There’s something deeply comforting about a bowl of warm, creamy soup—especially when it’s brimming with wholesome ingredients and cozy Tuscan-inspired flavors. This Creamy Tuscan White Bean Soup is one of those recipes that feels like a hug in a bowl. It’s simple, rustic, and nourishing—perfect for chilly nights or anytime you’re craving something filling yet fresh.

What I love most about this soup is how effortlessly it comes together. You only need one pot, a handful of pantry staples, and about 30 minutes from start to finish. And despite its simplicity, it doesn’t skimp on flavor. Thanks to ingredients like garlic, rosemary, thyme, and a splash of lemon juice, every bite is layered with savory, herbaceous goodness.

I first started making versions of this soup during the winter months when I wanted something hearty but still light enough to keep things balanced. Over time, it became a go-to year-round. It’s vegetarian-friendly (vegan if you skip the Parmesan), protein-packed from the white beans, and full of veggies. You can even make it ahead—it reheats beautifully and tastes just as good (if not better) the next day.

Let’s dive into the recipe and walk through the first steps to bringing this creamy, cozy dish to life.

Ingredients You’ll Need:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 4 cups vegetable broth
• 2 cups spinach, chopped
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 bay leaf
• ½ tsp salt (or to taste)
• ½ tsp black pepper (or to taste)
• 1 tbsp lemon juice
• ¼ cup grated Parmesan cheese (optional, for topping)

Step 1: Sauté the Onion and Carrots

To get things started, heat 2 tablespoons of olive oil in a large soup pot over medium heat. Once the oil is warm, toss in the chopped onion and diced carrots. Sauté for about 5 minutes, stirring occasionally, until the veggies begin to soften and the onions turn translucent. This step builds the flavorful base of your soup and gives it that classic, comforting aroma.

Step 2: Add Garlic and Dried Herbs

Next, stir in the minced garlic, along with 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Let everything cook together for about 1 to 2 minutes, just until the garlic is fragrant. Be careful not to let it burn—give it a good stir and keep an eye on the heat. These herbs bring out the signature Tuscan profile, giving the soup a rustic depth that’s both earthy and aromatic.

Step 3: Stir in the Beans, Broth, and Tomatoes

Once your aromatics are nice and fragrant, it’s time to bring in the rest of the flavor. Add in the drained and rinsed white beans, 4 cups of vegetable broth, and the full can of diced tomatoes, juice and all. This trio creates the body of the soup, giving it both heartiness and a rich, savory base.

Drop in the bay leaf, and season with ½ teaspoon salt and ½ teaspoon black pepper (or adjust to your taste). Give everything a good stir, increase the heat slightly, and bring it to a gentle simmer. The tomatoes add brightness, the beans bring creaminess and protein, and the broth ties it all together into something truly satisfying.

Step 4: Simmer and Let the Flavors Develop

Now that you’ve added the beans, broth, tomatoes, and seasonings to your pot, bring everything to a gentle simmer over medium heat. Once it starts to bubble slightly, reduce the heat to low or medium-low, and let it continue simmering for 15 to 20 minutes. This step is key—it gives all the ingredients time to meld together, letting the beans absorb the herby flavors from the broth and seasonings.

Don’t forget to give it an occasional stir while it simmers. The tomatoes will soften even more, the carrots will become perfectly tender, and the broth will take on that delicious, rustic Tuscan character. If you’re like me, you’ll find it hard not to sneak a spoonful or two while it’s cooking—it smells that good.

Step 5: Stir in the Spinach

Once the soup has simmered and everything is nice and tender, it’s time to add the final veggie: 2 cups of chopped spinach. Toss it right into the pot and stir gently. It may seem like a lot at first, but spinach wilts quickly. Let it cook for another 3 to 4 minutes, just until the leaves are soft and have fully blended into the soup.

This is one of my favorite parts of the recipe—there’s something so satisfying about watching the vibrant green spinach melt into the warm broth. It not only adds color but also an extra boost of nutrients that makes this soup as wholesome as it is tasty.

