🍲 Easy Tuscan White Bean Soup (Hearty, Healthy & Cozy)

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This Tuscan White Bean Soup is a comforting, rustic Italian classic made with creamy cannellini beans, tender vegetables, garlic, herbs, and a splash of olive oil. It’s hearty enough for dinner, yet light and wholesome — perfect for chilly nights, meal prep, or a cozy lunch.

Naturally vegetarian, budget-friendly, and ready in under 40 minutes, this soup is a staple you’ll make again and again.

🧾 Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes (optional)
  • 3 cans (15 oz each) cannellini beans, drained & rinsed
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups baby spinach or kale
  • Salt & black pepper to taste
  • Fresh parsley or basil for garnish

👩‍🍳 Instructions

Step 1: Sauté Aromatics

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5 minutes until softened. Stir in garlic, Italian seasoning, and red pepper flakes.

Step 2: Simmer

Add beans, broth, and tomatoes. Bring to a gentle boil, then reduce heat and simmer 15–20 minutes.

Step 3: Finish

Stir in spinach and cook 2 minutes until wilted. Season with salt and pepper.

Serve warm with crusty bread and a drizzle of olive oil.

⭐ Tips for Best Flavor

  • Mash some beans for extra creaminess
  • Add parmesan rind while simmering
  • Finish with lemon juice for brightness

❄️ Storage

Refrigerate up to 4 days or freeze up to 2 months.

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