A hearty vegetable and bean based recipe, this Tuscan White Bean Soup is comforting, easy and filling.

Tuscan White Bean Soup in white bowl topped with cheese and a slice of crusty bread.

We are entering soup weather, but I still wanted to stay a little light when it comes to soups.

This Tuscan White Bean Soup is a super easy one with flavorful ingredients that play off your palette so well.

Also, this soup is super quick to make! This is done from start to finish in under 30 minutes, which makes it the best dinnertime meal.

We love making this early in the Fall, especially on nights where we have lots of things going on with school etc.

Since this recipe has no meat, it is great by itself or served with some of your favorite meat main dishes.

If you’ve been looking for a comforting soup that is perfect for still warm but getting a little chilly, then this Tuscan White Bean Soup is what you need.

Some of our other favorite soup recipes that we have on our site include: Instant Pot Chicken Noodle Soup, Slow Cooker Zuppa Toscana and Cabbage Roll Soup.

Overhead of a serving spoon holding up some of the soup from the pot.

WHY THIS RECIPE WORKS:

Filled with vegetables, seasonings and beans – the flavor is absolutely wonderful.
This makes a nice large batch, but you can double if you desire.
This is great as a starter or a main dish.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

Olive oil
Onion
Celery
Carrot
Garlic
Basil
Oregano
Thyme
Red pepper flakes
Kosher salt
Pepper
Tomato paste
Vegetable broth
Great northern white beans
Baby spinach

Ingredients needed to make Tuscan White Bean Soup.

HOW TO MAKE TUSCAN WHITE BEAN SOUP, STEP BY STEP:

Heat oil in dutch oven or large pot on medium heat. Add onion, celery, and carrot. Sauté for about 5-7 minutes, stirring occasionally.
Add garlic, basil, oregano, thyme, red pepper, salt, pepper, and tomato paste. Stir and cook for 1 more minute.
Add broth and beans. Heat until soup starts to simmer. Cover with lid vented for 10 minutes or until vegetables are tender.
Add spinach and cook until wilted (about 2 minutes).
Serve with crusty bread and parmesan cheese, if desired.

Step by step photos on how to make Tuscan White Bean Soup.

DO I HAVE TO USE BABY SPINACH?

This is just easier for us to use but you can use regular spinach but you will want to chop it and cook it longer.

You can also use kale to switch it up as well, it also taste really great in this soup.

DO I HAVE TO USE THE RED PEPPER FLAKES?

While this give a lot of flavor to the soup, it obviously will give a little spice.

If you are not a fan of spice at all or you have kids that do not like it, you can absolutely leave it out.

CAN THIS BE MADE AHEAD OF TIME?

Yes, that is one thing that we love about this is that it can be made ahead of time.

We usually make it 24-48 hours at times before we are serving it. The longer it sits the more flavorful it will get.

So you do not have to serve it right after making, just place in the refrigerator until ready to serve.

CAN I THICKEN THE SOUP?

If you feel like your soup is too thin you can thicken it, that is what is great with bean soups.

We will puree some of the beans using a immersion blender and that will thicken your soup naturally.

On the other side, you can make a slurry. Mix together 1 Tablespoon cornstarch and 1 Tablespoon cold water and whisk it into soup until it thickens. Add more until you reach your desired consistency.

Overhead of Tuscan White Bean Soup in a bowl and in the pot with bread, cheese and oil around it.

HOW TO STORE:

This can be stored in an airtight container in the refrigerator where it will keep for up to 1 week.

You can also freeze this soup, place in a freezer safe container where it will keep for up to 3 months in the freezer.

To defrost, remove to the refrigerator overnight until thawed. To reheat place in the microwave until heated through or on the stove top.

TIPS AND TRICKS:

You can use cannellini beans in place of the great northern beans.
Regular spinach or kale can be used in place of baby spinach.
If you do not like spice you can leave out the red pepper flakes.
Thicken this soup up by pureeing some of the beans or making a slurry, see above on how to do that.
Some people add a variety of meats to this like sausage or chicken, this is optional.
Tomato paste in a tube works best for this recipe so you can save the tube for later.
Serve with crusty bread as a dipper!
This can be a starter or a main dish.
You can use chicken broth in place of the vegetable broth.

Soup in white bowl with a spoon holding up some of the soup out of the bowl with crusty bread in background

Ready for soup weather? Then you have to whip up this amazing Tuscan White Bean Soup.

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Tuscan White Bean Soup