This Tuscan white bean soup is creamy, garlicky and full of vegetables, with cannellini beans, sun-dried tomatoes and spinach in a broth finished with a little cream and Parmesan.
Canned white beans are the backbone, and they’re one of the cheapest proteins on the shelf. Two cans, a few vegetables and some broth make six hearty bowls with no meat needed.
It cooks in one pot in about 40 minutes and makes an easy meatless dinner.
Ingredients and Swaps
- White beans: Cannellini beans, drained and rinsed. Great northern or navy beans work the same way.
- Sun-dried tomatoes: They add a concentrated, savory sweetness. A tablespoon of tomato paste is a cheaper stand-in.
- Spinach: Fresh baby spinach, stirred in at the end. Use chopped kale and add it with the broth so it has time to soften.
- Cream: Heavy cream, or full-fat coconut milk for dairy-free.
- Parmesan: Adds salt and depth. Leave it out to keep the soup vegan.
Tips for a Creamy Bean Soup
- Mash or blend some of the beans. Blending a cup or two of the soup, or mashing beans against the side of the pot, makes it creamy without extra cream.
- Rinse the beans. It washes off the starchy, salty canning liquid.
- Add the cream at the end. Stir it in over low heat so it doesn’t separate.
- Finish with acid. A squeeze of lemon juice brightens the whole pot.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $8.59 from Walmart, $7.99 from ALDI · Per Serving – $1.33 to $1.43
One-Pot Creamy Tuscan White Bean Soup
Ingredients
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrots and cook for 5–6 minutes, stirring occasionally, until softened.
- Stir in the garlic, Italian seasoning, and red pepper flakes and cook for 1 minute, until fragrant.
- Add the sun-dried tomatoes, beans, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Using a potato masher or the back of a spoon, mash about one-third of the beans against the side of the pot to thicken the soup.
- Stir in the spinach and cook for 1–2 minutes, until wilted.
- Reduce the heat to low and stir in the cream and Parmesan. Season with salt and pepper to taste.
- Ladle into bowls and top with extra Parmesan. Serve warm with crusty bread.
Notes
- For a dairy-free version, use coconut milk and skip the Parmesan.
- Swap spinach for chopped kale; add it with the broth so it has time to soften.
- Add cooked Italian sausage or shredded chicken for extra protein.
- For a smoother soup, blend 2 cups of the soup and stir it back into the pot.
What to Serve with It
Crusty bread, Soft Dinner Rolls or a grilled cheese sandwich. For another meatless soup, try One-Pot Vegetable Lentil Soup.
Storage and Freezing
- Refrigerate in an airtight container for up to 4 days.
- Reheat gently on the stove, adding a splash of broth if the soup has thickened.
- For the best texture, freeze the soup before adding the spinach and cream, for up to 3 months. Stir them in when you reheat.
White Bean Soup Questions
Can I add meat?
Yes. Brown ½ pound of Italian sausage before the onion, or stir in shredded chicken at the end.
Can I use dried beans?
Yes. Cook 1½ cups of dried beans first. That gives you about the same amount as two cans.
