314.5 oz. cansWhite Cannellini beans (white kidney beans)drained and rinsed
Dice the onions, carrots, slice the celery and mince the garlic.
Add the olive oil into a large pot and bring to medium heat. Add in the carrot, celery, onions and garlic. Sauté for 1-2 minutes.
Add in the spices, salt, and tomato paste. Mix well and sauté for about 1 minute. Add in the vegetable broth and cover to cook for about 20 minutes.
Add in the beans and cover to cook for another 10 minutes. Taste to adjust spices or salt.
Add in a handful of spinach and cook for 5 minutes.
Add in the squeezed lemon juice and remove from the heat.
Serve in a bowl, garnish with fresh chopped parsley and parmesan cheese if you like. You can also enjoy this soup with some fresh baguette bread.
inach: feel free to use any leafy green such as kale or swiss chard.
Vegetables: feel free to add whatever you have on hand. Have extra zucchini in the fridge? Add it in! Have some peas? Add those in as well. Another great addition would be some small diced potatoes or mini pastas.
Spices: feel free to substitute dried oregano for fresh oregano. Alternatively, you can also try to make this with dried basil, dried thyme, dried rosemary, etc.
This recipe uses cannellini beans, but you can substitute any white bean if you can’t find any.
If you like this Tuscan white bean soup to have a thick consistency, you can remove some of the beans before adding the spinach, mash them up and return back to the pot. Alternatively, you can also add a portion of the soup to a blender before stirring it together to thicken it.
You can add ½ cup of heavy cream to make the soup a little creamy.
Make sure all your vegetables are cut to small bite sized pieces. You want to be able to enjoy a spoonful of soup with a little bit of everything!