A luscious, creamy Tuscan-inspired soup brimming with cannellini beans, spinach, fire-roasted tomatoes, and Parmesan in a rich, savory broth. This cozy bowl of comfort combines simple ingredients into something truly satisfying. It’s the perfect meal for chilly evenings or anytime I’m craving something nourishing and flavorful. Creamy Tuscan White Bean Soup

Why I Love This Recipe

I love how this soup manages to feel both indulgent and wholesome at the same time. The cannellini beans add creaminess and protein, while the spinach and tomatoes bring color and balance. The Parmesan rind infuses the broth with deep umami, and when I stir in the cream and cheese at the end, it all comes together in a rich, velvety texture. Plus, it’s all made in one pot—easy cleanup and maximum flavor.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 sweet onion, diced
4 garlic cloves, minced
Kosher salt and pepper, to taste
1 tablespoon tomato paste
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
1 (14‑ounce) can fire‑roasted tomatoes
2 (14‑ounce) cans cannellini beans, drained and rinsed
4 cups vegetable or chicken stock
1 Parmesan rind
1 cup heavy cream
½ cup finely grated Parmesan cheese, plus more for topping
5 ounces fresh spinach (frozen ok)
Crushed red pepper, for topping

directions

I heat the olive oil in a large pot over medium heat. I add the diced onion and garlic with a pinch of salt and pepper, and cook until the onions soften—about 5 minutes.
Then I stir in the tomato paste, basil, oregano, and thyme. I let this cook, stirring often, for about 5 minutes until the tomato paste deepens in color.
Next, I add the fire-roasted tomatoes, cannellini beans, stock, and Parmesan rind. I bring it all to a boil, then reduce the heat and let it simmer for 20 minutes, covering the pot for the last 10 minutes.
I remove the lid and stir in the heavy cream, grated Parmesan, and spinach. I continue cooking for 5–10 minutes until the cheese has melted and the spinach wilts.
Finally, I taste and season with salt and pepper as needed. I serve the soup hot with extra Parmesan and a sprinkle of crushed red pepper on top.

Servings and timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

If I don’t have fire-roasted tomatoes, I use regular diced tomatoes with a pinch of smoked paprika.
I sometimes swap cannellini beans with Great Northern beans or chickpeas.
For an umami boost without Parmesan rind, I add a splash of soy sauce or Worcestershire sauce.
To make it vegan, I use coconut cream in place of heavy cream and nutritional yeast instead of Parmesan.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, stirring in a little water or stock if the soup has thickened too much.

FAQs

What can I use if I don’t have a Parmesan rind?

I sometimes use a splash of soy sauce or Worcestershire sauce instead. It gives a nice umami depth that mimics the richness of the Parmesan rind.

Can I freeze this soup?

Yes, I can freeze it, but I prefer to do so before adding the cream and spinach. I add those fresh when reheating for the best texture.

How do I make this vegan?

To make it vegan, I use coconut cream instead of heavy cream and substitute the Parmesan with nutritional yeast.

Is this soup spicy?

Not inherently, but I like adding a pinch of crushed red pepper on top for a gentle kick. It’s totally optional.

Can I use frozen spinach?

Absolutely. I’ve used both fresh and frozen, and they both work great. I just stir the frozen spinach in during the final few minutes of cooking until it’s fully thawed and heated through.

Conclusion

This Creamy Tuscan White Bean Soup is hearty, comforting, and packed with flavor. I love how easy it is to make with pantry staples and how customizable it is to my tastes. Whether I’m making a quick weeknight dinner or prepping ahead for the week, this soup always hits the spot.