Step 6: Finish with Lemon Juice and Parmesan

With the spinach wilted and everything perfectly cooked, go ahead and remove the bay leaf—it’s done its job.

Now, for a little brightness: stir in 1 tablespoon of lemon juice. It might not seem like much, but this small addition completely elevates the soup. It cuts through the richness of the beans and broth, adding a fresh, light touch that balances out all the hearty flavors. If you don’t have lemon juice on hand, a splash of white wine vinegar or apple cider vinegar works well too.

And finally—cheese! While totally optional, a sprinkle of grated Parmesan cheese on top takes this soup to the next level. It adds a subtle savory depth that pairs beautifully with the garlic, herbs, and creamy beans. You can stir it into the whole pot, or just top individual bowls before serving. Either way, it’s a finishing touch worth trying.

Tips and Variations:

• Use an immersion blender for a creamier texture: If you prefer a smoother soup, blend part of it with an immersion blender before adding the spinach. Just a few pulses will give it a velvety texture while still leaving plenty of chunky goodness.
• Switch up the greens: Don’t have spinach? No problem. Kale, Swiss chard, or even collard greens work great in this recipe. Just keep in mind that tougher greens may need a few extra minutes to cook down.
• Add pasta or grains: To make the soup even heartier, stir in some cooked orzo, small pasta shapes, or cooked farro. It turns this soup into more of a meal—and it’s great for leftovers.
• Boost the protein: If you’re not strictly vegetarian, you can add cooked chicken or turkey to the soup toward the end of cooking. It’s a great way to use up leftovers and makes the soup extra filling.
• Make it vegan: To keep this soup vegan, just skip the Parmesan or use a dairy-free alternative. The soup is still rich and flavorful on its own, thanks to the beans and broth.

FAQ Section:

1. Can I freeze this soup?
Yes, this soup freezes beautifully. Let it cool completely before transferring it to airtight containers. You can freeze it for up to 3 months. Just thaw overnight in the refrigerator and reheat on the stove over medium heat.

2. What type of white beans work best?
Cannellini beans and great northern beans are both great choices for this soup. They’re creamy, mild in flavor, and hold their shape well during cooking. Navy beans can also work in a pinch.

3. Can I make this soup in a slow cooker?
Absolutely. Sauté the onions, carrots, garlic, and herbs first for the best flavor, then transfer everything (except spinach, lemon juice, and Parmesan) to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Add the spinach and lemon juice in the last 30 minutes of cooking.

4. Is it possible to make this soup vegan?
Yes, just omit the Parmesan cheese or use a plant-based alternative. Everything else in the recipe is already plant-based, making it an easy meal for vegans and vegetarians alike.

5. Can I use fresh herbs instead of dried?
If you have fresh herbs on hand, definitely use them! Swap in about 1 tablespoon of fresh thyme and rosemary for the dried versions. Add them at the same time as the garlic so they have a chance to cook and release their flavor.

6. What should I serve with this soup?
This soup pairs perfectly with crusty bread, garlic toast, or a simple side salad. It’s hearty enough to stand on its own but works well as part of a cozy meal.

7. Can I blend the soup to make it smoother?
Yes! If you like a creamier texture, use an immersion blender to partially blend the soup before adding the spinach. You can also transfer a few cups to a blender and blend, then stir it back into the pot.

Conclusion:

This Creamy Tuscan White Bean Soup is everything I love about a good, nourishing meal—it’s simple to make, packed with flavor, and full of wholesome ingredients. From the earthy rosemary and thyme to the creamy white beans and vibrant spinach, every spoonful is satisfying in the best kind of way. It’s a go-to recipe in my kitchen when I want something hearty but still light and fresh.

What makes it even better is how versatile it is. Whether you’re keeping things meatless, feeding a crowd, or just need something cozy on a cold day, this soup always delivers. Plus, with just one pot and minimal prep, cleanup is a breeze—another win in my book.

I’d love to hear how this recipe turns out for you. Feel free to leave a comment if you tried it, added your own twist, or served it up alongside your favorite crus

Print