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The Best Tuscan White Bean Soup with Butternut Squash

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This delicious Tuscan White Bean Soup with Butternut Squash is everything a soup should be. It’s made in one pot and ready in about 30 minutes! The broth is rich and hearty and filled with layers of flavor: chicken stock, Italian herbs, white beans, carrots, onions, leeks, garlic, celery, spinach and butternut squash. It’s delicious, healthy, and comforting! It’s an easy recipe that comes together quickly!

Tuscan White Bean Soup

If you like homemade soup recipes and soup season, you will love this! It’s a chunky Tuscan white bean soup that satisfies even the most enormous appetite—brimming with vegetables and incredible depth of flavor that only requires a big hunk of crusty bread for dunking! You might also like my Roasted Butternut Squash Soup Recipe.

What you’ll love about this recipe:


  • It’s a hearty soup that satisfies!
  • A delicious recipe full of vegetables
  • Tuscan bean soup is a Mediterranean-style recipe
  • One Pot Meal great for meal prep!
  • Lots of flavor and wholesome ingredients
  • Comforting soup the whole family can enjoy
  • It’s a good soup if you are ill as it’s full of warming broth and veggies

Recipe Ingredients

You’ll need simple ingredients to make this Hearty Tuscan White Bean Soup Recipe.

Full instructions in the recipe card below.

Ingredients for Tuscan White Bean Vegetable Soup
  • Celery
  • Carrots
  • Fresh Spinach
  • Yellow Onion
  • Cubed Butternut Squash
  • Leeks
  • Fresh Garlic Cloves
  • Bay Leaves
  • Italian Seasoning
  • Tomato Sauce or Tomato Paste
  • Chicken Stock or Chicken Broth
  • Cans of Cannellini Beans
  • Olive Oil
  • Black Pepper
  • Sea Salt

Ingredient Notes

  • If you don’t have leeks, the soup is still delicious. You can also add a chopped shallot!
  • You can substitute tender baby kale leaves for spinach
  • We used Pacific Chicken Stock which is gluten-free
  • You can use homemade vegetable broth instead of chicken stock.

How To Make Tuscan White Bean Soup and Butternut Squash Recipe- Step by Step

  1. Saute garlic, onions, celery, and leeks in olive oil over medium heat in a large pot or Dutch oven for one minute.
  2. Add carrots and butternut squash. Saute the vegetables, stirring often for 2-3 minutes.
  3. Add chicken stock, tomato sauce, bay leaves, Italian Seasoning, and one teaspoon of cracked black pepper. Bring to a low simmer and cook loosely covered for 20-30 minutes or until vegetables are fork-tender. Add white beans, spinach, and sea salt. Spinach will wilt into the soup.

Tips & Variations

  • Prep all your vegetables first, which makes assembling the soup easier!
  • You can use homemade broth or a good quality store-bought broth
  • Add grated parmesan cheese or red pepper flakes
  • Serve with a dollop of sour cream, heavy cream or creme fraiche
  • We love either French bread or garlic bread with this recipe (gluten-free, of course!)
  • We sometimes add some sliced chicken apple sausage to the soup
  • Garnish with toasted pumpkin seeds for some crunch
  • If you want a creamier texture, you can puree a few cups of the soup with an immersion blender in a separate pot and then return the soup to the main pot.
  • Feel free to add fresh herbs or a handful of chopped parsley!

Storage and Reheating

Store soup in airtight container in the refrigerator for up to 4 days

Additions and Substitutions

Substitute any of your favorite vegetables such as baby kale.

Frequently Asked Questions for White Bean Soup Recipe

Is Tuscan White Bean Butternut Squash Soup Healthy?

This soup is very healthy, with fiber-rich beans and many colorful vegetables. It is the epitome of the Mediterranean Diet!

I hope you loved this Tuscan White Bean Soup with Butternut Squash. If you make it, leave a rating so I know you liked it!

Print

The Best Tuscan White Bean Soup with Butternut Squash

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

This delicious Tuscan White Bean Soup with Butternut Squash is everything a soup should be. It’s made in one pot and ready in 30 minutes! The broth is rich and hearty, and filled with layers of flavor: chicken stock, Italian Herbs, white beans, carrots, onions, leeks, garlic, and more. It’s delicious, healthy, and comforting! It’s an easy recipe that comes together quickly!

  • Author: Sherie Friedlander
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 Minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mediterranean Diet
  • Diet: Gluten Free

Ingredients

Scale

2 Sticks Celery- large dice

2 medium carrots – peeled and sliced

3-4 cups fresh baby Spinach

1 Onion – medium dice

2 Cups Cubed Butternut Squash

2 Small leeks – medium slice white parts

4 Cloved Finely chopped garlic.

2 Bay Leaves

1 and 1/2 Tablespoons Italian Seasoning

1 Cup Tomato Sauce

64 ounces of Pacific Gluten Free Chicken Broth (each box is 32 oz) or broth of your choice.

2 cans White Cannellini Beans drained and rinsed

2-3 Tablespoons Olive Oil

1 Teaspoon Black Pepper

1/2 Teaspoon Sea Salt

Instructions

  1. Saute garlic, onions, celery, and leeks in olive oil over medium heat in a large soup pot or dutch oven for one minute.
  2. Add carrots and butternut squash. Saute stirring often for 2-3 minutes.
  3. Add chicken stock, tomato sauce, bay leaves, Italian Seasoning, and one teaspoon of cracked black pepper. Bring to a low simmer and cook loosely covered for 20-30 minutes or until vegetables are fork-tender. Add white beans, spinach, and sea salt. Spinach will wilt into the soup.

Notes

  • If you don’t have leeks, the soup is still delicious. You can also add a chopped shallot!
  • You can substitute tender baby kale leaves for spinach
  • We used Pacific Chicken Stock, which is gluten-free
  • You can also use homemade vegetable stock instead of chicken stock

Store soup in airtight container in the refrigerator for up to 4 days

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