There’s something magical about a bowl of creamy Tuscan white bean soup that just warms you from the inside out. I first fell in love with this dish during a chilly autumn trip to Tuscany, where every little trattoria seemed to have their own version. What makes mine special? That perfect balance of velvety white beans, smoky turkey bacon, and fresh spinach swimming in a rich, herby broth. It’s the kind of meal that feels fancy but comes together in one pot with ingredients you probably already have. Trust me, once you try this soup, you’ll understand why it’s been my go-to comfort food for years, simple, satisfying, and packed with those classic Tuscan flavors we all crave.
Why You’ll Love This Creamy Tuscan White Bean Soup
This soup is my weeknight hero, and here’s why:
- Quick & easy, Ready in 35 minutes with minimal chopping (I promise!)
- Comfort in a bowl, That creamy texture with pops of tender beans feels like a hug
- Pantry-friendly, Uses simple ingredients you likely have right now
- Secretly healthy, Packed with protein and veggies but tastes indulgent
- Leftover magic, Tastes even better the next day as flavors meld
Seriously, this creamy Tuscan white bean soup checks all the boxes, it’s the cozy, no-fuss meal you’ll crave all season.
PrintCreamy Tuscan White Bean Soup Recipe – 35 Minute Comfort Bliss
A creamy and hearty soup with Tuscan flavors, featuring white beans, turkey bacon, and a blend of herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Ingredients
- 1 tbsp olive oil
- 4 slices turkey bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 2 cups fresh spinach
- 1 tbsp lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add turkey bacon and cook until crispy. Remove and set aside.
- In the same pot, sauté onion, garlic, carrots, and celery for 5 minutes.
- Pour in vegetable broth, white beans, thyme, rosemary, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in heavy cream and spinach. Cook until spinach wilts.
- Add lemon juice and reserved turkey bacon. Stir well.
- Serve hot.
Notes
- For a thicker soup, blend half of it before adding cream.
- Substitute coconut milk for heavy cream if dairy-free.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Ingredients for Creamy Tuscan White Bean Soup
Here’s what you’ll need to make this dreamy soup (I swear it’s simpler than it looks!):
- 1 tbsp olive oil, for sautéing all those yummy veggies
- 4 slices turkey bacon, chopped, adds that smoky punch without overpowering
- 1 onion, diced, I like yellow for sweetness
- 2 cloves garlic, minced, fresh is best here, don’t you think?
- 2 carrots, diced, about 1/4 inch pieces cook perfectly
- 2 stalks celery, diced, same size as the carrots for even cooking
- 4 cups vegetable broth, homemade if you’ve got it!
- 2 cans (15 oz each) white beans, drained and rinsed, cannellini beans are my favorite
- 1 tsp dried thyme + 1 tsp dried rosemary, the Tuscan dream team
- 1/2 tsp salt + 1/4 tsp black pepper, always season as you go!
- 1/2 cup heavy cream, or coconut milk for dairy-free (equally delicious)
- 2 cups fresh spinach, packed leaves, stems are fine
- 1 tbsp lemon juice, that bright finish makes all the difference
See? Nothing fancy, just good, honest ingredients that come together in the most magical way.
How to Make Creamy Tuscan White Bean Soup
Okay, let’s get cooking! This creamy Tuscan white bean soup comes together in three simple steps, I’ll walk you through each one so you get that perfect velvety texture and deep flavor every time.
Step 1: Sauté the Aromatics
First, grab your favorite soup pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. Toss in your chopped turkey bacon and let it get nice and crispy, about 3-4 minutes. Oh, that smoky smell already has my stomach growling!
Now add your onion, garlic, carrots, and celery. Here’s my trick: stir them every minute or so until the onions turn translucent and the carrots just start to soften, about 5 minutes total. Don’t rush this step, those softened veggies build incredible flavor for the whole soup.
Step 2: Simmer the Soup
Time for the good stuff! Pour in your vegetable broth, then add those beautiful white beans, thyme, rosemary, salt, and pepper. Give it a good stir and crank the heat up to bring it to a boil, you’ll see little bubbles dancing around the edges.
Once boiling, immediately reduce the heat to low and let it gently simmer uncovered for 15 minutes. This is when the magic happens, the beans soften, the herbs infuse, and everything comes together. I like to give it an occasional stir and inhale that amazing Tuscan aroma filling my kitchen.
