Quick N Easy Tuscan White Bean Soup Recipe
Quick N Easy Tuscan White Bean Soup is a comforting and flavorful dish that captures the essence of Tuscan cuisine with minimal effort. This hearty soup combines creamy white beans, savory vegetables, and aromatic herbs, making it a perfect choice for a cozy weeknight meal. With just a few simple ingredients, you can create a rich and satisfying bowl that’s both nourishing and delicious.
What makes this recipe stand out is its balance of fresh, wholesome ingredients like garlic, onions, and rosemary, along with the addition of white beans that provide both texture and protein. The use of olive oil adds a touch of richness, while a hint of lemon zest brings a subtle brightness to the dish, creating a comforting yet refreshing experience with every spoonful.
Best of all, this soup is quick and easy to prepare, making it ideal for busy days when you want a nutritious and homemade meal without spending too much time in the kitchen. Whether you’re looking for a satisfying lunch or a light dinner, this Tuscan white bean soup will warm you up and leave you feeling satisfied.
INGREDIENTS FOR Quick N Easy Tuscan White Bean Soup Recipe
1/4 Cup Olive Oil extra virgin
1 Small Onion diced
2 Medium Shallots chopped
4 Cloves Garlic mashed
2 Carrots chopped into coins
2 Celery Stalks diced
3 15 Ounce Cans Cannellini Beans drained and rinsed
2 Bay Leaves
1 Tablespoon Italian Seasoning
1/2 Teaspoon Red Pepper Flakes
5-6 Cups Vegetable Broth
1/2 Teaspoon Sea Salt
1/4 Teaspoon Ground Black Pepper
3 Cups Fresh Spinach
INSTRUCTIONS FOR Quick N Easy Tuscan White Bean Soup Recipe
Start by heating the olive oil in a large pot, on the stove, over medium-low heat.
Saute the onions, garlic, and shallots in the olive oil for, about 3-4 minutes.
Then, adding the carrots and celery and saute for another 7-10 minutes. This is really important to ensure that the flavors build.
Rinse and drain your cannellini beans, and add them to the pot along with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, salt, and pepper.
Bring your mixture to a boil, then reduce the heat to low, cover, and simmer for another 15 minutes.
Remove the cover to pull out and discard the bay leaves.
Next, transfer two cups of the soup to a high-speed blender and blend so it gets creamy.
Return your soup to the pot and stir generously.
Add in the spinach and stir until it’s wilted.
Garnish your soup with some fresh herbs and a slice of crusty bread; serve, and enjoy!
NOTES:
Preheat your pot on the stove before adding the oil. This will help prevent anything from sticking to the pot.
Use shallots rather than cooking onions in this recipe. Shallots are sweeter in flavour and have a buttery elemtnt to them, which results in a more delicious soup!
Don’t skip browing the veggies in the pan. This helps to build flavour in the soup.
You don’t have to blend any of this soup, but blending 1/3 of the soup helps result in a creamier soup. Blended or not, this soup is delicious either way!
This recipe calls for cannellini beans, but you can substitute any white bean if needed.