Tuscan White Bean Soup Recipe

Close-up of a bowl of Tuscan white bean soup topped with grated Parmesan, showing carrots, white beans, spinach, and celery in a golden broth on a gray plate.

A creamy, comforting Tuscan-style bean soup with bacon, vegetables, herbs, and fresh spinach. Ready in 30 minutes.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 295kcal

Author: Sandra

Ingredients

Soup Base

3 cans white beans drained and rinsed, divided. Great Northern or navy beans work well.
4 cups low-sodium vegetable broth divided. Chicken broth will also work.
4 strips thick-cut bacon diced. You can substitute 8 oz Italian sausage or diced ham.
1 medium sweet onion diced (about 1 ½ cups)
2 large carrots peeled and diced (about 1 ½ cups)
2 stalks celery chopped (about 1 cup)
4 cloves garlic minced
1 ½ teaspoons Italian seasoning
¾ teaspoon kosher salt adjust to taste; see Note 7
½ teaspoon black pepper
⅛-¼ teaspoon cayenne pepper
1 bay leaf
2 cups baby spinach or chopped kale
1–2 tablespoons lemon juice to taste (Note 6)

Optional Garnishes

Freshly grated parmesan cheese
Chopped parsley
Drizzle of olive oil
Lemon wedges

Instructions

Add 1 15-ounce can of beans and 1 cup broth to a blender. Blend until completely smooth and creamy; set aside. (Note 1)
Heat a Dutch oven over medium-high heat. Add 4 strips diced thick-cut bacon in an even layer and cook, stirring occasionally, until crisp, 5–7 minutes.
If it begins browning too fast, reduce the heat to medium. (Note 2)
Use a slotted spoon to transfer the bacon to a bowl, leaving the drippings in the pot.
To the pot, add 1 medium sweet onion (diced), 2 large carrots (diced), and 2 stalks celery (chopped). Cook for 3–5 minutes, stirring occasionally, until the onions look soft, glossy, and translucent. They should not brown. (Note 3)
Stir in the 4 cloves garlic (minced) and cook for 30 seconds, stirring constantly so it doesn’t scorch.
Add the blended bean mixture, remaining 2 cans of whole beans, remaining broth, 1 ½ teaspoons Italian seasoning, ¾ teaspoon kosher salt, ½ teaspoon black pepper, ⅛-¼ teaspoon cayenne pepper, and 1 bay leaf.
Bring to a gentle simmer — small, steady bubbles — not a rolling boil. (Note 4)
Simmer 10 minutes, stirring occasionally.
Remove the bay leaf. Stir in the 2 cups baby spinach or kale and 1–2 tablespoons lemon juice.
Cook for 2–3 minutes, or until the greens have wilted. Taste and add up to 1 more tablespoon lemon juice, if desired. (Note 6)
If the soup seems thick, add more broth ¼ cup at a time until you reach your preferred consistency. (Note 5)
Ladle into bowls and top with parmesan, parsley, a drizzle of olive oil, and/or an extra squeeze of lemon.

Notes

Blending a portion of the beans creates a creamy base without cream.
Bacon can burn quickly; lowering the heat prevents bitterness.
Onions should soften but not brown — browning changes the flavor.
A gentle simmer keeps the vegetables from breaking down too fast.
Blended beans thicken over time; thin with broth as needed.
Lemon develops as it sits; start small and adjust to taste.
Bacon and broth salt levels vary widely — add salt gradually. If too salty, add ½ cup water or broth plus lemon.
Soup thickens significantly after refrigeration; loosen with broth before reheating.
If doubling the recipe, use a 7–8 quart pot to avoid overcrowding.

Storage and Reheating

Refrigerator: Up to 4 days in an airtight container.
Freezer: Up to 3 months
Reheating: Warm gently and add broth or water to loosen if thickened

Nutrition