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Tuscan white bean soup is like a warm hug in a bowl. Hearty beans and tender vegetables come together gives you a boost of nutrientss. This soup is light and fresh tasting, bright, delicious flavors!
Reasons you’ll love this recipe
- Nutrient dense. This soup is packed with fiber-rich beans and nutrient-dense vegetables to boost your immune system during cold and flu season.
- It is easy to prepare. You can have this soup on the table in just 40 minutes. Its rich flavors will brighten your day on a cold winter afternoon.
- Versatile. This soup is great on its own, but I like to serve it with mine whole wheat bread and: Kale Caesar Salad on the side.
Hearty, filling and good for you
After the holidays, I’m ready to start eating healthy. This Tuscan White Bean Soup provides the perfect balance of flavor and nutrients. I’ve heard so much about the importance of fiber in my diet. The cinnamon beans, spinach, and veggies will add much-needed fiber to your diet and help you take on the day.
Ingredients required
8
How to make Tuscan White Bean Soup
You’ll love how quick and easy this Tuscan white bean soup is to put together. Chop your veggies, add them all to the pot. I like to make a double batch for quick weeknight lunches have
- Cook the vegetables. Heat the olive oil on the stove a large pot over medium-high heat, add the onion, celery, and carrot to the pot and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
- MixAdd the garlic and tomato paste to the pot and stir until the garlic is fragrant, about 1 minute.
- CookAdd cannellini beans, brothvinegar, Italian seasoningpepper flakes, salt and black pepper to taste. Mix everything, then bring the soup to a gentle boil. Lower the heat and cook for 5-8 minutes.
- Serve. Add the spinach to the soup and stir to incorporate.Continue to cook the soup until the spinach has wilted, about 3 minutes. Remove the soup from the heat and serve fresh.
White Bean Soup Tips and Variations
This Tuscan soup is great as is, but can also be adapted to suit your taste and use what you have on hand.
- Slow Cooker InstructionsAdd all ingredients to A jar except for the spinach, cover and cook on low for 4-5 hours until the vegetables are tender.Add the spinach during the last 30 minutes of cooking.
- Can’t stand the heat? Red pepper flakes are optional, you can leave them out or add them depending on your taste.
- Can I change the broth? If you want to make this a truly vegetarian dish, you can use vegetable stock instead of chicken stock.
- Can I use different beans? You can use any beans you want or have on hand, like navy beans or great northern beans.
- What can I use as decoration? If you want, you can add a splash of lemon juice, fresh parsley and parmesan cheese as a garnish.
How to Store Leftover Tuscan White Bean Soup
- Refrigerator. Store leftovers in an airtight container in the refrigerator for up to 4 days
- Freezer. You can make a double batch and store in an airtight container in the fridge for up to 2 months.
- warm up I recommend reheating the soup on the stove over medium heat, especially if it is frozen.
More vegetable-inspired soups!
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Warm up 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add ½ cup chopped onion, 2 celery sticks and: 2 medium carrots place in saucepan and cook, stirring occasionally, until vegetables are tender, about 5 minutes.
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Add 3 teaspoons of minced garlic, and: 1 tablespoon of tomato paste place in saucepan and stir until garlic is fragrant, about 1 minute.
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Add 3 (15 oz) cans cannellini beans 4 cups of chicken broth, 2 tablespoons of white wine vinegar, 1 teaspoon of Italian seasoning, ¼ teaspoon red pepper flakesand: Salt and pepper to taste.
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Mix everything and bring the soup to a gentle boil. Lower the heat and cook for 5-8 minutes.
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Add 3 cups of fresh spinach into the soup and stir to incorporate.Continue to cook the soup until the spinach has wilted, about 3 minutes.
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Remove the soup from the heat and serve fresh.
Calories. 75:will youCarbohydrates. 6:00isProteins. 2:isFats. 5:00isSaturated fats. 1:isPolyunsaturated fats. 1:isMonounsaturated fats. 3:isCholesterol. 3:mgSodium. 632mgPotassium. 243:mgFiber. 1:isSugar. 3:isVitamin A. 4884IU:Vitamin C. 8 o’clockmgCalcium. 41:mgiron 1:mg
Nutritional information is automatically calculated and should only be used as an approximation.
