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–+ servings
A hand putting white bean soup into a red bowl with a ladle, some crusty bread slices and a wedge of lime on the side.
4 from 4 votes

Mediterranean Tuscan White Bean Soup

By Zerrin & Yusuf
Tuscan bean soup made with vegetables like carrots, potatoes, celery stalks and spinach.
Yields: 4
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PREP 10 minutes
COOK 25 minutes
TOTAL 35 minutes

INGREDIENTS
  

  • 2 tablespoons olive oil
  • 1 meidum onion diced
  • 2 carrots diced
  • 1 potato diced
  • 2 celery stalks chopped
  • 1 bunch spinach or kale stems removed and roughly torn
  • 3 cloves garlic minced
  • ½ teaspoon ground black pepper
  • ½ teaspoon cumin
  • 1 teaspoon salt
  • 2 cups white beans canned (drained and rinsed) or cooked beforehand
  • 4 cups hot water
  • 1 tablespoon lemon juice

INSTRUCTIONS
 

  • In a large pot, heat olive oil and add onion and cook until golden. Add in other veggies and sprinkle black pepper and cumin over them. Stir well. Cook for 2-3 minutes stirring. If it gets too dry, just pour a little water to prevent sticking and stir.
  • Toss in beans and pour hot water over them. Cook over medium high heat and bring to simmer.
  • Reduce heat to medium low and cook partly covered for about 20 minutes so that all flavors combine well.
  • Serve hot with a little extra black pepper and lime juice.

NUTRITION

Calories: 257kcalCarbohydrates: 39gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 627mgPotassium: 891mgFiber: 8gSugar: 3gVitamin A: 5134IUVitamin C: 17mgCalcium: 120mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Lunch
Cuisine Mediterranean
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