Tuscan White Bean Soup
Calories: 445
Fat: 2.6g | Carbs: 83.9g | Fiber: 20.7g | Protein: 26.1g
This hearty Tuscan White Bean Soup is a nourishing blend of cannellini beans, fresh spinach, carrots, and aromatic Italian seasoning, simmered to perfection in a vegetable broth. Packed with fiber and protein, this dairy-free, gluten-free, and vegan-friendly soup offers a comforting and flavorful option for a quick and wholesome meal.
Servings:
2
Ingredients
- 800 gram Cannellini Beans
- 200 gram Spinich
- 2 medium Carrot
- 2 medium Onion
- 1000 ml Vegetable Broth
- 2 tbsp Italian Seasoning
Directions
-
Prepare the Ingredients:
- Drain and rinse the canned Cannellini beans.
- Wash and chop the fresh spinach.
- Peel and dice the carrot.
- Peel and finely chop the onion.
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Sauté Onion and Carrot:
- In a large soup pot, heat a tablespoon of olive oil over medium heat.
- Add the chopped onion and diced carrot. Sauté until the onion is translucent and the carrots are slightly softened, about 5 minutes.
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Add Beans, Broth, and Seasoning:
- Stir in the Cannellini beans, vegetable broth, and Italian seasoning. Bring the mixture to a simmer, allowing the flavors to meld for about 10 minutes. Season with salt and pepper to taste.
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Simmer:
- Reduce the heat to low and let the soup simmer, covered, for an additional 10 minutes. This allows the beans to absorb the flavors of the broth.
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Add Spinach:
- Gently stir in the fresh spinach, letting it wilt into the soup. This should only take a couple of minutes.
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Adjust Seasoning and Serve:
- Taste the soup and adjust the seasoning if necessary. You can add more salt, pepper, or Italian seasoning according to your preference.
- Ladle the Tuscan White Bean Soup into bowls and serve hot. Optionally, you can drizzle each serving with a bit of olive oil and garnish with freshly chopped parsley.