This is one of the most popular recipes on my blog, and for a good reason: it's thick, delicious, and loaded with tender white beans, soft-cooked veggies, and just the right amount of spice to satisfy any palate. Introducing my Hearty Tuscan White Bean Soup, a vegan-friendly soup recipe that will keep you fueled all winter long! It's perfect for meal-prepping or enjoying on a cold and cozy winter night... preferably with a slice of thick, crusty bread.
Equipment
- Dutch Oven a sturdy dutch oven is perfect for making all of your cozy soup recipes!
Ingredients
- ¼ Cup Olive Oil extra virgin
- 1 Small Onion diced
- 2 Medium Shallots chopped
- 4 Cloves Garlic mashed
- 2 Carrots chopped into coins
- 2 Celery Stalks diced
- 3 15 Ounce Cans Cannellini Beans drained and rinsed
- 2 Bay Leaves
- 1 Tablespoon Italian Seasoning
- ½ Teaspoon Red Pepper Flakes
- 5-6 Cups Vegetable Broth
- ½ Teaspoon Sea Salt
- ¼ Teaspoon Ground Black Pepper
- 3 Cups Fresh Spinach
Instructions
- To make this soup, start by heating the olive oil in a large soup pot or dutch oven, on the stove, over medium-low heat.
- Next, dice the onion, garlic, and shallots and add them to the hot oil. Stir and sauté them for 3-4 minutes, until the onion is translucent.
- Then, was and chop the carrots and celery and add them to the pot. Sauté for another 7-10 minutes - this is really important to ensure that the flavors build.
- Prepare the beans. Rinse and drain the cannellini beans, and add them to the pot along with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, salt, and pepper.
- Bring the soup mixture to a boil, then reduce the heat to low, cover, and simmer for another 15 minutes.
- Next, remove the cover to pull out and discard the bay leaves.
- Then, blend the soup. Transfer two cups of the soup to a high-speed blender and blend until it's thick and creamy.
- Once the soup is blended, return it to the pot and stir generously.
- Finally, add in the spinach and stir until it's wilted.
- Once the soup is done, transfer it into bowls. Garnish it with fresh chopped parsley, if desired, serve with crusty bread, and enjoy!
Calories: 118kcal | Carbohydrates: 9g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1010mg | Potassium: 220mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5293IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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