Description

Warm up with this delightful Tuscan white bean soup, a comforting blend of creamy cannellini beans, vibrant vegetables, and aromatic herbs. Perfect for chilly evenings or as a nutritious meal prep option, this soup is easy to make and tastes even better the next day. Each spoonful is a cozy embrace that brings the essence of Tuscany to your kitchen.

Ingredients

Scale

2 cans (15 oz each) cannellini beans, drained and rinsed
2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
4 cups low-sodium vegetable broth
2 cups fresh spinach
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for about 5 minutes until softened.
Stir in minced garlic and cook for another minute until fragrant.
Add rinsed cannellini beans and vegetable broth; bring to a simmer while stirring occasionally.
Season with thyme and rosemary; let simmer for 15 minutes to meld flavors.
Stir in fresh spinach during the last few minutes until wilted.
Serve warm, garnished with a drizzle of olive oil or Parmesan cheese if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 270
Sugar: 3g
Sodium: 420mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg

Keywords: - For extra flavor, consider adding a splash of lemon juice before serving. - Feel free to swap out cannellini beans for chickpeas or navy beans for variety. - Add in diced tomatoes or red pepper flakes for a spicier kick.