Description
A hearty and flavorful soup with white beans, spinach, and Tuscan-inspired seasonings.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 5 ounces fresh spinach
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add garlic, rosemary, thyme, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
- Pour in vegetable broth, cannellini beans, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
- Stir in spinach and cook until wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
- Serve hot, topped with Parmesan cheese if desired.
Notes
- For a creamier soup, you can blend about 1 cup of the soup before adding the spinach.
- Add cooked Italian sausage or shredded chicken for a heartier meal.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian