Tuscan Bean Soup

Tuscan Bean Soup

Tuscan Bean Soup

The Hubster and I always seem to go back and forth about soup being on our weekly menu.

I love it because it’s quick, easy, and filling. A nice switch from some of the heavier, heartier dishes we’ve been having over the winter.

He, on the other hand, never wants it. And tells me that it’s simply not filling enough for him to have as dinner.

Cannellini Beans

As it turns out, this Tuscan Bean Soup is a fantastic compromise.

Easy enough for me to whip together at 8 months pregnant. Filling enough for him to enjoy for dinner.

HOO. RAY.

Carrots

The soup was delicious on it’s own.

It was even more delicious paired with a hearty monk break and salad.

The best part? The Hubster even had it for lunch the next day. He never does that.

Vegetable Broth

A quick note for my Nightshade-Free friends, don’t use the Trader Joe’s vegetable broth. It’s sadly not for you.

Safer options include 365 Brand Vegetable Stock (WholeFoods) and Wolfgang Puck’s Vegetable Stock. And if you’re in Pittsburgh, you could also do the Giant Eagle Market District Vegetable Stock and Giant Eagle Vegetarian Vegetable Broth.

Tuscan Bean Soup

Tuscan Bean Soup
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Tuscan Bean Soup

Adapted from Better Homes and Gardens.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Emily Levenson | emilylevenson.com

Ingredients

  • 3 large carrots peeled and coarsely chopped
  • 1 medium onion chopped
  • 1-2 cloves garlic minced
  • 1 tbs olive oil
  • 2 15-oz can cannellini beans (white kidney), rinsed and drained
  • 4 1/2 cups vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 2 cups baby spinach
  • salt and pepper to taste

Instructions

  1. Heat oil in a medium to large stock-pot over medium-high heat.
  2. Add onion, carrots, and garlic and sauté for 3-5 minutes, until fragrant.
  3. Add beans, broth, and seasoning.
  4. Turn heat to high and bring to a boil.
  5. Reduce heat and simmer, uncovered for 8 minutes, stirring occasionally.
  6. Remove from heat and add spinach.
  7. Season with salt and pepper to taste.
  8. Serve with with your favorite bread, side salad, or simply enjoy on it's own!

Allergen Information

Nightshade Free, Dairy Free, Gluten Free, Wheat Free, Corn Free, Soy Free, Egg Free.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

5 comments / Add your comment below

  1. Pingback: Weekly Meal Recap | In my tummy
  2. Hi Emily
    Made your Tuscan bean soup -:
    Basic ingredients
    Easy & quick to make
    When I made the soup it looked like yours in the photo. That’s always a plus
    And BEST of all it tasted GREAT.
    Will certainly be making this soup again & again.
    Will make your Bean salad with vinegar next.
    Thankyou Emily. Peter

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