This cozy Tuscan white bean soup has quickly become one of my favorite fall recipes. It’s a brothy soup that feels wonderfully creamy without needing to be blended.
Packed with herbs, shallots, garlic, beans, and all the comforting flavors you crave in the winter, this vegetarian soup is as satisfying as it is delicious.
It’s made in one pot, making it super easy to prepare. Whether you make a big batch ahead for the week or whip it up on the weekend, this recipe is sure to become a new family favorite!
Ingredients
- ¼ cup extra virgin olive oil
- 3 medium shallots, finely chopped
- 5 cloves garlic, minced
- 2 carrots, chopped into coins
- 2 stalks celery, diced
- 1 tbsp tomato paste
- 2 tsp kosher salt
- 1 tsp basil
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp thyme
- 1 tsp red pepper flakes
- ½ tsp black pepper
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 2 bay leaves
- 4 cups water
- 3 cups fresh spinach
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the shallots and garlic, partially covering the pot with a lid. Cook, stirring occasionally, for 5-6 minutes until the shallots become translucent.
- Add the carrots and celery, stirring occasionally for about 10 minutes, allowing the vegetables to soften and build flavor.
- Once the mixture has reduced, stir in the tomato paste, salt, and spices (basil, oregano, parsley, thyme, red pepper flakes, and black pepper). Let the mixture cook for 5 minutes to let the spices bloom and cook out the raw tomato paste flavor.
- Add the cannellini beans, bay leaves, and water, stirring to combine. Partially cover the pot with a lid and reduce the heat to medium-low. Simmer for 20 minutes.
- After 20 minutes, remove 1 cup of the soup and blend it using a high-speed blender or an immersion blender until smooth. Pour it back into the pot and add the spinach. Stir to combine and simmer for another 10 minutes, until the spinach wilts.
- Serve the creamy soup with toasted rye or sourdough bread. Store leftovers in the fridge for up to 5 days. For the best flavor, let the soup sit overnight to allow the flavors to meld.
