Go Back
best-tuscan-white-bean-soup---eat-with-clarity_feature

Hearty Tuscan White Bean Soup with Spinach - Vegetarian Comfort Food

There's nothing quite as comforting as a warm bowl of soup on a chilly day, and this Tuscan White Bean Soup with Spinach is the ultimate vegetarian comfort food. Inspired by the sun-drenched flavors of the Mediterranean, this hearty soup combines creamy white beans, fresh spinach, and aromatic herbs in a rich vegetable broth, ready in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium potato, peeled and diced
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 4 cups fresh spinach
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Juice of 1 lemon

Method
 

Instructions
  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Add carrots, celery, and diced potato to the pot. Cook for 5-7 minutes until vegetables begin to soften.
  3. Pour in vegetable broth and add drained white beans. Stir in dried oregano and thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
  4. Add fresh spinach to the pot and cook for 2-3 minutes until wilted. Season with salt and pepper to taste.
  5. Stir in lemon juice just before serving. Garnish with fresh parsley and serve warm.

Notes

For creamier soup, use an immersion blender to partially blend while leaving some beans and vegetables chunky. The soup stores beautifully in the refrigerator for up to 5 days and flavors improve overnight.