Yield: 4

Easy Tuscan White Bean Soup Recipe

This fast and easy-to-make Tuscan white bean soup recipe is a flavor-packed vegetarian option that is sure to be a hit throughout soup season.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 tablespoons olive oil
  • 3 shallots, chopped
  • 3 garlic cloves, chopped
  • 1 cup carrots, peeled and chopped
  • 1 cup celery, chopped
  • 3 sprigs thyme
  • 1 bay leaf
  • 1 (15-ounce) can white beans, rinsed and drained
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 4 cups fresh spinach

Instructions

  1. In a large stockpot, heat olive oil over medium heat.
  2. Add the shallots and cook for 2 to 3 minutes until translucent.
  3. Add the carrots and celery then continue to cook for an additional 5 minutes, stirring regularly. Carrots and celery in large stockpot
  4. To the vegetables, add the garlic and drained beans. Stir in the chicken broth, bay leaf, thyme, and lemon zest.
  5. Bring to a boil, then reduce to medium-low heat and continue simmering for 15-minutes, stirring regularly. Broth being poured into pot with beans and carrots
  6. Add the spinach and stir then cook for an additional 2 minutes to wilt.
  7. To the mixture, add in the cream, lemon juice, and stir to combine. Taste and add additional salt and black pepper if needed.
  8. Remove from heat and serve.Two white bowls of soup with spinach on gray counter

Notes

Refrigerate leftovers for up to 3 days.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 391Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 71mgSodium: 797mgCarbohydrates: 26gFiber: 6gSugar: 8gProtein: 10g