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
½	cup diced onion
⅓	cup diced carrot
⅓	cup diced green pepper
5	garlic cloves, minced
1	(14 ounce) can cannellini beans, with juices
4	cups vegetable broth
½	cup orzo pasta
¾	cup frozen chopped spinach, thawed and squeezed fairly dry
2	tablespoons fresh parsley, chopped
2	teaspoons sage
2	teaspoons thyme
¾	teaspoon sea salt
½	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.

Jul 20, 2024