Step 3: Finish with Cream and Spinach
Here’s where we take this soup from good to “oh my goodness!” Pour in your heavy cream (or coconut milk) and stir until fully incorporated. Then add those fresh spinach leaves, they’ll wilt down in about 2 minutes. Don’t worry if it looks like too much spinach at first; it shrinks like crazy!
Finally, squeeze in that tablespoon of lemon juice and return the crispy turkey bacon to the pot. The lemon brightens everything up perfectly. Give it one last stir, taste for seasoning (I usually add another pinch of salt here), and you’re done!
See? I told you it was simple. Now grab some crusty bread and dig into your bowl of creamy Tuscan white bean soup heaven! For more great recipes, check out Family Tastes.
Tips for the Best Creamy Tuscan White Bean Soup
After making this soup more times than I can count, here are my can’t-live-without tips for perfection:
- Blend it! For extra creaminess, use an immersion blender to puree about half the soup right in the pot before adding the cream. You’ll get that luxurious texture while still keeping some whole beans for bite.
- Coconut magic Out of cream? Full-fat coconut milk works beautifully and makes this soup dairy-free without sacrificing richness.
- Don’t skip the lemon That final squeeze brightens all the flavors, taste first, then add more if needed. It’s the secret weapon against blandness!
- Spinach swap If your spinach is looking sad, kale or Swiss chard work great too, just chop and add a minute earlier since they’re sturdier.
Trust me, these little tricks make all the difference between good soup and “wow, can I have seconds?” soup!
Variations of Creamy Tuscan White Bean Soup
One of my favorite things about this creamy Tuscan white bean soup is how easily it adapts to what’s in your fridge! Try swapping spinach for chopped kale (add it 2 minutes earlier) or tossing in some diced zucchini with the carrots. For extra depth, a pinch of smoked paprika works wonders with the turkey bacon. Vegetarian? Just skip the bacon and add a teaspoon of nutritional yeast for that umami kick. The possibilities are endless!
Serving Suggestions for Creamy Tuscan White Bean Soup
Oh, how I love serving this soup! A crusty baguette is non-negotiable in my house, perfect for soaking up every last drop of that creamy goodness. For a heartier meal, pair it with a simple arugula salad dressed with lemon and olive oil. Leftovers? Just reheat gently on the stove with a splash of broth to loosen it up. The flavors get even better overnight!
Nutritional Information for Creamy Tuscan White Bean Soup
Here’s the scoop on what’s in each comforting bowl (based on using heavy cream):
- Calories: 320
- Protein: 15g
- Fiber: 10g
- Carbs: 35g
- Fat: 12g
Remember, numbers may vary slightly depending on your exact ingredients, especially if you use coconut milk instead of cream or adjust the turkey bacon amount. But no matter what, you’re getting a nutrient-packed meal that keeps you full and happy!
Frequently Asked Questions
Can I freeze this creamy Tuscan white bean soup?
Absolutely! It freezes beautifully for up to 3 months. Just cool completely and leave out the cream (add it fresh when reheating). Pro tip: freeze in individual portions for easy lunches, that creamy texture comes right back after thawing!
Is turkey bacon really necessary?
I love the smoky depth it adds, but you can skip it for a vegetarian version. If you do, I recommend adding a teaspoon of smoked paprika with the herbs, it gives that same cozy, rustic flavor without the meat.
My soup is too thin, how can I thicken it?
Easy fix! Blend about a third of the soup right in the pot with an immersion blender. The pureed beans will thicken it naturally without changing the flavor. No immersion blender? Mash some beans against the pot with a fork before adding the cream.
Can I use dried beans instead of canned?
You sure can! Soak 1 cup dried white beans overnight, then simmer until tender (about 1-1.5 hours) before adding to the soup. Just remember dried beans expand, you’ll end up with about 3 cups cooked.
What’s the best way to store leftovers?
In an airtight container in the fridge for up to 4 days. The spinach will darken but still tastes great! When reheating, add a splash of broth or water to loosen it up, the beans thicken as they sit.
Did you make this creamy Tuscan white bean soup? I’d love to hear how it turned out! Leave a comment below or tag me on Instagram, your feedback makes my day!