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 truly shines when served warm, ideally with a generous swirl of high-quality extra virgin olive oil and a sprinkle of freshly grated Parmesan cheese for those who aren’t strictly vegan (nutritional yeast is a fantastic plant-based alternative!). No bowl is complete without a crusty loaf of artisanal bread nearby, perfect for soaking up every last drop of the rich, herbaceous broth. For a perfectly balanced meal, consider pairing it with a light, crisp green salad dressed simply with lemon vinaigrette. This soup is also a meal prepper’s dream; leftovers keep beautifully in an airtight container in the refrigerator for up to 3-4 days, and it freezes wonderfully for up to 3 months, ensuring a delicious, wholesome meal is always within reach.
We truly hope this Hearty Vegetarian Tuscan White Bean Soup becomes a beloved staple in your home! It’s a recipe that embodies comfort and simplicity, proving that incredible flavors can come from humble ingredients. Give it a try soon and let us know your thoughts and any creative twists you added in the comments below. We love hearing from you! Happy cooking! #VegetarianSpinachOrzoSoup #ChickenWhiteBeanSpinachSoup #WhiteBeanSoupWithSpinachAndPotato #MediterraneanWhiteBeanSoupWithSpinachAndFreshHerbs #VeganTuscanWhiteBeanSoup #VegetarianSoupRecipes #BeanSoupRecipes #WhiteBeanSoup #VegetarianSoup
