Name: Creamy Tuscan White Bean Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 3 cans white beans (15 oz./420g cans) (- see note 1); 1 onion (- see note 2); 5 cloves garlic; 2 tbsp olive oil; 1 tbsp chopped fresh rosemary; 1 tsp Italian Seasoning; 2 cups vegetable broth (- see note 3); 1/2 tsp salt; 1/4 tsp pepper; 1/2 cup grated parmesan; 1 cup fresh spinach (tightly packed)

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This Creamy Tuscan White Bean Soup is easy to make and packed full of the flavors of Tuscany.

Soup and crusty bread is the ultimate comfort food, and this soup is so easy to make!!! With a few cans of beans and some rosemary, garlic, and parmesan, you can have a creamy bean soup that is packed with flavor and ready in under 20 minutes!

The perfect meal for winter, this soup tastes delicious but is remarkably healthy. Pureeing white beans gives your soup a smooth, creamy texture without the need to add heavy cream!

a piece of bread being dipped into creamy bean soup

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How to make Tuscan White Bean Soup

This soup really is so simple to make.

Saute some onions and garlic in olive oil.
Add some drained canned white beans.
Pour over vegetable broth and some pureed beans.
Add in rosemary and Italian herbs.
Simmer until hot and season with salt and pepper
Finish with parmesan and fresh spinach.

2 rustic bowls of bean soup on a wooden table

What beans to use for Creamy Bean Soup

This soup uses canned beans! Which makes it quick to cook and super convenient!

The following beans all work well in this Tuscan White Bean Soup:

Navy Beans (Pea Beans) – these are small, oval-shaped beans with a creamy texture.

Great Northern Beans – larger in size than navy beans, great northern beans have a mild nutty flavor and a creamy texture.

Cannellini Beans – larger still, cannellini beans have a longer shape and a soft tender earthy flavor.

Baby Lima Beans (Butterbeans) – the largest on this list, baby lima beans/butterbeans have a smooth texture and a rich, buttery flavor.

a wooden table with two bowl of soup with bread and rosemary in the background

Things to add to White Bean Soup

This Creamy Tuscan Bean Soup recipe is delicious as written, but if you want to change it up a little, try these adaptions:

Cook bacon or pancetta in olive oil before you start, then use a slotted spoon to remove the meat and use the oil for cooking the onion and garlic. Add the crispy bacon to the soup as you serve.
Add some chopped mushrooms to the onion mixture at the beginning of the recipe.
Use kale or arugula instead of spinach.
Instead of the parmesan, serve the soup garnished with mini mozzarella balls.
Instead of rosemary, add fresh basil to the soup when it has finished cooking
Add red pepper flakes to the finished soup.
Add the zest of a lemon to the soup and serve with lemon wedges.
Add leftover chicken or rotisserie chicken to the soup and allow it to heat through.

Enjoy x

For more delicious soups why not try:

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a rustic bowl of creamy soup with spinach

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5 from 1 vote

Creamy Tuscan White Bean Soup

This Creamy Tuscan White Bean Soup is easy to make and packed full of the flavors of Tuscany. Soup and crusty bread is the ultimate comfort food, and this bean soup is so easy to make! With a few tins of beans, rosemary, garlic, and parmesan, you can have a creamy bean soup that is packed with flavor and ready in under 20 minutes! The perfect meal for winter, this soup tastes delicious but is remarkably healthy, with a smooth, creamy texture without the need to add heavy cream!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Lunch, Main

Cuisine: Italian

Servings: 4

Calories: 518kcal

Author: Claire | Sprinkles and Sprouts

For more great recipes follow me on PinterestFollow @sprinklessprout

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Ingredients

US Customary – Grams

3 cans white beans (15 oz./420g cans) – see note 1
1 onion – see note 2
5 cloves garlic
2 tbsp olive oil
1 tbsp chopped fresh rosemary
1 tsp Italian Seasoning
2 cups vegetable broth – see note 3
1/2 tsp salt
1/4 tsp pepper
1/2 cup grated parmesan
1 cup fresh spinach tightly packed

Instructions

Empty the contents of 1 can of beans (beans and liquid) into a blender and puree until smooth.
Drain the remaining two cans and set them to one side.
Peel and finely chop the onion and 5 garlic cloves.
Pour 2 tablespoons of oil into a large saucepan.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the chopped garlic and cook for an additional minute.
Add the 2 cans of drained beans to the pan and stir to coat in the olive oil.
Tip in the pureed beans, then rinse the blender out with the 2 cups of vegetable broth and add this to the soup.
Add 1 tablespoon of chopped fresh rosemary, 1 teaspoon of dried Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Bring the soup to a simmer and cook gently for 10 minutes over low heat.
Remove the soup from the heat and add in the 1 cup of grated parmesan and 1 cup of fresh spinach leaves.
Stir to melt the cheese and wilt the spinach.
Taste the soup and add more salt and pepper to taste.

Notes

You can use Navy Beans (Pea Beans), Great Northern Beans, Cannellini Beans, or Baby Lima Beans (Butterbeans) for this soup.
Any onion will work- white, brown, or red.
Feel free to substitute in chicken stock.

Nutrition

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