a rustic bowl of creamy soup with spinach
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5 from 3 votes

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
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  • 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


  • 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.


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


Calories: 518kcal | Carbohydrates: 76g | Protein: 30g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 976mg | Potassium: 1607mg | Fiber: 17g | Sugar: 3g | Vitamin A: 1076IU | Vitamin C: 5mg | Calcium: 408mg | Iron: 10mg
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