I was diagnosed with celiac disease and lactose intolerance in my early 20s! When I first went gluten free, it was so hard to find thich and hearty soup recipes that didn’t use flour to thicken it. This Vegetarian Tuscan White Bean Soup Recipe is gluten free and uses no flour or thickening agent! It is a perfect easy recipe for busy weeknights or meal prep. The cozy gluten free bean soup comes together in under 30 minutes.
This recipe is the perfect winter soup. This tuscan white bean soup is a one pot meal and is ready in under 30 minutes, just like my one pan easy shrimp creole recipe and my gluten free turkey meatball recipe! It is perfect for meal prep and easy to freeze! It’s vegan, gluten free, full of beans and perfect with some toasted bread.
You know I love a good gluten free soup recipe! This soup is packed with fresh vegetables, just like my gluten free white bean turkey soup.
why you’ll love this allergy friendly recipe
- It’s warm and cozy, plus nourishing! This soup has the best itlian flavors and is hearty enough to be a whole meal.
- This gluten free bean soup is made with pantry staples and ingredients that are easy to find.
- This vegetarian bean soup recipe makes a large quantity and the best part is that it freezes well!
- The recipe easily doubles, allowing you to cook a larger batch for meal prep purposes.
- Tuscan White Bean Soup is a delicious one-pot dish! It has layers of flavors from Italian herbs, vegetables, and spices with dairy free creamy base, white beans and fresh spinach.
- It’s so good when reheated. That is really when the flavors all come together!
ingredients & substitutions
Canned White Cannellini Beans: These hearty white beans are the main star of this hearty soup. You can use other white beans like white kidney beans, great northern beans or navy beans if you don’t have cannellini. I use an organic cans of beans but you can use whatever works for you! I have not tested this recipe with dry beans. Half the beans are blended together for a creamy blended soup base. You can use a hand blender, or immersion blender. To skip the creamy soup base you can skip the blending and just mix all the beans with the broth together for a chunky soup.
Vegetable Broth: Adds flavor to the tuscan bean soup. Chicken broth or vegetable stock works too.
Onion, Carrots, Garlic: The base of the Vegetarian Tuscan White Bean Soup’s flavor. You can use any fresh veggies you may have on hand.
Dried Rosemary & Thyme: Herbs for added flavor to the tuscan soup. Oregano or Italian seasoning work as substitutes. You can use dried herbs or fresh herbs. If you use fresh thyme or fresh rosemary add half the amount, taste and then add more if needed. If you prefer you can add bay leaves while the soup is cooking. Just make sure to remove the bay leaf before serving. Add plenty of herbs for extra flavor!
Fresh Spinach: Adds greens and nutrients. Kale or Swiss chard work too. Add kale for a white bean kale soup or tuscan kale soup.
Parmesan Cheese (or vegan parmesan cheese): For a cheesy topping. Your local grocery store will have both regular and the daury free or vegan version.
taste & texture
This gluten free bean soup is creamy and flavorful despite having no cream. Blending half the beans creates a smooth base for a creamy tuscan white bean soup. The beans and vegetables add texture to the vegetable soup. The vegetables add pops of flavor to the Vegetarian Tuscan White Bean Soup. The herbs give it a savory taste. You can adjust the amount of spinach depending on how much green taste you prefer. Topped the hearty tuscan white bean soup with Parmesan cheese (optional), it adds a salty and cheesy element.
directions
- Blend half the beans: Drain and rinse one can (15 oz) of cannellini beans. Add this along with 1-2 cups of vegetable broth to a blender and blend until smooth. Set aside.
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and carrots and cook until softened, about 5 minutes.
- Add aromatics and spices: Stir in the minced garlic, rosemary, and thyme. Cook for an additional minute until fragrant.
- Incorporate remaining ingredients: Pour in the remaining can of whole cannellini beans, the blended bean mixture, and the remaining 1 cup of vegetable broth. Season with salt and pepper.
- Simmer and thicken: Bring the soup to a boil, then reduce heat and simmer for 30 minutes.
- Add spinach: Stir in the fresh spinach and cook until wilted, about 2 minutes.
- Serve and enjoy: Ladle the Vegetarian Tuscan White Bean Soup into bowls and top with grated Parmesan cheese, if desired.
expert tips & tricks
- To make the gluten free bean soup even creamier, use an immersion blender to partially blend it directly in the pot after adding the spinach.
- I like to serve with gluten free crusty bread or even day-old bread on the side! I break the bread up into small pieces and dip into the delicious soup at the end. This will help finish every last bit of the comforting soup. This is my favorite part of hearty bean soups!
- You can use a instant pot or slow cooker for the recipe too but the cooking time of the Vegetarian Tuscan White Bean Soup will vary.
flavor variations
- For an italian-inspired soup, I add a little bit (1-2 tbsp) of tomato paste to the broth and add fire-roasted tomatoes to the soup. This will add so much flavor and create a flavorful broth. Finish the top with extra virgin olive oil before serving.
- For a spicy recipe, I top with red pepper flakes or a dash of hot sauce.
- Add a parmesan rind into the broth while cooking for a richer, cheesier italian soup taste. Remove the rind before serving. Skip this step if making a vegan version.
- Squeeze fresh lemon juice on top before serving for some acid.
- I add a bit of coconut milk, coconut cream or cashew cream to the base for a creamier texture.
- Add some chopped or ground italian sausage for protein.
how to serve, store and meal prep
I serve the Vegetarian Tuscan White Bean Soup hot with a sprinkle of Parmesan cheese (or vegan parmesan cheese) on top. You can serve with a side of bread too! Leftover gluten free bean soup can be stored in an airtight container in the fridge for the next day or up to 3 days.
For freezing, I let the Vegetarian Tuscan White Bean Soup cool completely, then transfer it to freezer-safe containers or zip-lock bags. I squeeze out excess air and freeze for up to 3 months. Then, I thaw overnight in the refrigerator before reheating.
To reheat, I simmer the Vegetarian Tuscan White Bean Soup on the stovetop over medium heat until warmed through. Alternatively, I have also reheated individual portions in the microwave until hot.
For meal prep, I let the soup cool completely, then portion it into single-serve containers. I store in the fridge for up to 3 days or freeze for longer storage.
Looking for more allergy friendly easy recipe?
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Vegetarian Tuscan White Bean Soup (Gluten Free)
Ingredients
- 2 cans cannellini beans 15 oz
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 white onion diced
- 2 carrots diced
- 2 cloves garlic minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fresh spinach
- 1/4 cup Parmesan cheese or dairy free option
- Sundried tomatoes, vegan bacon, proscuitto or any lean dried meat, for topping Optional
Instructions
- Blend half the beans: Drain and rinse one can (15 oz) of cannellini beans. Add this along with 1 cup of vegetable broth to a blender and blend until smooth. Set aside.
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and carrots and cook until softened, about 5 minutes.
- Add aromatics and spices: Stir in the minced garlic, rosemary, and thyme. Cook for an additional minute until fragrant.
- Incorporate remaining ingredients: Pour in the remaining can of whole cannellini beans, the blended bean mixture, and the remaining 1 cup of vegetable broth. Season with salt and pepper.
- Simmer and thicken: Bring the soup to a boil, then reduce heat and simmer for 30 minutes.
- Add spinach: Stir in the fresh spinach and cook until wilted, about 2 minutes.
- Serve and enjoy: Ladle the soup into bowls and top with grated Parmesan cheese, if desired.
Nutrition
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