Creamy Tuscan White Bean Soup - Cheap Healthy Budget Meal

Name: Creamy Tuscan White Bean Soup That Costs Less Than $2 a Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian-American
Ingredients: 2 cans (15 oz each) cannellini beans, drained and rinsed; 1 can (14 oz) diced tomatoes; 3 cups vegetable broth; 1 medium yellow onion, diced; 4 cloves garlic, minced; 2 cups fresh spinach, loosely packed; 2 tablespoons olive oil; 1 teaspoon Italian seasoning; 1/2 teaspoon smoked paprika; 1/4 teaspoon red chilli flakes (optional); Salt and black pepper to taste; 1 tablespoon lemon juice; Grated parmesan or vegan alternative to serve (optional)

Step-by-Step Method

Cook the aromatics

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic, Italian seasoning, smoked paprika and chilli flakes if using. Cook for another 1 to 2 minutes until fragrant.

Add tomatoes and broth

Pour in the canned diced tomatoes along with all their juices and stir to combine with the aromatics. Add the vegetable broth and bring the pot to a gentle simmer over medium-high heat.

Add the beans

Tip in the drained and rinsed cannellini beans. Stir everything together and let the soup simmer for about 10 minutes so the flavours can come together and the beans heat through completely.

Partially mash the beans

Use the back of a wooden spoon or a potato masher to gently mash roughly one third of the beans directly in the pot. This thickens the broth and makes the soup feel creamy without adding any dairy. Stir well after mashing.

Add spinach and finish

Stir in the fresh spinach and cook for 1 to 2 minutes until just wilted. Add the lemon juice, then taste and adjust salt and pepper as needed. Serve hot with a small drizzle of olive oil and parmesan on top if you like.

Frequently Asked Questions

Can I use a different type of bean?

Yes, absolutely. Cannellini beans are the classic choice for Tuscan-style soups, but butter beans work really well too and give an even creamier result. Great northern beans are another good option if that is what you have on hand.

Is this soup gluten free?

It is naturally gluten free as long as your vegetable broth is certified gluten free. Most are, but it is worth checking the label if that matters to you or someone you are cooking for.

Can I make this in a slow cooker?

Yes. Add everything except the spinach and lemon juice to the slow cooker and cook on low for six to eight hours or high for three to four. Stir in the spinach about ten minutes before serving so it just wilts through gently.

How do I make it thicker without using cream?

The partial mashing trick mentioned above is the easiest way. You can also blend about one cup of the soup and stir it back in. Both methods give you a thicker, creamier texture using nothing but the beans themselves.