Creamy Tuscan White Bean Soup with Spinach & Parmesan

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: ~420 kcal per serving

This Creamy Tuscan White Bean Soup with Spinach & Parmesan is a rich, comforting one-pot meal inspired by classic Italian flavors. Creamy white beans simmer in a savory broth with garlic, herbs, and a touch of cream, then finish with fresh spinach and nutty Parmesan. It’s quick enough for weeknights yet elegant enough for guests.

Ingredients
Soup Base

2 tablespoons olive oil (30 ml)

1 small onion, diced (about 80 g)

3 cloves garlic, minced

1 teaspoon Italian seasoning (3 g)

Beans & Broth

3 cans white beans (cannellini or Great Northern), drained and rinsed (900 g total)

4 cups vegetable or chicken broth (960 ml)

1 cup heavy cream or half-and-half (240 ml)

Add-Ins

2 cups fresh spinach (60 g)

½ cup grated Parmesan cheese (50 g)

Salt and black pepper, to taste

Directions

Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 3 minutes, until softened. Stir in the garlic and Italian seasoning and cook for 30 seconds until fragrant.

Simmer the Soup
Add the drained white beans, broth, and cream. Bring to a gentle simmer and cook for 15 minutes, allowing the flavors to blend.

Finish with Spinach & Parmesan
Stir in the fresh spinach and grated Parmesan. Cook until the spinach wilts and the soup becomes creamy. Season with salt and black pepper to taste.

Serve
Ladle into bowls and serve warm with crusty bread or garlic toast.

Tips & Variations

Extra creamy: Blend 1–2 cups of the soup and stir it back in.

Dairy-free: Use coconut milk or cashew cream and nutritional yeast instead of Parmesan.

Protein boost: Add cooked chicken, Italian sausage, or crispy bacon.

Herb upgrade: Finish with fresh basil or parsley for brightness.

Storage: Refrigerate for up to 4 days; reheat gently on the stove.