Description
This warm and cozy Tuscan White Bean Soup is packed with creamy cannellini beans, tender vegetables, and fragrant herbs. It’s a simple, rustic Italian dish that comes together in just 30 minutes—perfect for chilly days!
Ingredients
Scale
For the Soup:
- Olive Oil: 2 tablespoons
- Onion: 1, diced
- Carrots: 2, diced
- Celery: 2 stalks, diced
- Garlic: 3 cloves, minced
- White Beans (Cannellini or Great Northern): 2 cans (15 oz each), drained & rinsed
- Vegetable Broth: 4 cups
- Rosemary: 1 teaspoon, fresh (or 1/2 teaspoon dried)
- Thyme: 1 teaspoon, fresh (or 1/2 teaspoon dried)
- Bay Leaf: 1
- Spinach: 2 cups, fresh (or kale for a heartier option)
- Salt & Pepper: To taste
Optional Additions:
- Red Pepper Flakes: 1/2 teaspoon (for heat)
- Parmesan Cheese: For garnish
- Extra Virgin Olive Oil: For drizzling before serving
Instructions
-
Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add onion, carrot, and celery, and sauté for 5-7 minutes until softened.
- Stir in garlic and cook for another 1-2 minutes until fragrant.
-
Add the Beans & Broth:
- Stir in white beans, vegetable broth, rosemary, thyme, and bay leaf.
- Bring to a boil, then reduce heat and let simmer for 15-20 minutes to blend the flavors.
-
Add Spinach & Seasonings:
- Stir in spinach and let it wilt for 2-3 minutes.
- Season with salt and pepper to taste. Remove the bay leaf.
-
Serve & Enjoy:
- Ladle into bowls and drizzle with extra virgin olive oil.
- Garnish with Parmesan cheese and serve with crusty bread.
Notes
- For a Creamier Texture: Blend half the soup with an immersion blender or mash some of the beans with a spoon.
- Make it Heartier: Add diced potatoes or small pasta like orzo.
- Slow Cooker Option: Sauté vegetables first, then add everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Nutrition
- Calories: ~250 kcal
- Sodium: ~500mg
- Fat: ~7g
- Carbohydrates: ~35g
- Protein: 12g