Tuscan Spinach Bean Soup

Warm up your soul with a comforting bowl of Tuscan Spinach Bean Soup, a hearty and wholesome dish that’s as nourishing as it is flavorful. This rustic Italian-inspired recipe combines tender cannellini beans, vibrant baby spinach, and a medley of aromatic vegetables like carrots, celery, and onion, all simmered in a robust vegetable broth enriched with crushed tomatoes and fragrant herbs like thyme, rosemary, and oregano. Ready in just 45 minutes, this one-pot wonder makes for a quick and fuss-free weeknight dinner or a meal prep favorite. Serve it with a squeeze of fresh lemon juice and a sprinkle of Parmesan cheese for a zesty, creamy finish that elevates every spoonful. Packed with plant-based protein, fiber, and vibrant greens, this Tuscan classic is the perfect blend of comfort and nutrition, ideal for cozy evenings or anytime you crave a wholesome yet satisfying dish.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery stalks, diced
• 6 cups vegetable broth
• 2 15-ounce cans cannellini beans, drained and rinsed
• 1 14-ounce can crushed tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 6 cups baby spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice (optional, for serving)
• 0 to taste Parmesan cheese, grated (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the chopped onion, and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic, carrots, and celery, and cook for another 5 minutes, stirring frequently to prevent burning.

Step 4

Pour in the vegetable broth and bring it to a gentle boil.

Step 5

Add the cannellini beans, crushed tomatoes, thyme, rosemary, oregano, and bay leaf. Stir well to combine.

Step 6

Reduce the heat to low, cover, and let simmer for 20 minutes, allowing the flavors to meld together.

Step 7

Remove the bay leaf, then stir in the baby spinach. Cook for an additional 2-3 minutes, or until the spinach has wilted.

Step 8

Season the soup with salt and black pepper to taste.

Step 9

Optionally, stir in lemon juice for a bright, tangy finish.

Step 10

Serve hot in bowls, topped with freshly grated Parmesan cheese if desired.

Nutrition Facts

Serving size	3231.8 grams (3231.8g)

Amount per serving	% Daily Value*
Calories	1796

Total Fat 46.60g	60%
Saturated Fat 8.50g	43%
Polyunsaturated Fat 6.90g
Cholesterol 3mg	1%
Sodium 6140mg	267%
Total Carbohydrate 275.90g	100%
Dietary Fiber 74.40g	266%
Total Sugars 49.70g
Protein 84.30g	169%

Vitamin D 2IU	10%
Calcium 1030mg	79%
Iron 31mg	173%
Potassium 6895mg	147%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.5%

Protein: 18.1%

Carbs: 59.3%