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Recipe: Tuscan-Style Bean Soup

tuscan-style bean soup finished recipe

Tuscan-Style Bean Soup

Photos and recipe from Cooking Classy

Serves 4


  • 3 Tbsp extra virgin olive oil
  • 1 cup chopped yellow onion
  • 3/4 cup chopped carrot
  • 1/2 cup diced celery
  • 5 garlic cloves, minced*
  • 2 (14.5 oz) cans low-sodium chicken broth
  • 1 1/2 tsp Italian seasoning
  • Salt and freshly ground black pepper, to taste**
  • 2 (14.5 oz) cans cannellini beans or great northern beans, drained and rinsed
  • 2 cups (packed) fresh spinach, roughly chopped
  • 6 Tbsp shredded parmesan for serving


tuscan style bean soup instructionsINSTRUCTIONS

  1. Heat 1 Tbsp extra virgin olive oil in a pot over medium heat. Add onion, carrot, celery and saute 4 minutes.
  2. Add garlic and saute 1 minute longer.
  3. Pour in chicken broth and Italian seasoning. Season with salt and pepper to taste.
  4. Cover soup with lid, bring soup to a light boil, then reduce heat to medium-low and let simmer until veggies are tender, about 12-15 minutes.
  5. Add beans and spinach. Let heat just until spinach wilts, about 30 seconds.
  6. Remove from heat. Mash up about half the beans with a potato masher (this helps make the brother creamier and heartier).
  7. Drizzle individual servings of soup with remaining 2 Tbsp extra virgin olive oil, and top with parmesan.



  • *If you don’t love garlic you can reduce this to 2-3 cloves, but then you may want to replace the garlic with more herbs.
  • Wanting to amp up the flavor? You can finish the soup with some chopped fresh basil, parsley or oregano. Or try it with a spritz of fresh lemon.