Tuscan Spinach and White Bean Soup

A hearty blend of cannellini beans, fresh spinach, and herbs in a tomato broth.

Michigan Harvest to Table™

Prep Time 10

Cook Time 20

Total Time 30

Course Main Dishes, Soups and Stews

Cuisine Italy

Servings Servings

2 teaspoons vegetable oil
1 small onion, diced
2 medium carrots, peeled and diced
1 celery stalk, diced
1 clove garlic, minced, or 1 teaspoon garlic powder
2 cups tomatoes, diced or one (14.5-ounce) can reduced or low-sodium, or no salt added diced tomatoes
One (15.5-ounce) can reduced or low sodium or no salt added cannellini beans, drained and rinsed
1 teaspoon fresh thyme or ½ teaspoon dried thyme
¼ teaspoon kosher salt
¼ teaspoon pepper
4 cups low sodium vegetable or chicken broth
1 bay leaf
3 cups fresh spinach
¼ cup Parmesan cheese

Preheat oil in stockpot on medium heat. Add onions and sauté about 3 minutes or until translucent.
Add carrots, celery, and garlic and sauté about 3 minutes to soften.
Add tomatoes, beans, thyme, salt, and pepper. Let cook for about 1 minute.
Add broth and bay leaf, bring heat up to medium high. As soup begins to boil, turn heat to low, cover, and let simmer for about 15 minutes.
If using large flat or curly leaf spinach, remove leaves from stem and tear into bite sized pieces.
Add spinach and stir gently until just wilted.
Remove and discard bay leaf, add Parmesan, and serve.

Change it Up

In Step 1, add a sprinkle of red pepper flakes or paprika.
For a creamier soup, before Step 7 blend 2 cups of soup, 1 cup at a time, add back to soup and stir to combine.

Serving: 1 cupCalories: 227calCarbohydrates: 34gProtein: 15gFat: 6gSaturated Fat: 2gCholesterol: 4mgSodium: 478mgFiber: 8g

Keyword 30 minutes or Less, Comfort Food, Meatless, Vegan, Vegetarian