Ingredients for Tuscan Spinach Bean Soup
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 stalks celery, chopped
- 1 cup carrots, chopped
- 6 cups vegetable broth (or chicken broth)
- 1 (28-ounce) can crushed tomatoes
- 1 cup ditalini pasta (or small elbow macaroni)
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- 2 tablespoons fresh basil, chopped
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 5 ounces fresh spinach, roughly chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Grated Parmesan cheese (optional, for serving)
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How to Make Tuscan Spinach Bean Soup
- Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat.
- Add 1 medium chopped onion, 2 cloves minced garlic, 2 stalks chopped celery, and 1 cup chopped carrots. Cook, stirring frequently, until the onion is softened, about 5-6 minutes.
- Pour in 6 cups of vegetable broth (or chicken broth for a richer flavor), 1 (28-ounce) can of crushed tomatoes, 1 cup ditalini pasta (or small macaroni), 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh basil, 1 (15-ounce) can of cannellini beans (drained and rinsed), 5 ounces fresh spinach (roughly chopped), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the pasta is tender.
- Before serving, stir in an additional 1/4 cup of chopped fresh parsley if desired.
- Serve hot, topped with grated Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
32g
Fat
3g
Carbs
13g
