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Tuscan Style White Bean and Spinach Soup
Course:
Main Course
Author:
The Mill Town Kitchen
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