Tuscan white bean soup with spinach

I’m already at the point in winter where I crave soup pretty often and this tuscan bean soup with spinach did not disappoint. I feel like I haven’t seen the sun in weeks…although it’s probably only been a few days.

This soup is filled with vegetables and if you are vegetarian or vegan, it’s a super easy recipe to adapt to your preferences.

I used chicken stock, but that’s mainly because I can’t find low-sodium vegetable stock. When I write, I tell you exactly what I use, mainly so the salt comes out good. And that little spattering of parmesan – forget about it, but only if you’re vegan…everyone else – don’t forget about it…use the parm.

This would actually make the best post-Thanksgiving soup, because the base is what you probably already have – carrots, onions, celery and dried seasonings.

Most traditional tuscan soup uses some type of smoked meat and kale, but kale is pretty hard to come by where I live, but spinach is always available. And I love getting more iron in my diet.

It’s also a quick lunch or dinner – about 35 minutes from start to finish. I really wanted it to be 30 minutes, but it needed the extra 5 to finish simmering. The simmer is important.

Remember to give yourself the gift of nutrition this year. Even if everyone around you seems like they don’t care, pay attention to yourself. Meals like this are packed with nutrients that are lacking in most diets – vitamin C, vitamin A, fiber, iron, and phytonutrients.

And trust me, it’s okay if a crusty baguette makes its way to the table too!

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