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Creamy Tuscan White Bean Soup

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A comforting and creamy Tuscan white bean soup with Parmesan rind and fresh spinach, perfect for cozy nights and quick meals.

Ingredients

Scale
  • 2 cups cooked cannellini or great northern beans (canned works fine, drained and rinsed)
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped (yellow or white)
  • 3 cloves garlic, minced
  • 1 large carrot, diced
  • 1 large celery stalk, diced
  • 4 cups vegetable or chicken broth
  • 1 piece Parmesan rind (about 2–3 inches long)
  • 4 cups fresh spinach, loosely packed (washed and tough stems removed)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, finely chopped)
  • Salt and freshly ground black pepper, to taste
  • Pinch of crushed red pepper flakes (optional)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Heat 2 tablespoons of olive oil over medium heat in a large heavy-bottomed pot or Dutch oven. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, for about 7-8 minutes until the vegetables are softened and the onion is translucent.
  2. Add the minced garlic and dried thyme. Stir constantly for 1-2 minutes until fragrant but not browned.
  3. Pour in 4 cups of broth and add the Parmesan rind. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for about 15 minutes to infuse the broth.
  4. Stir in the cooked white beans and continue simmering for another 10 minutes.
  5. Remove the Parmesan rind. If desired, use an immersion blender to puree about half the soup for a creamier texture, or carefully blend half in a regular blender and return to the pot.
  6. Add the fresh spinach and cook for 3-4 minutes until wilted but still vibrant green. Season with salt, freshly ground black pepper, and crushed red pepper flakes if using.
  7. Stir in 1 tablespoon of fresh lemon juice just before serving.

Notes

Keep heat moderate to avoid burning. Remove Parmesan rind before blending or serving. Add broth or water if soup thickens too much. For vegan version, skip Parmesan rind and add coconut milk or cashew cream at the end. Spinach can be swapped with kale or chard. Use canned beans for convenience or soak and cook dried beans for fresher taste.

Nutrition

Keywords: Tuscan soup, white bean soup, creamy soup, Parmesan rind, spinach soup, easy soup recipe, homemade soup, healthy soup

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