Tuscan White Bean Soup
My Tuscan White Bean Soup is a one pot dish loaded with fresh vegetables and tender white beans. This delicious and comforting soup is naturally gluten-free and can easily be made vegan or vegetarian.
Servings: 6
Calories: 351kcal
Ingredients
- 3 tablespoon olive oil
- 1 ½ cups sweet onion diced - (approx. 1 large onion)
- 1 cup carrots diced - (approx. 3-4 carrots)
- 1 cup celery diced (approx 5-6 stalks)
- 1 tablespoon garlic finely minced
- 1 teaspoon dried thyme
- ½ teaspoon oregano
- 1 teaspoon salt to taste
- ½ teaspoon black pepper to taste
- 6 cups chicken broth or vegetable broth
- 45 oz canned white beans drained and rinsed - (three 15-ounce cans)
- 5 oz baby spinach
- Italian parsley finely chopped for garnish
- Locatelli Romano cheese for serving
Instructions
- n a large pot or saucepan, heat the olive over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes.
- Add the carrots and celery, and cook for 3-5 minutes until the carrots and celery have softened.
- Add the garlic, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
- Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
- Add the spinach to the soup. Mix to combine and continue to simmer until the spinach wilts, about 2 minutes.
- Remove from heat, sprinkle fresh parsley and grated parmesan cheese and serve.
Nutrition
Calories: 351kcal | Carbohydrates: 53g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 1321mg | Potassium: 1310mg | Fiber: 12g | Sugar: 5g | Vitamin A: 5870IU | Vitamin C: 11mg | Calcium: 219mg | Iron: 8mg