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Tuscan White Bean Soup is like a warm hug in a bowl. Hearty beans and tender vegetables come together give you some nutritions. This soup is very light; Fresh tasting, bright flavorsWoolen cloth
Reasons you’ll love this recipe
- Nutrient dense: Packed with fiber-rich beans and nutrient-dense vegetables, this soup will boost your immune system during cold and flu season.
- Easy to make: You can have this soup on the table in just 40 minutes. Its rich flavor will brighten your day on a cold winter afternoon.
- Versatile: This soup is great on its own, but I like to serve it on the side with whole wheat bread and a kale Caesar salad.
Rich, filling and good for you
After the holidays, I’m ready to start eating healthy. This Tuscan white bean soup offers the perfect balance of flavor and nutrient-rich ingredients. I’ve heard a lot about the importance of fiber in the diet. Cannellenni beans, spinach and greens will add much-needed fiber to your diet and help you get ready for the day!
Required ingredients
How to Make Tuscan White Bean Soup
You’ll love how this Tuscan white bean soup comes together quickly and easily. Chop the veggies, cook them down, and add everything to the pot! Let it cook and soak in all the flavors. I like to make a double batch so I have lots of quick lunches during the week.
- Cooking vegetables: Heat olive oil on stovetop over medium heat. Add the onion, celery, and carrots to the pot and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
- Stir: Add the garlic and tomato paste to the pot and stir until the garlic is fragrant, about 1 minute.
- simmer: Add cannellini beans, broth, vinegar, Italian seasoning, pepper, salt and black pepper to taste. Stir everything together and bring the soup to a gentle boil. Reduce heat to low and simmer for 5-8 minutes.
- Serve: Add spinach to soup and stir to incorporate. Continue cooking soup until spinach is wilted, about 3 minutes. Remove soup from heat and serve fresh.
White Bean Soup Tips and Variations
This Tuscan soup is very good, but can be customized to suit your taste and use what you have on hand.
- Slow cooker instructions: Add all the ingredients to the pot, covered, except the spinach, and cook on low for 4-5 hours until the vegetables are tender. Add spinach during the last 30 minutes of cooking.
- Can’t handle the heat? The red pepper flakes are optional and you can leave it out, or add more, depending on your taste.
- Can I switch the broth? If you want to make this truly vegetarian, you can use vegetable broth instead of chicken broth.
- Can I use different beans? You can use your favorite beans or whatever beans you have on hand, such as navy beans or northern beans.
- Can I use it as decoration? If you like, you can add lemon juice, fresh parsley and Parmesan cheese for garnish.
How to Store Leftover Tuscan White Bean Soup
- refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days
- refrigerator: You can make a double batch and store one in the freezer in the refrigerator for up to 2 months
- To reheat: I recommend reheating the soup on the stove over medium heat, especially if it’s frozen.
More vegetable-style soups
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heating 2 tablespoons olive oil In a large pot over medium heat. Add to ½ cup diced onions, 2 celery ribs, and 2 medium carrots, Return to the pot and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
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Add to 3 teaspoons garlic, and 1 tablespoon tomato paste Add to the pan and stir in the garlic until cooked, about 1 minute.
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Add to 3 (15 oz) cans Cannellini beans, 4 cups chicken broth,,,, 2 tablespoons white wine vinegar,,,, 1 teaspoon Italian seasoning,,,, ¼ teaspoon red pepper flakesand Salt and pepper to taste.
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Stir everything together and bring the soup to a gentle boil. Reduce heat to low and simmer for 5-8 minutes.
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Add to 3 cups fresh spinach, Stir into soup to incorporate. Continue cooking soup until spinach is wilted, about 3 minutes.
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Remove soup from heat and serve fresh.
Calories: 75KCALcarbohydrate: 6gprotein: 2gFat: 5gSaturated fat: 1gPolyunsaturated fat: 1gMonounsaturated fat: 3gcholesterol: 3milligramssodium: 632milligramsPotassium: 243milligramsfiber: 1gsugar: 3gVitamin A: 4884IUVitamin C: 8milligramscalcium: 41milligramsiron: 1milligrams
Nutritional information is automatically calculated and should be used as an approximation only.
