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Creamy One-Pot Tuscan White Bean and Spinach Soup

creamy one-pot Tuscan white bean and spinach soup - featured image
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A cozy, creamy, and nourishing one-pot Tuscan white bean and spinach soup that is quick and easy to make, perfect for busy weeknights and comforting meals.

Ingredients

Scale
  • 2 (15-ounce) cans cannellini or great northern beans, rinsed and drained
  • 4 cups fresh baby spinach, loosely packed, washed thoroughly
  • 3 cloves garlic, minced
  • 1 medium yellow onion, finely chopped
  • 4 cups vegetable broth (low-sodium preferred)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ cup grated Parmesan cheese, plus extra for serving
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the chopped onion.
  2. Sauté the onion for about 5 minutes until soft and translucent, stirring occasionally. Add the minced garlic and cook for another 1-2 minutes until fragrant but not browned.
  3. Stir in the dried Italian herbs and a pinch of red pepper flakes. Toast the spices for 30 seconds to release their aroma.
  4. Pour in the vegetable broth and add the rinsed, drained white beans. Stir to combine and bring to a gentle simmer.
  5. Reduce heat to low, cover partially, and let simmer for 15 minutes to allow flavors to marry and soup to thicken slightly.
  6. Using an immersion blender, carefully puree about half of the soup right in the pot to create a creamy base. If using a regular blender, transfer half the soup in batches, blend until smooth, and return it to the pot.
  7. Stir in the fresh baby spinach and cook for 3-5 minutes until wilted and tender.
  8. Stir in the fresh lemon juice and grated Parmesan cheese. Taste and season with salt and black pepper as desired.
  9. Ladle soup into bowls and serve with extra Parmesan cheese and optionally a drizzle of olive oil or fresh basil leaves.

Notes

Do not rush cooking the onion and garlic to bring out sweetness and avoid harshness. Blend about half the beans for creamy texture without dairy. Add spinach last to keep it vibrant and tender. Season gradually and taste often. Use an immersion blender for easier pureeing. If soup thickens too much, add broth or water. Lemon juice brightens flavors at the end.

Nutrition

Keywords: Tuscan soup, white bean soup, spinach soup, creamy soup, one-pot meal, easy soup recipe, vegetarian soup, gluten-free soup

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