Save This Tuscan White Bean and Spinach Soup is a hearty, rustic Italian classic that brings warmth and comfort to any table. Featuring creamy cannellini beans and tender spinach simmered in a savory broth infused with aromatic rosemary and thyme, it is a wholesome meal that feels indulgent yet remains naturally vegan. Perfect for chilly evenings, this soup is as nourishing as it is easy to prepare.
Save The beauty of this soup lies in its simple preparation and depth of flavor. By mashing a portion of the beans directly in the pot, you create a naturally creamy texture without the need for any dairy. The fragrance of dried herbs combined with the gentle heat of red pepper flakes makes every spoonful a delight for the senses.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups fresh baby spinach, roughly chopped
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Lemon wedges (optional, for serving)
Instructions
- Step 1
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 6-7 minutes, until softened.
- Step 2
- Stir in garlic and cook for 1 minute until fragrant.
- Step 3
- Add cannellini beans, vegetable broth, thyme, rosemary, bay leaf, red pepper flakes (if using), salt, and pepper. Bring to a simmer.
- Step 4
- Simmer uncovered for 20 minutes, stirring occasionally.
- Step 5
- Remove the bay leaf.
- Step 6
- Using a potato masher or the back of a spoon, mash some of the beans in the pot to thicken the soup slightly.
- Step 7
- Stir in spinach and cook for 2-3 minutes, until wilted and vibrant green.
- Step 8
- Taste and adjust seasoning if needed.
- Step 9
- Ladle into bowls, garnish with fresh parsley and a squeeze of lemon juice if desired.
Zusatztipps für die Zubereitung
For an even creamier texture, you can blend 1 cup of the soup and return it to the pot. This small step adds a luxurious mouthfeel while keeping the dish entirely plant-based.
Varianten und Anpassungen
For extra heartiness, consider adding diced potatoes or zucchini along with the other vegetables. If you are not strictly vegan, a topping of freshly grated Parmesan cheese adds a wonderful savory depth.
Serviervorschläge
Serve this comforting soup with crusty bread or warm gluten-free rolls to soak up the savory broth. A fresh squeeze of lemon juice just before serving brightens the herbs and balances the creamy beans.
Save With its rich textures and rustic Italian charm, this Tuscan White Bean and Spinach Soup is a testament to the power of simple ingredients. Whether it’s for a light lunch or a cozy dinner, it’s a recipe that is sure to become a favorite in your household.
Recipe FAQ
- → What beans are best for this dish?
Cannellini beans are traditionally used here for their creamy texture and mild flavor that blends well with the herbs.
- → Can I substitute fresh spinach with frozen?
Yes, frozen spinach works well; just add it later in the cooking process and adjust cooking time to avoid over-softening.
- → How can I thicken the stew naturally?
Mashing a portion of the beans directly in the pot helps thicken the stew without adding any thickeners.
- → What herbs enhance the flavor?
Dried thyme, rosemary, and a bay leaf impart an aromatic depth that complements the beans and spinach beautifully.
- → Can this dish be prepared ahead?
Absolutely; flavors develop further after resting, making it an excellent make-ahead option for busy days.
- → What garnishes complement this stew?
Fresh parsley and a squeeze of lemon brighten the dish, adding freshness and balance to the hearty flavors.