What is Tuscan white bean soup?

Tuscan white bean soup is a classic Italian dish known for its comforting and rustic flavors. It typically features cannellini beans (white kidney beans), aromatics like onion, garlic, and celery, and a flavorful broth seasoned with Italian herbs. Finish it with leafy greens, like spinach or kale, and cream for a rich, warming flavor.

Can I use dried beans in Tuscan white bean soup?

Yes, just be sure to soak them overnight and cook them until tender before adding them to the recipe. Keep in mind that using dried beans will add more cooking time compared to canned beans. For an extra earthy flavor, cook the beans in broth or add a bay leaf while they simmer.

Do you have to add cream to Tuscan white bean soup?

No, you can certainly skip the cream for a lighter soup or replace it with a neutral-tasting non-dairy cream. If you skip the cream, consider serving it with a squeeze of lemon juice for a brighter flavor.

Tuscan White Bean Soup

Name: Tuscan White Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 3 tablespoons butter; 1 medium onion, diced; 3 cloves garlic, minced; 2 medium carrots, sliced; 2 celery stalks, diced; ½ teaspoon Italian seasoning; ½ teaspoon red chili flakes; 2 (15-ounce) can white cannellini beans, drained and rinsed; 4 cups vegetable broth; 1 cup heavy cream; 3 cups fresh baby spinach; salt and pepper (to taste); 1 tablespoon fresh parsley (for garnish)

Description

This Tuscan White Bean Soup is comforting, nourishing, and delicious, packed with creamy white beans, fresh herbs, tender veggies, and rich heavy cream. Even better, it's ready in just 30 minutes and uses common pantry staples, making it an easy choice for a quick, cozy dinner any night of the week. You'll be making this recipe on repeat!

Ingredients

3 tablespoons butter
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, diced
½ teaspoon Italian seasoning
½ teaspoon red chili flakes
2 (15-ounce) can white cannellini beans, drained and rinsed
4 cups vegetable broth
1 cup heavy cream
3 cups fresh baby spinach
salt and pepper (to taste)
1 tablespoon fresh parsley (for garnish)

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Instructions

Melt butter in a large pot over medium-high heat until bubbly, about 1-2 minutes. Add onion, garlic, carrots and celery. Sauté until tender, about 3-5 minutes.
Stir in Italian seasoning and red chili flakes.Add white beans, vegetable broth, and heavy cream. Bring it to a boil and simmer over medium heat for 10 minutes, stirring occasionally.
Turn off the heat. Transfer 2 cups of the soup to a blender and blend until smooth, about 1 minute. Return the mashed soup to the pot and stir until incorporated.
Stir in spinach until wilted, about 1 minute. Season with salt and pepper to taste.
Garnish with parsley and serve warm.

Notes

How to store: Let the soup cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 5 days.

How to reheat: Reheat leftovers on the stovetop over medium heat, stirring occasionally until warmed through. You may need to add a bit more broth to adjust the consistency, especially if the soup has thickened during storage. For a quicker option, you can reheat in the microwave in 30-second intervals, stirring in between.

How to freeze: To freeze, allow the soup to cool completely, then transfer it to freezer-safe containers. Portion it out in individual serving-size containers so you can thaw only what you need. Freeze for up to 3 months and thaw in the fridge overnight when you're ready to reheat.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian