Dinner

Hearty Tuscan White Bean Soup Recipe

Name: Hearty Tuscan White Bean Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Tuscan
Ingredients: 1/4 cup (50g) extra virgin olive oil; 3 medium shallots, minced (150g); 5 cloves garlic, minced (15g); 2 carrots, chopped into coins (160g); 2 stalks celery, diced (160g); 1 tbsp tomato paste; 2 tsp kosher salt; 1 tsp basil; 1 tsp oregano; 1 tsp parsley; 1 tsp thyme; 2 tsp aleppo pepper; 1/2 tsp black pepper; 2 bay leaves; 2 15 oz cans cannellini beans, drained and rinsed; 4 cups water; 3 cups fresh spinach or chopped dino kale

ByCharlotte Montgomery November 30, 2025November 30, 2025

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Introduction

This Hearty Tuscan White Bean Soup is a comforting, flavorful dish perfect for cozy nights. Packed with aromatic vegetables, herbs, and creamy cannellini beans, it’s both nourishing and easy to make. Enjoy this vegan soup with a slice of toasted bread for a satisfying meal.

A white bowl filled with a thick soup containing white beans, green leafy vegetables, and orange carrot slices in a brown broth. Two slices of toasted bread with visible seeds are partly submerged on one side of the bowl. A gold spoon rests inside the bowl, held by a woman's hand. The background shows a white marbled texture with part of another white bowl visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup (50g) extra virgin olive oil
3 medium shallots, minced (150g minced)
5 cloves garlic, minced (15g minced)
2 carrots, chopped into coins (160g chopped)
2 stalks celery, diced (160g chopped)
1 tbsp tomato paste
2 tsp kosher salt
1 tsp basil
1 tsp oregano
1 tsp parsley
1 tsp thyme
2 tsp aleppo pepper
1/2 tsp black pepper
2 15 oz cans cannellini beans, drained and rinsed
2 bay leaves
4 cups water
3 cups fresh spinach or chopped dino kale

Instructions

Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced shallots and garlic, partially cover with a lid, and cook for about 5-6 minutes until translucent, stirring occasionally.
Step 2: Add the chopped carrots and celery to the pot. Continue cooking, stirring occasionally, for 10 minutes to soften the vegetables and develop flavor.
Step 3: Stir in the tomato paste, kosher salt, basil, oregano, parsley, thyme, aleppo pepper, and black pepper. Cook for 5 minutes, allowing the spices to bloom and the tomato paste to lose its raw taste.
Step 4: Add the drained cannellini beans, bay leaves, and water to the pot. Stir to combine, then partially cover and reduce heat to medium-low. Let the soup simmer gently for 20 minutes.
Step 5: Remove 1 cup of soup and blend until smooth using a high-speed or immersion blender. Return the blended soup to the pot along with the fresh spinach or kale. Stir and simmer until the greens wilt, about 10 minutes.
Step 6: Serve the soup warm with toasted rye or sourdough bread. Store leftovers in the refrigerator for up to 5 days; the flavors improve after resting overnight.

Tips & Variations

For a spicier version, increase aleppo pepper or add a pinch of red chili flakes.
Try substituting kale with Swiss chard or collard greens for a different leafy green texture.
Use low-sodium broth instead of water for an even richer flavor.
To make the soup creamier without blending, mash some of the beans with the back of a spoon directly in the pot.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove over medium-low heat, stirring occasionally. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a thick soup containing visible layers of orange carrot slices, white beans, and green spinach leaves floating in a rich golden-brown broth with specks of black pepper and herbs. Two slices of toasted brown bread with a slightly crispy texture rest on the right side of the bowl, partially submerged in the soup. A gold spoon is placed inside the bowl, with its handle pointing outwards. The bowl sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, soak and cook dried cannellini beans until tender before adding them to the soup. This will enhance the flavor but requires more preparation time.