67 Reviews of Tuscan White Bean & Spinach Soup

From: Maggie in Florida

On Jan 7, 2008

Very easy and quick soup to make and very tasty. However, it was quite salty (I did not rinse the beans, but maybe the diced tomatoes were the culprit). I used 3 garlic cloves and frozen spinach. I made two versions: one as written but with the above exceptions, and one with boneless, skinless chicken breasts cut into bite size pieces. Both were very good, but DH and I both preferred the one with the chicken. I didn't double the recipe, but just cooked as instructed, then when it was ready, took half of the soup out and put it into another pot, at which point, I added the chicken pieces. I wanted to see if there was an appreciable difference. I cooked it for about 10 minutes longer, and it was a hearty, filling and wonderful soup! We had salad as well, and that was our dinner. A crusty bread would have been nice to sop up the last of the soup, but that will be next time! My son is a vegan, and I would make this for him, using the vegetable stock and no meat, of course. It is a very satisfying soup as is. Thanks much for posting, justcallmetoni!

From: Susie D

On Jul 11, 2006

This a very enjoyable soup and is quick to prepare. Both are good things on busy nights. I used frozen spinach (thawed & squeezed dry) and orzo for the pasta. I will be making this alot this winter. Thanks toni!

From: Stellula

On Apr 5, 2009

Tasty! So fast and easy. I made just a few, slight modifications. I used all 4 cups of broth right away. I used fresh rosemary (2 sprigs worth) and fresh basil (~5 leaves chopped). I also used red chard instead of spinach since the grocery store was out of spinach, and sauteed it in olive oil for ~3 minutes prior to adding to the rest of the soup. Anyway, this was absolutely delicious. Thanks much for the recipe!!

From: Mountain Princess

On May 7, 2007

Oh my goodness, this is the best soup I've ever had in my life! It's versatile too, you can use any type of beans, any type of onion (leeks, green, white, etc.) and you can use frozen spinach too. This is our new family tradition!

From: Chef #838174

On May 13, 2008

Excellent soup. I used an onion instead of the the shallot and penne pasta instead of the shell pasta and it still tasted great. Thanks for the recipe.

From: Callmesmith

On Jan 13, 2007

Very nice. A definite keeper for those "in a hurry, what can I make out of the pantry" nights. (Why are there so many of those???) We really enjoyed this simple, tasty soup.

From: shellyrph

On Jan 29, 2007

This soup was delicious. I, too, added Italian Turkey Meatballs and it was a great meal with lots of yummy left overs. I'll definitely have this again...Thanks, Shelly

From: MissLinguist

On Feb 1, 2007

An excellent soup, which is quick and easy! I left out the pasta, and added red lentils instead (cooked for 30 min instead of 12). The flavor is great. Thanks!

From: JeannieJet

On Dec 20, 2006

This soup was delicious and I have made it twice in one week. The first time I made it I thought it a bit salty so I used Low Sodium Broth this second time and it is wonderful. My husband and daughter keep saying "more, more". Thank you for this great soup recipe.

From: Kim127

On Jan 28, 2006

What a simple and delicious soup! Perfect for a winter afternoon. I used a different shape pasta which didn't change anything and I used some frozen garden tomatoes I had in the freezer instead of canned. Came out great. DH really liked this one too! Thanks Toni!!