Tuscan White Bean & Vegetable Soup with Crusty Bread
20min
35min
3
385
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Chef's Note
For an authentic Tuscan flavor, try mashing about a quarter of the beans against the side of the pot with your wooden spoon during cooking - this creates a natural thickening agent without adding flour or cream. The Parmesan rind is optional but adds incredible depth of flavor; save your rinds in the freezer for soups like this!
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Ingredients
2 tablespoons olive oil
1 medium yellow onion
2 medium carrots
2 stalks celery stalks
3 cloves garlic
2 15-oz cans cannellini beans
1 14-oz can diced tomatoes
4 cups vegetable broth
1 sprig fresh rosemary
2 sprigs fresh thyme
1 leaf bay leaf
1 piece Parmesan rind
2 cups baby spinach
1 loaf crusty Italian bread
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 medium lemon
Instructions
- 1
Dice 1 medium yellow onion, chop 2 medium carrots and 2 celery stalks into 1/2-inch pieces, and mince 3 cloves of garlic.
- 2
Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 4 minutes until translucent.
- 3
Add the chopped carrots and celery to the pot. Season with 1/2 teaspoon salt and cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- 4
Add the minced garlic and 1/4 teaspoon red pepper flakes, and cook for 1 minute until fragrant.
- 5
Drain and rinse 2 cans of cannellini beans. Add one can to the pot whole, and mash the second can with a fork before adding (this will help thicken the soup).
- 6
Pour in the 14-oz can of diced tomatoes with their juices and 4 cups of vegetable broth.
- 7
Add 1 sprig of rosemary, 2 sprigs of thyme, 1 bay leaf, and the Parmesan rind. Season with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- 8
Bring the soup to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 20 minutes, stirring occasionally.
- 9
While the soup simmers, preheat the oven to 375°F (190°C). Slice the crusty Italian bread into 1-inch thick slices.
- 10
Place bread slices on a baking sheet and lightly brush with olive oil. Bake for 8-10 minutes until golden and crisp on the outside but still soft inside.
- 11
Remove the herb sprigs, bay leaf, and Parmesan rind from the soup.
- 12
Stir in 2 cups of baby spinach and cook for 2 minutes until wilted.
- 13
Squeeze juice from half a lemon into the soup and stir to incorporate.
- 14
Taste and adjust seasoning if needed.
- 15
Ladle the soup into bowls and serve with the warm crusty bread on the side.
Nutrition Information (per serving)
385
18g
58g
12g
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