Description

This Tuscan White Bean Soup is a creamy, comforting dish made with rich vegetables, cannellini beans, and a blend of savory herbs and spices. It’s vegan, hearty, and filled with plant-based protein, making it the perfect meal for a cozy dinner or lunch. Pair it with crusty bread for a complete and satisfying meal.

Ingredients

¼ cup extra virgin olive oil

3 medium shallots, finely chopped

5 cloves garlic, minced

2 carrots, chopped into coins

2 stalks celery, diced

1 tbsp tomato paste

2 tsp kosher salt

1 tsp basil

1 tsp oregano

1 tsp parsley

1 tsp thyme

1 tsp red pepper flakes

½ tsp black pepper

2 15 oz cans cannellini beans, drained and rinsed

2 bay leaves

4 cups water

3 cups fresh spinach

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Instructions

Sauté the Aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the shallots and garlic, partially cover with a lid, and cook, stirring occasionally, for 5-6 minutes until the shallots and garlic become translucent.
Cook the Vegetables:
Add the carrots and celery to the pot. Continue cooking for an additional 10 minutes, stirring occasionally. Let the vegetables sauté thoroughly to build a flavorful base (this step is key!).
Add Spices & Tomato Paste:
Stir in the tomato paste, salt, basil, oregano, parsley, thyme, black pepper, and red pepper flakes. Cook for 5 minutes, letting the spices bloom and the tomato paste cook off its raw flavor.
Simmer the Soup:
Add the cannellini beans, bay leaves, and water. Stir well. Cover partially, reduce the heat to medium-low, and let the soup simmer for 20 minutes.
Blend for Creaminess:
After 20 minutes, blend 1 cup of the soup in a blender or use an immersion blender. Return the blended portion to the pot. Add the spinach and stir. Let it simmer for another 10 minutes until the spinach wilts.
Serve:
Serve the creamy soup with toasted rye or sourdough bread on the side.

Notes

Variations:

Add More Greens: Try adding kale or Swiss chard for extra nutrients.

Creamier Texture: For a richer soup, add a splash of coconut milk or heavy cream.

Add Protein: Top with roasted vegetables or add extra beans for a protein boost.

Storage:

To Store: Keep leftovers in an airtight container in the fridge for up to 5 days.

To Reheat: Reheat in a pot over low heat, adding water as needed to reach your desired consistency.