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Tuscan white bean soup with cannellini beans, spinach leaves, diced carrots, celery, and onion in a thick broth.

Hearty Tuscan White Bean Soup with Spinach

Thick and creamy Tuscan white bean soup with cannellini beans, carrots, and wilted spinach. A vegan, 47-minute recipe that serves 6 at 280 calories.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 280
Ingredients Method

Ingredients
  

  • 1/4 cup extra virgin olive oil
  • 1 small onion diced
  • 2 medium shallots chopped
  • 4 cloves garlic mashed
  • 2 carrots chopped into coins
  • 2 celery stalks diced
  • 3 cans cannellini beans 15-ounce, drained and rinsed
  • 2 bay leaves
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 5 to 6 cups vegetable broth
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 3 cups fresh spinach

Method
 

  1. Warm the olive oil inside a large soup pot or Dutch oven set over medium-low heat.
  2. Chop the onion, garlic, and shallots; put them into the hot oil and sauté for 3 to 4 minutes, until the onion turns translucent.
  3. Rinse and cut the carrots and celery; place them into the pot and sauté for another 7 to 10 minutes to develop flavor.
  4. Drain and rinse the cannellini beans; add them to the pot together with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, salt, and pepper.
  5. Bring the mixture up to a boil, then lower the heat to low, cover, and simmer for 15 minutes.
  6. Remove the lid, take out the bay leaves, and discard them.
  7. Ladle 2 cups of the soup into a high-speed blender and process until thick and creamy.
  8. Pour the blended soup back into the pot and stir thoroughly.
  9. Add the spinach and stir until it wilts.
  10. Divide among bowls; top with fresh chopped parsley if desired, accompany with crusty bread, and enjoy.