Tuscan White Bean and Vegetable Soup with Rosemary
15min
15min
1
320
Chef's Note
For a creamier texture, blend about 1/4 of the soup before adding the spinach. You can also prepare this soup ahead of time as the flavors develop beautifully overnight. If you have a parmesan rind, add it while simmering for extra depth of flavor.
Tags
Ingredients
1 tablespoon olive oil
1/4 medium, diced onion
1 medium, diced carrot
1 stalk, diced celery
2 cloves, minced garlic
1 sprig, leaves removed and chopped fresh rosemary
1 cup, drained and rinsed cannellini beans
1.5 cups vegetable broth
1/2 cup diced tomatoes
1 cup baby spinach
1 teaspoon lemon juice
1 tablespoon, grated parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1 pinch (optional) red pepper flakes
Instructions
- 1
Heat 1 tablespoon of olive oil in a medium pot over medium heat.
- 2
Add 1/4 diced onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until vegetables begin to soften.
- 3
Add 2 minced garlic cloves and 1 sprig of chopped rosemary. Cook for 30 seconds until fragrant.
- 4
Pour in 1.5 cups of vegetable broth and 1/2 cup of diced tomatoes. Bring to a simmer.
- 5
Add 1 cup of cannellini beans and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Simmer for 5 minutes.
- 6
Stir in 1 cup of baby spinach and cook until just wilted, about 1 minute.
- 7
Remove from heat and stir in 1 teaspoon of lemon juice.
- 8
Taste and adjust seasoning if needed.
- 9
Serve hot, garnished with 1 tablespoon of grated parmesan cheese and a pinch of red pepper flakes if desired.
Nutrition Information (per serving)
320
18g
42g
12g
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