Vegetarian Tuscan White Bean Soup Recipe (Gluten Free)
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
Ingredients
- 2 15 oz cans cannellini beans, divided
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 white onion diced
- 2 carrots diced
- 2 cloves garlic minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fresh spinach
- Parmesan cheese, for topping or dairy free option
- Sundried tomatoes, vegan bacon, proscuitto or any lean dried meat, for topping Optional
Instructions
- 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.
- Sauté 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.