White Bean Soup

Total Time Prep: 15 min. Cook: 25 min.
Yield 6 servings
Test Kitchen Approved
This vegetarian version of white bean soup is loaded with aromatic vegetables, herbs, garlic and a touch of tomato for a well-rounded flavor profile and lots of nutrition.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 carton (32 ounces) reduced-sodium vegetable broth
  • 4 cups fresh spinach
  • 3 cans (15 ounces each) cannellini beans, rinsed and drained
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup grated Parmesan cheese

Directions

  1. In a Dutch oven, heat oil over medium heat. Add onion, garlic, carrot and celery; cook and stir until tender, 3-4 minutes. Add tomato paste, Italian seasoning, salt, pepper and pepper flakes. Cook until fragrant, 1-2 minutes. Add broth; bring to a boil. Reduce heat. Simmer, uncovered, about 15 minutes.
  2. Stir in spinach, beans and basil; heat through, stirring occasionally. Sprinkle with Parmesan before serving.

Nutrition Facts

1-1/4 cups: 236 calories, 4g fat (1g saturated fat), 3mg cholesterol, 871mg sodium, 38g carbohydrate (3g sugars, 10g fiber), 11g protein.

A Tuscan white bean soup brimming with veggies and spinach recipe delivers a healthy dose of fiber, protein and nutrients in a hearty, comforting bowl. A sprinkling of grated Parmesan adds a rich, nutty note to the finished soup. —Taste Recipes Test Kitchen
Recipe Creator

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