Cozy Tuscan White Bean & Veggie Soup
There's nothing better than cozying up to a bowl of steaming, healthy goodness on a chilly winter day. My favorite Tuscan White Bean & Veggie Soup will warm your insides, leaving you well nourished and happy! This garlicky, tomato-based bowl of hearty veggies & cannellini beans is enlivened with bright green wilted spinach and a dusting of Pecorino Romano dotted with truffle oil. A simple dish you can rely on when you want simple, healthy, comfort to warm your soul!
Recipe for Tuscan White Bean & Veggie Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 large onion, diced
- 2 carrots, diced
- 2 stalks celery, diced,
- 1 small zucchini, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- sea salt
- freshly ground black pepper
- 4 cups low-sodium chicken broth or vegetable broth
- 1 (14.5-ounce) can no salt added diced tomatoes
- 1 (15 oz) can low-sodium canellini beans, drained and rinsed
- 3 cups chopped baby spinach leaves
- freshly grated Pecorino Romano
- Truffle Oil for finishing (or substitute best quality EVOO)
Method
- Heat the oil in a large pot over medium-high heat. Add the chopped onion, carrots, celery, zucchini, garlic, thyme, sage, sea salt and fresh cracked pepper, cook stirring occasionally until the vegetables are tender, aproximately 5 minutes.
- Add the broth and tomatoes with their juices and bring to a boil. Add the white beans and the spinach and cook until the spinach is wilted, about 2 more minutes.
- Ladel into bowls; top with freshly grated Pecorino Romano & drizzle with truffle oil.
Enjoy!
Tuscan White Bean & Veggie Soup