Tuscan white bean soup is a must-have recipe, especially around the fall/winter time. It is an extremely nourishing soup that is bursting with flavor. The star of the show here is the cannellini beans which are packed with protein and vitamins, making this soup satisfying AND good for us. Not to mention this soup is vegan, paleo, and Whole30 approved. It is a wonderful go-to meal that you will surely have leftovers from since it is so filling. It is definitely soup season and this one is a wonderful addition to try!
I make this soup in my instant pot, but I’ll share stovetop instructions as well 🙂
What makes Tuscan White Bean Soup so hearty?
This soup is loaded with fiber and protein making it easy for our bodies to digest. It keeps us fuller for longer, making this meal gut-friendly. It is also loaded with veggies like carrots, celery, onion, and spinach. All of these have some major vitamins like vitamin K, vitamin B6, vitamin C, riboflavin, folate, magnesium, and the list goes on! It has a wonderful flavor from the Italian herbs and the aroma is so pleasant. This delicious soup is a prime example of nature’s medicine as it is healing, energizing, and brain-optimizing!
Benefits of Cannellini Beans
The major protein source in this soup is the cannellini beans, just a 1/4 cup of these beans has 11g of protein. They also contain magnesium, iron, fiber, and folate. Cannellini beans are thicker and hold their shape better than most other white beans, making them wonderful in soups and stews. They are great in cold salads as well and are used in many Mediterranean-inspired dishes. Cannellini beans are not only tasty but versatile, I highly recommend keeping them in your kitchen.
Tuscan White Bean Soup (hearty & simple!)
Equipment
- Instant pot or large pot
- Measuring cups and spoons
Ingredients
- 2 15 oz cans of cannellini beans rinsed and drained
- 1 large yellow onion chopped
- 2 carrots peeled and diced
- 3 celery stalks diced
- 2 cups spinach
- 4 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon italian seasoning
- 1 bay leaf
- 2 tablespoons avocado oil
- 5 cups vegetable broth
- 1 tablespoon arrowroot starch/flour optional for thickening the soup
Instructions
Stove-top Instructions
- On medium heat on the stove, add 1 tablespoon of avocado oil to your pot. Sautee your carrots, celery, and onion for 5 minutes. Then add your garlic and saute for 3-5 minutes.
- Add your beans, salt, pepper, Italian seasoning, bay leaf, broth, and 1 more tablespoon of avocado oil. Cover, reduce the heat, and allow to simmer for 30 minutes.
- Once done, add your arrowroot starch and spinach, and stir until the spinach is wilted.
- Serve with some crispy bread and enjoy!
Instant pot instructions
- Press saute on your instant pot and add 1 tablespoon of avocado oil, set the timer for 7 minutes.
- Once it beeps, add your carrots, celery, and onion and saute for 5 minutes. Add your garlic and sautee for the remaining time.
- Once done sauteeing, add your beans, salt, pepper, Italian seasoning, bay leaf, broth, and 1 more tablespoon of avocado oil.
- Secure the lid, set the pressure cook temperature to high, and pressure cook for 13 minutes.
- Allow the pressure to naturally release for 5 minutes and then manually release the pressure by turning the pressure knob from seal to vent.
- Remove the lid and add your spinach and arrowroot flour, stir until the spinach is wilted.
- Serve with some crispy bread and enjoy!
- This soup can be stored in an airtight container for up to 5 days in your refrigerator or freeze it for up to 3 months!
Nutrition
Did you try this recipe?
If so, let me know! I would love to hear how you enjoyed it. Happy eating:)
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