Vegetarian Tuscan White Bean Soup
This Vegetarian Tuscan White Bean Soup is rich and nourishing and so easy to make! It’s a delicious Italian soup that’s loaded with fresh vegetables, canned beans (for convenience) and seasoned with classic Italian flavors.
My Vegetarian Tuscan White Bean Soup is loaded with fresh vegetables and seasoned with classic Italian flavors. 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.
Tuscan Bean Soup Recipe
This Tuscan bean soup is made with fresh organic produce and simple Italian 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
- Canned navy beans, drained and rinsed
- Vegetable stock
- Tomato paste
- Bay leaves
- Roma tomatoes
- Baby spinach
- Parmesan cheese (omit if you want this soup to be vegan)
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.
- Saute vegetables. Heat the olive oil in a large Dutch oven. Add the onion, carrots and celery and sauté for about 5 minutes until softened. Add the garlic and sauté for another minute or two.
- Stir in seasoning. Add the oregano, thyme, parsley and fennel seeds
- Beans, broth and tomato paste. Add the beans, vegetable stock and water. Bring to a boil and stir in the tomato paste until it dissolves and add bay leaves.
- Simmer. Cover and simmer on low heat for about 30 minutes.
- Blend 1/4 of soup. Using a stick blender, blend about 1/4 of the soup mixture until soup is slightly thickened.
- Add tomatoes, zucchini and spinach. Stir in the zucchini and spinach. Cover and cook an additional 15–20 minutes on low until the zucchini is tender.
- Garnish. Serve with Parmesan cheese and drizzle with extra olive oil, if desired.
I often stir in a 1-inch piece of Parmesan cheese when making Italian soups. The Parmesan cheese melts into the broth as it simmers, giving it an even richer flavor.
This Italian soup is super healthy and filling. It’s high in protein and fiber from the beans, and rich in iron from the spinach. Serve this delicious Italian soup with plenty of warm crusty bread and a big tossed green salad like this Italian Chopped Salad or this Mediterranean Quinoa Salad, or this simple Everyday Tossed Salad.
More Vegetarian Soup Recipes You’ll Love
- Vegetarian Bean Soup
- Black Bean Soup
- Italian Lentil Soup
- Easy Minestrone Soup Recipe
- Creamy Cauliflower White Bean Soup
- Coconut Curry Soup with Chickpeas
- Summer Squash Soup
- Vegetarian Mulligatawny
- 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)
- Het the olive oil in a large Dutch oven.
- Add the onion, carrots and celery and sauté for about 5 minutes until softened. Add the garlic and sauté for another minute or two.
- Stir in the oregano, thyme, parsley and fennel seeds
- Add the beans, vegetable stock, water and bay leaves. Bring to a boil and stir in the tomato paste until it dissolves.
- Cover and simmer on low heat for about 30 minutes.
- Discard bay leaves.
- Using a stick blender, blend about 1/4 of the soup mixture until soup is slightly thickened.
- Add tomatoes, zucchini, spinach and salt. Stir well until spinach just starts to wilt; then cover and cook an additional 10–15 minutes on low or until the zucchini is tender.
- Season with freshly ground black pepper and sea salt.
- Serve with Parmesan cheese and drizzle with extra olive oil, if desired.
Amount Per Serving: Calories: 317Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 1053mgCarbohydrates: 47gFiber: 17gSugar: 5gProtein: 15g
theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.