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
Ingredients
- 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
Notes
- 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