Easy 30 Minute Tuscan White Bean Vegetable Soup
Every season is soup season in our house! I have so many soup recipes, but always end up defaulting to this easy tuscan white bean vegetable soup when I’m looking for an easy, tasty dinner!
Easy 30 Minute Tuscan White Bean Vegetable Soup
What I love most about this recipe (aside from how good it is), is how quick & easy it is to make. It’s one of those “dump and go” soups. Meaning you only need one pot & it’s ready in about 30 minutes.
Here are the ingredients I use in my vegetable soup:
- Vegetable Broth
- Onion
- Scallion
- Carrot
- Potato
- Spinach
- Cannellini Beans
- Bay Leaf
- Garlic
- Italian Seasoning
- Olive OIl
- Salt & Pepper
As I mentioned, this recipe can be made it one giant pot. You start by cooking the onions, scallion & carrot in a little olive oil. Then add the remaining ingredients & bring it to a boil. Simmering until the potatoes are tender.
That’s it! It’s literally so easy to make & such a great soup for a cozy dinner. I make a giant batch on Sunday nights and eat it as a side dish with salad or other entrees throughout the week. It’s also great as a leftover for weekday lunches.
If you want to boost the flavor (and aren’t vegetarian), sometimes I’ll cook a batch of bacon in the pot. Then remove the cooked bacon & use it in another recipe. Cook the vegetables in the bacon grease instead of olive oil & continue with the recipe.
For serving, I like to top with some croutons and a little parmesan. The croutons puff up kind of like little dumplings & are so tasty!
I recently started using this Sicilian Seasoning Blend instead of the generic Italian Seasoning I had & am a huge fan. If you’re looking for a great, versatile seasoning for various dishes, I highly recommend it!
If you’re looking for containers to save your soup in, I really like these glass containers from Our Place. You can freeze them / pop them into the refrigerator & reheat in either the microwave or oven, plus they’re dishwasher safe!
30 Minute Tuscan White Bean Vegetable Soup
Ingredients
- 6 Cups vegetable broth
- 1 onion chopped
- 1 scallion chopped
- 1 carrot sliced
- 1 potato cubed
- 2 Cups spinach
- 2 Cans cannellini beans
- 1 bay leaf
- 3 Cloves garlic minced
- 3 Tbs olive oil
- 1 Tbs Italian seasoning
- salt & pepper
Instructions
- In a large pot, heat oil and cook onions, scallions, garlic & carrots for 2-3 minutes.
- Add the potatoes, cannellini beans & seasoning. Break the bay leaf in half and add it to the pot.
- Pour in the broth & bring it to a boil. Reduce the heat and simmer until the potatoes are tender.
- Remove the bay leaf before stirring in the spinach.
- Add salt & pepper to taste.