Tuscan White Bean Soup Recipe
Are you looking for the perfect winter dinner recipe? This is the best Tuscan white bean soup to enjoy right now and meal prep for another chilly night too. The combination of protein-packed beans, rich dark spinach and roasted butternut squash is a warm and filling complete meal in a single bowl and there’s one bonus ingredient I guarantee will be new to your collection!
Ingredients
Instructions
First, drain but do not rinse the white beans. Juice one lemon to get about two tablespoons of juice.
Large dice the celery and medium dice the onion.
In a heated pan, add a tablespoon of olive oil over medium heat, then sauté the onion and celery until they are translucent.
Add the minced garlic and fresh herbs (rosemary, oregano, sage) to the pan, then add the thinly sliced leeks. Sauté a bit more.
Add another small dose of olive oil before adding the roasted butternut squash, the white beans, and vegetable stock.
Blend everything together using a stick blender until everything is nicely creamy. If you don’t have a stick blender, transfer the mixture to a blender and blend it all together.
Add the lemon juice and season the mixture with sea salt and freshly ground pepper.
After seasoning to your taste, add in four cups of spinach, stirring for a minute or so until the spinach wilts.
For extra creaminess, stir in ½ cup of cashew cream if desired.
For chunky soup, add two more cups of white beans and two more cups of squash.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
