Tuscan White Bean Spinach Soup (Printable Version)

Hearty Italian soup with beans, veggies, spinach and herbs. Comforting, satisfying, and perfect for an easy summer meal.

# What You 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 packed baby spinach

→ 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 or 1 teaspoon dried oregano and 1 teaspoon dried thyme
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

# Step-by-Step Directions:

01 - Add diced onion, sliced carrots, sliced celery, and minced garlic to the slow cooker.
02 - Stir in drained and rinsed cannellini beans, diced tomatoes with juice, and vegetable broth.
03 - Sprinkle in dried Italian herbs, salt, black pepper, and red pepper flakes if desired. Mix thoroughly.
04 - Cover and cook on low setting for 6 hours, until vegetables are soft and flavors meld.
05 - Stir in baby spinach and extra-virgin olive oil about 15 minutes before serving. Allow spinach to wilt.
06 - Taste and correct seasoning if needed; add salt or pepper as necessary.
07 - Ladle the soup into bowls. Garnish with fresh basil and Parmesan cheese, if desired, and serve hot.

# Expert Advice:

01 -
  • This soup reveals its true flavor only after hours of slow cooking & that depth feels like a hidden gift.
  • Because it’s so forgiving, you can riff off the herbs or gently mash beans to adjust creaminess your own way.
02 -
  • Trying to rush the spinach can turn it mushy—wait until the very end for the best color and texture.
  • Mashing half the beans in the pot makes the broth creamy without adding dairy& that trick saved a bland batch once.
03 -
  • Always taste the broth before finishing& if it’s flat, a splash more olive oil or salt brings life.
  • If making for a crowd, double the spinach at the end& it melts into the soup without overpowering.
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