Tuscan White Bean Soup with Spinach
A warm, creamy soup combining white beans and fresh spinach, perfect for chilly evenings.
Ingredients
For the Soup Base
- 2 cans cannellini beans, drained and rinsed 15 oz each
- 4 cups vegetable broth
- 2 cups fresh spinach can substitute with kale
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots diced
- 2 stalks celery, diced
For Seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- 2 tablespoons olive oil for sautéing
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the diced onions, carrots, and celery. Cook for about 5-7 minutes until softened.
- Stir in the minced garlic, dried thyme, and oregano. Cook for another minute until fragrant.
- Pour in the vegetable broth and add the drained cannellini beans. Increase heat to bring to a gentle boil.
- Reduce heat and let it simmer for about 15 minutes, stirring occasionally.
- Just before serving, stir in the fresh spinach until wilted.
- Taste and season with salt and pepper. Serve warm.
Notes
For a richer taste, add a splash of white wine after sautéing the vegetables before adding the broth. You can reserve a cup of beans for added texture. Store leftovers in airtight containers for up to 5 days in the fridge or freeze for up to 3 months.