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Hearty Tuscan White Bean Soup Recipe

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4.2 from 30 reviews

Hearty Tuscan White Bean Soup is a thick, delicious vegan-friendly soup loaded with tender white beans, soft-cooked veggies, and a balanced blend of Italian spices. Perfect for chilly days, meal prepping, or a comforting winter meal, this dairy-free, gluten-free, and nut-free soup combines rich flavors with wholesome ingredients for a satisfying bowl.

  • Total Time: 30 mins
  • Yield: 6 servings

Ingredients

Vegetables & Aromatics

  • 1 Small Onion, diced
  • 2 Medium Shallots, chopped
  • 4 Cloves Garlic, mashed
  • 2 Carrots, chopped into coins
  • 2 Celery Stalks, diced
  • 3 Cups Fresh Spinach

Beans & Legumes

  • 3 15 Ounce Cans Cannellini Beans, drained and rinsed

Liquids & Oils

  • ¼ Cup Olive Oil, extra virgin
  • 5-6 Cups Vegetable Broth

Spices & Seasonings

  • 2 Bay Leaves
  • 1 Tablespoon Italian Seasoning
  • ½ Teaspoon Red Pepper Flakes
  • ½ Teaspoon Sea Salt
  • ¼ Teaspoon Ground Black Pepper

Instructions

  1. Heat the Olive Oil: Warm the extra virgin olive oil in a large soup pot or Dutch oven over medium-low heat to prepare for sautéing vegetables.
  2. Sauté Aromatics: Add diced onion, chopped shallots, and mashed garlic to the hot oil. Stir and cook for 3-4 minutes until the onions become translucent, releasing their flavor.
  3. Add Carrots and Celery: Wash, chop, and add the carrots and celery. Sauté them together with the aromatics for 7-10 minutes to build a deep flavor base.
  4. Add Beans and Seasonings: Drain and rinse the cannellini beans, then add them to the pot along with bay leaves, Italian seasoning, red pepper flakes, sea salt, ground black pepper, and vegetable broth.
  5. Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes to meld the flavors and soften the vegetables further.
  6. Remove Bay Leaves: Take off the lid and carefully remove and discard the bay leaves to avoid their bitter taste.
  7. Blend Part of the Soup: Transfer two cups of the hot soup into a high-speed blender and blend until creamy and thick, which will add body to the soup.
  8. Combine and Heat Through: Return the blended soup to the pot and stir well to mix with the remaining soup evenly.
  9. Add Spinach: Stir in fresh spinach until it wilts, adding vibrant color and nutrition to the soup.
  10. Serve and Garnish: Ladle the finished soup into bowls. Optionally garnish with fresh chopped parsley, serve alongside thick crusty bread, and enjoy your comforting Tuscan white bean soup.

Notes

  • This soup is fully vegan and free of dairy, gluten, grains, nuts, and refined sugar.
  • Use a sturdy Dutch oven or large heavy-bottomed pot for even heat distribution.
  • For creamier texture, ensure the blended portion is fully smooth before returning to pot.
  • Adjust red pepper flakes for desired spice level.
  • Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for longer storage.
  • Serve with gluten-free crusty bread to maintain dietary restrictions.
  • Author: ELLA
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tuscan
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/hearty-tuscan-white-bean-soup-recipe/