One-Pot Creamy Tuscan White Bean Soup

Tender white beans, sweet tomatoes and spinach simmer in a creamy garlic-and-herb broth. This comforting one-pot soup is hearty, flavourful and perfect for an easy weeknight dinner.

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

One-Pot Creamy Tuscan White Bean Soup

Ingredients

  • 1 tbsp (15 mL) olive oil

  • 1 medium yellow onion, diced

  • 2 medium carrots, diced

  • 2 celery stalks, diced

  • 4 garlic cloves, minced

  • 1 tsp dried Italian seasoning

  • ¼ tsp crushed red pepper flakes (optional)

  • 2 tbsp (30 mL) tomato paste

  • 1 can (398 mL / approximately 14 fl oz) diced tomatoes, with their juices

  • 2 cans (540 mL / 19 fl oz each) white beans, drained and rinsed—approximately 3 cups (500 g)

  • 3 cups (750 mL) low-sodium vegetable broth

  • 1 cup (250 mL) unsweetened soy milk

  • 4 cups (120 g) baby spinach

  • 2 tbsp (30 mL) nutritional yeast

  • 1 tbsp (15 mL) lemon juice, plus more to taste

  • ½ tsp salt, or to taste

  • ¼ tsp black pepper

  • Fresh chopped parsley or basil, for serving (optional)

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Nutrition Per Serving

Estimated Nutrition — Per Serving

Calories: 300
Protein: 16 g
Carbohydrates: 46 g
Fat: 7 g
Fibre: 12 g
Sugars: 9 g
Sodium: 750 mg

Nutrition Disclaimer

Nutrition values are estimates based on one-quarter of the recipe, without bread or optional garnishes. Actual values vary with ingredient brands, quantities and portion sizes.

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery. Cook for 7–8 minutes, stirring occasionally, until softened.

  • Add the garlic, Italian seasoning and optional red pepper flakes. Cook for 30 seconds. Stir in the tomato paste and cook for 1 minute.

  • Add the diced tomatoes with their juices, drained white beans and vegetable broth. Bring to a gentle boil, then reduce the heat and simmer uncovered for 12–15 minutes, until the carrots are tender.

  • Scoop about 1 cup of the soup into a bowl. Mash the beans thoroughly with a fork, then stir everything back into the pot to thicken the broth.

  • Stir in the unsweetened soy milk, spinach and nutritional yeast. Heat gently for 2–3 minutes, until the spinach wilts. Avoid a vigorous boil after adding the milk.

  • Remove from the heat and stir in the lemon juice. Season with salt and black pepper to taste.

  • Divide among four bowls and garnish with parsley or basil, if using.

Chef Perry’s Kitchen Notes

Helpful tips, simple swaps and a little extra guidance from my kitchen to yours.

👨‍🍳 Chef Perry’s Tips

Mash some of the beans for a creamy texture without heavy cream. Add the lemon juice at the end to brighten the flavour.

🔄 Easy Substitutions

Use cannellini, navy or great northern beans.

  • Replace spinach with chopped kale; simmer it for 5–7 minutes until tender.

  • Use unsweetened oat milk instead of soy milk.

  • Replace Italian seasoning with ½ tsp dried oregano and ½ tsp dried basil.

Notes

  • Use plain, unsweetened plant milk.

  • The soup thickens as it stands. Add a splash of broth or water when reheating.

  • For a thicker soup, mash more beans; for a lighter broth, mash fewer.

  • Optional bread served alongside is not included in the nutrition estimate

🎥 Cook With Chef Perry
Watch me make this recipe step-by-step.

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