Step-by-Step Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until softened.
- Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- Pour in the crushed tomatoes and vegetable broth. Add the rinsed cannellini beans, dried oregano, dried thyme, fresh rosemary sprigs, and bay leaves.
- Bring the soup to a simmer, then reduce heat to low, cover, and let it cook for at least 20-25 minutes, allowing the flavors to meld.
- Remove the rosemary sprigs and bay leaves. If you prefer a creamier soup, you can use an immersion blender to blend about 1/3 of the soup directly in the pot, then stir to combine. Alternatively, mash some of the beans with the back of a spoon.
- Stir in the fresh spinach (if using) and cook for just 2-3 minutes, until wilted.
- Season with salt and freshly ground black pepper to taste.
- Ladle hot soup into bowls, garnish with fresh chopped parsley, and serve immediately.
Full Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 cups fresh spinach, roughly chopped (optional)
- Fresh parsley, chopped, for garnish
Shopping List
- Produce: 1 large onion, 2 carrots, 2 celery stalks, 4 cloves garlic, 2 sprigs fresh rosemary, 2 cups fresh spinach (optional), fresh parsley
- Pantry: 2 tablespoons olive oil, 1 (28-ounce) can crushed tomatoes, 6 cups vegetable broth, 2 (15-ounce) cans cannellini beans, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes (optional), 2 bay leaves, salt, black pepper
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Ladle
- Immersion blender (optional, for creamier texture)
Variations & Serving Ideas
Present this exquisite Tuscan White Bean Soup steaming hot in deep bowls, ensuring a rustic yet elegant touch. A final flourish of robust extra virgin olive oil swirled on top, along with a scattering of freshly grated Parmesan cheese (or a sprinkle of nutritional yeast for our vegan friends), will elevate both flavor and aesthetics. No Italian-inspired soup is complete without a side of crusty artisanal bread – perfect for dunking and savoring every drop of the rich, herbaceous broth. To round out the meal, a simple, crisp green salad tossed with a bright lemon vinaigrette provides a refreshing contrast. This soup is also a dream for meal prep; store any delicious leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze portions for up to 3 months, making healthy, comforting meals accessible anytime.
We genuinely believe this Hearty Vegetarian Tuscan White Bean Soup will become a cherished staple in your home, bringing comforting flavors and wholesome goodness to your table. It’s a testament to how simple, quality ingredients can create culinary magic. We encourage you to try it, make it your own, and share your delightful experiences with us in the comments! Happy cooking, from our Kitchen Recipes to yours! #VegetarianSpinachOrzoSoup #ChickenWhiteBeanSpinachSoup #WhiteBeanSoupWithSpinachPotato #MediterraneanWhiteBeanSoupWithSpinachAndFreshHerbs #VeganTuscanWhiteBeanSoup #VegetarianSoupRecipes #BeanSoupRecipes #WhiteBeanSoup #VegetarianSoup