Tuscan Style White Bean and Spinach Soup

This soup gives me life! It’s light but filling. Simple but so flavorful. This soup makes for a perfect lunch or for a quick and easy weeknight dinner.

Tuscan Style White Bean and Spinach Soup

Course: Main Course
Author: The Mill Town Kitchen


  • 1 can White Beans (low sodium) drained and rinsed
  • 1 1/2 cups Chicken Stock (low sodium)
  • 1/2 cup Yellow Onion diced
  • 3-4 cloves Garlic minced
  • 1/4 tspn Black Pepper
  • 1/2 tspn Red Pepper Flakes optional
  • 3/4 tspn Kosher Salt
  • 1 cup Baby Spinach roughly chopped
  • Zest of a Lemon
  • Fresh Thyme Sprigs


  • Using a deep skillet, add a tablespoon or two of olive oil and heat on medium high
  • Add your diced onion, salt and pepper (also red pepper flakes, if using), stir until onions have softened 
  • Add in your garlic and chopped spinach. Stir until your spinach has wilted down 
  • Pour in your stock and toss in a couple of sprigs of fresh thyme. Stir to combine
  • Bring it up to a boil, then turn the heat down to simmer 
  • Once your stock is simmering, add in your drained and rinsed beans and let them heat through, about 5 minutes
  • Once done, turn off the heat and taste for seasonings, adding additional salt as needed
  • Zest some lemon into your soup and it’s ready to serve

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