Go Back
–+ servings
white bean coconut soup bowl.

Tuscan White Bean Soup

Julia
This Tuscan white bean soup is packed with herbs, shallots, garlic, beans, and all the comforting flavors you crave in a hearty soup. Whether you prepare a large batch for the week ahead or quickly whip it up on the weekend, this recipe is guaranteed to become a beloved family favorite!
5 from 1 vote
Print Save Pin
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 4 large or 6 smaller servings
Calories 334 kcal

Want to Save This Recipe?

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Yummy Bowl.

INGREDIENTS
  

  • 2 tablespoon olive oil , for cooking
  • 1 medium portobello , or 1 ½ cups cremini mushrooms
  • 1 cup shallot, diced
  • ¾ cup carrots, sliced into half moons
  • ½ pound sweet potato, diced
  • 1 can (14 ounce) white beans, I used Cannellini beans, drained and rinsed
  • ½ cup red bell pepper, diced
  • 4 teaspoon fresh garlic, minced
  • 2 teaspoon smoked paprika
  • 1 teaspoon dry sage
  • 2 teaspoon Italian herbs
  • 1 rosemary stalk
  • 2 small bay leaves
  • 3 cups vegetable broth
  • 1 teaspoon lime , or lemon zest
  • 2 cup fresh baby spinach
  • ½ cup coconut milk, canned

INSTRUCTIONS
 

  • In a Dutch oven pot, heat oil over medium-high heat. Add shallots, carrots, and bell peppers, and sauté for 5 minutes.
    1 cup shallot, ¾ cup carrots, 1 medium portobello, ½ cup red bell pepper, 2 tablespoon olive oil
  • 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.
    4 teaspoon fresh garlic, 2 teaspoon smoked paprika, 2 teaspoon Italian herbs, 1 teaspoon lime
  • 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

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!

ADD YOUR OWN PRIVATE NOTES

Click here to add your own private notes.

NUTRITION

Calories: 334kcalCarbohydrates: 46gProtein: 10gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 782mgPotassium: 1065mgFiber: 10gSugar: 11gVitamin A: 14931IUVitamin C: 37mgCalcium: 148mgIron: 6mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!