Description
A light and nutrient‑packed Tuscan white bean soup that’s like a warm hug in a bowl, combining hearty beans and tender vegetables with bright, zesty flavors.
Ingredients
- 2 tablespoons olive oil
- ½ cup diced onion (about ½ medium onion)
- 2 celery ribs, diced (about 1 cup)
- 2 medium carrots, cut into rounds (about 1 cup)
- 3 teaspoons minced garlic (about 3 large cloves)
- 1 tablespoon tomato paste
- 3 (15‑ounce) cans cannellini beans, drained
- 4 cups chicken broth
- 2 tablespoons white wine vinegar
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- Salt and pepper, to taste
- 3 cups fresh spinach, coarsely chopped
Instructions
- Heat the 2 tablespoons olive oil in a large pot over medium‑high heat. Add the diced onion, celery, and carrots and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
- Add the minced garlic and tomato paste, and stir until the garlic is fragrant, about 1 minute.
- Add the cannellini beans, chicken broth, white wine vinegar, Italian seasoning, red pepper flakes, and salt and pepper to taste. Stir everything together and bring the soup to a gentle boil. Reduce heat to low and simmer for 5–8 minutes.
- Add the chopped spinach and stir to incorporate. Continue cooking until the spinach is wilted, about 3 minutes.
- Remove the soup from the heat and serve fresh.
Notes
- For slow cooker: Add all ingredients except spinach; cook on LOW for 4–5 hours. Add spinach in the last 30 minutes.
- Adjust heat by omitting or adding more red pepper flakes.
- Use vegetable broth instead of chicken broth to make it vegetarian.
- You can swap cannellini beans with navy beans or great northern beans.
- Optional garnishes: splash of lemon juice, fresh parsley, parmesan cheese.
- Storage: Refrigerate leftovers in airtight container for up to 4 days; freeze for up to 2 months. Reheat on the stove over medium heat, especially if frozen.
Nutrition
- Serving Size: 1 of 6 servings
