Tuscan Bean Soup
Servings: 8
Calories: 51kcal
This Tuscan Bean Soup is hearty, delicious, and quick to make. Loaded with beans, vegetables, and rich stock. Plus, I give many options to make this soup your own!
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Ingredients
- 1 large onion, chopped
- 8 cloves garlic, minced
- 1½ teaspoons minced fresh rosemary
- ½ teaspoon red pepper flakes
- 1 bay leaf
- 8 cups (1.8 liters) chicken or vegetable stock
- 4 (15.5 oz) (439g) cans cannellini beans, drained and rinsed
- 1 (5 oz) (140g) package baby spinach
- Parmesan cheese for serving
- juice of 1 small lemon
Instructions
- In a large pot heat oil until shimmering. Add onion and cook until soft and slightly browned. Stir in the garlic, rosemary, and red pepper flakes. Cook stirring for 1-2 minutes.
- Stir in the bay leaf, broth/stock, and beans. Cover and bring to a boil. Reduce to a simmer and cook for 15-20 minutes. Stir in the spinach.
- Stir in lemon juice and serve with parmesan cheese if desired. Or stir in ½ cup parmesan cheese to the soup. Can also simmer the soup with a parmesan rind.
Notes
- Can use bacon, pancetta, or sausage. Cook with onion.
- To use dried beans: Soak 1 pound of dry cannellini beans overnight or for at least 8 hours. Drain and rinse. Use 10 cups of broth and simmer for 1 hour 30 minutes.
Nutrition
Calories: 51kcal | Carbohydrates: 6g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 74mg | Potassium: 248mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg