Name: Heartwarming Tuscan-Style White Bean Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 4 garlic cloves, minced; 4 cups low-sodium vegetable broth; 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed; 1 can (14.5 oz) diced tomatoes; 2 teaspoons dried thyme; 1 teaspoon dried rosemary; Salt and pepper, to taste; 1/4 teaspoon red pepper flakes (optional, for a bit of heat); 2 cups fresh spinach leaves; 1/4 cup grated Parmesan cheese (optional, for garnish); Fresh basil, chopped (optional, for garnish)

Description

This Heartwarming Tuscan-Style White Bean Soup is a comforting, flavorful dish that combines creamy white beans with aromatic herbs and vegetables, all simmered in a savory broth. It’s perfect for chilly days and makes a wholesome meal on its own or as a starter.

Ingredients

Units Scale

2 tablespoons olive oil
1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 garlic cloves, minced
4 cups low-sodium vegetable broth
2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
1 can (14.5 oz) diced tomatoes
2 teaspoons dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
1/4 teaspoon red pepper flakes (optional, for a bit of heat)
2 cups fresh spinach leaves
1/4 cup grated Parmesan cheese (optional, for garnish)
Fresh basil, chopped (optional, for garnish)

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Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables soften.
Add the minced garlic and cook for another 1 minute until fragrant.
Pour in the vegetable broth, white beans, diced tomatoes, thyme, rosemary, salt, pepper, and red pepper flakes (if using). Bring the mixture to a boil.
Once boiling, reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld together.
Stir in the fresh spinach and cook for another 5 minutes, just until wilted.
Serve hot, garnished with grated Parmesan cheese and fresh basil, if desired.

Notes

For a heartier soup, you can blend part of the soup with an immersion blender to create a thicker texture while still leaving some whole beans.
This soup can be made in advance and stored in the fridge for up to 3 days, making it a great option for meal prepping.
Add some crusty bread for dipping to make this dish even more satisfying.

Nutrition

Serving Size: 1/6 of the recipe
Calories: 220
Sugar: 3g
Sodium: 800mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 8g
Protein: 11g
Cholesterol: 5mg