This Tuscan white bean soup is loaded with herbs, shallots, garlic, beans, and all the cozy goodness you desire for a good hearty soup. Whether you make a big batch for the week ahead or whip it up on the weekend, this recipe is sure to become a new family favorite!
I'm a big fan of soups and one-pot meals, and this vegetarian recipe is no exception.
Recipes like creamy chickpea curry, lentil stew and sweet potato stew, are satisfying without weighing you down, incredibly easy to make, and bursting with delicious flavor.
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Ingredients
- White beans - Cannellini beans provide protein and substance to the soup. To make it thicker, add more beans and blend half of them into puree towards the end of cooking.
- Carrots & bell peppers - these veggies bring color and crunch. We'll sauté them with onion and garlic to soften before adding other ingredients.
- Mushrooms - you'll need brown mushrooms, I like to use cremini mushrooms or sliced large portobellos.
- Herbs and spices - Italian seasoning, sage, bay leaves, paprika , salt, and pepper form the flavorful base, but feel free to get creative!
- Garlic + onion - onion and garlic (you'll need to use plenty!) are key flavor boosters in any soup.
- Spinach - baby spinach or baby kale both work well. To soften kale you'll need a little more time for simmering.
- Sweet Potatoes - I've orange variety here, but white one will do. Or mix in regular potatoes if you prefer!
- Coconut milk - I made an all vegan white bean soup by using coconut milk here. Feel free to use half and half or heavy cream to make your soup extra rich and creamy!
- Tip: for some heat, serve the soup with red pepper flakes on the side. For nice savory touch, ½ cup of grated parmesan will taste delicious here too!
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Tuscan White Bean Soup
- In a Dutch oven pot, heat oil over medium-high heat. Add shallots, carrots, and bell peppers, and sauté for 5 minutes.
- Add mushrooms and cook until they release more liquid. Then, add garlic and lime zest, followed by herbs and spices, and sauté for an additional 5 minutes.
- Pour in broth, add sage, bay leaves, rosemary, potatoes, and beans. Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are tender.
- Stir in coconut milk, simmering slowly for 10 minutes. Throw in spinach leaves, stir through and serve the soup garnished with cilantro and additional fresh herbs. Discard the bay leaves.
🍃 Make Next: Chicken Spinach Casserole
Tips
- Cut the sweet potatoes uniformly for even cooking; smaller pieces cook faster.
- Add spinach towards the end to retain its vibrant color.
- You'll want to season the soup generously with salt and pepper!
- You can serve it over jasmine rice or with a salad but it is truly a meal on its own.
- For a lighter soup, try my sweet potato soup instead.
White Bean Varieties
This recipe calls for cannellini beans, similar to kidney beans in size and color. However, the soup is flexible, so any white bean will do. Butter beans are tasty, while navy or Great Northern beans are close substitutes. Use whatever white beans you have-they all work well!
Freezing And Storing Instructions
- To Store. Store leftovers in a covered container for 4-5 days.
- To Freeze. Freeze soup for 2-3 months in freezer-safe containers or large baggies after cooling completely. Thaw in the refrigerator before reheating.
- To Reheat. Warm on the stovetop over low heat or in the microwave in 30-second intervals, stirring until heated through.
More Vegetarian Dinner Recipes
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Tuscan White Bean Soup
Ingredients
Method
- In a Dutch oven pot, heat oil over medium-high heat. Add shallots, carrots, and bell peppers, and sauté for 5 minutes.
- Add mushrooms and cook until they release more liquid. Then, add garlic and lime zest, followed by herbs and spices, and sauté for an additional 5 minutes.
- Pour in broth, add sage, bay leaves, rosemary, potatoes, and beans. Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are tender.1 teaspoon dry sage, 1 can (14 ounce) white beans, ½ pound sweet potato, 1 rosemary stalk, 2 small bay leaves, 3 cups vegetable broth
- Stir in coconut milk, simmering slowly for 10 minutes. Add spinach and serve garnished with cilantro and additional fresh herbs. Discard the bay leaves.2 cup fresh baby spinach, ½ cup coconut milk
Nutrition
Notes
- To Store. Store leftovers in a covered container for 4-5 days.
- To Freeze. Freeze soup for 2-3 months in freezer-safe containers or large baggies after cooling completely. Thaw in the refrigerator before reheating.
- To Reheat. Warm on the stovetop over low heat or in the microwave in 30-second intervals, stirring until heated through.
- This a simple vegetarian version of Tuscan soup, feel free to add some freshly grated parmesan for serving!
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Tuscan White Bean Soup: FAQs
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Shannon
Love it
Julia
enjoy this hearty, veggie loaded hite bean soup tuscan style!