Vegetarian Tuscan White Bean Soup

This Vegetarian Tuscan White Bean Soup is rich and nourishing and so easy to make!  It’s loaded with fresh vegetables, canned beans (for convenience) and Italian seasoning.  You’ll love how quick and easy this healthy bean soup recipe comes together!

This Vegetarian Tuscan White Bean Soup is loaded with onion, carrots, tomatoes, zucchini, celery, white beans, spinach, oregano, thyme, fennel and parsley

VEGETARIAN BEAN SOUP

My Vegetarian Tuscan White Bean Soup is loaded with onion, carrots, tomatoes, zucchini, celery, white beans and spinach. And it’s richly flavored with oregano, thyme, fennel seed and parsley.  This Italian white bean soup is similar to the popular Italian ribollita soup, but we thicken this soup by blending a small amount of the beans rather than adding bread to it.

This Vegetarian Tuscan White Bean Soup is loaded with onion, carrots, tomatoes, zucchini, celery, white beans, spinach, oregano, thyme, fennel and parsley

TUSCAN BEAN SOUP RECIPE

This vegetarian bean soup is made with fresh organic produce and simple seasoning for a richly flavored Italian soup.  

  • Extra virgin olive oil
  • Yellow onion, finely chopped
  • Carrots, peeled and finely chopped
  • Celery stalk, finely chopped
  • Garlic, minced
  • Dried oregano, parsley and thyme
  • Fennel seeds
  • 2 Cans navy beans, drained and rinsed
  • Vegetable stock
  • Tomato paste
  • Bay leaves
  • Roma tomatoes, chopped
  • Zucchini, finely chopped
  • Baby spinach, chop 2 cups of it
  • Parmesan cheese, shredded (optional for garnish)

HOW TO MAKE TUSCAN BEAN SOUP

I love how easy this Italian soup recipe comes together!  Serve with a fresh green salad and lots of crusty bread to make a meal out of it.

  1. Het the olive oil in a large Dutch oven.
  2. Add the onion, carrots and celery and sauté for about 5 minutes until softened. Add the garlic and sauté for another minute or two.
  3. Stir in the oregano, thyme, parsley and fennel seeds
  4.  Add the beans, vegetable stock and water.  Bring to a boil and stir in the tomato paste until it dissolves.
  5. Cover and simmer on low heat for about 30  minutes.
  6. Discard bay leaves.
  7. Using a stick blender, blend about 1/4 of the soup mixture until soup is slightly thickened.
  8. Add tomatoes, zucchini, spinach and salt. Stir well until spinach just starts to wilt; then cover and cook an additional 20–25 minutes on low until the zucchini is tender.
  9. Season with freshly ground black pepper and sea salt.
  10. Serve with Parmesan cheese and drizzle with extra olive oil, if desired.

 This Vegetarian Tuscan White Bean Soup is loaded with onion, carrots, tomatoes, zucchini, celery, white beans, spinach, oregano, thyme, fennel and parsley

This Vegetarian Tuscan White Bean Soup is loaded with onion, carrots, tomatoes, zucchini, celery, white beans, spinach, oregano, thyme, fennel and parsley

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This Italian bean soup is super healthy and filling. It’s high in protein and healthy fiber from the beans, and rich in iron from the spinach. Serve this delicious vegetarian bean soup with warm crusty bread and a a big green salad.

MORE VEGETARIAN SOUP RECIPES YOU’LL LOVE

Originally published 12.2017 – updated 12.2019

This Vegetarian Tuscan White Bean Soup is loaded with onion, carrots, tomatoes, zucchini, celery, white beans, spinach, oregano, thyme, fennel and parsley
Yield: 6 servings

Vegetarian Tuscan White Bean Soup

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

This Vegetarian Tuscan White Bean Soup is rich and hearty and loaded with iron, fiber and  protein. Your family will love it!!

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 cup carrots, peeled and finely chopped
  • 1 large celery stalk, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ¼ teaspoon fennel seeds
  • 2 15-ounce cans navy beans, drained and rinsed
  • 4 cups low-sodium or unsalted vegetable stock
  • 2-3 heaping tablespoons tomato paste
  • 1 cup water
  • 2 dried bay leaves
  • 2 large Roma tomatoes, chopped
  • 1 large zucchini, finely chopped
  • 4 cups fresh baby spinach, chop 2 cups of it
  • freshly ground black pepper and sea salt to taste
  • 1/4 cup Parmesan cheese, shredded (optional for garnish)

Instructions

  1. Het the olive oil in a large Dutch oven.
  2. Add the onion, carrots and celery and sauté for about 5 minutes until softened. Add the garlic and sauté for another minute or two.
  3. Stir in the oregano, thyme, parsley and fennel seeds
  4.  Add the beans, vegetable stock and water. Bring to a boil and stir in the tomato paste until it dissolves.
  5. Cover and simmer on low heat for about 30 minutes.
  6. Discard bay leaves.
  7. Using a stick blender, blend about 1/4 of the soup mixture until soup is slightly thickened.
  8. Add tomatoes, zucchini, spinach and salt. Stir well until spinach just starts to wilt; then cover and cook an additional 20–25 minutes on low until the zucchini is tender.
  9. Season with freshly ground black pepper and sea salt.
  10. Serve with Parmesan cheese and drizzle with extra olive oil, if desired.

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