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Tuscan White Bean Soup

There is just something so incredibly comforting about soup. The warmth, the veggies, and the leftovers are all contributing factors to why I make soup so often. This┬áTuscan White Bean Soup soup is one of my absolute favorites, and it is so easy to make! Plus, it includes wine as an ingredient, so I’m allowed to crack open a bottle as I cook!

Tuscan White Bean Soup

*adapted from Kroger Culinary 411*

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1 cup diced ham

1 cup matchstick carrots, diced

1 bag pre-washed fresh spinach (you can use frozen if desired, just make sure it is thawed and drained)

4 beef bouillon cubes

1 jar (26oz) pasta sauce (I like a chunky garden vegetable or Classico’s Italian Sausage with Peppers and Onions)

1/2 cup red or white wine

2 cans (19oz total) cannellini or other white beans, rinsed and drained


1. Heat a large stock pot over medium heat for one minute; add ham and carrots and saute for 2-3 minutes.

2. Add bouillon cubes and 3 cups of hot water.

3. Bring to a boil, then lower heat to simmer for 10 minutes.

4. Add the jar of pasta sauce, wine, beans, and spinach. Simmer for 10 minutes, or until heated through, stirring occasionally.

One of the things that I absolutely love about the soup is its ability to be customized! In the fall/winter, I typically opt for red wine and a heartier pasta sauce, like the Classico peppers and onions variety. In the spring/summer, I tend to select a garden vegetable sauce, along with white wine. In addition, I’ve been known to add extra vegetables from my refrigerator if I want to utilize them. You can always throw some chopped zucchini or bell peppers into the pot; just make sure to add them at the beginning so they have time to cook! And, if you are craving some pasta in your soup, you can always toss in some pre-cooked small pasta (like ditalini or elbow noodles). See what I mean – customizable!

Are you a big fan of soups?


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