Hearty Tuscan White Bean Soup

• porcje: 6 servings
• czas aktywny: 15 minutes
• całkowity czas: 30 minutes

Składniki

1/4 Cup Olive Oil (extra virgin)

1 Small Onion (diced)

2 Medium Shallots (chopped)

4 Cloves Garlic (mashed)

2 Carrots (chopped into coins)

2 Celery Stalks (diced)

3 15 Ounce Cans Cannellini Beans (drained and rinsed)

2 Bay Leaves

1 Tablespoon Italian Seasoning

1/2 Teaspoon Red Pepper Flakes

5-6 Cups Vegetable Broth

1/2 Teaspoon Sea Salt

1/4 Teaspoon Ground Black Pepper

3 Cups Fresh Spinach

Wskazówki

To make this soup, start by heating the olive oil in a large soup pot or dutch oven, on the stove, over medium-low heat.

Next, dice the onion, garlic, and shallots and add them to the hot oil. Stir and sauté them for 3-4 minutes, until the onion is translucent.

Then, was and chop the carrots and celery and add them to the pot. Sauté for another 7-10 minutes – this is really important to ensure that the flavors build.

Prepare the beans. Rinse and drain the cannellini beans, and add them to the pot along with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, salt, and pepper.

Bring the soup mixture to a boil, then reduce the heat to low, cover, and simmer for another 15 minutes.

Next, remove the cover to pull out and discard the bay leaves.

Then, blend the soup. Transfer two cups of the soup to a high-speed blender and blend until it's thick and creamy.

Once the soup is blended, return it to the pot and stir generously.

Finally, add in the spinach and stir until it's wilted.

Once the soup is done, transfer it into bowls. Garnish it with fresh chopped parsley, if desired, serve with crusty bread, and enjoy!

Wartości Odżywcze

• Kalorie: 118 kcal
• Tłuszcz Całkowity: 9 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 8 g
• Sód: 1010 mg
• Węglowodany Całkowite: 9 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 4 g
• Białko: 1 g