Tuscan White Bean and Chickpea Soup
A rustic and hearty Italian-inspired soup with cannellini beans, chickpeas, and diced tomatoes, seasoned with dried oregano and fresh spinach, served with crusty bread.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 6
- Cuisine: Italian
- Difficulty: Easy
- Cost: $2.64/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Vegan
- Vegetarian
- High-Fiber
- High-Protein
- Pescatarian
Tags
- quick
- healthy
- comfort food
- savory
- rich
- classic
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1.5 teaspoons dried oregano
- 0.5 teaspoon dried thyme
- 1 (28 ounce) can crushed tomatoes
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 (15 ounce) can chickpeas, rinsed and drained
- 6 cups vegetable broth
- 5 ounces fresh spinach
- 6 slices crusty bread, for serving
- Salt and black pepper to taste
- Salt and black pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add 1 chopped yellow onion and cook until softened, about 5-7 minutes. Stir in 4 minced garlic cloves, 1 1/2 teaspoons dried oregano, and 1/2 teaspoon dried thyme, and cook for 1 minute until fragrant.
- Stir in 1 (28 ounce) can crushed tomatoes, 2 (15 ounce) cans cannellini beans, 1 (15 ounce) can chickpeas, and 6 cups vegetable broth. Bring the soup to a simmer.
- Reduce heat to low, cover, and let simmer for 10-15 minutes, allowing the flavors to meld.
- Stir in 5 ounces fresh spinach and cook until wilted, about 2-3 minutes. Season the soup with salt and black pepper to taste.
- Ladle the Tuscan White Bean and Chickpea Soup into bowls and serve warm with crusty bread.
Nutrition (per serving)
- Calories: 420
- Protein: 22.3 g
- Carbohydrates: 74.5 g
- Fat: 6.8 g
- Fiber: 20.3 g
- Sodium: 750 mg
- Saturated Fat: 0.9 g
- Sugar: 9.5 g