Go Back
Creamy Tuscan white bean soup with spinach and sun-dried tomatoes

One-Pot Creamy Tuscan White Bean Soup

A cozy, one-pot soup loaded with white beans, garlic, sun-dried tomatoes, and spinach in a creamy herb broth. Hearty, budget-friendly, and ready in about 40 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 carrots diced
  • 4 cloves garlic minced
  • 1½ teaspoons Italian seasoning
  • ¼ teaspoon red pepper flakes optional
  • ⅓ cup sun-dried tomatoes chopped
  • 2 cans (15 oz) cannellini beans drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 3 cups fresh baby spinach
  • ½ cup heavy cream or full-fat coconut milk
  • ¼ cup grated Parmesan cheese plus more for serving
  • Salt and black pepper to taste

Method
 

  1. 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.
  2. Stir in the garlic, Italian seasoning, and red pepper flakes and cook for 1 minute, until fragrant.
  3. Add the sun-dried tomatoes, beans, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.
  4. 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.
  5. Stir in the spinach and cook for 1–2 minutes, until wilted.
  6. Reduce the heat to low and stir in the cream and Parmesan. Season with salt and pepper to taste.
  7. 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.