This simple Tuscan Soup will take you to Italy with it’s flavors and spices! It’s so filling and nutritious, you’ll want seconds.
Starting the fall season with soups is quite literally the best way to do it. Easing in with fresh vegetables is a great option, too. Once September rolls around and October begins, we will be seeing more and more rain (depending on where you are). The chilly weather is best enjoyed curled up on the couch with a large bowl of this good soup!
Delicious Italian White Bean Soup starts with olive oil, rosemary, and onion flavors then adds colorful carrots, zucchini, and bell peppers. Finally, fresh spinach and chicken broth are added, and the crowning glory of this soup: is the beans.
The white beans in this soup are powerhouses of nutrients. They fill you with protein, and fiber, and support healthy body weight. They’re the last to be added to this soup so that they don’t become mushy. You can serve the flavorful soup with whole-wheat bread, crusty bread, or a side salad.
I love one-pot soups and this is one of my all-time favorite soup recipes. There are so many more soup recipes that you can make this season. Check out these other 6 chunky soup recipes to make this time of year!
Reasons you’ll love the Tuscan White Bean Soup Recipe
- It’s made in one pot making it an easy soup.
- Even on its own, it’s a flavor-packed quick meal for lunch or dinner.
- A large bowl of this delicious recipe is a great way to eat more healthy vegetables and proteins.
- Perfect to meal prep for busy weeknights and is freezer-friendly.
- It’s a nourishing, hearty, satisfying, warm, and comforting soup for a chilly day.
- It uses simple ingredients that are in your pantry or can easily be found at the grocery store.
Key Ingredients to Make the Tuscan Soup with White Beans?
White beans: Protein-packed canned beans are convenient and they are the star ingredient in this delicious soup. They add a depth of flavor and make this a hearty and comforting soup.
Onion: Adds much flavor to the soup.
Fresh rosemary: Simmering the soup with rosemary at the beginning takes it over the top to soup perfection.
Carrots: They are a great aromatic and add some color and crunch to the recipe.
Zucchini: Adds a slightly sweet and mild taste to the soup.
Garlic: Fresh garlic cloves are a must for an Italian soup as it gives the soup a savory baseline of flavor.
Red bell peppers: They are nutritious and add a slight sweetness to the soup.
Chicken broth: Warms you up as the base in this flavorful soup and fills you with minerals and vitamins.
Baby spinach: The leafy greens add a beautiful vibrant green color to this easy soup.
Along with those ingredients, you will need salt, olive oil, black pepper, and Italian seasonings.
Find the full printable recipe with specific measurements below.
How to Make the Tuscan Bean Soup Recipe
Step 1: Sauté the aromatics and rosemary
- Heat the oil in a large pot over medium-high heat and add onion, garlic, and rosemary. Sauté for 2 minutes, stirring a few times until it’s soft and fragrant.
Step 2: Add healthy vegetables and seasoning
- Add sliced carrots, bell pepper, and zucchini and sauté 3 more minutes. Add in the Italian seasoning and salt.
Step 3: Add chicken broth and simmer
- Add chicken broth, bring to a boil, reduce the heat to minimum-low, and simmer for about 15 min until carrots soften.
Step 4: Clean your beans
- While the soup pot is simmering, rinse and drain your beans.
Step 5: Add spinach and bring to boil
- Remove rosemary springs, add spinach and beans, and bring to boil one more time until the greens are wilted and tender and allow the flavors to meld.
Step 6: Finish up and serve
- Taste and add more salt if needed. When your soup is ready, let it stand for 15 min in the pot before eating. Serve warm as it is or with crusty bread on the side. Enjoy!
How to Store leftover Tuscan soup
- Wait for soup to cool then store leftover soup in an airtight container in the fridge for 3-5 days. Reheat on the stove or in the microwave.
- To freeze, cool soup completely then transfer to a freezer-safe container and freeze for 2-3 months. Defrost soup overnight in the fridge then warm on the stove when you’re ready to enjoy again.
- Instead of chicken broth, you can use vegetable broth to make this vegetable soup.
- Take your time sautéing onions, carrots, rosemary, red bell pepper, zucchini and garlic. This foundational step builds depth of flavor in the soup.
- Add beans toward the end and simmer on low-medium heat so they don’t become mushy.
- You can use any type of white beans you prefer such as navy beans, Great Northern beans, or white cannellini beans.
- Instead of baby spinach, you can add baby kale, collards, escarole, or chard as leafy greens.
- Add fresh spinach towards the end of cooking for a vibrant color and a burst of nutrients. Be careful not to overcook them to retain their freshness.
- You can personalize each bowl and garnish the soup with a sprinkle of fresh parsley, freshly cracked black pepper, grated parmesan cheese, basil leaves, or red chili flakes for a spicy kick.
While canned white beans are more convenient, you can make the Tuscan soup with dried beans. You would need to soak the beans and cook them first before adding them to the soup.
This Tuscana Soup with White Bean soup is similar to my popular Easy Homemade Zuppa Toscana Soup with Kale because they both have Italian flavors. However, the Zuppa Toscana is a creamier soup and includes Italian sausage, bacon, and potatoes.
Some of the best soups on the blog that you’ll love
- This Simple One Pot Minestrone Soup is a filling, flexible, and flavorful soup that your whole family will love.
- Try the Homemade Comfort Pea Soup with Croutons for a green, delicious, nutritious, and creamier soup.
- The Dairy-free Ginger and Carrot Soup is a simple, gluten-free, immune-boosting, and filling vegetarian soup.
- Learn How to Make Green Herb Soup with Sorrel (Shchavel Borscht) which is a light, sour, nutritious, and very popular dish among Eastern European families.
Other Tasty Soup Recipes to Try
If you tried this Tasty and Simple Tuscan Soup with White Beans or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Tasty and Simple Tuscan Soup with White Beans
- 1 large onion, chopped
- 2 cans white beans
- 2 medium carrots, sliced
- 1 zucchini, sliced, about 2 cups
- 2 cloves garlic, minced
- 1½ tsp Italian seasoning
- 1 red bell pepper, chopped
- ½ tsp salt
- 2 Tbsp olive oil
- 2 quarts chicken broth
- 2 cups baby spinach
- 2 rosemary springs
Heat the oil in a large heavy pot over medium-high heat. Add onion, garlic, and rosemary and saute for 2 minutes, stirring a few times.1 large onion,, 2 Tbsp olive oil, 2 rosemary springs, 2 cloves garlic,
Add sliced carrots, bell pepper, and zucchini, saute 3 more minutes. Add in the Italian seasoning and salt.2 medium carrots,, 1 zucchini,, 1½ tsp Italian seasoning, 1 red bell pepper,, ½ tsp salt
Add chicken broth, bring to boil, reduce the heat to minimum-low and simmer for about 15 min until carrots are soft.2 quarts chicken broth
Remove rosemary springs, add spinach and beans and bring to boil one more time.2 cups baby spinach, 2 cans white beans
Taste and add more salt if needed. Your soup is ready, let it stand for 15 min in the pot before eating.½ tsp salt
- You can substitute the white beans with what beans you have on hand.
- Add salt to taste at the end.