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Hearty Tuscan white bean soup with fresh herbs, spinach, and olive oil drizzle in a white bowl

Hearty Tuscan White Bean Soup With Fresh Herbs

A deeply satisfying Tuscan white bean soup with creamy cannellini beans, soffritto, fresh rosemary and thyme, parmesan rind broth, wilted spinach, and a finish of lemon and olive oil. Ready in 45 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course: Main Course, Soup
Cuisine: Italian, Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients

For the Soup
  • 3 tbsp extra virgin olive oil plus more for drizzling to serve
  • 1 medium yellow onion finely diced
  • 2 medium carrots finely diced
  • 2 stalks celery finely diced
  • 6 cloves garlic thinly sliced or minced
  • 1 tbsp tomato paste
  • 2 cans cannellini beans 15 oz each, do NOT drain — use liquid too
  • 4 cups chicken or vegetable broth low-sodium
  • 2 sprigs fresh rosemary removed before serving
  • 3 sprigs fresh thyme removed before serving
  • 1 parmesan rind removed before serving — kept in freezer for soups
  • 2 cups fresh baby spinach stirred in right before serving
  • 1 tbsp fresh lemon juice plus more to taste
  • 3 tbsp fresh flat-leaf parsley chopped, for serving
  • 1 tsp salt adjust to taste
  • 1/2 tsp black pepper

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon
  • Ladle

Method

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrot, and celery. Season with salt and pepper and cook for 8-10 minutes until softened.
  2. Add sliced garlic and cook for 60-90 seconds until fragrant.
  3. Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
  4. Add both cans of cannellini beans with their liquid, the broth, rosemary sprigs, thyme sprigs, and parmesan rind.
  5. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 25-30 minutes.
  6. Mash roughly a quarter of the beans against the side of the pot with a wooden spoon to thicken the broth.
  7. Remove the rosemary sprigs, thyme sprigs, and parmesan rind.
  8. Stir in fresh baby spinach and cook for 60 seconds until wilted. Add lemon juice and adjust seasoning.
  9. Ladle into bowls. Finish with a generous drizzle of olive oil, fresh parsley, and black pepper. Serve with crusty bread.

Notes

Don't rush the soffritto — 8-10 minutes of gentle cooking builds the flavor base. Include the parmesan rind for the deepest broth. Don't drain the canned beans — use the liquid. Mash some beans to naturally thicken. Add spinach and lemon at the very end.