Tuscan White Bean Soup
A delicious and easy one-pot Tuscan white bean soup that's naturally vegan and gluten-free.
Equipment
- soup pot
Ingredients
- ¼ cup extra virgin olive oil
- 1 small white or yellow onion, diced
- 2 large carrots, sliced into small coins
- 3 stalks celery, sliced into small half-moons
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- 3 15 ounce cans white beans, like cannellini beans, drained and rinsed
- 1 15 ounce can fire-roasted diced tomatoes
- 6 cups low-sodium vegetable broth
- 2 bay leaves
- ½ teaspoon salt
- 2 cups spinach leaves
- ¼ teaspoon ground black pepper
- 1 teaspoon lemon juice or red wine vinegar
- Fresh chopped parsley, for serving
Instructions
- Heat the olive oil over medium heat in a large saucepan or stockpan. Add in the onion, carrots, and celery and cook for 10 minutes, until just tender. Stir in the garlic, Italian seasoning, and red pepper flakes. Cook another minute or two, until just fragrant.
- Add in the white beans, diced tomatoes, vegetable broth and bay leaves. Reduce heat to low and simmer for 20 minutes to let flavors develop.
- Remove the bay leaves and discard.
- Place 2 cups of the soup in a blender and let cool slightly, then blend until creamy. Add back to the soup and taste. Depending on the type of broth you use, you may need more or less salt. Add the spinach and cook until just wilted, then add the pepper and the lemon juice or red wine vinegar.
- Serve! We love this with a drizzle of more olive oil, fresh black pepper, and parsley.
Nutrition
Serving: 1servingCalories: 361kcalCarbohydrates: 53gProtein: 17gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 230mgPotassium: 1138mgFiber: 13gSugar: 3gVitamin A: 4361IUVitamin C: 6mgCalcium: 195mgIron: 7mg
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