Description
A quick and delightful Tuscan White Bean Soup that’s rich in texture and flavor, perfect for busy weeknights.
Ingredients
Scale
- 2 cans of white beans (cannellini or great northern)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves of garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups fresh spinach
- Salt and pepper to taste
- Olive oil for sautéing
- Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Once hot, add the diced onion, carrots, and celery.
- Sauté for about 5 minutes until they soften, inviting a beautiful aroma into your kitchen.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the white beans, vegetable broth, dried thyme, and bay leaf. Bring the mixture to a simmer.
- Allow the soup to simmer gently for 20–30 minutes, letting the flavors meld together.
- In the last 5 minutes, stir in the fresh spinach until wilted. Season with salt and pepper to taste.
- Serve with a sprinkle of Parmesan cheese if desired, enhancing the overall flavor profile.
Notes
Chop vegetables into uniform pieces for even cooking. Consider adding crushed red pepper flakes for spice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg