Description
A hearty and flavorful Tuscan white bean soup made with cannellini beans, fresh vegetables, and aromatic herbs. This rustic Italian soup is perfect for a comforting meal.
Ingredients
Scale
- 2 cans (15 oz each) Cannellini beans
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 4 cups Vegetable broth, low-sodium
- 2 cups Fresh spinach
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
Instructions
- Prepare vegetables: Heat olive oil in large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
- Add aromatics: Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
- Combine main ingredients: Add drained cannellini beans and vegetable broth. Bring mixture to a gentle simmer, stirring occasionally.
- Season and simmer: Add thyme and rosemary. Let simmer for 15 minutes to allow flavors to meld together.
- Finish with greens: Stir in fresh spinach during last few minutes until wilted. Season with salt and pepper to taste.
- Serve: Ladle into bowls and garnish with olive oil drizzle or grated cheese if desired.
Notes
- Rinse canned beans thoroughly to remove excess sodium and improve texture
- Mash half the beans against the pot side for naturally creamy consistency without blending
- Add spinach gradually to prevent overcrowding and ensure even wilting
- Let soup rest 5 minutes before serving to allow flavors to settle and temperature to cool slightly
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 285 calories
- Sugar: 8g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0mg
Keywords: tuscan white bean soup, cannellini beans, Italian soup, vegetarian soup, healthy soup, comfort food