Description
Hearty Tuscan White Bean Soup is a thick, delicious, and comforting vegan soup loaded with tender cannellini beans, sautéed vegetables, and fresh spinach, seasoned with Italian spices and red pepper flakes. Perfect for a cozy winter meal or meal-prepping, this soup features a creamy texture achieved by blending part of the soup, served best 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
Pantry Items
- 1/4 Cup Olive Oil (extra virgin)
- 3 (15 Ounce) Cans Cannellini Beans, drained and rinsed
- 2 Bay Leaves
- 1 Tablespoon Italian Seasoning
- 1/2 Teaspoon Red Pepper Flakes
- 5-6 Cups Vegetable Broth
- 1/2 Teaspoon Sea Salt
- 1/4 Teaspoon Ground Black Pepper
Instructions
- Heat the Oil: Heat the olive oil in a large soup pot or Dutch oven over medium-low heat to create the base for sautéing your aromatics.
- Sauté Onion, Garlic, and Shallots: Add the diced onion, mashed garlic, and chopped shallots to the hot oil. Stir and sauté for 3-4 minutes until the onions become translucent, releasing their flavor.
- Add Carrots and Celery: Wash, chop, and add the carrots and celery to the pot. Continue to sauté for 7-10 minutes to develop rich flavors and soften the vegetables.
- Add Beans and Seasoning: Add the drained and rinsed cannellini beans along with bay leaves, Italian seasoning, red pepper flakes, vegetable broth, sea salt, and black pepper to the pot, stirring to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer gently for 15 minutes to allow all flavors to meld.
- Remove Bay Leaves: Remove the cover and carefully pull out the bay leaves, discarding them to avoid bitterness.
- Blend Part of the Soup: Transfer two cups of the soup to a high-speed blender and blend until thick and creamy. This step adds body and a smooth texture to the soup.
- Combine Blended Soup: Return the creamy blended portion back to the pot and stir well to integrate with the rest of the soup.
- Add Spinach: Stir the fresh spinach into the soup and cook until wilted, adding a nutritious and vibrant finish.
- Serve: Ladle the soup into bowls. Optionally garnish with fresh chopped parsley and serve with crusty bread for a complete meal.
Notes
- This soup is vegan-friendly and perfect for cold winter nights.
- It thickens nicely due to blending a portion of the soup, giving it a creamy texture without dairy.
- For meal prep, store in an airtight container and reheat gently on the stovetop or in a microwave.
- Pairing the soup with crusty bread makes it a hearty and satisfying meal.
- The recipe is popular for its balance of spices and tender texture, great for satisfying various palates.
Nutrition
- Serving Size: 1 serving
- Calories: 118
- 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
