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tuscan white bean soup
5.0 from 1 vote

Tuscan White Bean Soup (hearty & simple!)

This Tuscan White Bean Soup recipe is easy, quick, and full of nutrition. This soup is vegan, paleo, and Whole30 approved!

Prep Time 15 mins
Cook Time 13 mins
Stove-top 30 mins
Course: Soup
Servings: 4

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Calories: 372 kcal

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

  1. 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.
  2. 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.
  3. Once done, add your arrowroot starch and spinach, and stir until the spinach is wilted.
  4. Serve with some crispy bread and enjoy!

Instant pot instructions

  1. Press saute on your instant pot and add 1 tablespoon of avocado oil, set the timer for 7 minutes.
  2. Once it beeps, add your carrots, celery, and onion and saute for 5 minutes. Add your garlic and sautee for the remaining time.
  3. Once done sauteeing, add your beans, salt, pepper, Italian seasoning, bay leaf, broth, and 1 more tablespoon of avocado oil.
  4. Secure the lid, set the pressure cook temperature to high, and pressure cook for 13 minutes.
  5. Allow the pressure to naturally release for 5 minutes and then manually release the pressure by turning the pressure knob from seal to vent.
  6. Remove the lid and add your spinach and arrowroot flour, stir until the spinach is wilted.
  7. Serve with some crispy bread and enjoy!
  8. 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

Serving: 1 bowl | Calories: 372 kcal | Carbohydrates: 51 g | Protein: 20 g | Fat: 10 g |

Nutritional information is automatically calculated and should be used as an approximation only.

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