Description
A comforting and flavorful Hearty Tuscan White Bean Soup recipe that is perfect for a cozy night in. This soup is packed with vegetables, beans, and aromatic herbs, creating a satisfying and nutritious meal.
Ingredients
For the Soup:
- 1/4 Cup Olive Oil (extra virgin)
- 1 Small Onion (diced)
- 2 Medium Shallots (chopped)
- 4 Cloves Garlic (mashed)
- 2 Carrots (chopped into coins)
- 2 Celery Stalks (diced)
- 3 15 Ounce Cans Cannellini Beans (drained and rinsed)
- 2 Bay Leaves
- 1 Tablespoon Italian Seasoning
- 1/2 Teaspoon Red Pepper Flakes
- 5-6 Cups Vegetable Broth
- 1/2 Teaspoon Sea Salt
- 1/4 Teaspoon Ground Black Pepper
- 3 Cups Fresh Spinach
Instructions
- Heat Olive Oil: Start by heating the olive oil in a large soup pot or dutch oven over medium-low heat.
- Sauté Alliums: Dice the onion, garlic, and shallots and add them to the hot oil. Sauté for 3-4 minutes until the onion is translucent.
- Add Carrots and Celery: Chop the carrots and celery and add them to the pot. Sauté for 7-10 minutes.
- Prepare Beans: Rinse and drain the cannellini beans. Add them to the pot with bay leaves, Italian seasoning, red pepper flakes, vegetable broth, salt, and pepper.
- Boil the Mixture: Bring the soup to a boil, then cover and simmer for 15 minutes.
- Discard Bay Leaves: Remove and discard the bay leaves.
- Blend the Soup: Blend two cups of the soup until creamy. Return it to the pot and stir.
- Add the Spinach: Stir in the spinach until wilted.
- Garnish Soup: Serve the soup in bowls, garnish with parsley, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
