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Tuscany Soup

A bowl of Tuscany soup with cannellini beans, ditalini pasta, spinach, and tomato broth topped with fresh parsley
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A hearty and rustic Tuscany soup loaded with creamy cannellini beans, tender ditalini pasta, fresh spinach, and vegetables in a rich savory tomato broth. A complete one-pot Italian-inspired meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 6 cups vegetable broth, low-sodium preferred
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 cup ditalini pasta or other small pasta
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 cups fresh spinach
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook, stirring occasionally, until softened and translucent, about 8-10 minutes.
  2. Add minced garlic and red pepper flakes if using. Stir constantly and cook for 1 minute until fragrant. Do not let garlic brown.
  3. Stir in crushed tomatoes, vegetable broth, cannellini beans, oregano, and basil. Season with salt and pepper and stir to combine.
  4. Raise heat to medium-high and bring to a full boil. Reduce heat to low and simmer uncovered for 20 minutes until flavors meld and broth deepens.
  5. Add ditalini pasta and cook according to package directions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
  6. Stir in fresh spinach and cook for 2-3 minutes until wilted.
  7. Remove from heat and stir in fresh parsley. Taste and adjust seasoning. Ladle into bowls and serve hot.

Notes

  • For deeper flavor, add a Parmesan rind to the broth while simmering and remove before serving.
  • If meal prepping, cook pasta separately and add just before serving to prevent it from absorbing too much liquid and becoming mushy.
  • To freeze, leave pasta out entirely. Freeze the broth and bean base for up to 3 months and cook fresh pasta when reheating.
  • If soup thickens as it sits, stir in extra warm vegetable broth until desired consistency is reached.
  • For a creamier texture, use an immersion blender to partially blend about one quarter of the soup before adding the pasta.

Nutrition

Find it online: https://www.benefitiany.com/tuscany-soup/