Tuscan Bean Soup is an easy to make, healthy soup. It is made with lots of ingredients that you may already have in your pantry and fridge. It is a hearty, comforting soup without loading in the calories.
This soup is a vegan recipe. I suggest serving it topped with Parmesan cheese but that is entirely optional.
With a cooking time of under 30 minutes, Tuscan Bean Soup could easily be a weeknight dinner option. If you like healthy and hearty plant based soups, check out Mediterranean Vegetable Soup, Quinoa Vegetable Soup, Lentil Soup and Tomato Rice Soup.
Tuscan Bean SoupPrint This
- 1 tablespoon olive oil
- ½ cup chopped yellow onion
- 2 cloves garlic, minced
- 2 large carrots, peeled and sliced
- 2 stalks celery, diced
- 15 ounce can cannellini beans
- 15 ounce can diced tomatoes
- 4 cups vegetable or chicken stock
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- 2 cups baby spinach
- ½ cup parmesan cheese for serving (optional)
Add the olive oil to a large stockpot and set the heat to medium low.
Add the onions. garlic, carrots and celery. Cook for 5 minutes, stirring occasionally until they are slightly softened.
Add the beans, tomatoes, stock, oregano and crushed red pepper to the pot. Raise the heat to high to bring the soup to a boil. Lower the heat down to low and simmer for 20 minutes.
Add the spinach and stir until it is wilted.
Serve with the parmesan cheese on the side.