Tuscan White Bean Soup with Spinach
A cozy, one-pot Tuscan white bean soup with spinach made with cannellini beans, garlic, rosemary, and a bright squeeze of lemon. Ready in under an hour and perfect with crusty bread.
Ingredients
Soup
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 3 garlic cloves minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 tsp dried rosemary or 1 tablespoon fresh, chopped
- ½ tsp crushed red pepper flakes optional
- 15 oz cannellini beans , drained and rinsed
- 6 cups low-sodium vegetable broth or chicken
- 1 bay leaf
- 3 cups fresh spinach packed
- Salt and freshly ground black pepper to taste
- Juice of 1/2 lemon
To Serve (optional)
- Grated Parmesan or Pecorino
- Crusty bread or toasted baguette
- Extra-virgin olive oil for drizzling
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and a pinch of salt; cook until soft, about 6–8 minutes. Add garlic, carrots, and celery and cook another 4 minutes.
- Add rosemary and red pepper flakes, then stir in the cannellini beans and bay leaf. Pour in broth, bring to a simmer, and cook 15–20 minutes. Optional: puree about one-third of the soup with an immersion blender for a creamier texture.
- Add the spinach and simmer until wilted, 1–2 minutes. Remove the bay leaf and season with salt, pepper, and lemon juice. Adjust seasoning and serve with grated cheese and a drizzle of olive oil if desired.
Notes
- Use dried beans (1 1/2 cups soaked and cooked) instead of canned for better texture—plan ahead for soaking and cooking time.
- To make it vegan, use vegetable broth and omit cheese; add nutritional yeast for savory richness.
- Freeze leftovers for up to 3 months; thaw overnight in the fridge and reheat gently on the stove.
Nutrition
Calories: 280kcalCarbohydrates: 34gProtein: 14gFat: 9gSaturated Fat: 1.5gSodium: 650mgSugar: 5g
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