Tuscan Spinach & White Cannellini Bean Soup
/This Tuscan‑inspired Spinach & White Cannellini Bean Soup is everything you want in a cozy winter bowl — simple ingredients, hearty texture, and big comforting flavor. It gets a little extra richness from a quick, sparing blend and finishes with a nutty, salty sprinkle of parmesan. It’s the kind of easy, nourishing soup you’ll want on repeat all season long.
INGREDIENTS
Olive Oil (1–1½ tbsp): Helps soften the aromatics and adds that classic Tuscan richness.
Mirepoix (onion, carrot, celery): The classic aromatic trio that builds a rich, savory foundation for the soup, adding sweetness, depth, and balance right from the start.
Minced Garlic (4 cloves): Adds bold, savory warmth that infuses the entire broth.
Dry White Wine (½ cup): Brightens the broth with acidity and depth — a little splash that makes a big difference.
Cannellini Beans (two 15‑oz cans): Creamy, mild, and comforting — the star of the soup, giving it body and heartiness.
Chicken or Vegetable Broth (3 cups): The savory foundation that ties all the flavors together.
Tomato Paste (1 tbsp): Adds umami and a touch of richness without turning the soup tomato‑forward.
Salt & Black Pepper: Simple essentials that sharpen every flavor in the pot, adding balance, depth, and just a touch of gentle heat.
Red Pepper Flakes (¼ tsp): A subtle kick that keeps the soup from feeling too mellow.
Herbs (bay leaves, thyme, oregano): These seasonings infuse the soup with warmth, earthiness, and a subtle Mediterranean lift.
Chopped Spinach (10‑oz box, thawed & pressed): Adds color, nutrients, and a soft, silky texture that blends seamlessly into the soup.
Crispy Bacon (4 slices, crumbled — optional): A smoky, salty finishing touch that adds richness if you want to take it up a notch.
Parmesan (for serving): Savory, nutty, and essential — it melts slightly into the hot soup and brings everything together.
STEP ONE: MAKE THE MIREPOIX
In a medium stock pot, warm the olive oil over medium‑low heat and cook the onion until it starts to soften. Add the carrots and celery, and continue cooking low and slow until all the vegetables are tender but not browned.
In case you are unfamiliar with the term mirepoix, it’s the classic French flavor base made from diced onions, carrots, and celery cooked slowly in a bit of fat until softened — not browned — to gently sweeten and build depth for soups, stews, stocks, and sauces.
STEP TWO: ADD WINE, BROTH, BEANS & SEASONINGS
Pour in the wine and let it simmer for about 5 minutes to reduce slightly. Add the broth, beans, and seasonings, then let the soup continue to cook and build flavor.
STEP THREE: ADD SPINACH & BACON
Add the final ingredients — spinach and bacon — and let them simmer for about 10 minutes so their flavors can meld into the soup.
FINAL STEP: SERVE WITH PARMESAN
Ladle the soup into bowls and finish with a sprinkle of freshly grated Parmesan. It’s a touch of Tuscan comfort that your friends and family — and you — will love.
Spinach & Cannellini Bean Soup
Ingredients
Instructions
- Sprinkle a little parmesan on top.