Tuscan White Bean Comfort Soup
Ingredients
Scale
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small shallot or ½ onion, finely chopped
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 4 cups chicken or vegetable broth
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon apple cider vinegar
- 2 cups baby spinach
- Salt and black pepper, to taste
- Freshly grated or shaved Parmesan
- Chili oil or chili crisp, for finishing
Instructions
- Heat the olive oil in a large pot over medium heat. Add the garlic and shallot and cook until soft and fragrant, about 2 to 3 minutes. You want it lightly golden, not browned.
- Stir in the cannellini beans, broth, thyme, crushed red pepper flakes, salt, and black pepper. Bring to a gentle simmer and cook for 10 to 12 minutes so the flavors can blend.
- Using the back of a spoon or a potato masher, lightly mash some of the beans directly in the pot. This gives the soup a creamy texture without adding cream.
- Stir in the apple cider vinegar and baby spinach. Cook just until the spinach wilts, about 1 to 2 minutes. Taste and adjust seasoning if needed.
- Ladle into bowls and finish with a generous sprinkle of Parmesan and a drizzle of chili oil or chili crisp for that bold, slightly spicy contrast.
Find it online: https://lifeandsprinkles.com/tuscan-white-bean-comfort-soup/