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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Tuscan White Bean Soup with Spinach
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 2–4 servings 1x
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
2 tablespoons extra virgin olive oil
1 cup finely chopped carrots
1/2 cup finely chopped celery
1/2 cup finely chopped onion
2 cloves garlic, minced
1 roma tomato, chopped
1/2 teaspoon salt
1 teaspoon Italian seasoning
1/2 cup dry white wine
2.5 cups low sodium chicken stock
1 bay leaf
1, 15 ounce can white beans (navy, great northern, cannellini) drained, not rinsed
3 cups (or 3 big handfuls) baby spinach
Optional: Grate parmesan cheese for garnish
Instructions
In a medium stock pot or Dutch oven over medium heat, add olive oil, carrots, celery, and onions and saute for 5- 10 minutes or until the onions are translucent, stirring occasionally.
Add garlic, tomatoes, salt, and Italian seasoning and saute for an additional 1-2 minutes, or until the tomatoes start to get soft, but careful not to burn the garlic.
Add the white wine and let simmer for 3-4 minutes.
Add the stock, bay leaf, beans, and spinach. Stir. Let the soup come back up to heat and simmer for 5- 10 minutes to let the flavors come together.
Serve warm and sprinkled with parmesan cheese.
Notes
This serves either 4 for a side (soups and sandwiches) or 2 as a main dish.
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