Description
This Hearty Tuscan White Bean Soup is a comforting and flavorful dish filled with tender cannellini beans, fresh spinach, and aromatic vegetables sautéed to perfection. Perfect for a cozy meal, this soup combines classic Italian herbs and a touch of heat from red pepper flakes, simmered slowly to develop deep, rich flavors. Creamy and nourishing, it’s an easy-to-make vegetarian soup ideal for family dinners or meal prepping.
Ingredients
Vegetables and Aromatics
- 1 Small Onion, diced
- 2 Medium Shallots, chopped
- 4 Cloves Garlic, mashed
- 2 Carrots, sliced into coins
- 2 Celery Stalks, diced
- 3 Cups Fresh Spinach
Beans and Broth
- 3 (15 Ounce) Cans Cannellini Beans, drained and rinsed
- 5-6 Cups Vegetable Broth
Seasonings and Oils
- 1/4 Cup Olive Oil (extra virgin)
- 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 until shimmering.
- Sauté Alliums: Add the diced onion, mashed garlic, and chopped shallots to the hot oil. Stir regularly and sauté for 3 to 4 minutes until the onion becomes translucent and fragrant.
- Add Carrots and Celery: Incorporate the chopped carrots and diced celery into the pot. Continue sautéing for 7 to 10 minutes, stirring frequently to allow the vegetables to soften and the flavors to meld.
- Prepare Beans and Seasonings: Rinse and drain the cannellini beans, then add them to the pot. Include the bay leaves, Italian seasoning, red pepper flakes, sea salt, and ground black pepper along with the vegetable broth. Stir well to combine.
- Boil the Mixture: Raise the heat to bring the soup mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes to enhance flavor development.
- Discard Bay Leaves: After simmering, remove the lid and use a spoon to fish out and discard the bay leaves from the soup.
- Blend the Soup: Carefully transfer two cups of the hot soup into a high-speed blender. Blend until the mixture is thick and creamy, creating a luscious texture without fully pureeing the entire soup.
- Stir Soup: Return the blended portion back into the pot and stir thoroughly to combine with the remaining soup base, enriching the overall body of the dish.
- Add the Spinach: Finally, add the fresh spinach to the pot. Stir continuously until the spinach wilts, which should take just a couple of minutes.
- Garnish and Serve: Ladle the soup into individual bowls. Optionally garnish with freshly chopped parsley and serve alongside crusty bread for a complete meal. Enjoy warm!
Notes
- For a thicker soup, blend more of the soup before mixing back in.
- Adjust red pepper flakes according to your spice preference.
- Use fresh herbs like parsley or basil for garnish to elevate flavor.
- Substitute cannellini beans with great northern beans if unavailable.
- Leftover soup keeps well refrigerated for up to 4 days or can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
