This Tuscan Style White Bean Soup makes a delicious dinner that is filled with vegetables and plant-based protein. It can also be made vegan and/or gluten-free.
Are you looking for a meat-free dinner option that will satisfy the whole family? This Tuscan Style White Bean Soup recipe is full of vegetables and plant-based protein. It is an easy recipe to make using ingredients that you probably already have at home. This soup is so delicious that the whole family will love it!
The best part is that this Tuscan Style White Bean Soup can also be made vegan and/or gluten-free if you are looking for those options. To make the recipe vegan, remove the pasta and add an additional can of cannoli beans and either use vegan cheese or no cheese. To make the recipe gluten-free remove the pasta and add an additional can of cannoli beans.
If you are looking for another soup recipe, this Corn Shrimp Soup is a delicious option.
Tuscan Style White Bean Soup
In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery and cook until softened, about 5 minutes. Add garlic, thyme, oregano, salt, and pepper and cook for an additional 3 minutes.
Add vegetable broth, pasta, and cannoli beans and bring to a boil. Then reduce heat and simmer for 15 minutes.
Stir in spinach and simmer until the spinach wilts.
Remove from heat and serve with grated parmesan cheese, if desired.
To make the recipe vegan, remove the pasta and add an additional can of cannoli beans and either use vegan cheese or no cheese.
To make the recipe gluten-free remove the pasta and add an additional can of cannoli beans.
Ingredients
- 1 Tbsp Olive Oil
- 1/2 large onion, chopped
- 2 cloves of garlic, minced
- 3 large carrots, sliced
- 3 celery ribs, sliced
- 1 tsp dried thyme
- 1/2 tsp oregano
- 1 tsp salt
- 1/2 tsp pepper
- 6 cups vegetable broth
- 1 cup Ditalini pasta, uncooked
- 2 15oz cans of cannoli beans, drained and rinsed
- 2 cups baby spinach, roughly chopped
- Grated parmesan cheese for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery and cook until softened, about 5 minutes. Add garlic, thyme, oregano, salt, and pepper and cook for an additional 3 minutes.
- Add vegetable broth, pasta, and cannoli beans and bring to a boil. Then reduce heat and simmer for 15 minutes.
- Stir in spinach and simmer until the spinach wilts.
- Remove from heat and serve with grated parmesan cheese, if desired.
- To make this recipe vegan, leave out the pasta and serve with vegan cheese.
- To make this recipe gluten-free, leave out the pasta.
