LunchDinnerMain Course

Tuscan Cannellini Bean Soup

Name: Tuscan Cannellini Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion finely chopped; 2 pcs carrot finely diced; 2 pcs celery stalk finely diced; 3 clove garlic minced; 400 g canned diced tomato undrained; 4 cup vegetable broth; 2 pcs canned cannellini bean rinsed and drained; 1 tsp dried oregano; 0.5 tsp dried thyme; 1 pcs bay leaf; 140 g fresh spinach; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp fresh parsley chopped (optional)

This hearty vegan Tuscan cannellini bean soup is packed with vegetables and savory herbs. It's a comforting and nutritious meal perfect for a chilly day or a light dinner. The flavors deepen as it sits, making it excellent for meal prep.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 415 kcal

VeganVegetarianGluten-free

Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 tbspolive oil
1 pcsyellow onion, finely chopped
2 pcscarrot, finely diced
2 pcscelery stalk, finely diced
3 clovegarlic, minced
400 gcanned diced tomato, undrained
4 cupvegetable broth
2 pcscanned cannellini bean, rinsed and drained
1 tspdried oregano
0.5 tspdried thyme
1 pcsbay leaf
140 gfresh spinach
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

ladle · knife · cutting board · large pot

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the yellow onion, carrot, and celery stalk to the pot and cook, stirring occasionally, until softened, about 8-10 minutes.
About 9 min
Cook’s note: This step builds the flavor base for the soup.
3
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Add the canned diced tomato, vegetable broth, canned cannellini bean, dried oregano, dried thyme, and bay leaf to the pot.
About 2 min
5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
About 20 min
6
Remove the bay leaf from the soup.
7
Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
About 2 min
8
Season the soup with salt and black pepper to taste.
Cook’s note: Adjust seasoning as needed.
9
Ladle the soup into bowls and garnish with fresh parsley, if desired.
Cook’s note: Serve hot with crusty bread.

Per serving

Nutrition

71%Score

Calories: 415.2kcal
Protein: 23.2g
Carbs: 65.4g
Fat: 8.5g
Fibre: 15.7g
Sugar: 8.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover soup in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.