Tuscan White Bean Soup
A hearty vegetable and bean based recipe, this Tuscan White Bean Soup is comforting, easy and filling.
Servings: 11 cups
Calories: 103kcal
Ingredients
- 3 Tablespoons olive oil
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrot
- 4 cloves garlic grated or minced
- 2 teaspoons basil dried
- 2 teaspoons oregano dried
- 1 teaspoon thyme dried
- 1 teaspoon red pepper flakes
- 1 teaspoon Kosher salt
- ½ black pepper
- 1-2 Tablespoons tomato paste
- 6 cups vegetable broth
- 3 can great northern white beans drained and rinsed
- 3 cups baby spinach packed
Instructions
- Heat oil in dutch oven or large pot on medium heat. Add onion, celery, and carrot. Sauté for about 5-7 minutes, stirring occasionally.
- Add garlic, basil, oregano, thyme, red pepper, salt, pepper, and tomato paste. Stir and cook for 1 more minute.
- Add broth and beans. Heat until soup starts to simmer. Cover with lid vented for 10 minutes or until vegetables are tender.
- Add spinach and cook until wilted (about 2 minutes).
- Serve with crusty bread and parmesan cheese, if desired.
Notes
- You can use cannellini beans in place of the great northern beans.
- Regular spinach or kale can be used in place of baby spinach.
- If you do not like spice you can leave out the red pepper flakes.
- Thicken this soup up by pureeing some of the beans or making a slurry, see above on how to do that.
- Some people add a variety of meats to this like sausage or chicken, this is optional.
- Tomato paste in a tube works best for this recipe so you can save the tube for later.
- Serve with crusty bread as a dipper!
- This can be a starter or a main dish.
- You can use chicken broth in place of the vegetable broth.
Nutrition
Calories: 103kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 763mg | Potassium: 333mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3118IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 2mg