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 dried thyme
- 6 cups vegetable broth
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 5 ounces fresh spinach
- Salt and pepper to taste
- Optional: crusty bread for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Add garlic, rosemary, and thyme; cook for 1 minute more.
- Pour in vegetable broth and bring to a simmer.
- Stir in cannellini beans.
- Simmer for 15 minutes.
- Add spinach and cook until wilted, about 2-3 minutes.
- Season with salt and pepper.
- Serve hot with crusty bread, if desired.
Notes
- Adjust seasonings to your liking.
- For a creamier soup, blend a portion of the soup before adding the spinach.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan
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: 8g
- Protein: 10g
- Cholesterol: 0mg