Creamy Tuscan White Bean Soup

Tuscany has long turned humble cannellini beans into silky, olive-oil-rich soups that feel like countryside comfort in a bowl. This creamy one-pot version brightens them with fire-roasted tomatoes and a finish of tender spinach.

Serves 5 · 15 min prep · 35 min cook

Estimate for one serving

• 340 cal
• 14g protein
• 38g carbs
• 15g fat
• 11g fiber

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Ingredients

• 3 Tbsp extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 Tbsp tomato paste
• 1 1/2 tsp dried Italian seasoning
• 1/4 tsp crushed red pepper flakes
• 2 (15-oz) cans canned cannellini beans, drained and rinsed
• 4 cups low-sodium vegetable broth
• 1 (14.5-oz) can fire-roasted diced tomatoes
• 4 cups packed baby spinach
• 1/2 cup heavy cream or half-and-half
• 1/3 cup, plus more to serve grated Parmesan cheese
• 1 tsp, plus more to taste kosher salt
• 1/2 tsp black pepper
• 1 Tbsp fresh lemon juice
• optional crusty bread, for serving

Instructions

1. 1Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onion, carrots, and celery with salt; cook 8–10 minutes, stirring occasionally, until softened and lightly golden at the edges.
2. 2Stir in garlic, tomato paste, Italian seasoning, and red pepper flakes; cook 1–2 minutes until the tomato paste darkens and smells sweet and caramelized.
3. 3Add the drained cannellini beans, vegetable broth, and fire-roasted tomatoes with their juices. Scrape up any browned bits from the bottom of the pot.
4. 4Bring to a lively simmer over medium-high, then reduce heat to medium-low and cook uncovered 15 minutes so the flavors meld and the vegetables are fully tender.
5. 5Use an immersion blender to partially puree the soup—about 6–8 pulses—leaving plenty of whole beans and veg for texture. (Or blend in a regular blender and return.)
6. 6Stir in spinach a handful at a time until wilted, 1–2 minutes. Reduce heat to low and stir in cream and Parmesan until melted and silky; do not boil hard after adding dairy.
7. 7Season with salt, black pepper, and lemon juice. Taste and adjust salt or lemon until the soup tastes bright and savory.
8. 8Ladle into bowls, finish with extra Parmesan and a drizzle of olive oil. Serve with crusty bread. Cool completely before packing into lunch containers; reheats gently on the stove or microwave.