Tuscan Vegetable and Bean Soup

Name: Tuscan Vegetable and Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tablespoons (45 ml) extra virgin olive oil; 1 medium (150 g) yellow onion, diced; 2 stalks (100 g) celery, cut into ¼-inch (6 mm) dice; 1 medium (100 g) carrot, cut into ¼-inch (6 mm) dice; 3 cloves (15 g) garlic, minced; 2 tablespoons (30 g) tomato paste; 1 can (14.5 oz) (410 g) canned diced tomatoes (or crushed tomatoes), with juices; 4 cups (950 ml) vegetable broth or water; 2 cans (15 oz each) (830 g) cannellini beans (or great northern beans), drained and rinsed; 3 cups (90 g) fresh spinach (loosely packed); to taste sea salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional, for heat) (optional); ¼ cup (6 g) fresh basil leaves, torn or sliced (optional garnish) (optional); for serving Parmigiano-Reggiano cheese, grated (optional)

From the MyKitchenBank Kitchen

A rustic, hearty Italian soup loaded with creamy cannellini beans, tender vegetables, and bright tomatoes. This one-pot meal is finished with fresh spinach and a generous drizzle of olive oil, making it perfect for weeknight dinners or meal prep. The flavors deepen as it sits, so it's even better the next day.

Prep: 15 min
Cook: 35 min
Total: 50 min
Makes: About 8 cups (1.9 L); serves 4 as a main course

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Ingredients

4 servings

3 tablespoons (45 ml) extra virgin olive oil
1 medium (150 g) yellow onion, diced
2 stalks (100 g) celery, cut into ¼-inch (6 mm) dice
1 medium (100 g) carrot, cut into ¼-inch (6 mm) dice
3 cloves (15 g) garlic, minced
2 tablespoons (30 g) tomato paste
1 can (14.5 oz) (410 g) canned diced tomatoes (or crushed tomatoes), with juices
4 cups (950 ml) vegetable broth or water
2 cans (15 oz each) (830 g) cannellini beans (or great northern beans), drained and rinsed
3 cups (90 g) fresh spinach (loosely packed)
to taste sea salt
to taste freshly ground black pepper
¼ teaspoon (0.5 g) red pepper flakes (optional, for heat) (optional)
¼ cup (6 g) fresh basil leaves, torn or sliced (optional garnish) (optional)
for serving Parmigiano-Reggiano cheese, grated (optional)

Equipment (5)

Large heavy-bottomed pot (5–6 quart / 4.7–5.7 L)
Cutting board
Sharp chef's knife
Wooden spoon or ladle
Can opener (if using canned beans)

Steps

Before you start

Gather and prep all vegetables before you start cooking—this soup moves quickly once on the stove
If using canned beans, drain and rinse them well to remove excess sodium and starch
Have a sharp chef's knife ready for chopping vegetables

1
Sauté the aromatics
- Heat the olive oil in a large 5–6 quart (4.7–5.7 L) heavy-bottomed pot over medium heat for about 1 minute until shimmering.
- Add the diced onion, celery, and carrot, and sauté for 5–6 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
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Ready when: Onion is translucent and vegetables have softened slightly
Tip: Stir occasionally so the vegetables cook evenly and don't brown; this builds a clean flavor base.
2
Add garlic and tomato paste
- Stir in the minced garlic and tomato paste.
- Cook for 2–3 minutes, stirring constantly, until fragrant and the tomato paste deepens in color.
- This step toasts the aromatics and develops savory depth.
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Ready when: Mixture is fragrant and tomato paste is noticeably darker
Tip: Keep stirring so the tomato paste doesn't stick or burn on the bottom of the pot.
3
Add tomatoes and broth
- Pour in the canned diced tomatoes with their juices and the vegetable broth (or water).
- Stir well to combine, scraping up any browned bits stuck to the bottom of the pot.
- Increase the heat to medium-high and bring the mixture to a gentle simmer.
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Ready when: Liquid is at a gentle simmer with small bubbles breaking the surface
Tip: Scraping the bottom releases caramelized flavors that deepen the soup's taste.
4
Add beans and simmer
- Stir in the drained and rinsed cannellini beans.
- Reduce the heat to medium-low and let the soup simmer gently for 15–20 minutes, stirring occasionally.
- The beans will warm through, and the flavors will meld together.
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Ready when: Beans are hot throughout and broth has slightly thickened
Tip: Keep the simmer gentle to avoid breaking the beans apart; medium-low heat is key.
5
Season and add spinach
- Taste the soup and season generously with sea salt and freshly ground black pepper.
- If desired, add a pinch of red pepper flakes for subtle heat.
- Stir in the fresh spinach in batches, allowing it to wilt into the hot broth.
- The spinach should be completely wilted and tender, about 2–3 minutes total.
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Ready when: Spinach is completely wilted and broth is at a gentle simmer
Tip: Add spinach in batches so you don't overcrowd the pot; it will shrink significantly as it wilts.
6
Finish and serve
- Divide the soup evenly among four bowls.
- Drizzle each bowl with a generous splash of good extra virgin olive oil.
- Top with fresh torn basil leaves and grated Parmigiano-Reggiano if desired.
- Serve immediately while hot.
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Tip: The quality of your finishing olive oil matters—use a good extra virgin oil here for the best flavor.

Good to know

Tips

Fresh herbs finish a simple soup beautifully—torn basil, a sprinkle of parsley, or even oregano all work here. Don't skip the final drizzle of good olive oil; it adds polish and richness to each spoonful.
If you prefer a thicker, more stewlike consistency, mash some of the beans against the side of the pot with a wooden spoon after they've simmered for 5 minutes. This releases their starch and naturally thickens the broth without adding cream or flour.
Make this soup in a big batch and portion it into individual containers for meal prep. It reheats beautifully and tastes even better the next day as flavors deepen and meld.
For a protein boost, serve with crusty bread, grilled bread rubbed with garlic (bruschetta-style), or even cooked sausage on the side.

Make ahead

This soup actually improves overnight as flavors develop. Prepare through step 5, then cool, cover, and refrigerate for up to 3 days. Reheat gently over medium heat on the stovetop, stirring occasionally, until warmed through (about 10 minutes). Add fresh basil and a drizzle of olive oil just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months in a freezer-safe container or zip-top bag (the texture of the spinach may soften slightly but the soup will still taste excellent). To reheat from frozen: thaw overnight in the refrigerator, then warm over medium heat on the stovetop for 10–15 minutes, stirring occasionally. Or reheat directly from frozen over medium-low heat, covered, for 20–25 minutes, stirring often.

Substitutions

cannellini beans (or great northern beans) → Great northern beans, borlotti beans, or chickpeas. All have similar creamy texture and neutral flavor that works well in this soup. Use the same quantity.
fresh spinach (loosely packed) → Kale (chopped and added 2–3 minutes earlier) or Swiss chard. Kale and chard have more structure than spinach, so they won't break down as much. Tear them into bite-sized pieces before adding.
canned diced tomatoes (or crushed tomatoes) → Crushed tomatoes or tomato sauce (same quantity). Crushed tomatoes will create a smoother texture; tomato sauce is thicker, so you may need to add an extra ¼ cup (60 ml) of broth to adjust consistency.
vegetable broth or water → Chicken broth or water. Chicken broth adds richer flavor; water works but use more salt to taste. Chicken broth will add about 180 mg sodium per cup.