Description
A delicious and healthy Tuscan white bean soup.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 5 ounces fresh spinach
- Salt and pepper to taste
- Optional: Crusty bread for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Stir in garlic, rosemary, and thyme; cook for 1 minute.
- Pour in vegetable broth and bring to a boil.
- Add cannellini beans and simmer for 15 minutes.
- Stir in spinach until wilted.
- Season with salt and pepper.
- Serve hot with crusty bread, if desired.
Notes
- Adjust seasonings to your preference.
- For a creamier soup, blend a portion of the soup before serving.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian