White Bean Soup Recipe

Make this hearty Tuscan White Bean Soup using your pantry ingredients! This delicious comforting meal, made with cannellini beans, is healthy, plant-based, easy to prep, and budget friendly!

If you are looking for a comforting recipe that is healthy, plant-based, easy to make, and budget friendly, you should try this Tuscan Soup with Cannellini Beans! It’s packed with vegetables and will be perfect for dinner or lunch.

Why you will love this recipe

There are many reasons why you will love this meal:

1. Delicious! This creamy and hearty meal is absolutely delicious!
2. Healthy! It’s packed with nutritious vegetables and beans. Plus, it’s gluten-free and vegan!
3. Easy and Quick! It takes about 30 minutes to make it and most of the cooking time is passive. So, it will be perfect for a busy week night!
4. Budget Friendly! You will find most of the ingredients in your pantry.

How to make this recipe

In a large pot or a Dutch Oven, heat up 2 tbsp olive oil over medium heat. Add chopped onions and cook until caramelized, about 10 minutes. (Photos 1-2)

Add 3 cloves minced garlic and stir for about 30 seconds to release the aroma. Then add chopped carrots and cook for another minute. (Photos 3-4)

Add seasoning (½ tsp salt, ¼ tsp black pepper, 1 tsp dried oregano, and ½ tsp dried thyme) and stir in. (Photos 5-8)

Add 28 oz cannellini beans, pour in 4 cups vegetable broth and 2 cups water. Bring everything to boil, then reduce the heat to low and simmer for about 20 minutes. (Photos 9-12)

Add 2 cups spinach and cook for another few minutes until it wilts. (Photos 13-14)

Tips for best results

1. I like to serve this soup with some grated Parmesan cheese, which adds more flavor and creaminess.
2. Play around with the seasoning. You can always adjust the proportions and add some other spices, like thyme, cumin, or turmeric.
3. This recipe will be enough for 4 people. You can easily double the ingredients to have more leftovers for the week.

Options and Substitutions

1. If you have more veggies on hand, you can easily add them , like zucchini, potatoes, celery, and even canned tomatoes.
2. If you don’t have fresh spinach, feel free to use frozen spinach. Just make sure to defrost it before adding. Kale and Swiss chard will also work in this recipe.
3. For a vegan option, skip Parmesan cheese completely or you can use vegan Parmesan.
4. If you want to more flavor, you can substitute vegetable broth with chicken broth/stock (I like to use my Homemade Chicken Stock).

Storage and Reheating

How to store. When it’s completely cooled off, just transfer to an air-tight container and refrigerate for 3-4 days.

Reheat. You can reheat it in any pot or a sauce pan over medium heat.

Freezing. This recipe is great for freezing. Put it in an air-tight freezer friendly container and freeze for up to 2 months. When ready to eat, just leave it in the refrigerator overnight to thaw, then reheat as the instructions above.

Frequently Asked Questions

If you liked this recipe, you might like my other soup ideas, like these:

• Instant Pot Italian Wedding Soup
• Instant Pot Minestrone
• Beef Borscht
• Instant Pot Chicken Soup
• Instant Pot Barley Soup
• Cold Beet Soup
• Instant Pot Lentil Soup Recipe
• Pasta e Fagioli Soup
• Carrot and Lentil Soup

Print Recipe

5 from 10 votes

White Bean Soup Recipe

Make this hearty White Bean Soup using your pantry ingredients! This delicious comforting meal is healthy, plant-based, easy to prep, and budget friendly!

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Servings: 4 people

Calories: 237kcal

Author: Veronika’s Kitchen

Ingredients

• ▢ 2 tablespoons olive oil
• ▢ ½ large onion (or 1 small onion) finely chopped
• ▢ 3 cloves garlic minced
• ▢ 1 large carrot chopped
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon dried thyme
• ▢ 28 oz cannellini beans drained and rinsed
• ▢ 4 cups vegetable broth
• ▢ 2 cups water
• ▢ 2 cups spinach
• ▢ Parmesan cheese grated, for serving

Instructions

• In a large pot or a Dutch Oven, heat up 2 tbsp olive oil over medium heat. Add chopped onions and cook until caramelized, about 10 minutes.
• Add minced garlic and stir for about 30 seconds to release the aroma. Then add chopped carrots and cook for another minute.
• Add seasoning (½ tsp salt, ¼ tsp black pepper, 1 tsp dried oregano, and ½ tsp dried thyme), and stir in.
• Add 28 oz drained and rinsed cannellini beans, pour in vegetable broth and water. Bring everything to boil, then reduce the heat to low and simmer for about 20 minutes.
• Add 2 cups spinach and cook for another few minutes until it wilts.
• I like to serve this soup with some grated Parmesan cheese which adds more flavor and creaminess to the soup.

Notes

1. You can add more vegetables to this soup, like zucchini, potatoes, celery, and even canned tomatoes.
2. If you don’t have fresh spinach, feel free to use frozen spinach. Just make sure to defrost it before adding to the soup.
3. For a vegan option, skip Parmesan cheese completely or you can use vegan Parmesan.

Store. If you have any leftovers, put them in an air-tight container and refrigerate for up to 3-4 days.

Freeze. You can freeze it in an air-tight container for up to 2 months. To thaw, leave it in the fridge overnight, the reheat in a pot or a sauce pan over medium heat.

Nutrition

Serving: 4servings | Calories: 237kcal | Carbohydrates: 38g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 1687mg | Potassium: 162mg | Fiber: 11g | Sugar: 3g | Vitamin A: 4455IU | Vitamin C: 7mg | Calcium: 158mg | Iron: 5mg

Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.