Creamy Tuscan White Bean Soup with Crusty Bread
15min
15min
4
420
Chef's Note
For a smoother soup, blend half the beans before adding them to the pot. You can also make this soup ahead of time - it actually tastes even better the next day as the flavors have time to meld together. Just reheat gently and add a splash more milk if needed.
Tags
Ingredients
2 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 diced celery stalks
3 cloves, minced garlic
1 tablespoon Italian seasoning
1/4 teaspoon red pepper flakes
2 15-oz cans, drained and rinsed cannellini beans
4 cups vegetable broth
1 cup whole milk
3 cups baby spinach
1/3 cup, chopped sun-dried tomatoes
1/3 cup, grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 loaf, sliced crusty bread
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5 minutes until vegetables begin to soften.
- 2
Add 3 minced garlic cloves, 1 tablespoon Italian seasoning, and 1/4 teaspoon red pepper flakes. Stir and cook for 1 minute until fragrant.
- 3
Add the 2 cans of drained and rinsed cannellini beans and 4 cups of vegetable broth. Bring to a simmer and cook for 5 minutes.
- 4
Remove 2 cups of the soup and blend until smooth using a blender or immersion blender. Return the blended portion to the pot.
- 5
Stir in 1 cup of whole milk and 1/3 cup chopped sun-dried tomatoes. Simmer for 2 minutes.
- 6
Add 3 cups of baby spinach and stir until wilted, about 1 minute.
- 7
Stir in 1/3 cup grated Parmesan cheese until melted. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.
- 8
While the soup finishes, warm the crusty bread in the oven at 350°F for 5 minutes.
- 9
Serve the soup hot with slices of warm crusty bread on the side.
Nutrition Information (per serving)
420
18g
52g
16g
Reviews (0)
No reviews yet
Be the first to review this recipe!