Creamy Tuscan Bean Soup
A velvety and flavorful Tuscan-inspired soup featuring creamy cannellini beans, orzo, and fresh spinach, finished with a swirl of half-and-half and a touch of parmesan.
Ingredients
2 | tablespoons olive oil |
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1⁄2 | cup diced onion |
1⁄3 | cup diced carrot |
1⁄3 | cup diced green pepper |
5 | garlic cloves, minced |
1 | ((14 ounce)) can cannellini beans, with juices |
4 | cups vegetable broth |
1⁄2 | cup orzo pasta |
3⁄4 | cup frozen chopped spinach, thawed and squeezed fairly dry |
2 | tablespoons fresh parsley, chopped |
2 | teaspoons sage |
2 | teaspoons thyme |
3⁄4 | teaspoon sea salt |
1⁄2 | teaspoon fresh cracked pepper |
1 | cup half-and-half |
| • | extra virgin olive oil, for serving |
| • | fresh grated parmesan cheese, for serving |
Instructions
| 1. | Heat olive oil in a large, heavy-bottomed saucepan over low-medium heat. Saute diced onion, carrot, green pepper, and minced garlic until softened, about 5-7 minutes. |
|---|---|
| 2. | Add cannellini beans (with juices), vegetable broth, orzo pasta, chopped spinach, fresh parsley, sage, thyme, sea salt, and cracked pepper. |
| 3. | Simmer the soup for 25 minutes, then adjust seasoning with salt and pepper if needed. Stir in half-and-half and bring the soup back to a simmer. Remove from heat and serve with a drizzle of extra virgin olive oil and a sprinkle of freshly grated parmesan. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 386.1 kcal |
| Protein | 16.1 g |
| Fat | 14.7 g |
| Carbohydrates | 49.7 g |
| Fiber | 9 g |
| Sugar | 2.7 g |
Published on Jul 20, 2024 by Luminița