Can I use dried beans instead of canned cannellini beans?

Yes, you can use dried beans, but they need to be soaked overnight and fully cooked before adding them to the soup. You’ll need about 1 ½ cups of dried beans to replace the two 15-ounce cans.

How can I make this soup creamier without dairy?

To achieve a creamy texture without dairy, blend a portion of the soup and stir it back in. You can also add a splash of unsweetened coconut milk or oat milk.

Is this soup freezer-friendly?

Absolutely. Let the soup cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Can I add protein to this dish?

Yes. Grilled chicken, Italian sausage, or crispy pancetta make great protein additions. For a plant-based option, stir in some cooked quinoa or lentils.

Creamy Tuscan White Bean Soup

Name: Creamy Tuscan White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: ¼ cup extra virgin olive oil; 3 medium shallots, finely chopped; 5 cloves garlic, minced; 2 carrots, chopped into coins; 2 stalks celery, diced; 1 tbsp tomato paste; 2 tsp kosher salt; 1 tsp dried basil; 1 tsp dried oregano; 1 tsp dried parsley; 1 tsp dried thyme; 1 tsp red pepper flakes; ½ tsp ground black pepper; 2 (15 oz) cans cannellini beans, drained and rinsed; 2 bay leaves; 4 cups water; 3 cups fresh spinach

Description

This Creamy Tuscan White Bean Soup is a cozy, one-pot dish packed with hearty beans, fresh veggies, and fragrant herbs. Ready in under 30 minutes, it’s a comforting and nourishing option for quick, healthy meals that feels like an Italian countryside hug in a bowl.

Ingredients

Scale

¼ cup extra virgin olive oil
3 medium shallots, finely chopped
5 cloves garlic, minced
2 carrots, chopped into coins
2 stalks celery, diced
1 tbsp tomato paste
2 tsp kosher salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried thyme
1 tsp red pepper flakes
½ tsp ground black pepper
2 (15 oz) cans cannellini beans, drained and rinsed
2 bay leaves
4 cups water
3 cups fresh spinach

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Instructions

Sauté the aromatics: In a large pot or Dutch oven, heat olive oil over medium. Add chopped shallots and minced garlic. Partially cover and cook, stirring occasionally, until translucent and fragrant—about 5 to 6 minutes.
Build the flavor base: Add the carrots and celery to the pot. Stir occasionally and let cook for about 10 minutes, allowing the vegetables to soften and release their sweetness into the base.
Bloom the spices: Stir in the tomato paste, kosher salt, and all the dried herbs and spices. Cook for another 5 minutes, allowing the spices to bloom and the tomato paste to caramelize slightly, deepening the flavor.
Add the beans and liquid: Pour in the drained cannellini beans, bay leaves, and water. Stir to combine. Partially cover and simmer over medium-low heat for 20 minutes so the flavors can fully meld.
Create creaminess: Scoop out about 1 cup of the soup and blend it using a high-speed or immersion blender. Return the blended mixture to the pot for a natural creamy texture without adding dairy.
Finish with greens: Stir in the fresh spinach and simmer for about 10 minutes until fully wilted and vibrant.
Serve and store: Serve hot with crusty bread. Leftovers can be refrigerated for up to 5 days or frozen for longer storage.

Notes

For a thicker soup, blend more of the mixture. Add vegetable broth instead of water for added flavor. Customize by tossing in cooked sausage, chicken, or grains like farro or barley. A drizzle of olive oil or a sprinkle of Parmesan before serving elevates the finish.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 ½ cups
Calories: 295
Sugar: 4g
Sodium: 910mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 9g
Protein: 12g
Cholesterol: 0mg