Tuscan White Bean Spinach Soup (Printable)

Comforting slow-cooked soup with white beans, spinach, veggies, and Italian herbs. Easy, hearty, and nourishing.

# 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
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:

01 - Combine diced onion, sliced carrots, celery, and minced garlic in the slow cooker.
02 - Stir in cannellini beans, diced tomatoes with juice, and vegetable broth.
03 - Sprinkle Italian herbs, salt, pepper, and red pepper flakes if desired. Stir thoroughly.
04 - Cover and cook on LOW for 6 hours, or until vegetables are fully softened.
05 - Fifteen minutes before serving, add baby spinach and olive oil. Stir gently until spinach wilts.
06 - Taste for seasoning; adjust salt or pepper as needed. Garnish with basil and Parmesan if desired, and serve hot.

# Expert Tips:

01 -
  • This soup has the rich flavor of an all-day cook with hardly any effort and a single pot to clean.
  • It's the answer when you want something healthy, comforting, and suitable for anyone at your table, whether vegetarian or gluten-free.
02 -
  • If you rush adding spinach, it can lose its vibrant color and go soggy—patience really pays off.
  • Mashing a few beans before adding spinach thickens the soup and gives it a rustic creaminess that surprised me the first time.
03 -
  • If you want extra depth, sauté the onion and garlic briefly before adding them to the slow cooker—it only takes five minutes.
  • Using an immersion blender to pulse a few beans makes the soup silkier and richer.
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