Description
A cozy and nutritious Easy Tuscan White Bean Soup recipe made with cannellini beans, rosemary, garlic, and spinach. This hearty vegetarian soup is perfect for a quick weeknight meal or make-ahead lunch. High in fiber, protein, and rich Mediterranean flavors.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon fresh rosemary, chopped
2 cans cannellini beans, drained and rinsed
4 cups vegetable broth
2 cups baby spinach
1 tablespoon lemon juice
Salt, to taste
Black pepper, to taste
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion, carrots, and celery. Sauté until soft, about 6-8 minutes.
3. Stir in minced garlic and rosemary. Cook for another 1-2 minutes.
4. Add cannellini beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Mash some of the beans or pulse with an immersion blender for a creamier texture, if desired.
6. Stir in baby spinach until wilted.
7. Finish with lemon juice, salt, and black pepper to taste.
8. Serve warm with a drizzle of olive oil and crusty bread, if desired.
Notes
This soup freezes beautifully — just cool completely before freezing.
For a richer flavor, sauté the veggies in butter and olive oil together.
Mash more beans for a thicker consistency, or leave it brothy for a lighter feel.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 0mg