Tuscan White Bean Soup
15min
30min
4
320
Chef's Note
For deeper flavor, make this soup a day ahead and refrigerate overnight. The flavors will develop beautifully, and you can simply reheat before serving. If you prefer a creamier texture, puree 1/3 of the soup in a blender before adding the spinach.
Tags
Ingredients
2 tablespoons olive oil
1 medium onion
2 medium carrots
2 medium celery stalks
3 garlic cloves
2 15-oz cans cannellini beans
4 cups vegetable broth
1 14-oz can diced tomatoes
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
2 cups baby spinach
1/2 lemon
1/4 cup parmesan cheese
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 to the pot. Cook for 5-7 minutes until vegetables begin to soften, stirring occasionally.
- 3
Add 3 minced garlic cloves and cook for another 30 seconds until fragrant.
- 4
Pour in 4 cups of vegetable broth, 1 can of diced tomatoes with their juices, and add 2 cans of drained and rinsed cannellini beans.
- 5
Add 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
- 6
Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes, allowing flavors to meld.
- 7
Remove the bay leaf. Using a potato masher or the back of a wooden spoon, lightly mash some of the beans to thicken the soup, leaving most beans whole for texture.
- 8
Stir in 2 cups of baby spinach and the juice of 1/2 lemon. Cook for an additional 2 minutes until spinach is wilted.
- 9
Taste and adjust seasoning if needed.
- 10
Serve hot, topped with 1 tablespoon of grated Parmesan cheese per bowl.
Nutrition Information (per serving)
320
18g
42g
10g
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