Tuscan White Bean Soup

Prep Time: 15 minutes Cook Time: 35–40 minutes Total Time: 50–55 minutes Servings: 6 Cuisine: Italian-inspired Course: Lunch / Dinner

Ingredients

• 1 lb (450 g) ground beef

• 2 cans (15 oz each) cannellini white beans, drained and rinsed

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 2 medium carrots, sliced

• 2 celery stalks, chopped

• 4 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes

• 2 tablespoons tomato paste

• 6 cups chicken or beef broth

• 3 cups fresh spinach

• 2 teaspoons Italian seasoning

• ½ teaspoon dried oregano

• ½ teaspoon smoked paprika

• 1 bay leaf

• ½ teaspoon black pepper

• Salt to taste

• 1 tablespoon fresh lemon juice

• 2 tablespoons fresh parsley, chopped

Optional:

• ½ cup heavy cream

• ¼ cup grated Parmesan cheese

• ¼ teaspoon red pepper flakes

Instructions

1. Brown the beef: Heat olive oil in a large soup pot over medium heat. Add ground beef and cook for 6–8 minutes, breaking it apart with a spoon until browned. Drain excess grease if necessary.

2. Cook the vegetables: Add diced onion, carrots, and celery. Cook for 5–6 minutes until softened. Add minced garlic and cook for another 30–60 seconds.

3. Add seasonings: Stir in Italian seasoning, oregano, smoked paprika, black pepper, salt, and tomato paste. Cook for 1 minute.

4. Add broth and tomatoes: Pour in diced tomatoes and chicken or beef broth. Add the bay leaf and stir well.

5. Add white beans: Stir in drained cannellini beans. Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, until the vegetables are tender.

6. Make it creamy: For a thicker, naturally creamy soup, mash about ½ cup of the cooked beans and stir them back into the pot.

7. Add spinach: Stir in fresh spinach and cook for 2–3 minutes until wilted.

8. Finish the soup: Remove the bay leaf. Add lemon juice and fresh parsley. Taste and adjust salt and pepper.

9. Serve: Ladle into bowls and garnish with Parmesan cheese, if desired. Serve hot with crusty bread or garlic toast.

Nutrition Information

Approximate values per serving (1/6 of recipe):

• Calories: 390 kcal

• Protein: 29 g

• Total Carbohydrates: 31 g

• Dietary Fiber: 8 g

• Total Sugars: 7 g

• Total Fat: 16 g

• Saturated Fat: 5 g

• Cholesterol: 55 mg

• Sodium: 850 mg

• Potassium: 900 mg

• Calcium: 120 mg

• Iron: 4.5 mg

Nut Information and Allergens

• Tree nuts: 0 g

• Peanuts: 0 g

• Almonds: Not included

• Walnuts: Not included

• Cashews: Not included

• Pistachios: Not included

• Pecans: Not included

• Hazelnuts: Not included

Allergen information:

• Dairy-free if Parmesan and cream are omitted.

• Gluten-free when using certified gluten-free broth and seasonings.

• Contains legumes (white beans).

• Check packaged ingredients for potential cross-contamination.

Recipe Tips

• Use cannellini beans for the creamiest texture.

• Mash some beans to naturally thicken the broth.

• Use ground turkey or chicken instead of beef for a lighter version.

• Add kale instead of spinach if preferred.

• Use low-sodium broth to control salt.

• Add extra vegetables such as zucchini or mushrooms.

• Add Parmesan just before serving for extra richness.

Storage

• Refrigerator: Store in an airtight container for 3–4 days.

• Freezer: Freeze for 2–3 months.

• Reheating: Warm on the stovetop over medium-low heat or microwave in 1-minute intervals.

• Add a little broth or water if the soup becomes too thick.

Frequently Asked Questions (Q&A)

Q: Can I use dried white beans instead of canned?

Yes. Soak dried beans overnight and cook them until tender before adding them to the soup.

Q: Can I make this soup without beef?

Yes. Replace beef with mushrooms, extra beans, or plant-based ground meat and use vegetable broth.

Q: Can I use ground turkey?

Absolutely. Ground turkey or chicken works very well.

Q: How can I make the soup creamier without cream?

Mash some cooked cannellini beans and stir them into the broth.

Q: Is this recipe gluten-free?

Yes, provided the broth, seasonings, and other packaged ingredients are certified gluten-free.

Q: Can I make it ahead of time?

Yes. Prepare it one day ahead and refrigerate. The flavors develop beautifully overnight.

Q: Can I use kale instead of spinach?

Yes. Add chopped kale about 8–10 minutes before the soup finishes cooking.

Q: Why is my soup too watery?

Simmer uncovered for another 5–10 minutes or mash some additional beans to thicken the broth.

Q: Can I freeze Tuscan white bean soup?

Yes. Freeze in individual airtight portions. Thaw overnight in the refrigerator before reheating.

Q: What goes well with this soup?

Serve with garlic bread, toasted sourdough, Italian bread, Caesar salad, or roasted vegetables.

Enjoy your homemade Tuscan White Bean Soup!