Comforting Tuscan White Bean Soup
A velvety, aromatic Italian peasant soup made with canned cannellini beans, garlic, olive oil, and tender spinach.
Diet labels (Vegetarian, Vegan, Gluten Free) describe the recipe as written. Check packaged ingredients such as broth, spice blends and sauces for allergens and gluten. More on food safety.
10 mins
20 mins
30 mins
Easy
A velvety, aromatic Italian peasant soup made with canned cannellini beans, garlic, olive oil, and tender spinach.
Ingredients
(8 items)- [ ]2 cans (15 oz each), with liquid Canned Cannellini or Great Northern beans
- [ ]1 medium, diced Yellow onion
- [ ]4 cloves, sliced Garlic cloves
- [ ]3 cups Vegetable broth (chicken broth works too if you do not need the soup to be vegetarian or vegan)
- [ ]3 cups (packed) Fresh baby spinach
- [ ]1 tsp Dried rosemary or thyme
- [ ]2 tbsp Extra virgin olive oil
- [ ]To taste Salt and black pepper
Substitutions:
- • Cannellini beans → Chickpeas or pinto beans
- • Fresh baby spinach → Frozen spinach (thawed) or kale
Instructions
- 1.
Heat olive oil in a soup pot over medium heat. Sauté onion for 5 minutes until soft.
- 2.
Add sliced garlic and dried rosemary; cook for 1 minute until fragrant.
- 3.
Add one whole can of beans with its liquid, plus the second can of beans drained. Pour in broth, 1/2 tsp salt, and pepper.
- 4.
Bring to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes.
- 5.
Use an immersion blender to puree half of the soup (or mash beans with a potato masher) to create an ultra-creamy base without dairy.
- 6.
Stir in fresh baby spinach; cook for 2 minutes until wilted. Ladle into bowls and finish with a drizzle of olive oil.
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Ingredients
(Tap or press Space to check off)Step-by-Step Instructions
Heat olive oil in a soup pot over medium heat. Sauté onion for 5 minutes until soft.
Add sliced garlic and dried rosemary; cook for 1 minute until fragrant.
Add one whole can of beans with its liquid, plus the second can of beans drained. Pour in broth, 1/2 tsp salt, and pepper.
Bring to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes.
Use an immersion blender to puree half of the soup (or mash beans with a potato masher) to create an ultra-creamy base without dairy.
Stir in fresh baby spinach; cook for 2 minutes until wilted. Ladle into bowls and finish with a drizzle of olive oil.
Ingredient Substitutions
- If you don't have Cannellini beans: replace with Chickpeas or pinto beans.
- If you don't have Fresh baby spinach: replace with Frozen spinach (thawed) or kale.
Food Safety & Leftovers
Safe Temperatures: Ensure poultry reaches an internal temperature of 165°F (74°C), ground beef 160°F (71°C), and eggs are cooked until whites are completely set.
Cooking Notes
Tips and food-safety notes for this recipe
- ✓Blending or mashing part of the beans thickens the soup without flour or cream.
- ✓Check the broth label: some vegetable broths contain dairy or other animal-derived flavorings.
Times are estimates for a typical home kitchen. Spotted a mistake? See our corrections policy.
Ingredients Used in This Dish
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