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Tuscan White Bean Soup with Spinach

  • Author: sarahpflugradt
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2-4 servings 1x
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Ingredients

Scale

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.