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: $2.77/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Vegan
• Vegetarian
• High-Fiber
• Pescatarian
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• healthy
• comfort food
• rich
• classic

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (large, chopped)
• 4 clove garlic (minced)
• 1.5 teaspoon dried oregano
• 0.5 teaspoon dried thyme
• 1 can crushed tomatoes (28 ounce)
• 2 can cannellini beans (15 ounce, rinsed and drained)
• 1 can chickpeas (15 ounce, rinsed and drained)
• 6 cup vegetable broth
• 5 ounce fresh spinach
• 6 slice crusty bread
• 1.5 teaspoon salt
• 0.75 teaspoon black pepper (freshly ground)

Instructions

1. 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.
2. 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.
3. Reduce heat to low, cover, and let simmer for 10-15 minutes, allowing the flavors to meld.
4. Stir in 5 ounces fresh spinach and cook until wilted, about 2-3 minutes. Season the soup with salt and black pepper to taste.
5. Ladle the Tuscan White Bean and Chickpea Soup into bowls and serve warm with crusty bread.

Nutrition (per serving)

• Calories: 389
• Protein: 18.3 g
• Carbohydrates: 65.8 g
• Fat: 3.8 g
• Fiber: 16.8 g
• Sodium: 2506 mg
• Saturated Fat: 0.4 g
• Sugar: 12.6 g