Tuscan White Bean Soup
Around Christmas, it’s always nice to bring out a warm hearty soup to fend off the cold evenings. Let’s try a soup full of vegetables and protein in the form of white beans. In fact, let’s use the Cannellini bean. Cannellini beans are a variety of white beans popular in central and southern Italy, particularly in Tuscany. Cannellini beans are full of favor and brimming with nutrition. Combined with onions, garlic, bell peppers, celery and spinach you have a full meal. Add artisan bread, and you have restaurant dining at home. Soups are easy to make and convenient. You can use any leftovers from the fridge or pantry to come up with a satisfying, family meal. You really don’t need a recipe to follow, but, if you do, please follow along with mine. Enjoy!
Tuscan White Bean Soup
Serves 4 – 6
Ingredients:
2 tablespoons olive oil
1 onion, peeled and chopped
2 cups mixed peppers, seeds removed and chopped
1 carrot washed and chopped
1 stick celery chopped
4 garlic cloves, peeled and minced
2 tablespoons thyme leaves, stems removed
1 tablespoon chopped rosemary, stems removed
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
4 cups low-sodium vegetable broth
1x 14-ounce can low-sodium petite diced tomatoes
2x 15-ounce cans low-sodium cannellini beans, drained, rinsed
4 cups baby spinach
¼ cup grated Parmesan cheese
How to make:
Heat oil in a large stockpot over a medium heat and add the onions, peppers, carrots, celery and garlic to pot and cook, stirring frequently, until onions are tender, about 5 minutes.
Add the seasonings then stir in the stock, tomatoes and their juices, bring to a boil, then reduce heat and simmer and cook 5 minutes.
Using a fork, coarsely mash beans from 1 can and add to the soup mixture. Stir in the remaining can of beans; let simmer for 5 minutes.
Divide spinach among bowls, then ladle soup over spinach and scatter over the grated Parmesan.