Satisfying hearty beans and healthy greens add flavorful texture to this Tuscan White Bean Soup. This rustic soup delivers flavorful, goodness to each bowl.
Kosher salt and freshly cracked black pepperto taste
4cupsfresh spinach
Instructions
In a pot, heat oil over medium-low heat. Sauté onions and garlic until translucent. Add in stock, water, beans, thyme, rosemary, oregano and cheese rind.
Bring the soup to a boil, then reduce to a simmer. Add in carrots and celery. Place lid on top of the pot, leaving it slightly ajar. Let the pot simmer for 30 minutes to 1 hour.
Remove rind (if not completely dissolved). Add in salt, pepper, red pepper flakes, to taste. Then add in the spinach a little at a time. Cook the spinach until it wilts; about 3 minutes.
Serve this soup hot with crusty warm bread. Enjoy!
Notes
Canned or Dried Beans: You can use can beans or dried beans to make the soup. It’s a matter of personal preference. Dried beans are cheaper, but take a little more effort to prepare. While there won’t be a dramatic difference, the dried beans will have a better flavor.How To Prepare Dried Beans: I chose to use 16 ounces of dried northern white beans, instead of canned beans. I soaked them overnight and before I went to work the next morning, I drained and rinsed the beans. Then I added them to a crock-pot with 32-ounces of vegetable stock. The liquid wasn’t covering the beans enough so I added a little water until the beans were covered with at least two inches of liquid. I cooked the white beans on low heat for 8-hours. I drained the beans from the liquid and added them to the soup.Use caution when seasoning this soup: Make sure you taste it before adding more salt. The cheese rind seems to add some salinity to the soup than I expected.
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