Ingredients
Scale
Gather these simple ingredients to create your Tuscan White Bean Soup:
- 2 cans (15 oz each) of white beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cups vegetable or chicken broth
- 1 can (14.5 oz) of diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups fresh spinach
- Olive oil for sautéing
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large pot. Sauté onion, carrots, and celery for 5 minutes.
- Add garlic, thyme, and rosemary; cook for 1 minute.
- Stir in white beans, diced tomatoes, and broth. Bring to a simmer.
- Add spinach and cook for 5 minutes until wilted.
- Season with salt and pepper, serve with Parmesan if desired.
Notes
- For a vegan option, omit the Parmesan cheese.
- This soup can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian