Picture a warm bowl of Tuscan White Bean Soup, where hearty white beans meld with tender spinach to create a nourishing embrace.
This Italian classic is the epitome of cozy comfort, effortlessly coming together in just under an hour.
As the aroma of garlic and herbs fills your kitchen, watch simple ingredients transform into something truly special.
Let’s bring this delightful dish to life and savor its delicious warmth.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 4 cups vegetable broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 4 cups fresh spinach, roughly chopped
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Tuscan White Bean Soup with Spinach, here’s a timeline to follow:
- Reading & Understanding Recipe (5 minutes): Before you start, take about 5 minutes to thoroughly read the recipe. This guarantees you understand the steps and have all ingredients and equipment ready.
- Total Prep Time (15 minutes):
- *Minute 0-5*: Gather all ingredients and equipment. Chop the onion and mince the garlic.
- *Minute 5-10*: Dice the carrots and celery.
- *Minute 10-15*: Prepare the spinach by roughly chopping it.
- Cooking Time (30 minutes):
- *Minute 0-5*: Heat olive oil in a large pot over medium heat.
- *Minute 5-10*: Sauté the chopped onion until translucent. Stir in minced garlic, diced carrots, and diced celery, and cook for another 3 minutes.
- *Minute 10-11*: Add oregano, thyme, and red pepper flakes. Stir for 1 minute until fragrant.
- *Minute 11-13*: Pour in vegetable broth, white beans, and diced tomatoes. Bring the mixture to a boil.
- *Minute 13-33*: Reduce the heat and let it simmer for 20 minutes, stirring occasionally.
- *Minute 33-35*: Add chopped spinach and cook until wilted, approximately 2 minutes.
- Resting Time (5 minutes):
- *Minute 35-40*: Remove from heat and let the soup rest for 5 minutes before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté until translucent, about 5 minutes.
Stir in minced garlic, diced carrots, and diced celery, cooking for another 3 minutes.
Add oregano, thyme, and red pepper flakes, stirring for 1 minute until fragrant.
Pour in vegetable broth, white beans, and diced tomatoes, bringing the mixture to a boil.
Reduce the heat to a simmer and cook for 20 minutes, stirring occasionally.
Add chopped spinach to the pot, cooking until wilted, approximately 2 minutes.
Season the soup with salt and pepper to taste.
Remove from heat and let the soup rest for 5 minutes before serving.
Serve hot, garnished with grated Parmesan cheese if desired.
Serving Tips
- Crusty Bread: Perfect for dipping and soaking up the savory broth.
- Grilled Cheese Sandwich: Adds a comforting touch and pairs well with the soup’s flavors.
- Mixed Green Salad: Offers a revitalizing contrast and enhances the meal’s nutritional value.
- Roasted Vegetables: Complements the soup with some added texture and flavor.
- Prosciutto-Wrapped Asparagus: Provides a delightful, savory side with an Italian flair.
Storage
To store Tuscan White Bean Soup, allow it to cool completely.
Then, transfer it into airtight containers.
Refrigerate for up to 4 days.
Alternatively, freeze for up to 3 months.
Freezing
To freeze Tuscan White Bean Soup, cool completely.
Transfer to airtight containers or freezer bags, and label with the date.
Freeze for up to three months for ideal freshness.
Reheating
Reheat Tuscan White Bean Soup gently on the stovetop over low heat, stirring occasionally.
Alternatively, use a microwave-safe bowl, cover, and microwave in short intervals.
Stir between each, until warmed through.
Final Thoughts
Tuscan White Bean Soup with Spinach is a comforting and hearty dish.
It pairs well with crusty bread for a complete meal.
This Italian-inspired soup isn’t only delicious but also simple to prepare.
With a prep time of just 15 minutes, you can have a warm, flavorful meal ready in no time.
The use of fresh spinach and white beans guarantees a nutritious and satisfying experience.
Don’t hesitate to adjust the seasoning to your liking, especially if you prefer a bit more heat or a thicker consistency.
The optional addition of Parmesan cheese adds a delightful, savory finish.
Enjoy this soup as a cozy dinner or a wholesome lunch option.
Frequently Asked Questions
Can I Use Canned Spinach Instead of Fresh Spinach?
You can substitute canned spinach for fresh spinach. Drain it thoroughly to avoid excess liquid. Use an equivalent volume, approximately 2 cups, as canned spinach is denser. Adjust cooking time, as it requires less time to heat.
What Can I Substitute for White Beans if Unavailable?
You can substitute great northern beans or cannellini beans in a 1:1 ratio for white beans. Make certain they’re drained and rinsed if canned. Adjust cooking time slightly to maintain texture, especially if using dried beans.
How Do I Make This Soup Vegan-Friendly?
To make it vegan-friendly, eliminate Parmesan cheese. Confirm the vegetable broth is vegan-certified. Add nutritional yeast for a cheesy flavor. This enhances umami without compromising the dish’s integrity. Adjust seasoning to suit your taste preferences.
Can I Use Chicken Broth Instead of Vegetable Broth?
Yes, substitute chicken broth for vegetable broth using a 1:1 ratio. Confirm broth complements dish’s flavor profile. Adjust seasoning, considering chicken broth’s potential saltiness. Taste frequently and modify spices for balanced depth and complexity.
What Wine Pairs Well With Tuscan White Bean Soup?
Pair a light to medium-bodied white wine, like Pinot Grigio or Sauvignon Blanc, with the soup. Their acidity and crispness complement the dish’s flavors. Make certain the wine is chilled to around 45-50°F for ideal taste.
Tuscan White Bean Soup with Spinach
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 stalks celery diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 4 cups vegetable broth
- 2 cans white beans drained and rinsed
- 1 can diced tomatoes
- 4 cups fresh spinach roughly chopped
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic, diced carrots, and diced celery, cooking for another 3 minutes.
- Add oregano, thyme, and red pepper flakes, stirring for 1 minute until fragrant.
- Pour in vegetable broth, white beans, and diced tomatoes, bringing the mixture to a boil.
- Reduce the heat to a simmer and cook for 20 minutes, stirring occasionally.
- Add chopped spinach to the pot, cooking until wilted, approximately 2 minutes.
- Season the soup with salt and pepper to taste.
- Remove from heat and let the soup rest for 5 minutes before serving.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
