Tuscan White Bean Spinach Soup (Printable)

Creamy beans, spinach and herbs combine for a flavorful Italian-inspired slow-cooked main dish.

# What You'll Need:

→ Vegetables

01 - 1 large yellow onion, diced
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 4 garlic cloves, minced
05 - 4 cups baby spinach, packed

→ Beans

06 - 2 cans (15 oz each) cannellini beans, drained and rinsed

→ Broth & Liquids

07 - 6 cups vegetable broth (gluten-free if needed)
08 - 1 can (14.5 oz) diced tomatoes, with juice

→ Herbs & Seasonings

09 - 2 teaspoons dried Italian herbs
10 - 1 teaspoon salt, or to taste
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/4 teaspoon red pepper flakes (optional)

→ Finishing Touches

13 - 2 tablespoons extra-virgin olive oil
14 - 2 tablespoons chopped fresh basil (optional)
15 - Grated Parmesan cheese, for serving (optional)

# How-To Steps:

01 - Add diced onion, sliced carrots, celery, and minced garlic into the slow cooker.
02 - Stir in drained cannellini beans, diced tomatoes with juice, and vegetable broth until everything is evenly distributed.
03 - Sprinkle dried Italian herbs, salt, pepper, and optional red pepper flakes over the mixture. Gently mix to incorporate.
04 - Cover and cook on LOW for 6 hours, until vegetables are very tender and flavors have melded.
05 - About 15 minutes before serving, stir in baby spinach and olive oil. Cook until spinach has wilted.
06 - Taste and adjust salt or pepper as needed. Mash some beans in the pot for extra creaminess if desired.
07 - Ladle soup into bowls and garnish with fresh basil and grated Parmesan cheese if preferred.

# Expert Advice:

01 -
  • This soup reveals its flavors with every hour, practically melting together for a richer taste than you'd expect from a handful of pantry staples.
  • It became my go-to for gatherings because it feels lush and substantial without weighing you down.
02 -
  • Don't add spinach too early—once, I tossed it in at the start and it turned limp and bitter.
  • Mashing a handful of beans before stirring in the spinach creates creaminess without extra dairy.
03 -
  • If your soup tastes flat, a splash of olive oil or a small pinch of salt wakes it right up.
  • A parmesan rind simmered alongside the soup adds deep umami—just remember to fish it out before serving.
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