Okay, so, let’s talk about food that hugs you from the inside! I’m a total sucker for those meals that are easy enough for a weeknight but still taste like they took all day. And trust me, you *need* this recipe in your life. It’s a lifesaver, especially when you’re craving something warm, healthy, and bursting with flavor. We’re talking about my go-to, the best ever Tuscan White Bean & Spinach Soup!
I’ve been cooking Italian-ish food since, well, forever. My Nonna taught me a thing or two, and this soup is a mashup of her best ideas with my need for speed. Seriously, this soup is SO easy – you’re basically throwing veggies and beans into a pot and letting them do their thing. The result? Pure deliciousness.
Why You’ll Love This Tuscan White Bean & Spinach Soup
Okay, friends, let me tell you why I make this soup ALL THE TIME. Honestly, it’s a game-changer! Here’s the lowdown on why you’ll be obsessed with my Tuscan White Bean & Spinach Soup:
- Super Fast: Seriously, ready in under 30 minutes. That’s faster than takeout!
- Ridiculously Easy: If you can chop an onion, you can make this soup. I promise!
- Flavor Explosion: The rosemary and red pepper flakes give it this amazing Tuscan vibe!
- Healthy & Happy: Packed with spinach and beans – so good for you!
- Budget-Friendly: Uses pantry staples and is kind on the wallet, woot!
- Totally Vegan: Easy to make vegan, which is a big win in my book.
Get ready to fall in love!
Ingredients for Your Delicious Tuscan White Bean & Spinach Soup
Alright, let’s get this party started! Here’s what you’ll need to whip up this amazing Tuscan White Bean & Spinach Soup. Get ready to gather these simple ingredients; you likely have most of ’em already!
- 1 tablespoon of good quality olive oil
- 1 medium onion, finely chopped (I like to cry a little for maximum flavor!)
- 2 cloves of garlic, minced (fresh is best, people!)
- 1 teaspoon dried rosemary (that earthy, delicious stuff)
- 1/2 teaspoon red pepper flakes (for a little kick – adjust to your taste!)
- 4 cups of your favorite vegetable broth
- 1 (15-ounce) can of cannellini beans, rinsed and drained (or any white bean you love)
- 5 ounces of fresh spinach (packed, I usually use a whole container!)
- Salt and pepper to taste (season generously – don’t be shy!)
See? Easy peasy! Now let’s get cooking!
Step-by-Step Instructions: How to Make Tuscan White Bean & Spinach Soup
Okay, friends, this is the fun part! Here’s how you actually make this Tuscan White Bean & Spinach Soup. It’s ridiculously simple, but don’t worry, I’ll break it down so you get it *just* right! Remember, cooking should be fun, so don’t stress – let’s do this!
- Sauté Those Veggies: Grab a large pot (or Dutch oven, if you’re fancy!) and pour in that olive oil. Turn the heat to medium. Once it’s shimmering (careful, it splatters!), toss in your chopped onion. Cook for about 5 minutes, until it starts to soften up. This is *key* for unlocking flavor, so don’t rush it!
- Spice it Up: Now, add the minced garlic, dried rosemary, and those red pepper flakes. Cook for just ONE MINUTE more. You don’t want the garlic to burn, trust me! The kitchen will smell amazing, by the way.
- Broth Time: Pour in your delicious vegetable broth. Bring it all to a gentle simmer. This usually takes about 5 minutes. Watch out, it might bubble over!
- Beans and Spinach: Dump in the cannellini beans (or whatever white beans you’ve chosen!) and the spinach. Stir it all together until the spinach wilts. This is pretty quick, like 3-5 minutes, depending on your spinach. Don’t overcook it – you want a little bit of bite left.
- Season and Serve: Finally, season with salt and pepper to your taste! Taste it and adjust. Some people like it *very* salty, so go with what makes you happy. And that’s it! You’re ready to eat!
See? Told you it was easy! Now, go forth and enjoy your amazing, healthy, and super-flavorful Tuscan White Bean & Spinach Soup!
Tips for Success with Your Tuscan White Bean & Spinach Soup
Alright, so you’re ready to make this Tuscan White Bean & Spinach Soup, but you just want to make it *perfect*, right? Don’t worry, I got you! Here are a few little tips and tricks to make sure it’s amazing every single time.
First up, take your time with those onions! Sautéing them until they’re nice and soft is *super* important. Next, don’t overcook that spinach; a little wilt is all you need. Always use good quality veggie broth – it makes a HUGE difference! And finally, season, season, season! Taste as you go, and don’t be shy with the salt and pepper. You got this!
Ingredient Notes and Possible Substitutions
Okay, so, let’s talk about the stars of this Tuscan White Bean & Spinach Soup and a few fun ways to play around with them! Because, you know, sometimes you gotta make do with what’s in the fridge, right?
