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bowl of vegan tuscan white bean soup

Healthy Tuscan White Bean Soup (Vegan!)

  • Author: Britt Berlin
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan


This light yet flavorful easy Tuscan white bean soup is the perfect protein packed vegan and vegetarian soup for a cozy weeknight dinner! Ready in just 30 minutes and gluten free (especially when served with my favorite rustic gluten free vegan bread!)!


Units Scale
  • 1 tbsp olive oil
  • 5 garlic cloves, minced
  • 1 medium shallot, diced
  • 3 large carrots, sliced
  • 3 celery sticks, sliced
  • 1/3 cup chopped fresh rosemary, de-stemmed
  • 1/4 cup chopped fresh sage, de-stemmed
  • 2 15ounce can cannellini beans, rinsed
  • 1000 ml filtered water or low-sodium vegetable broth
  • 1 cup fresh spinach or chopped kale
  • Juice from 1 lemon
  • Sea salt & pepper to taste
  • Grated vegan parmesan (see brand recommendations in Notes)


  1. Measure out all ingredients before beginning.
  2. Sauté the veggies: In a large pot, heat the olive oil with the minced garlic and diced shallots on medium heat. Sauté for several minutes until the garlic is lightly browned and the shallots are translucent. Then add in the sliced carrots and celery with the rosemary, and sage, and sauté until cooked, about 5 minutes on medium heat. 
  3. Add in the broth: Reduce the heat to a simmer, and add in the cannellini beans, water, lemon, and sea salt/pepper to taste. Stir and cover to cook on simmer for 60 minutes.
  4. Blend: After 60 minutes, remove about 2 cups of the soup with a large ladle that includes the white beans and chickpeas (along with veggies, but make sure there are beans in there). Add the broth to a heat-safe blender or food processor, and blend until smooth. Then add the blended soup back to the main pot, and stir a few times to integrate the blended broth to the regular soup.
  5. Stir: Stir in the fresh spinach, and allow the hot soup to cook it for about 5 minutes, or until wilted.
  6. Serve: Spoon or ladle the soup into serving bowls. Top with grated vegan parmesan and enjoy! 
  7. Storage: This soup will last 5 days in the fridge in an airtight container.


Vegan Parmesan: I recommend either Forager Project or Violife. Those are my favorites!

Keywords: tuscan white bean soup, vegan white bean soup, vegan tuscan white bean soup, Italian white bean soup, Italian bean soup, vegan Italian white bean soup, vegan soups