Name: Tuscan White Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tbsp extra-light olive oil; 1 medium yellow onion (finely chopped); 2 medium carrots (peeled and diced); 2 stalks celery (diced); 3 cloves garlic (minced); 6 cups low-sodium chicken broth or vegetable broth; 2 cans cannellini beans (15.5-ounce cans, drained and rinsed); 1 can diced tomatoes (14.5-ounce can, undrained); 1 tsp dried oregano; 0.5 tsp dried thyme; 1 bay leaf; 4 cups fresh spinach (loosely packed); 0.25 cup freshly grated Parmesan cheese (plus more for serving); salt (to taste); freshly ground black pepper (to taste)

This Tuscan White Bean Soup is a soul-warming, vegetable-rich Italian classic made from scratch in under an hour. Featuring creamy cannellini beans, fresh spinach, and a savory broth infused with herbs and Parmesan, it’s the ultimate quick dinner or lunch recipe that feels both nourishing and indulgent.

I first fell for this soup while traveling through the Tuscan countryside, where humble ingredients transform into extraordinary comfort food. The way the cannellini beans melt into the tomato broth, the spinach wilts gently, and the Parmesan ties everything together—it’s a bowl that feels like a warm embrace. I love it with a simple salad for a complete, healthy meal. It’s become my go-to when I crave something hearty yet light, much like my favorite roasted basil tomato soup or the zesty notes in our Greek lemon chickpea soup.

What Makes This Soup So Special

From-Scratch Flavor: Simmered with fresh vegetables, herbs, and Parmesan, it tastes deeply homemade.
Quick & Easy: Ready in 50 minutes with minimal prep, it’s perfect for busy weeknights.
Wholesome & Nutritious: Packed with protein-rich beans, leafy spinach, and vibrant veggies.
Meal-Prep Friendly: It reheats beautifully and even tastes better the next day.

Ingredients for Perfect Tuscan White Bean Soup

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Extra-light olive oil: Provides a neutral base for sautéing without overpowering the soup.
Onion, carrots, celery: The classic soffritto trio that builds a flavorful foundation.
Garlic: Minced fresh for that essential aromatic warmth.
Low-sodium chicken or vegetable broth: Allows you to control the salt level.
Cannellini beans: Creamy, mild white beans that hold their shape beautifully.
Diced tomatoes: Add a subtle acidity and depth to the broth.
Dried oregano & thyme: Earthy, Italian-inspired herbs that complement the beans.
Bay leaf: Infuses the soup with a subtle, woody note.
Fresh spinach: Wilted in at the end for color and nutrition.
Parmesan cheese: Freshly grated for a rich, savory finish.

Tuscan White Bean Soup

Discover this authentic Tuscan White Bean Soup recipe with cannellini beans, spinach, and Parmesan. Ready in 50 minutes, perfect cozy dinner!

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Prep Time 15

Cook Time 35

Total Time 50

Course Dinner

Cuisine Italian

Servings 4 servings

Calories 250 kcal

Equipment

Dutch oven or heavy-bottomed pot
knife
cutting board
measuring spoons
measuring cups

Ingredients

1 tbsp extra-light olive oil
1 medium yellow onion finely chopped
2 medium carrots peeled and diced
2 stalks celery diced
3 cloves garlic minced
6 cups low-sodium chicken broth or vegetable broth
2 cans cannellini beans 15.5-ounce cans, drained and rinsed
1 can diced tomatoes 14.5-ounce can, undrained
1 tsp dried oregano
0.5 tsp dried thyme
1 bay leaf
4 cups fresh spinach loosely packed
0.25 cup freshly grated Parmesan cheese plus more for serving
salt to taste
freshly ground black pepper to taste

Instructions

In a large Dutch oven or heavy-bottomed pot, heat the extra-light olive oil over medium heat until shimmering. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8 to 10 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute. Pour in the chicken broth, then add the drained cannellini beans, diced tomatoes with their juices, dried oregano, dried thyme, and the bay leaf.
Increase the heat to high and bring the soup to a boil. Once boiling, immediately reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid, leaving it slightly ajar.
Let the soup simmer gently for 20 to 25 minutes to allow the flavors to meld and the vegetables to become completely tender.
Remove the bay leaf and discard it. Stir in the fresh spinach and cook just until the spinach is wilted, about 2 minutes.
Remove the pot from the heat. Stir in the 1/4 cup of grated Parmesan cheese until it melts into the soup. Season the soup generously with salt and freshly ground black pepper to taste. Ladle the soup into bowls and serve immediately, passing extra Parmesan cheese at the table.

Notes

Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.

Keyword soup, Tuscan, white bean

Easy Ways to Customize This Soup

Add Protein: Stir in shredded rotisserie chicken or Italian sausage with the broth.
Make It Creamier: Blend one can of beans before adding for a thicker texture.
Vegan Version: Use vegetable broth and omit the Parmesan or use nutritional yeast.

My Tips for Soup Success

Soffritto Sauté: Cook the onion, carrots, and celery until truly softened—this builds a sweet, deep base.
Simmer Gently: Keep the soup at a low simmer once boiling to prevent the beans from breaking down too much.
Freshly Grated Parmesan: Always grate your own cheese; it melts smoother and tastes richer than pre-shredded.
Season at the End: Wait until after adding the Parmesan to salt, as the cheese adds its own saltiness.

How to Store and Reheat Your Soup

Store: Cool completely and keep in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze without the Parmesan in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm gently on the stove over medium-low heat, stirring occasionally, until hot.
Make-Ahead Tip: You can chop the vegetables a day ahead and store them together in the fridge.

Frequently Asked Questions

Can I use dried beans instead of canned?

Yes, but they require soaking and cooking first. Use 1 cup dried cannellini beans, soaked overnight, then simmer until tender before adding to the soup. This will add about 1-2 hours to your total time.

What can I use instead of spinach?

Kale or Swiss chard work beautifully. Just remove any tough stems and chop the leaves. They may need an extra minute or two to wilt completely.

Is this soup gluten-free?

Yes, as long as you use a gluten-free broth. Most canned beans and tomatoes are naturally gluten-free, but always check labels to be sure.

Can I make this soup in a slow cooker?

Absolutely. Sauté the vegetables first, then add everything except the spinach and Parmesan to the slow cooker. Cook on low for 6-7 hours or high for 3-4, then stir in the spinach and cheese at the end.

More Hearty Soups You’ll Love

Why This Tuscan White Bean Soup Wins

With its creamy texture, vibrant vegetables, and cozy, herb-infused broth, this soup is a weeknight hero that feels special enough for company. It’s one of those recipes I return to again and again for its simplicity, nourishment, and the way it makes my kitchen smell like an Italian trattoria. I hope it becomes a trusted favorite in your home, too.

Tuscan White Bean Soup Recipe