This Tuscan Bean Soup recipe is a colourful and flavourful blend of various nutritious and crusty ingredients. It is a velvety and smooth dish, preferred and enjoyed in the Tuscan countryside from centuries. Although there is no specific time to make a Tuscan Bean Soup, but you can make during the cold winter days to will warm your heart and your stomach inside out.
Olive oil – virgin Olive oil is preferred: 3 tablespoons
Carrot cubes - finely sliced: 1 ½ cups
Onion – finely chopped: 1 small
Garlic cloves - finely minced: 2
Cannellini beans - well rinsed & drained: 30 ounces
Chicken broth: 1 box (about 32 ounce)
Dried Italian seasoning: 3 teaspoons
Salt – kosher salt is preferred: ¾ teaspoon
Pepper: ¼ teaspoon
Baby spinach – rinsed and drained: 5 ounce
Dispense 3 tablespoons of olive oil right into the centre of a cooking pot and warm it by placing on a stove with medium heat.
Stir in 1 ½ cups of carrot cubes, chopped onion, and finely minced garlic cloves.
Now stir fry this mixture for 2 to 3 minutes until the ingredient are soft but not browned.
Once the carrot-onion mixture is tender, add 30 ounces of well rinsed and drained cannellini beans and coat well, using large wooden ladle.
Top the mixture with 32 ounce of smooth chicken broth and dust with 3 teaspoons dried and ground Italian seasoning.
Stir in ¾ teaspoon of salt and let the mixture cook for 5 minutes.
Now, reduce the heat level to medium-low, cover the pot by setting its lid at the top and let it simmer for the next 10 to 15 minutes.
Remove the pot from heat and top the soup in it with 5 ounce of fresh baby spinach leaves.
Cover the pot again and set aside for few minutes until the spinach leaves wilt properly and soft.
Until then, arrange 4 to 6 medium soup bowls in an order and place spoons in them.
Use a big deep wooden ladle to divide the Tuscan Bean Soup among the bowls and dust the soups with some finely ground black pepper.