Tuscan White Bean Spinach Soup
Warm, hearty, and packed with wholesome ingredients, this Tuscan White Bean Spinach Soup is the ultimate comfort food for cozy weeknight dinners. Bursting with Mediterranean flavors, this one-pot recipe combines creamy cannellini beans, tender baby spinach, and a medley of aromatic vegetables like onion, carrot, and celery, all simmered in a savory broth infused with dried thyme and oregano. A splash of fresh lemon juice lends a bright, zesty finish, while the optional topping of Parmesan cheese adds a touch of indulgence. Ready in just 45 minutes, this soup is perfect for meal prepping or enjoying fresh with crusty bread. Whether you're seeking a vegetarian delight or a healthy, satisfying meal, this Tuscan soup delivers all the vibrant flavor and nourishing goodness you crave.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrot, diced
- 2 celery stalk, diced
- 4 garlic cloves, minced
- 1 15-ounce can diced tomatoes (canned), with their juices
- 6 cups vegetable broth
- 2 15-ounce cans cannellini beans (white beans), rinsed and drained
- 5 cups baby spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.25 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice (freshly squeezed)
- grated Parmesan cheese (optional, for serving)
- crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced tomatoes (with their juices), vegetable broth, cannellini beans, dried thyme, dried oregano, crushed red pepper flakes (if using), salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes to allow the flavors to meld.
Stir in the spinach and cook for an additional 2-3 minutes, until the spinach is wilted.
Remove the soup from heat and stir in the lemon juice for a bright, fresh finish.
Taste and adjust seasoning if needed.
Ladle the soup into bowls and serve hot, garnished with grated Parmesan cheese if desired. Pair with crusty bread for a heartier meal.
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 7346 mg | 319% | |
| Total Carbohydrate | 191.0 g | 69% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 53.5 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 723 mg | 56% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 4978 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
