Tuscan White Bean Soup
Discover this authentic Tuscan White Bean Soup recipe with cannellini beans, spinach, and Parmesan. Ready in 50 minutes, perfect cozy dinner!
Equipment
- Dutch oven or heavy-bottomed pot
- knife
- cutting board
- measuring spoons
- measuring cups
Ingredients
- 1 tbsp extra-light olive oil
- 1 medium yellow onion finely chopped
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 6 cups low-sodium chicken broth or vegetable broth
- 2 cans cannellini beans 15.5-ounce cans, drained and rinsed
- 1 can diced tomatoes 14.5-ounce can, undrained
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 1 bay leaf
- 4 cups fresh spinach loosely packed
- 0.25 cup freshly grated Parmesan cheese plus more for serving
- salt to taste
- freshly ground black pepper to taste
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the extra-light olive oil over medium heat until shimmering. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8 to 10 minutes.
- Stir in the minced garlic and cook until fragrant, about 1 minute. Pour in the chicken broth, then add the drained cannellini beans, diced tomatoes with their juices, dried oregano, dried thyme, and the bay leaf.
- Increase the heat to high and bring the soup to a boil. Once boiling, immediately reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid, leaving it slightly ajar.
- Let the soup simmer gently for 20 to 25 minutes to allow the flavors to meld and the vegetables to become completely tender.
- Remove the bay leaf and discard it. Stir in the fresh spinach and cook just until the spinach is wilted, about 2 minutes.
- Remove the pot from the heat. Stir in the 1/4 cup of grated Parmesan cheese until it melts into the soup. Season the soup generously with salt and freshly ground black pepper to taste. Ladle the soup into bowls and serve immediately, passing extra Parmesan cheese at the table.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.