Feel the love with this Rustic Vegetable Soup Recipe

This Tuscan-inspired bean and spinach soup is light yet hearty. It contains tender white beans, fresh vegetables, and dried herbs. It has a luscious broth with a rustic, chunky texture.

Aside from being cozy and satisfying, this delicious soup is straightforward to prepare. Made in just one pot with modest, inexpensive ingredients, it comes together in about 45 minutes. In addition, it is packed with healthy veggies and protein-rich beans, making it an ideal choice for guilt-free meal prep.

So why wait? Break out your Dutch oven and give this recipe a try today!

Author: Recipe courtesy of zimmysnook

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Ingredients

• ½ cup olive oil

• One large onion chopped

• Two large carrots chopped

• One medium fennel chopped

• One jalapeño finely diced, seeds optional

• One teaspoon of dried rosemary

• One teaspoon of dried thyme

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• Four garlic cloves minced

• One can of diced tomatoes strain and set aside reserved liquid (preferably fire-roasted tomatoes)

• Six cups no sodium vegetable broth

• Three cups spinach leaves chopped

• One can of 540 mL white kidney beans, drained and rinsed

• One bay leaf

 

FOR SERVING:

• Croutons

• Grated parmesan cheese

• Chopped parsley

• Dried chilies

PRODUCTS TO USE: NanoBond® 5qt Dutch Oven

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Directions

1. Heat the olive oil in a 5qt Dutch oven over medium-low heat.

2. Add in the chopped onion, carrots, fennel, and jalapeño. Stir, then sauté the vegetables until they have softened (8-12 minutes).

3. Add rosemary, thyme, salt, pepper, and garlic, and cook for 1-2 minutes, until fragrant.

4. Add in the strained tomatoes and stir. Cook for 3-4 minutes.

5. Add the tomato liquid, broth, beans, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let simmer for 15-30 minutes or until the vegetables are tender.

6. Add the spinach to the pot and cook until wilted (3-5 minutes)

7. Discard the bay leaf, taste, and adjust the seasoning as desired.

8. To serve, ladle the soup into bowls and garnish with croutons, freshly grated Parmesan cheese, and parsley.