This Tomato Florentine Soup is pure comfort in a bowl — silky, tangy tomatoes balanced with creamy cannellini beans and a bright handful of wilted baby spinach. I first developed this version on a rainy weeknight when I wanted something both nourishing and quick: pantry tomatoes, a can of beans, and a bit of cream turned into something that felt like home. The soup is substantial enough for dinner with crusty bread yet light enough for a lunch that keeps you going without weighing you down.

What makes this preparation special is the layering of flavor: Vidalia onion gently sweated until translucent, garlic for perfume, and tomato paste caramelized until it takes on a deep burgundy color — that step alone gives a roasted tomato intensity that canned tomatoes can't supply on their own. Cannellini beans add body and a velvety mouthfeel when gently stirred in with cream, while fresh baby spinach brightens the bowl at the last minute. It's a recipe I rely on through the colder months and on evenings when I want comfort without fuss.

Ingredients

• Olive oil: 2 tablespoons of extra-virgin olive oil provides the best flavor — look for a fresh bottle from a reputable brand (California or Italian producers) and use it for the initial sweat.
• Vidalia onion: 1 medium Vidalia, diced — a sweeter onion tempering acidity from the tomatoes; if you can't find Vidalia, a yellow onion works well.
• Garlic: 2 cloves, minced — adds aromatic depth; crush then mince for maximum flavor release.
• Italian seasoning: 1 tablespoon — a simple blend of oregano, basil, and thyme; use dried herbs but add fresh basil at the end if you have it.
• Tomato paste: 1 tablespoon — caramelized to deepen tomato flavor; use a high-quality paste that is double-concentrated for best results.
• Stock: 2 cups chicken stock or vegetable stock — chicken stock gives a richer body, vegetable stock keeps it vegetarian-friendly.
• Crushed tomatoes: 28-ounce can — provides texture and brightness; San Marzano-style or a trusted brand will make a difference.
• Tomato sauce: 1 cup — smooth tomato sauce to round out body and mouthfeel.
• Seasonings: 1 teaspoon kosher salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon freshly ground black pepper — balance and a hint of smokiness.
• Cannellini beans: 15.5-ounce can, drained and rinsed — these white beans add creaminess and protein without overpowering the tomato base.
• Heavy cream: 3/4 cup — folded in slowly for richness; for a lighter version, use half-and-half or plain Greek yogurt thinned with a splash of stock.
• Baby spinach: 2 cups fresh — added at the end so it wilts gently and retains color and nutrients.
• Cheese (optional): Grated Parmesan or Pecorino for finishing — brings umami and a salty finish when sprinkled just before serving.

Instructions

Warm the pot: Set a large Dutch oven over medium heat and add 2 tablespoons olive oil. Heat until the oil shimmers but does not smoke (about 30 seconds). This step primes the pan so aromatics cook evenly and prevents sticking. Sweat the onion and garlic: Add the diced Vidalia onion and cook, stirring occasionally, until translucent and soft — roughly 2–3 minutes. Add the minced garlic and cook for 30 seconds until fragrant; avoid browning the garlic to prevent bitterness. Bloom the seasoning and caramelize the paste: Stir in 1 tablespoon Italian seasoning and 1 tablespoon tomato paste. Cook, stirring, for 1–2 minutes until the paste turns a deep burgundy color — this caramelization adds roasted, almost smoky tomato flavor that becomes the backbone of the broth. Add liquids and simmer: Pour in 2 cups stock, the 28-ounce can crushed tomatoes, and 1 cup tomato sauce. Season with 1 teaspoon kosher salt, 1/2 teaspoon smoked paprika, and 1/2 teaspoon fresh ground pepper. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 5 minutes to let the flavors marry. Incorporate the beans: Add the drained and rinsed cannellini beans and cook for 2–3 minutes to heat through and allow the beans to meld with the tomato base. If you prefer a slightly smoother texture, mash a few beans against the pot with the back of a spoon. Finish with cream and greens: Slowly stir in 3/4 cup heavy cream, then add 2 cups fresh baby spinach in two batches, stirring until wilted. Taste and adjust seasoning. If using, sprinkle with grated Parmesan and serve with bread for dipping.

Storage Tips

Store leftover soup in airtight containers once cooled to room temperature. In the refrigerator it will keep for 3 to 4 days; in the freezer, use freezer-safe containers or heavy-duty bags and freeze for up to 3 months. When reheating, thaw overnight if frozen, then reheat gently over medium-low heat to prevent the dairy from separating. If the soup looks thicker after refrigeration, stir in a few tablespoons of water or stock while warming. Keep grated cheese separate until serving to avoid grainy texture in stored portions.

Ingredient Substitutions

For a lighter bowl, substitute 3/4 cup half-and-half or a 50/50 mix of milk and plain Greek yogurt (temper the yogurt with warm soup to prevent curdling). For plant-based, use vegetable stock and coconut cream or a dairy-free creamer, though coconut may add noticeable flavor. Swap cannellini for great northern beans or butter beans for a similar texture. If you lack crushed tomatoes, pulse whole canned tomatoes briefly in a blender for a fresh texture; reduce added salt if your canned tomatoes are seasoned.

Serving Suggestions

Serve with toasted sourdough slices or a warm baguette for dipping; a grilled cheese pairs beautifully for a heartier meal. Garnish with freshly grated Parmesan, a drizzle of good olive oil, and a few torn basil leaves or a squeeze of lemon if you like brightness. For a composed lunch, serve with a simple arugula salad dressed in lemon and olive oil — the peppery greens contrast the soup's creaminess.

Cultural Background

This bowl blends American comfort with Italian influences: the name Florentine nods to the classic use of spinach in Tuscan cooking (think eggs Florentine or Florentine-style sauces). Cannellini beans are a staple in Italian home cooking and add the creaminess traditionally achieved by slow cooking. Bringing canned tomatoes and a touch of cream into the mix is more of a modern American adaptation, creating a hybrid that's approachable for weeknights while echoing Tuscan simplicity.

Seasonal Adaptations

In summer, swap canned tomatoes for peeled fresh tomatoes that have been roasted and puréed for brighter flavor, and use fresh basil instead of dried Italian seasoning. In winter, add a splash of red wine with the stock for depth, or stir in roasted root vegetables for extra heartiness. For holiday adaptations, serve the soup with garlic-herb croutons and a sprinkle of toasted pine nuts for texture.

Meal Prep Tips

Double the batch and portion into individual containers for grab-and-go lunches. If freezing in single portions, place a layer of parchment between the soup and lid to reduce ice crystal formation. Label containers with date and reheating instructions. When reheating, bring to a gentle simmer; adding a splash of stock or water helps return the original texture. Keep a small container of grated cheese or crushed red pepper on the side to personalize bowls at serving time.

Whether you make this for a busy weeknight or a cozy weekend lunch, this soup rewards a little attention at the stove and repays you with comforting flavor and nourishing ingredients. I hope it becomes a regular in your rotation as it is in mine — feel free to make it your own.