Florentine White Bean Soup

Ahhh Firenze!  Who doesn’t love Florence, Italy and all of the beauty it offers us?  I was sitting on my couch about a year ago looking at a photo of the Ponte Vecchio (the old bridge in Florence) and started thinking about my time spent attending school in Florence.  During that period of time, I tasted some amazing foods – especially at a restaurant called Leo’s.  One soup in particular really stuck with me –  a white bean, carrot and spinach soup.  It was just simply yummy!

I decided to Google those ingredients but never found exactly what I was looking for.  Then one day I came across the William Sonoma Soups book and there it was!  It had the look, colors and ingredients I had been searching for – I could actually taste the soup from so long ago while staring at the photo on the page.

I loved how quick and easy this recipe seemed and I actually had almost all of the ingredients already in my house.  Well, there are random ingredients I don’t like very much, such as parsley, so I tend to omit those and just add the ones I love =)

Here is my version of William Sonoma’s Florentine White Bean Soup!  I hope it transports you to the beautiful city of Firenze.

5.0 from 2 reviews
Florentine White Bean Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 Tbs. olive oil
  • 1 medium yellow onion, finely chopped
  • 3 large carrots, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp. dried oregano
  • 1 Tbs. tomato paste
  • 4 cups chicken broth (low sodium)
  • 2 cans (each 14½ oz.) cannellini beans, drained and rinsed
  • 4 cups finely chopped baby spinach
  • Salt and freshly ground pepper, to taste
  • ½ cup Parmigiana Reggiano
  1. In a large saucepan over medium heat, warm the olive oil. When it is hot, add the onion and carrots and sauté until the vegetables are soft, about 5 minutes.
  2. Add the garlic and oregano and cook, stirring occasionally, until fragrant, about 2 minutes.
  3. Stir in the tomato paste, mixing well, about 1 minute.
  4. Add the broth and beans.
  5. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium.
  6. Add the spinach and cook until it is wilted and the flavors have blended, about 10 minutes.
  7. Season with salt and pepper.
  8. Ladle the soup into warmed bowls and sprinkle with the Parmigiana Reggiano and serve immediately.
Be careful to only use 2 Tbs. of oil - oily soup is not a good thing. If you are wondering what it would taste like if you substitute vegetable broth instead of chicken broth - I tried and it did not work for me. It changed the taste tremendously and my family did not like the change. I use Amore tomato paste which comes in a tube. I buy mine at the grocery store. A big THANK YOU to Giada DeLaurentiis for mentioning this tube version on her show!





4 Responses to “Florentine White Bean Soup”
  1. Tina says:

    This is probably the BEST soup I have ever tasted!! Thanks, Nicole!!

  2. Amanda says:

    Delicious, Nicole! I made this dish for dinner last week. My husband, who loves to have meat for dinner, could not get enough. He had several helpings and raved about it. My 2 year old daughter, who tends to be a picky eater, devoured it! Can’t wait to see what you’ll post next!

  3. Kristen says:

    Aiden loves it! And so does his mom!

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