Tuscan White Bean Soup
Tuscan White Bean Soup is a cozy, hearty soup made with creamy cannellini beans, spinach, and herbs. Ready in 35 minutes, it’s an easy one-pot meal perfect for busy nights.
Servings 4
Calories 214kcal
Ingredients
- 1 tbsp extra virgin olive oil
- ½ cup sweet onion diced
- 2 cloves garlic minced
- 1 tsp dried rosemary
- ½ tsp dried thyme
- 2 cans cannellini beans drained and rinsed, 15oz/540ml cans, also called white kidney beans
- 4 cups chicken broth
- 1 cup chopped spinach
- salt and pepper to taste
- grated Parmesan for serving, optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook 4 to 5 minutes until soft. Stir in garlic and herbs.
- Add beans and broth. Bring to a boil.
- Reduce the heat to medium-low and simmer uncovered for 15 minutes.
- Lightly mash some of the beans with a spoon for thickness.
- Stir in spinach and cook 3 to 5 minutes until wilted.
- Season to taste and serve with Parmesan if desired.
Notes
- For a thicker soup, mash more beans or use an immersion blender to purée a small portion.
- If the soup gets too thick, add a splash of broth or water when reheating.
- Rinse and drain the beans well to keep the broth from getting cloudy.
- Frozen spinach can be used instead of fresh. Thaw and squeeze out excess water before adding.
- Want more flavor? Add a Parmesan rind to the pot while it simmers, then remove before serving.
- Taste and adjust seasoning at the end since broth and beans can vary in saltiness.
- Serve with crusty bread or a side salad for a complete meal.
Nutrition
Calories: 214kcal | Carbohydrates: 37g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 1352mg | Potassium: 115mg | Fiber: 11g | Sugar: 2g | Vitamin A: 714IU | Vitamin C: 4mg | Calcium: 158mg | Iron: 5mg
