I can’t leave well enough alone, so after looking at a half a dozen recipes for Tuscan White Bean Soup, I came up with my own. This is a truly delicious vegetable, and vegetarian, soup. I added a garnish of crisp bacon bits as a last minute topping, but it could just as easily have been croutons or a sprinkling of parmersan cheese.

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  • Course Soup
  • Cuisine Italian
  • Keyword 30 Minute Meal, Fall, Vegetables, Vegetarian
Servings Prep Time Cook Time
6 people 15 minutes 30 minutes
Passive Time Total Time
45 minutes
Servings Prep Time Cook Time
6 people 15 minutes 30 minutes
Passive Time Total Time
45 minutes
Degree of Difficulty
Easy
Ingredients
  • 1-2 tbspn olive oil
  • 1 medium sweet onion finely chopped
  • 2 stalks celery chopped
  • 1 medium carrot peeled and diced
  • 2-3 slices fennel finely chopped
  • 1 clove garlic grated
  • 2 whole bay leaves
  • kosher salt and freshly ground black pepper
  • 2 cartons chicken stock
  • 2 cans (8 oz) cannellini beans
  • 2-3 handfuls baby spinach
  • Garnish (optional)
  • 2-3 slices crisp bacon finely diced
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting the recipe.
  2. Heat oil in a medium stock pot over medium heat.
  3. Add chopped onion, fennel, celery and carrot and sauté under a lid for about 6-8 minutes, or until the vegetables begin to soften.
  4. Add bay leaves and grated garlic and stir to combine, sauté for one more minute. Season with kosher salt and black pepper.
  5. Add 2 cartons of chicken stock, adjust seasoning and bring to a boil. Reduce to a simmer and cook for about 30 minutes.
  6. Add beans and fresh baby spinach and stir to combine. Cook for another 5 minutes or until the spinach becomes limp.
Garnish
  1. Dice 2-3 slices of bacon and fry until crisp, 5-6 minutes. Drain and sprinkle on soup when serving.

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