I can’t leave well enough alone, so after looking at a half a dozen recipes for Tuscan White Bean Soup, I came up with my own. This is a truly delicious vegetable, and vegetarian, soup. I added a garnish of crisp bacon bits as a last minute topping, but it could just as easily have been croutons or a sprinkling of parmersan cheese.

Tuscan White Bean Soup

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Course: Soup
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Degree of Difficulty : Easy
Servings: 6 people


  • 1-2 tbsp olive oil
  • 1 medium sweet onion finely chopped
  • 2 stalks celery chopped
  • 1 medium carrot peeled and diced
  • 2-3 slices fennel finely chopped
  • 1 clove garlic grated
  • 2 whole bay leaves
  • kosher salt and freshly ground black pepper
  • 2 cartons chicken stock
  • 2 cans (8 oz) cannellini beans
  • 2-3 handfuls baby spinach
  • Garnish (optional)
  • 2-3 slices crisp bacon finely diced


  • Gather all ingredients before starting the recipe.
  • Heat oil in a medium stock pot over medium heat.
  • Add chopped onion, fennel, celery and carrot and sauté under a lid for about 6-8 minutes, or until the vegetables begin to soften.
  • Add bay leaves and grated garlic and stir to combine, sauté for one more minute. Season with kosher salt and black pepper.
  • Add 2 cartons of chicken stock, adjust seasoning and bring to a boil. Reduce to a simmer and cook for about 30 minutes.
  • Add beans and fresh baby spinach and stir to combine. Cook for another 5 minutes or until the spinach becomes limp.


  • Dice 2-3 slices of bacon and fry until crisp, 5-6 minutes. Drain and sprinkle on soup when serving.

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