Tuscan White Bean Spinach

Experience the cozy, rustic flavors of Italy with this Tuscan White Bean and Spinach Soup. This comforting dish combines creamy cannellini beans and tender baby spinach in a savory broth infused with rosemary and thyme, making it a perfect easy meal for chilly evenings.

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A classic mirepoix of onion, carrots, and celery provides a savory foundation for this soup. The addition of aromatic herbs and a touch of red pepper flakes creates a depth of flavor that is both satisfying and incredibly wholesome.

Ingredients

• Vegetables
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups fresh baby spinach, roughly chopped
• Beans & Broth
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups low-sodium vegetable broth
• Flavorings
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Garnish
• 2 tablespoons fresh parsley, chopped
• Lemon wedges (optional, for serving)

Instructions

Step 1

Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 6-7 minutes, until softened.

Step 2

Stir in garlic and cook for 1 minute until fragrant.

Step 3

Add cannellini beans, vegetable broth, thyme, rosemary, bay leaf, red pepper flakes (if using), salt, and pepper. Bring to a simmer.

Step 4

Simmer uncovered for 20 minutes, stirring occasionally.

Step 5

Remove the bay leaf.

Step 6

Using a potato masher or the back of a spoon, mash some of the beans in the pot to thicken the soup slightly.

Step 7

Stir in spinach and cook for 2-3 minutes, until wilted and vibrant green.

Step 8

Taste and adjust seasoning if needed.

Step 9

Ladle into bowls, garnish with fresh parsley and a squeeze of lemon juice if desired.

Zusatztipps für die Zubereitung

To achieve a thicker, more velvety consistency without using dairy, use a potato masher or the back of a wooden spoon to crush a portion of the beans directly in the pot. For an extra creamy result, you can blend one cup of the soup and return it to the pot before adding the spinach.

Varianten und Anpassungen

For extra heartiness, feel free to add diced potatoes or zucchini to the simmer. If you are not following a vegan diet, you can top the soup with a generous sprinkle of freshly grated Parmesan cheese for added saltiness and depth.

Serviervorschläge

Ladle this rustic Italian soup into warmed bowls and garnish with freshly chopped parsley and a squeeze of lemon juice. It pairs perfectly with a side of crusty bread or gluten-free rolls to soak up every drop of the savory broth.

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This Tuscan White Bean and Spinach Soup is a testament to the beauty of simple, wholesome ingredients. It is a satisfying, nutritious meal that is as easy to make as it is to enjoy.

Recipe Help

→ Can I use dried beans instead of canned?

Yes, soak dried cannellini beans overnight and cook them until tender before adding to the soup for the best texture and flavor.

→ What variations can I add for extra heartiness?

Diced potatoes or zucchini can be added during simmering to increase the soup’s richness and volume.

→ How can I thicken the soup further?

Mash some of the beans in the pot after simmering or blend a cup of the soup and stir it back in to achieve a creamier consistency.

→ Is this suitable for a gluten-free diet?

Yes, the soup naturally contains no gluten, but always check labels on broth and canned beans to ensure gluten-free certification.

→ What herbs complement the flavors best?

Dried thyme, rosemary, and a bay leaf add depth and aroma, creating the signature Tuscan flavor profile.

→ Can I add cheese for extra richness?

For a non-vegan option, freshly grated Parmesan cheese can be sprinkled on top just before serving.