Oh, there’s just something so incredibly comforting about a steaming bowl of soup, isn’t there? Especially when it’s chilly and you just want a hug in a mug. My go-to for those days is this amazing Tuscan White Bean & Spinach Soup. It’s packed with so much flavor, hearty beans, and good-for-you spinach. I’ve tweaked this recipe over the years, trying to capture that authentic, rustic Italian vibe, and I tell you, it’s perfect. It’s the kind of soup that makes you feel totally nourished from the inside out.
Why You’ll Love This Tuscan White Bean & Spinach Soup
It’s ridiculously easy to make! Seriously, you can whip this up on a weeknight without breaking a sweat.
The flavor is just incredible – those herbs, the garlic, the tender beans… it’s like a warm hug in a bowl.
It’s super healthy and satisfying. Packed with protein from the beans and vitamins from the spinach, it’s good for you and keeps you full.
So versatile! You can easily swap out ingredients or add more veggies if you like.
It tastes even better the next day, making it perfect for meal prep!
And honestly, who can resist a hearty, rustic Italian-inspired soup? It just feels right.
Gather Your Ingredients for Tuscan White Bean & Spinach Soup
Alright, let’s get our mise en place ready! For this gorgeous soup, you’re going to need:
- 1 tablespoon of good olive oil – don’t skimp here!
- 1 medium yellow onion, finely chopped. I like yellow onions for their balanced flavor.
- 2 carrots, also chopped. Make sure they’re a pretty even size so they cook uniformly.
- 2 celery stalks, chopped. The classic soup trifecta!
- 3 cloves of garlic, minced. So important for that aromatic punch!
- 1 teaspoon of dried rosemary. Fresh is great too, but dried is perfect for simmering.
- 1 teaspoon of dried thyme. Again, dried works beautifully here.
- 6 cups of vegetable broth. Use a good quality one for the best flavor base.
- 2 (15-ounce) cans of cannellini beans, rinsed and drained really well. These are the stars!
- 1 (14.5-ounce) can of diced tomatoes, don’t drain this one! All that juice adds flavor.
- 5 ounces of fresh spinach. A big ol’ handful! It wilts down so much.
- Salt and freshly ground black pepper, to taste. You’ll know when it’s just right.
That’s it! Simple, pantry-friendly ingredients that come together to make something truly special.
Step-by-Step Guide to Making Tuscan White Bean & Spinach Soup
- Let’s get this party started! Grab your favorite big pot or Dutch oven. Drizzle in that olive oil and get it nice and warm over medium heat. Toss in your chopped onion, carrots, and celery. Give them a good stir and let them soften up – this usually takes about 8 to 10 minutes. You want them tender, not mushy!
- Now, for the magic! Add your minced garlic, rosemary, and thyme to the pot. Stir it all around for just about a minute until you can really smell those amazing aromas. Be careful not to burn the garlic!
- Time to add the liquid goodness! Pour in the vegetable broth, those lovely rinsed cannellini beans, and the entire can of diced tomatoes (juices and all – that’s where the flavor lives!). Crank the heat up a bit and bring it all to a nice boil. Once it’s bubbling, lower the heat and let it simmer away peacefully for about 15 minutes. This lets all those flavors meld together beautifully. Check out this similar Tuscan White Bean Kale Soup for another tasty variation!
- Almost there! Stir in your fresh spinach. It might look like a mountain, but don’t worry, it wilts down super fast, usually in just 2 to 3 minutes. Just keep stirring gently until it’s all tender and incorporated.
- Last but not least, taste it! Add salt and freshly ground black pepper until it tastes just perfect to you. It’s your soup, make it sing!
Sautéing the Aromatics for Your Tuscan White Bean & Spinach Soup
First things first, get that olive oil shimmering in your pot over medium heat. Toss in the onion, carrots, and celery and let them do their thing. You’re looking for them to get nice and soft, which usually takes a good 8-10 minutes. Then, toss in that minced garlic and the dried rosemary and thyme. Stir it all for another minute until it’s wonderfully fragrant. This little sauté step builds such a good base flavor for our Tuscan White Bean & Spinach Soup!
Simmering the Tuscan White Bean & Spinach Soup Base
Now, pour in the comforting vegetable broth, add those rinsed cannellini beans, and the entire can of undrained diced tomatoes. Give it a good stir. Bring this whole mixture up to a lively boil, then immediately turn the heat down low. Cover it partially and let it simmer gently for a good 15 minutes. This simmering time is key for our Tuscan White Bean & Spinach Soup to really develop all those deep, earthy flavors.
