Tuscan Bean Soup

This quick and easy soup is so clean, delicious and hearty!

Currently, in NC it still feels like winter… even though it is March!! So, I’m still making our favorite soups. I got this one from Better Homes & Gardens (original recipe here). It’s a meatless meal that seems light but hearty, and it’s perfect for a “trying to be spring” winter’s day. 

The original recipe calls for cannellini beans, but I prefer small beans. So, navy or northern beans work great. Plus, if you’d like to add other vegetables, feel free to make it your own.


Tuscan Bean Soup

This quick and easy soup is clean, healthy and delicious!
Course Main Course, Soup
Cuisine Tuscan
Keyword beans, Soup, spinach
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Author René Wilson


  • 2 cups coarsely chopped carrots
  • 2 medium onions chopped
  • 5 tbsp olive oil
  • 5 cloves garlic minced
  • 4 15 oz cans navy beans drained and rinsed
  • 2 32 oz carton chicken broth
  • 4-5 tsp dried Italian seasoning
  • 10 oz baby spinach
  • Freshly cracked black pepper


  • In a large pot over medium heat, add carrots and onions to 2 tablespoons olive oil. Cook about 3 minutes. 
  • Add garlic and cook for another minute. Add rinsed beans, chicken broth, and Italian seasoning. Cook 10 minutes.
  • While the soup is simmering, add remaining oil to a separate skillet over medium heat. Add spinach a toss until just wilted. Remove from heat.
  • Ladle soup into bowls and add a spoon full of spinach to each bowl. Finish with fresh cracked black pepper to taste.

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