First up, Cannellini beans. These creamy white beans are classic for a reason, but if you don’t have them, no sweat! You can totally swap in other white beans, like great northern beans or even navy beans. Just make sure you give them a good rinse before you throw them in.
Next, the spinach! I *love* fresh spinach in this, but guess what? Frozen works great too! Just toss it in at the end, and let it thaw as it cooks. You might need to add a touch more broth if the soup gets too thick. And if you’re not a fan of spinach, kale gives it a similar nutrition boost!
And finally, the broth. I use vegetable broth to keep it vegan, but don’t worry, friends, chicken broth works just fine! It’ll add a little extra richness. But either way, be sure to use a broth you actually like – it really makes a difference!
Serving Suggestions to Complement Your Tuscan White Bean & Spinach Soup
Okay, so, you’ve got this amazing pot of Tuscan White Bean & Spinach Soup simmering, and you’re wondering, “What do I serve with it?” Don’t worry, I got you! This soup is pretty versatile, so you’ve got options to make this meal a total knockout!
My absolute *go-to* is crusty bread. Something warm, with a crackly crust for dipping into the soup is amazing. A simple side salad with a light vinaigrette is also perfect. A drizzle of your best olive oil on top of the soup at the end makes it extra fancy. And, if you’re not vegan, a sprinkle of Parmesan cheese is divine!
Make-Ahead & Storage Instructions for Tuscan White Bean & Spinach Soup
Okay, so listen, sometimes life gets in the way, right? You might not want to eat this Tuscan White Bean & Spinach Soup *right now*. No worries, I got you covered!
Leftovers? Absolutely! This soup is even *better* the next day, as all the flavors meld together. Just pop it in the fridge – it’ll be good for up to three days. For longer storage, freeze it! It’ll keep in the freezer for up to three months. Just make sure it cools down completely first, always!
Reheating is super simple. You can gently reheat it on the stovetop or zap it in the microwave. And if you’re a meal-prep kind of person, chop your veggies in advance – that’s a *huge* time saver! Basically, this soup is perfect for making life easier – yay!
Frequently Asked Questions about Tuscan White Bean & Spinach Soup
Alright, so you’ve made the soup, it’s simmering… but you’ve got questions! Don’t worry, I get it. Here are some of the most common questions about my awesome Tuscan White Bean & Spinach Soup—hopefully, I can clear up any confusion and get you eating!
Can I add other veggies to this soup?
Absolutely! This soup is super adaptable. Tuscan White Bean & Spinach Soup is a blank canvas that you can paint with veggies! Feel free to add chopped carrots, celery, zucchini, or even a can of diced tomatoes. Just toss them in with the onions and let them soften up. Some people even like to add a pinch of fennel. Experiment and have fun! The world is your oyster!
Can I make this soup in a slow cooker?
You betcha! This is one of the easiest recipes to adapt for the slow cooker. Just throw all the ingredients (except the spinach) into your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the spinach in the last 15 minutes of cooking. *Careful,* you might need to adjust the amount of broth. Taste and season, and boom – deliciousness!
Is this soup spicy?
Depends on you, friend! The recipe calls for red pepper flakes. But the amount is totally up to you. I usually start with a small amount and taste as I go. If you like things super spicy, crank it up! If you’re not a fan of spice at all, you can leave them out completely! You can always add a pinch of cayenne pepper, too!!
Can I freeze this soup?
Yes, absolutely! Let the Tuscan White Bean & Spinach Soup cool completely. Then, transfer it to freezer-safe containers or bags. It’ll keep for up to 3 months. To reheat, thaw it in the fridge overnight. You can reheat it on the stovetop or in the microwave. It’s the perfect make-ahead meal!
Estimated Nutritional Information for Tuscan White Bean & Spinach Soup
Alright, so here’s a quick *guesstimate* of what you’re getting, nutrition-wise, in a serving of this amazing Tuscan White Bean & Spinach Soup. Remember, it’s just an estimate, but it’s pretty darn close!
Per serving (about 1.5 cups): 250 calories, 8g fat, 5g sugar, 400mg sodium, 12g protein, 8g fiber, 35g carbs, 1g saturated fat, 6g unsaturated fat, 0mg cholesterol, and 0g trans fat.
Print
Tuscan White Bean & Spinach Soup
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Vegan
Description
A simple and healthy soup with white beans, spinach, and Tuscan flavors.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes
- 4 cups vegetable broth
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 5 ounces fresh spinach
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic, rosemary, and red pepper flakes; cook for 1 minute more.
- Pour in vegetable broth and bring to a simmer.
- Stir in cannellini beans and spinach. Cook until spinach wilts, about 3-5 minutes.
- Season with salt and pepper.
Notes
- Serve with crusty bread.
- Add a squeeze of lemon juice for extra flavor.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Tuscan soup, white bean soup, spinach soup, vegan soup, Italian soup