Name: Vegan Tuscan White Bean Soup
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 tablespoon olive oil; 1 red onion (finely chopped); 2 cloves garlic (minced); 1/2 cup sun-dried tomatoes (chopped); 2 tablespoons tomato paste; 1/2 teaspoon salt; black pepper (to taste); 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon Italian seasoning; 1/2 teaspoon paprika powder; 1/2 teaspoon red pepper flakes; 2 large carrots (sliced); 4 stalks celery (sliced); 6 cups vegetable broth; 2 cans white beans (drained and rinsed); 3 cups baby spinach or kale; fresh parsley (to serve); fresh basil (to serve)

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This vegan Tuscan white bean soup with sun-dried tomatoes, carrots, celery, baby spinach, and lots of Italian herbs is hearty, comforting, and packed with flavor. It’s partially blended for the perfect creamy texture while still keeping plenty of chunky vegetables and beans. The perfect cozy lunch or dinner!

a bowl with Tuscan white bean soup with spinach on a white wooden board with bread in the background

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Why This Recipe Works
Ingredients & Substitutions
How To Make This Recipe
Tips & Tricks
Storing
Related Recipes
I Like To Hear From You!
Vegan Tuscan White Bean Soup

Why This Recipe Works

If you’re looking for a hearty and comforting soup that is packed with flavor, you will love this vegan Tuscan white bean soup! It’s warming, filling, incredibly delicious, and made with simple and healthy ingredients.

White beans are the perfect base for this soup. They’re filling, packed with plant-based protein, and become wonderfully creamy when blended. I used two cans of white beans, which makes this recipe super quick and easy.

The sun-dried tomatoes are one of my favorite ingredients in this recipe. Together with the tomato paste, they give the soup an incredibly rich and savory flavor. Garlic, red onion, and lots of Italian herbs add even more flavor.

Carrots and celery provide some texture and make this soup nice and hearty, while the baby spinach adds some greens and freshness.

For the perfect consistency, I blended about 1 1/2 cups of the finished soup and then stirred it back into the pot. This makes the broth wonderfully thick and creamy without using any cream or other dairy alternatives. At the same time, most of the beans and vegetables stay whole, so the soup still has plenty of texture.

And the best thing is that this soup is super easy to make! It’s the perfect recipe for colder days when you’re craving a cozy and comforting meal. Serve it with crusty bread for a delicious and filling dinner.

Ingredients & Substitutions

the ingredients that go into this recipe on a marble countertop with labels of each name

Red Onion – you could replace it with a yellow or white onion.
Garlic – I used fresh garlic for the best flavor.
Sun-Dried Tomatoes – they add lots of savory and slightly tangy flavor. I like to use sun-dried tomatoes packed in oil.
Tomato Paste – sautéing it with the sun-dried tomatoes really intensifies its flavor.
Carrots – cut them into evenly sized slices or small pieces so they cook evenly.
Celery – adds lots of flavor and works perfectly with the carrots and Italian herbs.
White Beans – canned white beans make this recipe super quick and easy. Cannellini beans work especially well.
Vegetable Broth – I recommend using a good-quality vegetable broth.
Baby Spinach – add it at the very end. It only needs a couple of minutes to wilt. You could also use kale instead.
Oregano & Basil – I used dried oregano and basil.
Italian Seasoning – adds even more Italian flavor.
Paprika Powder – I used sweet paprika powder.
Red Pepper Flakes – add a little bit of heat. Reduce the amount or leave it out if you don’t like spicy food.
Salt & Pepper
Fresh Parsley & Basil – for serving. The fresh herbs add lots of flavor and freshness.

How To Make This Recipe

chopped red onion and garlic on a marble chopping board with a large knife on the side

chopped carrots on a marble chopping board with a large knife on the side

1. Step: Finely chop the red onion and garlic.

2. Step: Slice the carrots and celery.

chopped celery on a chopping board with a large knife on the side

chopped sun-dried tomatoes on a marble chopping board with a knife on the side

3. Step: Roughly chop the sun-dried tomatoes.

a large pot with sautéed onion and garlic with a wooden spoon

a pot with sautéed onion, garlic, sun-dried tomatoes, and tomato paste with a wooden spoon

4. Step: Heat the olive oil in a large pot over medium heat. Add the red onion and sauté for about 2–3 minutes until translucent. Add the garlic and cook for another minute.

5. Step: Add the sun-dried tomatoes and tomato paste together with the spices. Stir well and cook for about 1–2 minutes.

a pot with sautéed onion, chopped carrots, celery, and sun-dried tomatoes with a wooden spoon

part of the vegan Tuscan white bean soup being blended with an immersion blender

6. Step: Add the carrots and celery and sauté for another 2-3 minutes, stirring occasionally.

7. Step: Drain and rinse the white beans. Add them to the pot together with the vegetable broth, salt, black pepper, dried oregano, dried basil, Italian seasoning, red pepper flakes, and paprika powder.

8. Step: Bring the soup to a boil. Then reduce the heat and let it simmer for 10–12 minutes, or until the carrots and celery are tender.

9. Step: Transfer 1 1/2 cups of the soup to a blender and blend until smooth and creamy. Alternatively you could use an immersion blender. Pour it back into the pot and stir well.

Vegan Tuscan white bean soup with carrots, sun-dried tomatoes, and baby spinach in a pot

a grey bowl with Tuscan white bean soup on a white wooden board with a loaf of bread in the background

10. Step: Add the baby spinach and cook for another 2–3 minutes until wilted. If you’re using kale instead, let it cook for a few minutes longer until tender.

11. Step: Season with additional salt and pepper if needed. Serve with freshly chopped parsley and basil.

Tips & Tricks

I recommend using sun-dried tomatoes packed in oil. They’re soft, flavorful, and perfect for this soup. You can also use a little bit of the oil from the jar to sauté the onion and garlic for even more flavor.
Make sure to sauté the tomato paste for a minute or two before adding the vegetable broth. This deepens its flavor and makes the soup even more savory.
Don’t skip blending part of the soup! Blending 1 1/2 cups makes it wonderfully creamy while still leaving plenty of whole beans and vegetables.
If you prefer an even creamier soup, you can blend a little more. For a chunkier soup, blend less.
Add the baby spinach at the very end. It wilts very quickly and only needs a couple of minutes.
If you don’t like spicy food, reduce the red pepper flakes or leave them out completely.
This soup is perfect for meal prep and tastes even better the next day when all the flavors have had more time to develop.
Serve it with toasted sourdough bread, ciabatta, or another crusty bread for a filling meal.

a grey bowl with Tuscan white bean soup with sun-dried tomatoes on a white wooden board with bread, parsley, and basil on the side

Storing

Stored in an airtight container in the fridge, this Tuscan white bean soup will last for about 3–4 days.

It’s also great for meal prep as the flavor becomes even richer the next day.

Reheat it on the stovetop over medium heat or in the microwave. The soup will thicken a bit in the fridge, so you might want to add a splash of vegetable broth or water when reheating it.

You can also freeze this soup for up to 3 months. Let it cool completely before transferring it to a freezer-safe container.

I Like To Hear From You!

I hope you like this vegan Tuscan white bean soup as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

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