Tuscan White Bean and Vegetable Soup
15min
15min
4
320
Chef's Note
For a heartier weekday lunch, you can prepare this soup the night before and let the flavors develop overnight in the refrigerator. If you have a Parmesan rind, add it while the soup simmers for an extra depth of flavor, then remove before serving.
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Ingredients
2 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 diced celery stalks
3 cloves, minced garlic
1 medium, diced zucchini
2 15-oz cans, drained and rinsed cannellini beans
1 14-oz can diced tomatoes
4 cups vegetable broth
1 tablespoon Italian seasoning
1 sprig fresh rosemary
2 cups baby spinach
1/4 cup, grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 juiced lemon
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot over medium heat.
- 2
Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5 minutes until vegetables begin to soften.
- 3
Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- 4
Stir in 1 diced zucchini and cook for 2 minutes.
- 5
Add 2 cans of drained cannellini beans, 1 can of diced tomatoes with their juice, 4 cups of vegetable broth, 1 tablespoon of Italian seasoning, and 1 sprig of rosemary.
- 6
Bring to a simmer and cook for 10 minutes to allow flavors to meld.
- 7
Remove the rosemary sprig, then add 2 cups of baby spinach and stir until wilted.
- 8
Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting to taste.
- 9
Stir in the juice of 1/2 lemon just before serving.
- 10
Ladle into bowls and top each serving with 1 tablespoon of grated Parmesan cheese.
Nutrition Information (per serving)
320
18g
45g
9g
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