Description
A rich and creamy soup featuring tender white beans, spinach, and sun-dried tomatoes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 cup heavy cream
- 4 cups fresh spinach
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
- Pour in vegetable broth and add rinsed cannellini beans and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove about 2 cups of the soup and blend until smooth using an immersion blender or a regular blender. Return the blended soup to the pot.
- Stir in heavy cream and spinach. Cook until spinach is wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan option, substitute the heavy cream with full-fat coconut milk and omit any cheese garnish.
- You can add cooked chicken or Italian sausage for a heartier soup.
- Adjust red pepper flakes for your desired level of spice.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 25mg
Keywords: Tuscan soup, white bean soup, creamy soup, vegetarian soup, spinach soup, comfort food, easy soup recipe