Creamy Tuscan White Bean Soup
User Reviews
4.1
669 reviews
Good
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
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Servings
4
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Calories
518 kcal
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Course
Main Course, Lunch
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Cuisine
Italian
Creamy Tuscan White Bean Soup
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This Creamy Tuscan White Bean Soup is easy to make and packed full of the flavors of Tuscany. Soup and crusty bread is the ultimate comfort food, and this bean soup is so easy to make! With a few tins of beans, rosemary, garlic, and parmesan, you can have a creamy bean soup that is packed with flavor and ready in under 20 minutes! The perfect meal for winter, this soup tastes delicious but is remarkably healthy, with a smooth, creamy texture without the need to add heavy cream!
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Ingredients
- 3 cans white beans (15 oz./420g cans) (see note 1)
- 1 onion (see note 2)
- 5 cloves garlic
- 2 tablespoon olive oil
- 2 cups vegetable broth (see note 3)
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup fresh spinach tightly packed
- ½ cup grated parmesan
Instructions
- Drain the remaining two cans and set them to one side. Then empty the contents of the remaining cans of beans (beans and liquid) into a blender and puree until smooth.3 cans white beans (15 oz./420g cans)
- Peel and finely chop the onion and garlic cloves.1 onion5 cloves garlic
- Pour the oil into a large saucepan. Add the chopped onion and cook for 3-4 minutes until softened.2 tbsp olive oil
- Add the chopped garlic and cook for an additional minute.
- Add the 2 cans of drained beans to the pan and stir to coat in the olive oil.
- Tip in the pureed beans, then rinse the blender out with the vegetable broth and add this to the soup.2 cups / 500 ml vegetable broth
- Add the rosemary, Italian seasoning, salt, and black pepper.1 tbsp chopped fresh rosemary1 tsp Italian seasoning½ tsp / ½ teaspoon salt½ cup / 30 g grated parmesan
- Bring the soup to a simmer and cook gently for 10 minutes over low heat.
- Remove the soup from the heat and add in the grated parmesan and fresh spinach leaves.1 cup / 30 g fresh spinach½ cup / 30 g grated parmesan
- Stir to melt the cheese and wilt the spinach.
- Taste the soup and add more salt and pepper to taste.
Notes
- You can use Navy Beans (Pea Beans), Great Northern Beans, Cannellini Beans, or Baby Lima Beans (Butterbeans) for this soup.
- Any onion will work- white, brown, or red.
- Feel free to substitute in chicken stock.
Nutrition Information
Show Details
Calories
518kcal
(26%)
Carbohydrates
76g
(25%)
Protein
30g
(60%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Cholesterol
11mg
(4%)
Sodium
976mg
(41%)
Potassium
1607mg
(46%)
Fiber
17g
(68%)
Sugar
3g
(6%)
Vitamin A
1076IU
(22%)
Vitamin C
5mg
(6%)
Calcium
408mg
(41%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 76g | 25% |
| Protein | 30g | 60% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 976mg | 41% |
| Potassium | 1607mg | 34% |
| Fiber | 17g | 68% |
| Sugar | 3g | 6% |
| Vitamin A | 1076IU | 22% |
| Vitamin C | 5mg | 6% |
| Calcium | 408mg | 41% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
669 reviews
Good
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