Tuscan White Bean Soup

Creamy Tuscan Bean Soup

This is a hearty and wholesome soup recipe with a mix of cannellini beans, orzo, and spinach. The broth is packed with herbs like sage, thyme, and fresh parsley. The orzo lends it’s starch to thicken it up. The end result is a luxurious, velvety soup. Half and half is stirred in at the end and a generous drizzle of extra-virgin olive oil goes over top upon serving. The oil is a necessity. I wouldn’t eat it without.  It would be like eating cannoli without the filling or bread without butter. Very wrong.

I made this for lunch after one taste knew it would be my dinner too. I didn’t have a choice. I’m a prisoner of love. Add a slice of crusty Parmesan garlic bread to sop up all the rich and creamy broth for a satisfying and comforting meal.

Creamy Tuscan Bean Soup
(by Reeni)

2 tablespoons olive oil
1/2 cup diced onion
1/3 cup diced carrot
1/3 cup diced green pepper
5 cloves garlic, minced
1 can Cannelini Beans with juices
4 cups vegetable broth
1/2 cup orzo, uncooked
3/4 cup chopped spinach, frozen or fresh
2 tablespoon fresh parsley, chopped
2 teaspoons dried sage
2 teaspoons dried thyme
3/4 teaspoon sea salt
1/2 teaspoon fresh cracked pepper
1 cup half and half
extra-virgin olive oil, for serving
fresh grated Parmesan, for serving

In a large, heavy-bottomed saucepan heat the olive oil and saute the onion, carrot, green pepper, and garlic until softened on low-medium heat, about 5-7 minutes.

Add the beans, broth, orzo, spinach, parsley, sage, thyme, salt, and pepper.

Simmer for 25 minutes. Taste and re-season with salt and pepper if desired. Add half and half. Bring back up to a simmer. Remove from heat and serve with a generous drizzle of extra virgin olive oil and Parmesan.

Garlic bread

Use a crusty Italian bread, french bread or peasant bread.

Slather with butter, minced garlic, fresh chopped parsley, and fresh grated Parmesan.

Broil until the tops are lightly toasted.

Printable Recipe

I’m sending this to Deb of Kahakai Kitchen for her Souper Sundays round-up.

Creamy Tuscan Bean Soup

Comments

  1. Judy says

    The soup looks wonderful. I am a total soup nut, can eat it 12 months of the year. With garlic bread, no kidding, my fave of everything.

  2. Maris says

    Thank you for visiting my blog! :) I love the way this soup looks. I am big on white beans/cannellini beans and eat soup even when it's warm out!

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