Mediterranean Tuscan White Bean Soup

A hand putting white bean soup into a red bowl with a ladle, some crusty bread slices and a wedge of lime on the side.

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4 from 4 reviews

Tuscan bean soup made with vegetables like carrots, potatoes, celery stalks and spinach.


  • 2 tablespoons olive oil
  • 1 meidum onion, diced
  • 2 carrots, diced
  • 1 potato, diced
  • 2 celery stalks, chopped
  • 1 bunch spinach or kale, stems removed and roughly torn
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 2 cups white beans, canned (drained and rinsed) or cooked beforehand
  • 4 cups hot water
  • 1 tablespoon lemon juice


  1. In a large pot, heat olive oil and add onion and cook until golden. Add in other veggies and sprinkle black pepper and cumin over them. Stir well. Cook for 2-3 minutes stirring. If it gets too dry, just pour a little water to prevent sticking and stir.
  2. Toss in beans and pour hot water over them. Cook over medium high heat and bring to simmer.
  3. Reduce heat to medium low and cook partly covered for about 20 minutes so that all flavors combine well.
  4. Serve hot with a little extra black pepper and lime juice.