Tuscan White Bean Soup

A vegetarian (and vegan-friendly) white bean soup packed full of flavor, nutrition, and ease. You'll love the budget-friendly ingredients and how easy this soup is to freeze!

Course Soup

Cuisine American

Keyword beans, soup

Prep Time 10

Cook Time 20

Servings servings

Calories 186kcal

Ingredients

1/4 cup olive oil
1/8 teaspoon red pepper
1 chopped onion
2 cups white beans soaked & cooked (OR...1 can)
2 stalks celery chopped
3 cloves garlic minced
2 teaspoons oregano
2 bay leaves
2 teaspoons basil
4 cups water
4 cups chicken or veggie broth
1 cups baby spinach chopped
1 tablespoon salt
2 teaspoons pepper
3 tablespoons lemon juice

Instructions

In a large soup pot or dutch oven, heat the olive oil.
Add the red pepper, onion, carrot, and celery to the pot.
Cook untilt he onion is translucent (about 6 minutes).
Stir in the minced garlic, oregano, bay leaf, basil, salt, & pepper and cook until fragrant (about 3 minutes).
Add the beans, broth, and water. NOTE: if you use previously cooked beans that are quite soft add them in AFTER the broth and water has come to a boil so that they don't become overcooked.
Bring to a boil, reduce heat, and simmer until the beans are your desired consistency.
Note, if desired, add additional broth to get the consistency you would like for your soup.
Right before serving add in the spinach and lemon juice.
Add additional salt & pepper to taste.

Video

Notes

Add-ins to try:

-crushed tomatoes
-sliced carrots
-diced ham
-cooked sausage
-cooked ground pork
-mushrooms
-sweet potato
-chopped zucchini
-small pasta
-Parmesan cheese

Crockpot Recipe:

Saute the onion, celery, and red pepper together. Add to a large crockpot.
Add all of the remaining ingredients except the spinach and lemon.
Cook on low for 8 hours.
Right before serving stir in the spinach and lemon.

Nutrition