A rich and comforting Tuscan White Bean Soup made with tender white beans, ground meat, carrots, celery, tomatoes, spinach, garlic, and Italian herbs in a flavorful broth. Perfect for a cozy lunch or dinner!
Prep Time & Cooking Details
– Prep Time: 15 minutes
– Cook Time: 30–35 minutes
– Total Time: 45–50 minutes
– Servings: 6
– Cuisine: Italian-inspired
– Difficulty: Easy
Ingredients
– 1 tablespoon olive oil
– 1 pound (450 g) ground beef or Italian sausage
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, sliced
– 2 celery stalks, chopped
– 1 can (14.5 oz / 411 g) diced tomatoes
– 3 cans (15 oz / 425 g each) cannellini or great northern white beans, drained and rinsed
– 6 cups (1.4 liters) chicken or vegetable broth
– 1 teaspoon Italian seasoning
– ½ teaspoon dried oregano
– ½ teaspoon smoked paprika (optional)
– ½ teaspoon salt, or to taste
– ½ teaspoon black pepper
– 3 cups fresh spinach, roughly chopped
– ½ cup heavy cream (optional)
– ¼ cup grated Parmesan cheese, plus extra for serving
– 1 tablespoon fresh lemon juice
– 2 tablespoons chopped fresh parsley
Instructions
Step 1: Brown the meat
Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the ground beef or Italian sausage and cook for 6–8 minutes, breaking it into small pieces until browned and cooked through. Drain excess fat if necessary.
Step 2: Sauté the vegetables
Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for another 30–60 seconds.
Step 3: Add the seasonings
Stir in the Italian seasoning, oregano, smoked paprika, salt, and black pepper. Cook for about 30 seconds to release the herbs’ aroma.
Step 4: Add beans, tomatoes, and broth
Add the diced tomatoes, rinsed white beans, and chicken or vegetable broth. Stir everything together and bring the soup to a gentle boil.
Step 5: Simmer the soup
Reduce the heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until the carrots and celery are tender and the flavors have blended.
Step 6: Make it creamy
For a naturally thicker soup, mash a small portion of the white beans against the side of the pot and stir them back in. If you prefer a richer texture, add the heavy cream and Parmesan cheese. Simmer gently for another 2–3 minutes without boiling vigorously.
Step 7: Add spinach and lemon
Stir in the fresh spinach and cook for 1–2 minutes until wilted. Add the lemon juice and chopped parsley. Taste and adjust the salt and pepper as needed.
Step 8: Serve and enjoy
Ladle the hot soup into bowls. Garnish with freshly grated Parmesan, chopped parsley, and a drizzle of olive oil. Serve with crusty bread, garlic bread, or a fresh green salad.
Nutritional Information
Estimated per serving, based on 6 servings with ground beef and heavy cream. Actual values vary by ingredients and brands.
Nutrient Approximate Amount
Calories 450 kcal
Protein 29 g
Total Carbohydrates 36 g
Dietary Fiber 10 g
Total Sugars 7 g
Total Fat 21 g
Saturated Fat 8 g
Cholesterol 65 mg
Sodium 850 mg
Recipe Tips
– For extra flavor: Use Italian sausage instead of ground beef.
– For a thicker soup: Mash some of the white beans before serving.
– For a lighter version: Skip the heavy cream and use lean ground turkey.
– For a vegetarian version: Omit the meat, use vegetable broth, and add extra beans or mushrooms.
– For extra vegetables: Add zucchini or chopped kale.
– For meal prep: Store the soup in airtight containers in the refrigerator for up to 3–4 days.
– For freezing: Freeze without the cream for the best texture, for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly.
Questions & Answers (Q&A)
Q1: What beans are best for Tuscan White Bean Soup?
Cannellini beans are an excellent choice because they are creamy, tender, and hold their shape well. Great northern beans are another good option.
Q2: Can I make this soup without meat?
Yes! Leave out the ground meat and use vegetable broth. Add extra white beans, mushrooms, or zucchini for a hearty vegetarian meal.
Q3: Can I use canned white beans?
Absolutely. Canned beans make this recipe quick and convenient. Drain and rinse them before adding them to the soup.
Q4: How can I make the soup creamy without heavy cream?
Mash some of the cooked white beans into the broth. You can also blend a small portion of the soup and stir it back into the pot.
Q5: Can I prepare this soup in advance?
Yes. The flavors often deepen overnight, making it an excellent make-ahead meal. Add a splash of broth when reheating if it becomes too thick.
Q6: Is Tuscan White Bean Soup healthy?
It can be a balanced meal because it provides protein, fiber, vegetables, and minerals. For a lighter version, use lean meat, reduce the cream and Parmesan, and choose low-sodium broth.
Q7: What can I serve with this soup?
Crusty sourdough bread, garlic bread, a Mediterranean salad, or roasted vegetables pair beautifully with it.
Q8: Can I use frozen spinach?
Yes. Thaw it and squeeze out excess water before adding it near the end of cooking.
Q9: How do I store leftovers?
Refrigerate in an airtight container within 2 hours of cooking and consume within 3–4 days. Reheat until steaming hot throughout.
Q10: Can I make this recipe in a slow cooker?
Yes. Brown the meat and sauté the vegetables first for the best flavor. Add them to the slow cooker with the beans, tomatoes, seasonings, and broth. Cook on low for 6–7 hours or high for 3–4 hours. Add spinach, cream, and Parmesan near the end.