Description
Rustic Tuscan Bean Soup is a hearty, flavorful vegan soup packed with tender cannellini beans, fresh vegetables, and a blend of Italian spices. This thick, creamy soup is perfect for chilly days and meal prepping, offering warmth and nutrition with a touch of spice and the freshness of greens.
Ingredients
Scale
Soup Base
- 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)
Beans and Seasonings
- 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
Greens
- 3 Cups Fresh Spinach
Instructions
- Heat the olive oil: In a large soup pot or Dutch oven, warm the extra virgin olive oil over medium-low heat to prepare for sautéing the aromatics.
- Sauté aromatics: Add diced onion, mashed garlic, and chopped shallots to the hot oil. Stir and cook for 3-4 minutes until the onion becomes translucent, releasing their fragrant flavors.
- Add carrots and celery: Incorporate the chopped carrots and diced celery into the pot. Continue sautéing for 7-10 minutes to soften the vegetables and develop deeper flavor as the base for the soup.
- Add beans and seasonings: Rinse and drain the cannellini beans, then add them along with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, sea salt, and ground black pepper into the pot. This forms the hearty liquid and flavor base.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 15 minutes to meld all the flavors together.
- Remove bay leaves: Uncover the pot and carefully remove the bay leaves, discarding them to avoid bitterness.
- Blend part of the soup: Transfer two cups of soup into a high-speed blender and blend until thick and creamy. This step adds body and richness to the soup.
- Combine blended soup: Return the blended mixture back into the pot and stir thoroughly to create a smooth, velvety texture.
- Add spinach: Stir in the fresh spinach leaves and cook just until wilted, preserving their vibrant color and nutrition.
- Serve and garnish: Ladle the soup into bowls. Optionally garnish with freshly chopped parsley and serve with crusty bread for a complete rustic meal.
Notes
- This soup is well-loved for its rich texture, balanced spice, and wholesome ingredients that satisfy any appetite.
- It’s vegan-friendly, perfect for meal prepping, and ideal for warming up on cold winter nights.
- Serve it with a thick slice of crusty bread to soak up the flavorful broth.
Nutrition
- Serving Size: 1 serving
- Calories: 118 kcal
- Sugar: 4 g
- Sodium: 1010 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
