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

Vegan Tuscan White Bean Soup

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!
Course Main Course
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6 servings
Author Sina

Equipment

  • 1 large pot
  • 1 chopping board
  • 1 knife
  • 1 blender or immersion blender

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

Instructions

  • Finely chop the red onion and garlic.
  • Slice the carrots and celery.
  • Roughly chop the sun-dried tomatoes.
  • 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.
  • Add the sun-dried tomatoes and tomato paste together with the spices. Stir well and cook for about 1–2 minutes.
  • Add the carrots and celery and sauté for another 2-3 minutes, stirring occasionally.
  • 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.
  • 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.
  • 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.
  • 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.
  • Season with additional salt and pepper if needed. Serve with freshly chopped parsley and basil.

Notes

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