Tuscan White Bean Spinach Soup (Printable Version)

Slow-cooked white beans and spinach blend with Italian herbs for a light, comforting meal.

# What You'll Need:

→ Vegetables

01 - 1 large yellow onion, diced
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 4 garlic cloves, minced
05 - 4 cups baby spinach, packed

→ Beans

06 - 2 cans (15 oz each) cannellini beans, drained and rinsed

→ Broth & Liquids

07 - 6 cups vegetable broth, gluten-free if needed
08 - 1 can (14.5 oz) diced tomatoes, with juice

→ Herbs & Seasonings

09 - 2 teaspoons dried Italian herbs
10 - 1 teaspoon salt, or to taste
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/4 teaspoon red pepper flakes, optional

→ Finishing Touches

13 - 2 tablespoons extra-virgin olive oil
14 - 2 tablespoons chopped fresh basil, optional
15 - Grated Parmesan cheese, for serving, optional

# Steps to Follow:

01 - Place the diced onion, sliced carrots, celery, and minced garlic into the slow cooker.
02 - Stir in cannellini beans, diced tomatoes with juice, and vegetable broth.
03 - Sprinkle in dried Italian herbs, salt, black pepper, and red pepper flakes if desired. Stir thoroughly.
04 - Cover and cook on low heat for 6 hours, allowing vegetables to become tender.
05 - About 15 minutes before serving, stir in baby spinach and olive oil. Let the spinach wilt gently.
06 - Taste and adjust salt or pepper as needed.
07 - Serve hot, optionally garnished with fresh basil and a sprinkle of Parmesan cheese.

# Additional Tips::

01 -
  • It makes enough for easy lunches or surprise guests without extra effort.
  • The slow simmer brings out a mellow sweetness in the vegetables that always makes folks wonder if I did something extra.
02 -
  • If you add spinach too early, it loses its color and texture—wait until the end for the best result.
  • Mashing a portion of the beans in the pot before adding spinach turns the soup creamy and heartier, which I learned after one batch went too watery.
03 -
  • Don't rush the slow cook (6 hours on low) or the veggies won't soften enough for that classic creamy texture.
  • Swirling in olive oil at the very end makes all the difference in taste and presentation.
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