Description
A delicious and healthy Tuscan white bean soup.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tsp dried rosemary
- 1/2 tsp red pepper flakes (optional)
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 5 ounces fresh spinach
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic, rosemary, and red pepper flakes (if using). Cook for 1 minute more.
- Pour in vegetable broth and bring to a simmer.
- Add cannellini beans and cook for 10 minutes.
- Stir in spinach and cook until wilted, about 2 minutes.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- For a creamier soup, blend a portion of the soup before adding the spinach.
- Add a squeeze of lemon juice for extra flavor.
- Serve with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg