Description
Hearty Tuscan White Bean Soup is a thick, delicious, and comforting vegan-friendly soup packed with tender cannellini beans, sautéed vegetables, and a perfect blend of Italian seasonings. It’s an ideal dish for warming up during winter, perfect for meal prepping, and pairs wonderfully with crusty bread.
Ingredients
Scale
Vegetables and Aromatics
- 1 Small Onion, diced
- 2 Medium Shallots, chopped
- 4 Cloves Garlic, mashed
- 2 Carrots, chopped into coins
- 2 Celery Stalks, diced
- 3 Cups Fresh Spinach
Beans
- 3 (15 Ounce) Cans Cannellini Beans, drained and rinsed
Liquids and Oils
- 1/4 Cup Olive Oil (extra virgin)
- 5-6 Cups Vegetable Broth
Seasonings
- 2 Bay Leaves
- 1 Tablespoon Italian Seasoning
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Sea Salt
- 1/4 Teaspoon Ground Black Pepper
Instructions
- Heat the Oil and Sauté Aromatics: Heat the olive oil in a large soup pot or Dutch oven over medium-low heat. Add the diced onion, mashed garlic, and chopped shallots to the hot oil, stirring frequently, and sauté for 3-4 minutes until the onion turns translucent.
- Add Carrots and Celery: Wash and chop the carrots into coins and dice the celery stalks. Add these vegetables to the pot and continue to sauté for another 7-10 minutes. This step is crucial for building the soup’s rich flavors.
- Add Beans and Seasonings: Rinse and drain the cannellini beans thoroughly. Add the beans to the pot along with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, sea salt, and ground black pepper. Stir to combine all ingredients.
- Simmer the Soup: Bring the soup mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 15 minutes to meld the flavors.
- Discard Bay Leaves: Remove the pot lid and carefully fish out the bay leaves. Discard them to avoid any bitter notes.
- Blend Part of the Soup: Using a high-speed blender, transfer two cups of the soup and blend until smooth and creamy. This will thicken the soup, creating a hearty texture.
- Combine Blended Soup: Pour the blended soup back into the pot and stir generously to combine with the rest of the soup.
- Add Spinach and Wilt: Add the fresh spinach to the pot and stir until the spinach has wilted and incorporated into the soup, adding color and nutrients.
- Serve and Garnish: Ladle the soup into bowls, optionally garnish with freshly chopped parsley, and serve with crusty bread for a complete meal. Enjoy your warm, nourishing Tuscan white bean soup!
Notes
- This soup is one of the most popular recipes due to its thick, creamy texture and balanced flavor profile.
- It’s vegan-friendly and perfect for meal prepping or enjoying on cold, cozy winter nights.
- Pair the soup with a slice of thick, crusty bread for a satisfying, hearty meal.
- Adjust red pepper flakes according to your preferred spice level.
- Using fresh spinach adds a lovely green color and nutrients; you can substitute with kale if desired.
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 118 kcal
- Sugar: 4 g
- Sodium: 1010 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
