clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tuscan White Bean Soup with Spinach

  • Total Time: 35 minutes
  • Yield: 2-4 servings 1x



2 tablespoons extra virgin olive oil

1 cup finely chopped carrots

1/2 cup finely chopped celery

1/2 cup finely chopped onion

2 cloves garlic, minced

1 roma tomato, chopped

1/2 teaspoon salt

1 teaspoon Italian seasoning

1/2 cup dry white wine

2.5 cups low sodium chicken stock

1 bay leaf

1, 15 ounce can white beans (navy, great northern, cannellini) drained, not rinsed

3 cups (or 3 big handfuls) baby spinach

Optional: Grate parmesan cheese for garnish


In a medium stock pot or Dutch oven over medium heat, add olive oil, carrots, celery, and onions and saute for 5- 10 minutes or until the onions are translucent, stirring occasionally. 

Add garlic, tomatoes, salt, and Italian seasoning and saute for an additional 1-2 minutes, or until the tomatoes start to get soft, but careful not to burn the garlic. 

Add the white wine and let simmer for 3-4 minutes. 

Add the stock, bay leaf, beans, and spinach. Stir. Let the soup come back up to heat and simmer for 5- 10 minutes to let the flavors come together. 

Serve warm and sprinkled with parmesan cheese. 


This serves either 4 for a side (soups and sandwiches) or 2 as a main dish. 

  • Author: sarahpflugradt
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Cuisine: Mediterranean
  • Diet: Gluten Free