Tuscan White Bean Soup
Tuscan white bean soup is like a warm hug. Hearty beans and tender vegetables come together to give you a boost of nutrients. This soup is light and fresh tasting, with bright, zesty flavors!
Servings: 6 people
Ingredients
- 2 tablespoons olive oil
- ½ cup diced onion, about ½ medium onion
- 2 celery ribs, diced about 1 cup
- 2 medium carrots, cut into rounds about 1 cup
- 3 teaspoons minced garlic, about 3 large cloves
- 1 tablespoon tomato paste
- 3 (15-ounce) cans cannellini beans, drained
- 4 cups chicken broth
- 2 tablespoons white wine vinegar
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- Salt and pepper to taste
- 3 cups fresh spinach, coarsely chopped
Instructions
- Heat the 2 tablespoons olive oil in a large pot over medium-high heat. Add the ½ cup diced onion, 2 celery ribs, and 2 medium carrots, to the pot and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
- Add the 3 teaspoons minced garlic, and 1 tablespoon tomato paste to the pot and stir until the garlic is fragrant about 1 minute.
- Add the 3 (15-ounce) cans cannellini beans, 4 cups chicken broth, 2 tablespoons white wine vinegar, 1 teaspoon Italian seasoning, ¼ teaspoon red pepper flakes, and Salt and pepper to taste.
- Stir everything together and bring the soup to a gentle boil. Reduce the heat to low and simmer for 5-8 minutes.
- Add the 3 cups fresh spinach, to the soup and stir to incorporate. Continue cooking the soup until the spinach is wilted, about 3 minutes.
- Remove the soup from the heat and serve fresh.
Nutrition
Calories: 75kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 632mg | Potassium: 243mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4884IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 1mg
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