Step-by-Step Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until softened.
- Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- Pour in the crushed tomatoes and vegetable broth. Add the rinsed cannellini beans, dried oregano, dried thyme, fresh rosemary sprigs, and bay leaves.
- Bring the soup to a simmer, then reduce heat to low, cover, and let it cook for at least 20-25 minutes, allowing the flavors to meld.
- Remove the rosemary sprigs and bay leaves. If you prefer a creamier soup, you can use an immersion blender to blend about 1/3 of the soup directly in the pot, then stir to combine. Alternatively, mash some of the beans with the back of a spoon.
- Stir in the fresh spinach (if using) and cook for just 2-3 minutes, until wilted.
- Season with salt and freshly ground black pepper to taste.
- Ladle hot soup into bowls, garnish with fresh chopped parsley, and serve immediately.
Full Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 cups fresh spinach, roughly chopped (optional)
- Fresh parsley, chopped, for garnish
Shopping List
- Produce: 1 large onion, 2 carrots, 2 celery stalks, 4 cloves garlic, 2 sprigs fresh rosemary, 2 cups fresh spinach (optional), fresh parsley
- Pantry: 2 tablespoons olive oil, 1 (28-ounce) can crushed tomatoes, 6 cups vegetable broth, 2 (15-ounce) cans cannellini beans, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes (optional), 2 bay leaves, salt, black pepper
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Ladle
- Immersion blender (optional, for creamier texture)
Variations & Serving Ideas
This rustic Tuscan White Bean Soup is best enjoyed piping hot! For an authentic touch, drizzle each bowl generously with a good quality extra virgin olive oil and, if you’re not strictly vegan, a sprinkle of freshly grated Parmesan cheese. For our vegan friends, a dash of nutritional yeast provides a fantastic cheesy flavor. No Tuscan soup is complete without a side of crusty, artisanal bread – perfect for soaking up every last drop of that rich, flavorful broth. To round out your meal, a simple green salad dressed with a light vinaigrette makes an ideal accompaniment. Any cherished leftovers will keep wonderfully in an airtight container in the refrigerator for 3-4 days, making this a fantastic recipe for meal prep throughout the week. It also freezes beautifully for up to 3 months, ensuring a delicious and comforting meal is always within reach.
I poured my heart into crafting this recipe for you, hoping this Hearty Vegan Tuscan White Bean Soup brings as much warmth and comfort to your home as it does to mine. It’s truly incredible how simple, wholesome ingredients can come together to create something so extraordinarily flavorful and satisfying. I invite you to try it in your own kitchen and share your experience. Please leave a comment below and let me know how it turned out! Happy cooking, from my kitchen to yours. #VegetarianSpinachOrzoSoup #ChickenWhiteBeanSpinachSoup #WhiteBeanSoupWithSpinachAndPotato #MediterraneanWhiteBeanSoupWithSpinachAndFreshHerbs #VeganTuscanWhiteBeanSoup #VegetarianSoupRecipes #BeanSoupRecipes #WhiteBeanSoup #VegetarianSoup