

      1. Alex
        November 1, 2023 AT 2:14 pm

        So glad to hear, thanks!

    2. Mare
      October 31, 2023 AT 7:18 pm

      The only thing I like about the current cold snap is this recipe on repeat including beans soaking now to make again tomorrow!!

      1. Alex
        November 1, 2023 AT 2:14 pm

        Love that! Thanks for sharing

    3. Kathleen
      October 27, 2023 AT 9:08 pm

      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.

      1. Alex
        October 27, 2023 AT 9:27 pm

        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

    4. April Phillips
      October 26, 2023 AT 12:16 pm

      I can’t find any reference to how much spinach to use for this recipe.

      1. Alex
        October 26, 2023 AT 6:26 pm

        ah! sorry april- it was an oversight. Just added it in– 2 cups.