Tuscan White Bean Spinach Soup (Print-Friendly)

Hearty slow-cooked soup with creamy beans, tender vegetables, and spinach, finished with aromatic Italian herbs.

# What You'll Need:

→ Vegetables

01 - 1 large yellow onion, diced
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 4 garlic cloves, minced
05 - 4 cups packed baby spinach

→ Beans

06 - 2 cans (15 ounces each) cannellini beans, drained and rinsed

→ Broth and Liquids

07 - 6 cups vegetable broth (gluten-free if required)
08 - 1 can (14.5 ounces) diced tomatoes with juice

→ Herbs and Seasonings

09 - 2 teaspoons dried Italian herbs, or 1 teaspoon dried oregano plus 1 teaspoon dried thyme
10 - 1 teaspoon salt, or more to taste
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/4 teaspoon red pepper flakes (optional)

→ Finishing Touches

13 - 2 tablespoons extra-virgin olive oil
14 - 2 tablespoons chopped fresh basil (optional)
15 - Grated Parmesan cheese, for garnish (optional)

# Cooking Steps:

01 - Place diced onion, sliced carrots, celery, and minced garlic into the slow cooker.
02 - Incorporate the drained cannellini beans, diced tomatoes with juice, and vegetable broth.
03 - Scatter dried Italian herbs, salt, pepper, and optional red pepper flakes over the mixture. Stir thoroughly.
04 - Cover and cook on LOW setting for 6 hours, or until vegetables are fully tender.
05 - Fifteen minutes before serving, stir in baby spinach and olive oil. Allow spinach to wilt completely.
06 - Taste and refine seasoning if necessary.
07 - Ladle soup into bowls, garnishing with fresh basil and a sprinkle of Parmesan cheese if desired.

# Expert Tips:

01 -
  • Slow-cooked flavors meld beautifully, so each spoonful tastes like you fussed for hours even if you didn't.
  • It's hearty without being heavy, and perfect for sharing on busy nights when you want nutrition and comfort rolled together.
02 -
  • If you add spinach too early, it comes out limp and stringy—not the vivid finish you want.
  • Mashing a third of the beans before adding spinach gives the soup a silky, creamy texture—discovered after my first batch seemed too thin.
03 -
  • Sautéing the onions and garlic briefly before adding them to the slow cooker boosts aroma and richness.
  • Stir in basil and olive oil only at the end for a bright, fresh finish that won't fade during cooking.
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