Description
A heartwarming Tuscan White Bean Soup, filled with rich flavors and wholesome ingredients, perfect for chilly days.
Ingredients
- Olive Oil: 2 tablespoons
- Onion: 1 medium, diced
- Carrots: 2 medium, chopped
- Celery: 2 stalks, chopped
- Garlic: 3 cloves, minced
- Rosemary: 1 tablespoon, finely chopped
- Thyme: 1 teaspoon, fresh
- Vegetable Broth: 6 cups
- Canned White Beans: 2 cans (about 15 ounces each), drained and rinsed
- Spinach: 2 cups, fresh
- Salt and Pepper: To taste
- Lemon Juice: From 1 lemon
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the carrots and celery, cooking for another 5 minutes until softened.
- Add the minced garlic, rosemary, and thyme, stirring until fragrant.
- Pour in the vegetable broth and bring to a gentle boil.
- Add the rinsed white beans and reduce heat to simmer for 15-20 minutes.
- Stir in the spinach and cook until wilted, about 2-3 minutes.
- Season with salt, pepper, and lemon juice before serving.
Notes
Feel free to use Greek yogurt instead of sour cream as a garnish, or swap kale for spinach for added nutrients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: soup, Italian, vegetarian, comfort food, autumn recipe