Vegetarian Tuscan White Bean Soup Recipe (Gluten Free) (Edit recipe)

52 recipes
|
14 followers

This Vegetarian Tuscan White Bean Soup Recipe is a perfect easy recipe for busy weeknights or meal prep. The straightforward recipe comes together quickly, allowing you to put a healthy dinner on the table in under 30 minutes. This recipe is the perfect winter soup. It is served hot and a great recipe for a healthy dinner. Plus, the recipe easily doubles, allowing you to cook a larger batch for meal prep purposes. This soup is packed with fresh vegetables.This recipe is gluten free, dairy free, nut free, vegetarian and vegan

save

View original recipe

PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 4

Ingredients

30 oz Cannellini Beans (canned), 2 cans, divided
2 cups Vegetable Broth
1 Tbsp Olive Oil
1 whole White Onion, diced
2 whole Carrots, diced
2 cloves Garlic, minced
1 tsp dried Rosemary
1 tsp Thyme, dried
1 tsp Salt
.5 tsp Black Pepper
2 cups Spinach, fresh
.25 clove Parmesan Cheese, for topping or dairy free option as well as Sundried tomatoes, vegan bacon, proscuitto or any lean dried meat, for topping

Shop This Recipe

Shopping on FoodSocial supports our recipe creators and trusted brands.

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Blend half the beans: Drain and rinse one can (15 oz) of cannellini beans. Add this along with 1 cup of vegetable broth to a blender and blend until smooth. Set aside.
Sautu00e9 the vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and carrots and cook until softened, about 5 minutes.
Add aromatics and spices: Stir in the minced garlic, rosemary, and thyme. Cook for an additional minute until fragrant.
Incorporate remaining ingredients: Pour in the remaining can of whole cannellini beans, the blended bean mixture, and the remaining 1 cup of vegetable broth. Season with salt and pepper.
Simmer and thicken: Bring the soup to a boil, then reduce heat and simmer for 30 minutes.
Add spinach: Stir in the fresh spinach and cook until wilted, about 2 minutes.
Serve and enjoy: Ladle the soup into bowls and top with grated Parmesan cheese, if desired.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	241
Fat:	4 g
Carbohydrates:	40 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	1130 mg
Fiber:	11 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.