Description
This Tuscan white bean soup is packed with herbs, shallots, garlic, beans, and all the good stuff you crave in the winter. Make a big batch ahead of the week or whip it up on the weekend – you can’t go wrong with this recipe. It’s a new family staple!
Ingredients
Scale
- ¼ cup extra virgin olive oil
- 3 medium shallots, finely chopped
- 5 cloves garlic, minced
- 2 carrots, chopped into coins
- 2 stalks celery, diced
- 1 tbsp tomato paste
- 2 tsp kosher salt
- 1 tsp basil
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp thyme
- 1 tsp red pepper flakes
- ½ tsp black pepper
- 2 15 oz can cannellini beans, drained and rinsed
- 2 bay leaves
- 4 cups water
- 3 cups fresh spinach
Instructions
- In a large pot or Dutch oven, add the olive oil, shallots, and garlic. Heat the pot on medium heat and cover partially with a lid. Let the shallots and garlic cook, stirring occasionally for about 5-6 minutes until translucent.
- Next, add in the carrots and celery, and continue to cook for an additional 10 minutes (make sure to stir the mixture now and again). It’s super important to let this sofrito mixture saute as it’ll build tons of flavor.
- Once the sofrito mixture has decreased in volume, add in the tomato paste, salt, and spices (basil, oregano, parsley, thyme, black pepper). Stir the mixture and let the spices bloom for 5 minutes. This will also cook out the raw flavor of the tomato paste.
- Finally, add the cannellini beans, bay leaves, and water. Stir to combine. Cover the pot partially with a lid, reduce the heat to medium-low, and let the soup simmer for 20 minutes.
- Once 20 minutes is up, remove 1 cup of the soup and blend it in a high-speed blender or a jar with an immersion blender. Pour the blended soup back into the pot, along with the spinach, and stir to combine. Continue to simmer the soup until the spinach has wilted, about 10 minutes.
- Serve this creamy vegan Tuscan white bean soup with toasted rye or sourdough bread.
- Store any leftovers in the fridge for up to 5 days. Keep in mind that this soup tastes best the next day when the flavors have had a chance to sit and meld.