Description
Hearty Tuscan White Bean Soup is a comforting and nutritious dish featuring creamy cannellini beans, fresh vegetables, and fragrant Italian herbs. This easy-to-make soup is simmered to meld flavors, partially blended for a creamy texture, and finished with fresh spinach for added color and nutrients. Perfect for a cozy meal, it pairs wonderfully with crusty bread.
Ingredients
Vegetables & 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
Beans & Broth
- 3 (15 Ounce) Cans Cannellini Beans, drained and rinsed
- 5-6 Cups Vegetable Broth
Seasonings & Oils
- 1/4 Cup Extra Virgin Olive Oil
- 2 Bay Leaves
- 1 Tablespoon Italian Seasoning
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Sea Salt
- 1/4 Teaspoon Ground Black Pepper
Instructions
- Heat Olive Oil: Begin by heating the extra virgin olive oil in a large soup pot or Dutch oven over medium-low heat on the stovetop to prepare the base for sautéing.
- Sauté Alliums: Add the diced onion, mashed garlic, and chopped shallots to the hot oil. Stir frequently and sauté for 3 to 4 minutes until the onion becomes translucent and fragrant.
- Add Carrots and Celery: Wash and chop the carrots into coins and dice the celery stalks. Add them to the pot and continue to sauté for another 7 to 10 minutes. This slow cooking helps build deep, rich flavors.
- Prepare Beans and Add Seasonings: Rinse and drain the cannellini beans thoroughly. Add them to the pot along with the bay leaves, Italian seasoning, red pepper flakes, sea salt, ground black pepper, and vegetable broth.
- Boil and Simmer: Bring the soup mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer gently for 15 minutes to let all the flavors meld together.
- Discard Bay Leaves: Remove the pot lid and carefully take out and discard the bay leaves from the soup to avoid any bitter taste.
- Blend the Soup: Transfer two cups of the soup to a high-speed blender and blend until the mixture is thick and creamy. This step adds a velvety texture to the final soup.
- Stir Soup: Return the blended soup back into the pot with the remaining soup and stir it well to combine.
- Add the Spinach: Add the fresh spinach leaves to the pot and stir until the spinach is wilted and incorporated, adding freshness and color to the soup.
- Garnish and Serve: Ladle the soup into bowls, garnish optionally with fresh chopped parsley, and serve immediately. Enjoy with crusty bread for a satisfying meal.
Notes
- To save time, you can use pre-chopped vegetables or frozen spinach if fresh is not available.
- Adjust the red pepper flakes to your spice preference or omit for a milder soup.
- For a creamier texture, you can blend a larger portion of the soup or use an immersion blender directly in the pot.
- This soup keeps well refrigerated for up to 3 days and can be frozen for up to 1 month.
- Serve with crusty artisan bread or garlic bread for a complete meal experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
