Description
This hearty, rustic Tuscan white bean soup has complex flavors, but keeps the cooking process simple. Italian comfort food, brimming with Mediterranean goodness!
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium red onion, chopped (or 1 leek, chopped)
- 4 celery stalks, diced
- 3 medium to large carrots, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 5 cups chicken or vegetable broth
- 2 15 oz cans navy beans, drained
- 1 cup baby spinach, finely chopped
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper, for seasoning
Instructions
- Place a large pot over medium heat and add the olive oil. When the oil is hot, add the garlic, onion, celery, and carrots.
- Stir fry for 5 to 7 minutes, until the vegetables are tender but still yielding a little crunch.
- Add the thyme and oregano and stir.
- Add the broth and beans and bring the mixture to a boil. Turn the heat to low, cover, and simmer for 20 minutes.
- Add the baby spinach and simmer for an additional 3 minutes.
- Turn the heat off, stir in the grated parmesan, season with salt and pepper, and serve.
Notes
Store leftover Italian bean soup in an airtight food storage container in the refrigerator for 3-5 days.
Make your leftover soup into a meal by introducing cooked rice, pasta or a protein like crumbled sausage or shredded chicken.
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 7.8g
- Sodium: 1408.9mg
- Fat: 9.4g
- Saturated Fat: 2.1g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 48.3g
- Fiber: 11.6g
- Protein: 15.8g
- Cholesterol: 3.6mg
