How to Make the Perfect One Pot Creamy Tuscan White Bean Soup
Italian · Easy · 40 min · 6 servings
A hearty Italian inspired soup loaded with white beans, sun dried tomatoes, and fresh spinach in a rich parmesan broth. Everything comes together in one pot in under 40 minutes.
Why this recipe works
This One Pot Creamy Tuscan White Bean Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 16g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 2 cans white cannellini beans drained and rinsed
- 4 cups low sodium vegetable broth
- 3 cups fresh baby spinach
- 0.5 cup sun dried tomatoes in oil chopped
- 4 cloves garlic minced
- 1 medium yellow onion diced
- 0.5 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Step by step instructions
Step 1: Saute the Aromatics
Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 5 minutes until softened and translucent. Add minced garlic and cook for 1 more minute until fragrant.
Step 2: Add Tomatoes and Seasoning
Add the chopped sun dried tomatoes and Italian seasoning to the pot. Stir and cook for 2 minutes to allow the tomatoes to release their oils and deepen the flavor base.
Step 3: Add Beans and Broth
Add the drained white beans and pour in the vegetable broth. Bring to a boil then reduce heat to low and simmer for 15 minutes. Use the back of a spoon to mash about one quarter of the beans against the pot wall to thicken the broth naturally.
Step 4: Finish with Spinach and Parmesan
Add the baby spinach to the pot and stir until wilted which takes about 2 minutes. Remove from heat and stir in the grated parmesan cheese until fully melted into the broth.
Step 5: Season and Serve
Taste the soup and adjust salt and pepper as needed. Ladle into bowls and top with extra parmesan and a drizzle of olive oil. Serve with crusty bread for dipping.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cannellini beans → great northern beans or chickpeas
- fresh spinach → kale or Swiss chard add 5 extra minutes cooking time
- parmesan cheese → nutritional yeast for a vegan version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not mashing any beans which leaves the broth thin and watery instead of creamy
- Adding parmesan while the soup is still boiling which causes it to clump and become stringy
- Using regular broth with full sodium which makes the final soup far too salty
Nutrition facts
Per serving: 320 calories, 16g protein, 42g carbs, 10g fat, 11g fiber.
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