Finishing Touches for Your Hearty Soup
Just a couple more steps to soup perfection! Stir in the fresh spinach and let it cook until it’s beautifully wilted, which only takes about 2 or 3 minutes. Finally, season your hearty soup generously with salt and fresh black pepper. Give it a final taste and adjust if needed. You’re all set!
Tips for the Perfect Tuscan White Bean & Spinach Soup
Okay, so you’ve got the basic soup down, but let’s talk about making it *truly* spectacular. My biggest tip? Use the best quality dried herbs you can find. They make a world of difference compared to dusty old ones at the back of the cupboard. And when it comes to the beans, rinsing them really well is key – it gets rid of that metallic can taste. My personal trick? Sometimes, I’ll mash about half a cup of the cannellini beans against the side of the pot with my spoon before I add the spinach. It makes the broth a little creamier without needing any cream!
Don’t be shy with the salt and pepper at the end. Taste, taste, taste! Also, if you can’t find cannellini beans, Great Northern or even navy beans work in a pinch, but cannellini are just *chef’s kiss* for this Tuscan vibe. And seriously, don’t skip the simmering time – that’s where all the magic happens for this wonderful Tuscan White Bean Kale Soup!
Ingredient Notes and Substitutions for Tuscan White Bean & Spinach Soup
So, let’s chat about a couple of things in this recipe that you might have questions about! Those cannellini beans? They’re basically white kidney beans, and they have this wonderfully creamy texture that just melts into the soup. If you absolutely can’t find them, feel free to use Great Northern beans or even navy beans. They’ll be a little different, but still super yummy.
For the broth, I always go for a good quality vegetable broth because it really builds that savory foundation. If you’re not worried about keeping it vegetarian, chicken broth is a fantastic substitute too and adds its own delicious depth. And spinach? While fresh is great here, you can totally use frozen spinach in a pinch – just make sure to thaw it and squeeze out as much water as possible before adding it in!
Serving Suggestions for Tuscan White Bean & Spinach Soup
Now, what to serve with this amazing soup? My absolute favorite is a big slice of crusty bread. You know, the kind with a chewy crust that’s perfect for soaking up all those delicious broth flavors. Maybe something like a fluffy cheesy garlic bread? Oh my goodness, yes! A simple side salad with a light vinaigrette is also lovely if you want something fresh and bright to cut through the richness. Honestly, though, this soup is so hearty, a piece of good bread is all you really need!
Storage and Reheating Your Tuscan White Bean & Spinach Soup
Leftover soup is the best, right? For this Tuscan White Bean & Spinach Soup, just pop it into an airtight container once it’s cooled down a bit. It’ll keep beautifully in the fridge for about 3 to 4 days. If you want to freeze it for later, that works too! Just make sure to use a freezer-safe container, and it should be good for up to 2-3 months.
When you’re ready to reheat, just gently warm it up on the stovetop over medium-low heat, stirring occasionally. If it seems a little thick, you can always add a splash more broth or water to get it to your desired consistency. Avoid microwaving on high heat, as it can sometimes make the beans a bit mushy.
Frequently Asked Questions about Tuscan White Bean & Spinach Soup
Can I make this Tuscan White Bean & Spinach Soup ahead of time?
Oh, absolutely! This soup is a dream for making ahead. It actually tastes even better the next day as the flavors get to really meld. Just store it in the fridge and reheat gently.
What kind of beans are best for this soup?
Cannellini beans are my absolute favorite for this Tuscan White Bean & Spinach Soup because they get so wonderfully creamy. But don’t stress if you can’t find them – Great Northern beans are a great substitute, and they’ll give you a lovely texture too!
Can I add other vegetables to the Tuscan White Bean & Spinach Soup?
You sure can! Feel free to toss in chopped zucchini, bell peppers, or even some kale along with the spinach. Just add heartier veggies a bit earlier with the carrots and celery so they have time to soften up nicely.
Nutritional Information for Tuscan White Bean & Spinach Soup
Just a heads-up, the nutritional info below is an estimate for one serving (about 1.5 cups). It can change a bit depending on the exact brands of ingredients you use and how you measure things. But generally, you’re looking at around 250 calories, 12g of protein, and a fantastic 10g of fiber per bowl. It’s surprisingly filling and good for you!
Print
Tuscan White Bean and Spinach Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful soup with white beans, spinach, and aromatic vegetables.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 5 ounces fresh spinach
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add garlic, rosemary, and thyme. Cook for 1 minute more until fragrant.
- Pour in vegetable broth, cannellini beans, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in spinach and cook until wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
Notes
- For a creamier soup, you can blend a portion of the beans with some broth before adding them back to the pot.
- Serve hot with crusty bread.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Tuscan white bean soup, spinach soup, vegetarian soup, hearty soup, easy soup recipe