There’s something about the first crisp bite of autumn that makes me crave warmth in a bowl. Last weekend, I found myself wrapped in a cozy blanket, the aroma of simmering herbs filling the kitchen. The soft murmur of the soup bubbling away was comforting in a way that words barely capture. As I ladled that velvety Tuscan White Bean Soup into my favorite mug, the earthy scent of rosemary and thyme mixed with garlic made the world outside seem a little less brisk. Each spoonful was a small, satisfying hug—creamy cannellini beans balancing the fresh spinach and tomatoes perfectly. It wasn’t just food; it was a moment of calm, a pause from the rush, and a reminder that comfort can be crafted one simple pot at a time.

Rich, creamy texture from tender cannellini beans that satisfy every craving.
Aromatic herbs and fresh vegetables that bring the essence of Tuscany to your table.
Simmered to perfection, creating layers of flavor that deepen with every bite.
Easy to prepare yet impressive enough to share with family or guests.
Versatile and hearty—great for a cozy solo meal or a nourishing dinner with loved ones.

If you’re looking for a soup that feels like a warm embrace on a chilly day, this recipe is your go-to. It’s forgiving and adaptable, so you can make it your own without fuss.

Tuscan White Bean Soup

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A hearty and comforting Tuscan White Bean Soup featuring creamy cannellini beans, fresh vegetables, and fragrant herbs simmered to perfection. Perfect for a cozy meal any time of year.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6

Ingredients

Scale

2 tablespoons extra virgin olive oil
1 medium yellow onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
4 garlic cloves, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
4 cups low sodium vegetable broth
2 (15-ounce) cans cannellini beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, with juices
1 bay leaf
Salt, to taste
Freshly ground black pepper, to taste
2 cups fresh spinach, roughly chopped
2 tablespoons fresh parsley, chopped
Grated Parmesan cheese, for serving

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Instructions

Heat the extra virgin olive oil in a large pot over medium heat.
Add the finely chopped yellow onion, diced carrots, and diced celery to the pot. Sauté for 7-8 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, dried rosemary, dried thyme, and crushed red pepper flakes. Cook for 1-2 minutes, stirring frequently, until fragrant.
Pour in the vegetable broth, drained and rinsed cannellini beans, diced tomatoes with their juices, and add the bay leaf. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Remove the bay leaf from the soup. Use an immersion blender to partially puree the soup, leaving some beans and vegetables whole for texture. Alternatively, transfer about one-third of the soup to a blender, puree, and return it to the pot.
Season the soup with salt and freshly ground black pepper to taste.
Stir in the roughly chopped fresh spinach and cook for an additional 3-5 minutes until the spinach is wilted.
Remove the pot from heat and stir in the chopped fresh parsley.
Ladle the soup into bowls and serve hot, topped with grated Parmesan cheese if desired.

Frequently Asked Questions

Can I use dried beans instead of canned? Absolutely. Just soak them overnight and cook until tender before adding to the soup. It does take longer but the flavor is worth it.

Is this soup suitable for vegans? Yes, just skip the Parmesan cheese or use a vegan alternative for topping.

How do I store leftovers? Let the soup cool completely, then refrigerate in an airtight container for up to 4 days or freeze for longer storage.

Can I make it spicier? Definitely—add extra crushed red pepper flakes or a dash of hot sauce to suit your taste.

This Tuscan White Bean Soup is more than just a recipe—it’s a chance to slow down and savor simple, soulful flavors. Give it a try and watch how it becomes a staple in your kitchen.