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Hearty Tuscan White Bean Soup Recipe

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4.2 from 10 reviews

Hearty Tuscan White Bean Soup is a comforting and flavorful soup featuring creamy cannellini beans, aromatic vegetables, and fresh spinach. Sautéed alliums, carrots, and celery build a rich base, enhanced by Italian seasoning and red pepper flakes, then blended partially for a creamy texture. Perfect for a wholesome meal in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Aromatics

  • 1 Small Onion, diced
  • 2 Medium Shallots, chopped
  • 4 Cloves Garlic, mashed
  • 2 Carrots, chopped into coins
  • 2 Celery Stalks, diced
  • 3 Cups Fresh Spinach

Beans & Broth

  • 3 15 Ounce Cans Cannellini Beans, drained and rinsed
  • 5-6 Cups Vegetable Broth

Seasonings & Oils

  • 1/4 Cup Olive Oil (extra virgin)
  • 2 Bay Leaves
  • 1 Tablespoon Italian Seasoning
  • 1/2 Teaspoon Red Pepper Flakes
  • 1/2 Teaspoon Sea Salt
  • 1/4 Teaspoon Ground Black Pepper

Instructions

  1. Heat Olive Oil: Heat the olive oil in a large soup pot or Dutch oven on the stovetop over medium-low heat to prepare for sautéing the vegetables.
  2. Sauté Alliums: Add the diced onion, chopped shallots, and mashed garlic to the hot olive oil. Stir frequently and sauté for 3-4 minutes until the onions become translucent and fragrant.
  3. Add Carrots and Celery: Wash and chop the carrots into coins and dice the celery stalks. Add them to the pot and sauté for 7-10 minutes more to build deep flavors and soften the vegetables.
  4. Prepare Beans and Seasonings: Rinse and drain the cannellini beans thoroughly. Add the beans to the pot along with bay leaves, Italian seasoning, red pepper flakes, sea salt, ground black pepper, and the vegetable broth. Stir well to combine all ingredients.
  5. Boil and Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 15 minutes to meld the flavors.
  6. Discard Bay Leaves: Remove the lid and carefully fish out the bay leaves. Discard them as they have imparted their flavor.
  7. Blend the Soup: Transfer two cups of the soup to a high-speed blender. Blend until smooth and creamy to create a luscious texture that thickens the soup naturally.
  8. Stir Soup: Return the blended soup back into the pot and stir vigorously to mix it evenly with the rest of the soup.
  9. Add Spinach: Add the fresh spinach to the pot and stir until the spinach wilts into the hot soup, adding vibrant green color and nutrition.
  10. Garnish and Serve: Ladle the soup into bowls, garnish with fresh chopped parsley if desired, and serve immediately with crusty bread for a hearty and satisfying meal.

Notes

  • Be sure to sauté the carrots and celery sufficiently to deepen their flavor before adding the broth.
  • Partial blending of the soup adds creaminess without using cream or dairy.
  • You can adjust the red pepper flakes according to your heat preference.
  • Use fresh parsley for garnish to add a fresh, herbal note.
  • Serve with crusty bread or a side salad for a complete meal.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tuscan/Italian
  • Diet: Vegetarian

Find it online: https://recipeteach.com/hearty-tuscan-white-bean-soup-recipe/