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An entire pot of Tuscan bean soup in a red Dutch oven pot with a soup ladle

Tuscan Bean Soup

This easy Tuscan Bean Soup recipe, blends a symphony of vibrant veggies, juicy tomatoes, aromatic Italian-inspired spices, and hearty beans. Wholesome, cozy and the perfect comforting meal on a chilly day.

Course Soup
Cuisine Italian
Keyword chicken soup recipes, vegetable soup recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 144 kcal
Author Kelly

Ingredients

  • 1 tablespoon avocado oil or olive oil
  • 3 tablespoon vegan butter , you can also sub with coconut oil, ghee or unsalted butter if not dairy-free
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 cups chopped carrots
  • 3 cups chopped celery
  • 1 large zucchini , chopped
  • 1 red bell pepper , chopped
  • ¼ cup finely almond flour , you can also sub with gluten-free oat flour or 1-to-1 gluten-free baking flour. Regular all purpose flour works too if you're not gluten-free.
  • 4 cups chicken broth or vegetable broth
  • 1 Tablespoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes optional
  • 1 19 oz. can cannellini beans drained and rinsed
  • 1 28 oz. can diced tomatoes undrained
  • 1 cup diced cooked chicken breast , feel free to use rotisserie, grilled, air fried or baked. Omit for plant-based or sub with any cooked protein of your choice.
  • 1 cup fresh spinach leaves chopped
  • 2 Tablespoons apple cider vinegar
  • salt and pepper to taste

Additional Toppings:

  • fresh parsley
  • vegan parmesan cheese can also use regular or omit

Instructions

  1. In a large pot over medium-high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery and saute for about 4-5 minutes, until tender and fragrant. Stir in the zucchini and red pepper and cook for another 2 minutes until slightly softened. Sprinkle in the flour to create a roux and cook for another minute. Slowly add 1 cup of the chicken broth while continuously stirring until it starts to thicken and comes together. Then slowly pour in the remaining chicken broth.
  2. Stir in the Italian seasoning, red pepper flakes, beans and entire can of tomatoes.
  3. Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.
  4. Stir in the spinach and cider vinegar and cook for an additional 3-4 minutes or until everything is heated through.
  5. Season with salt and pepper to taste and serve hot with fresh parsley and parmesan cheese, if desired.

Recipe Notes

How to store: Store in an airtight container in the refrigerator for up to 3-4 days.

How to freeze: Portion it out into freezer-safe containers, and it will keep well for up to 2-3 months.

Just remember to thaw it overnight in the refrigerator before reheating.

Nutrition Facts
Tuscan Bean Soup
Amount Per Serving (1 serving)
Calories 144 Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 14g5%
Fiber 3g12%
Sugar 4g4%
Protein 2g4%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.