This Tuscan Bean Soup is hearty, delicious, and quick to make. Loaded with beans, vegetables, and rich stock. Plus, I give many options to make this soup your own!
When it’s super cold outside all I want is a big bowl of warm soup. My husband is not on team soup but the kids are and this tuscan bean soup is a quick one to whip up and doesn’t require a ton of ingredients.
My kids all-time favorite soup is this Easy Taco Soup and I think it’s because they can load it up with all the toppings, lol! I have too many favorites to name just one but I do enjoy this Beef and Barley Soup or this Tomato Basil Soup with a grilled cheese sandwich!
Reasons You Need This Tuscan Soup Recipe
- Can be made in 30 minutes or less.
- Uses easy to find pantry staples.
- Hearty, delicious, and healthy.
- Easy to make this vegetarian, or vegan, or add meat for even more flavor.
- Freezer-friendly!
Ingredients
ONION, GARLIC, SPINACH: These are the basic vegetables in this recipe. You can leave out the spinach if you prefer. They add flavor and nutrition to the soup.
CANNELINI BEANS: You can use canned or dried beans in this recipe. Dry beans will add more flavor to the soup but canned can make this soup quick and easy. Beans provide healthy fats and protein.
BROTH/STOCK: You can use chicken or vegetable broth/stock in this soup. Homemade will add even more flavor but any good quality stock is great for this recipe.
ROSEMARY, BAY LEAF, RED PEPPER: Add flavor and a hint of spice to the soup. Feel free to change out the spices to suit your tastes.
PARMESAN: Sprinkle on individual servings or leave out entirely.
LEMON: A hefty squeeze of fresh lemon juice at the very end is a great way to brighten up the flavors of this soup.
How To Make White Tuscan Bean Soup
STEP ONE: Start by sauteing the onion in a little oil or butter until starts to soften.
STEP TWO: Stir in the garlic, rosemary, and red pepper flakes. Cook for 1-2 minutes.
STEP THREE: Add the beans, broth, and bay leaf. Cook for 15-20 minutes.
STEP FOUR: Stir in the spinach and lemon juice if using. Serve with parmesan cheese if desired.
FAQs
Yes! Freeze completely cooled soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
Store cooled leftovers in a covered container in the refrigerator for up to 4 days.
Tips and Suggestions
- To make this vegetarian use a vegetable stock instead of chicken stock.
- To make this vegan omit the parmesan cheese.
- Other veggies to add/try: celery, carrot, kale, or even zucchini.
- Meats to try: cook bacon, pancetta, or sausage to add to the soup.
- Replace the cannellini beans with great northern or even black eyed peas.
- Stir in a little cream at the end.
- Try the soup pureed!
Serving Suggestions
This is a pretty hearty soup and if you load it up with vegetables it can easily be a stand alone dish. But you can also serve it with this Rosemary Parmesan Bread (one of our favorite bread recipes!), Garlic Cheddar Biscuits, or your favorite crusty bread.
Another yummy option would be to sprinkle the soup with garlic croutons. Can also serve with a simple side salad.
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Tuscan Bean Soup
Ingredients
- 1 large onion, chopped
- 8 cloves garlic, minced
- 1½ teaspoons minced fresh rosemary
- ½ teaspoon red pepper flakes
- 1 bay leaf
- 8 cups (1.8 liters) chicken or vegetable stock
- 4 (15.5 oz) (439g) cans cannellini beans, drained and rinsed
- 1 (5 oz) (140g) package baby spinach
- Parmesan cheese for serving
- juice of 1 small lemon
Instructions
- In a large pot heat oil until shimmering. Add onion and cook until soft and slightly browned. Stir in the garlic, rosemary, and red pepper flakes. Cook stirring for 1-2 minutes.
- Stir in the bay leaf, broth/stock, and beans. Cover and bring to a boil. Reduce to a simmer and cook for 15-20 minutes. Stir in the spinach.
- Stir in lemon juice and serve with parmesan cheese if desired. Or stir in ½ cup parmesan cheese to the soup. Can also simmer the soup with a parmesan rind.
Notes
- Can use bacon, pancetta, or sausage. Cook with onion.
- To use dried beans: Soak 1 pound of dry cannellini beans overnight or for at least 8 hours. Drain and rinse. Use 10 cups of broth and simmer for 1 hour 30 minutes.
