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–+ servings
hearty spinach bean soup

Tuscan White Bean Soup with Spinach

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 4 servings

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

For extra flavor, consider adding a bay leaf during the simmering process and removing it before serving. It’s also beneficial to taste and adjust the seasoning as needed since different brands of broth can vary in saltiness. If you prefer a thicker consistency, use an immersion blender to partially blend the soup before adding the spinach.
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