Tuscan White Bean & Vegetable Soup
15min
15min
4
320
Chef's Note
For a heartier version, you can add Italian sausage or pancetta. To save time, use pre-chopped mirepoix (onion, carrot, celery mix) from the grocery store. The key to this soup's authentic Tuscan flavor is using good quality olive oil and fresh herbs when possible.
Tags
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 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. Sauté 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 until vegetables are tender.
- 7
Remove the rosemary sprig. Using a potato masher or the back of a spoon, lightly mash some of the beans to thicken the soup.
- 8
Stir in 2 cups of baby spinach and cook until wilted, about 1 minute.
- 9
Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Add the juice of 1 lemon.
- 10
Serve hot, topped with grated Parmesan cheese.
Nutrition Information (per serving)
320
18g
45g
9g
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