White Bean Soup

Ingredients & Substitutions

Here I explain the best ingredients for my Tuscan white bean soup, what each one does, and substitution options. For measurements, see the recipe card.

• Cannellini Beans – My first choice because they’re creamy inside but still hold their shape in the broth. Great northern beans or white navy beans also work, but navy beans are smaller and softer. If you want to start with dried beans, cook them first and use about 4 1/2 cups cooked and drained. Or if you’ve got black beans, I recommend my black bean soup instead.
• Aromatics – A combination of onion, carrots, and celery makes the savory base, plus garlic for more flavor after they soften. Any color onion works here.
• Chicken Broth – I use reduced-sodium broth so I can control the salt at the end. You can make my homemade chicken broth, use your favorite store-bought kind, or swap in vegetable broth to make the soup vegetarian.
• Sun-Dried Tomatoes – To give the broth a concentrated sweet-tart, savory flavor. I use oil-packed tomatoes, drain them well, and chop them to give the white bean soup little pops of color and flavor. You can also make your own sun-dried tomatoes.
• Italian Seasoning – Store-bought works, or mix up my homemade Italian seasoning in just a few minutes. If you don’t have any, individual herbs (such as basil or oregano) can work.
• Fresh Spinach – Chopped kale or Swiss chard can work instead, but add them sooner because they take longer to soften.
• Heavy Cream (optional) – I like a little at the end for a little richness, but the soup still gets a little creamy from the white beans even without it. You can also use half and half for a lighter option, or coconut cream or full-fat coconut milk to make it dairy free.
• Lemon Juice (optional) – To brighten up the cannellini bean soup at the end.
• Olive Oil, Sea Salt & Black Pepper – You can also add a pinch of crushed red pepper flakes if you want more heat.

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How To Make White Bean Soup

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Soften the veggies. Heat the olive oil in a large Dutch oven (I used this enameled one) over medium heat. Saute the onion, carrots, and celery until tender, then add the garlic and cook until fragrant.
2. Add the broth, cannellini beans, sun-dried tomatoes, and Italian seasoning. Bring the white bean soup to a boil, then reduce the heat and let it simmer gently.

3. Wilt the spinach. Stir it into the simmering soup and cook just until the leaves collapse and turn bright green.
4. Finish and season. Stir in the cream and lemon juice, if using, and add sea salt and black pepper to your taste. I kept it simple here, but this cannellini bean soup is also great with a sprinkle of parmesan cheese to finish.