Tuscan-Style White Bean Soup with Spinach and Tomato

Name: Tuscan-Style White Bean Soup with Spinach and Tomato
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 bowls
Cuisine: Italian-inspired
Ingredients: 200 g dried white beans, soaked overnight, or 2 cans cooked beans; 1 whole onion, diced; 3 whole celery stalks, diced; 2 whole carrots, diced; 4 whole garlic cloves, minced; 2 tbsp olive oil; 1 whole bay leaf; 1 tsp dried rosemary; 1 tsp dried thyme; 400 g crushed tomatoes; 1 l vegetable broth; 100 g spinach; 1 tbsp lemon juice; 1 tsp salt; 1/2 tsp black pepper

White beans, tomato, celery and carrots make a hearty Tuscan-style soup with rosemary and thyme.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 50 minMakes 6 bowls

Jump to Recipe

White beans, tomato, celery and carrots make a hearty Tuscan-style soup with rosemary and thyme. Cook dried beans until tender before adding tomato, since acidic ingredients can slow softening. Finish with spinach and a modest squeeze of lemon rather than the excessive juice of two lemons in the source. Serve with crusty bread and optional vegetarian hard cheese. If using dried beans, drain, cover with fresh water and boil 10 minutes; simmer 45 to 60 minutes until tender, then drain. Heat oil in a soup pot; soften onion, celery and carrots for 8 minutes, then add garlic, rosemary, thyme and pepper. Stir in tomatoes and broth with bay leaf and salt; simmer 20 minutes.

Tuscan-Style White Bean Soup with Spinach and Tomato

How to tell when it is ready

Remove bay leaf, stir in lemon juice and serve with bread or optional vegetarian cheese.

Tips

If using dried beans, drain, cover with fresh water and boil 10 minutes.
Heat oil in a soup pot.
Stir in tomatoes and broth with bay leaf and salt.
Add cooked beans and simmer 10 minutes.

Troubleshooting

If soup is too acidic, add broth and taste again.
If using dried beans, cook tender before tomato.

Substitutions

Use canned white beans for a quicker soup.
Use vegetable stock instead of broth.

Variations

Add small pasta cooked separately.
Use kale instead of spinach.

Serving suggestions

Serve with crusty bread.
Top with vegetarian hard cheese.
Add olive oil.
Pair with a green salad.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 4 days or freeze up to 2 months; add broth when reheating.

Storage

Refrigerate up to 4 days or freeze up to 2 months; add broth when reheating.

Food safety

Cook dried beans fully; use vegetable broth and vegetarian rennet cheese for a vegetarian meal.

Frequently asked questions

How do I know tuscan white bean and spinach soup is ready?

Remove bay leaf, stir in lemon juice and serve with bread or optional vegetarian cheese.

How should I store tuscan white bean and spinach soup?

Refrigerate up to 4 days or freeze up to 2 months; add broth when reheating.

Serve with crusty bread. Refrigerate up to 4 days or freeze up to 2 months; add broth when reheating.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Tuscan-Style White Bean Soup with Spinach and Tomato