Description
A comforting bowl of Tuscan White Bean Soup made with hearty white beans, fresh veggies, aromatic herbs, and a touch of Parmesan. This rustic soup is both filling and flavorful, perfect for a cozy meal on a chilly day. It’s rich in flavor, simple to make, and versatile for any occasion.
Ingredients
Units
Scale
- 2 cans (15 oz each) white beans (cannellini, Great Northern, or navy beans), drained and rinsed
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tomatoes, chopped (or 1 can of diced tomatoes)
- 4 cups vegetable broth
- 4 cups fresh spinach, chopped
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt & pepper, to taste
- Parmesan, for serving (optional)
- Fresh lemon juice or vinegar (optional, for tang)
Instructions
- Prepare the Vegetables: Chop the onion, garlic, carrots, and celery into small, bite-sized pieces. If using dried beans, soak them overnight and cook them beforehand.
- Sauté the Vegetables: Heat olive oil over medium heat in a large pot. Add the onion, garlic, carrots, and celery. Sauté for 7-8 minutes until the vegetables soften and the onions turn translucent.
- Add the Beans and Tomatoes: Add the beans and tomatoes to the pot. Stir well to combine with the sautéed vegetables. Let them cook for a few minutes to absorb the flavors.
- Add the Broth and Herbs: Pour in the vegetable broth and bring the soup to a gentle boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together. Add the rosemary, thyme, and bay leaf.
- Add the Spinach: Stir in the spinach and let it wilt into the soup for 5 minutes. Remove the bay leaf before serving.
- Season to Taste: Taste and adjust seasoning with salt and pepper. Add a squeeze of fresh lemon juice or a splash of vinegar for a tangy finish if desired.
Notes
- Beans: Use canned beans to save time, or soak and cook dried beans ahead of time.
- Texture: If you prefer a thicker soup, mash some of the beans with a potato masher or use an immersion blender to partially blend the soup.
- Herbs: Fresh herbs provide a brighter flavor, but dried herbs work well too. You can also experiment with basil or parsley for a slightly different flavor.
- Make it Spicy: Add red pepper flakes when sautéing the vegetables for a spicy kick.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg