A simple, delicious, rustic soup inspired by the flavors of Tuscany. This recipe makes enough to feed a crowd, but it’s incredible after the flavors mingle in the refrigerator overnight, so leftovers make this great for smaller families and individuals as well.
- 2 Tablespoons extra virgin olive oil, plus more for drizzling
- 1 large yellow onion, cut into small dice
- 2 medium carrots, cut into small dice
- 2 stalks celery, cut into small dice
- 3 cloves garlic, smashed and minced (about 2–3 teaspoons)
- 1 28-oz can whole tomatoes, crushed by hand
- 4 cups vegetable broth
- 3 14.5-oz cans white beans (cannellini, navy, or great northern*) rinsed and drained
- 2–13 fresh sage leaves, cut into thin ribbons (about 1 Tablespoon)
- 2 teaspoons dried oregano
- Pinch of red pepper flakes
- 1/2 cup freshly grated parmigiano-reggiano
- 5 cups spinach, sliced into thin ribbons
- Freshly ground black pepper to taste
- Optional: Breadcrumbs for garnish
- Immersion blender or regular food processor/blender
- Warm a large pot over medium heat and add olive oil.
- Add onions carrots and and let them cook until they start to lightly brown, about 5 minutes.
- Add the celery and continue to cook for another 3 minutes, or until it is soft and lightly browned.
- Stir in garlic and cook another minute or so.
- One by one, hand-crush tomatoes into the pot, then pour in the juice.
- Add the vegetable stock and bring the mixture to a boil. Turn the heat down to low and let the soup simmer.
- Add the beans, oregano, red pepper flakes, and parmigiano-reggiano. Continue to simmer for 15 minutes.
- Either use an immersion blender to give your soup a few light pulses, or scoop out a couple of cups of your soup, pulse them in a blender, and then add the blended mixture back to the soup. I like to leave a good bit unblended for texture, but you can blend as much or as little as you like.
- Add spinach and simmer for another 10 minutes.
- Serve warm with a big drizzle of olive oil, black pepper, some breadcrumbs, and if you like, more cheese.
- For a step-by-step method on crushing tomatoes by hand, check out the sauce portion of this slow-cooker lasagna recipe.
- This recipe is vegetarian, but it can be vegan if you skip the cheese. Try replacing it with nutritional yeast and salt to taste, or add some garlicky hummus a teaspoon at a time to taste.
- This recipe also works great with pinto beans, if you’re short on white beans. Borlotti beans would be great, I’m sure, but I haven’t tried them with this and they can be difficult to find in the U.S.
Take it to the next level
- To use fresh tomatoes: Bring 3 quarts of water to a boil. Meanwhile use a knife to score an X in the skin on the bottoms of 1 & 2/3 lbs (about 27 oz) roma tomatoes. Place the tomatoes in the water and bring back to a rolling boil. Boil for about two minutes. Remove tomatoes with a slotted spoon, allow them to cool enough to touch, and remove the skins using the flaps from the scores you cut. Hand-crush the tomatoes and use in the recipe as directed.
- To use dried beans: Rinse about a pound of white beans, picking out any foreign objects, then soak overnight in enough cool water to cover them by a few inches. Drain water off, then add enough clean water to cover them by a couple of inches. DO NOT ADD SALT—it seems like a logical thing to do, but it will toughen and they will take longer to cook. Bring them to a simmer over medium heat, cover loosely, and cook for about an hour and a half. Try one: if it’s tender, great. If it still feels too tough, keep cooking for a bit. If they’re falling apart, they may be a bit over-cooked, but they should be fine, if a little ugly.
- Category: Dinner
- Cuisine: Italian
Keywords: tuscan-inspired white bean tomato soup, white bean tomato soup, white bean soup, tuscan soup