Tuscan White Bean Recipe
A hearty, authentic Tuscan white bean recipe made with cannellini beans, aromatics, herbs, and fresh spinach. Comforting, healthy, and ready in just 30 minutes.
Print Pin Servings: 6 servings
Calories: 240kcal
Cost: $10
Equipment
- 1 Dutch oven / heavy-bottomed pot (6 qt) For even cooking
- 1 Wooden spoon For stirring & mashing beans
- 1 Sharp Chef’s Knife For chopping vegetables
- 1 Cutting board Vegetable prep
- 1 Can opener For beans & tomatoes
- 1 Ladle For serving
- 1 Immersion blender Optional, for creamy texture
Ingredients
- 3 cans (15 oz) Cannellini beans Drained & rinsed
- 2 tablespoon Extra virgin olive oil
- 1 large Yellow onion Diced
- 3 cloves Garlic Minced
- 2 medium Carrots Diced
- 2 stalks Celery Chopped
- 1 can (14.5 oz) Diced tomatoes With juice
- 4 cups Vegetable broth Or chicken broth
- 2 teaspoon Fresh rosemary Chopped
- 1 teaspoon Dried oregano
- ½ teaspoon Red pepper flakes Optional heat
- Salt & black pepper To taste
- 2 cups Fresh spinach leaves
- ¼ cup Fresh parsley Chopped
- 2 tablespoon Fresh lemon juice
- Parmesan cheese Optional, for serving
Instructions
- Heat oil, sauté onion until soft.
- Add garlic, carrots, celery; cook until slightly softened.
- Stir in tomatoes, broth, herbs, and spices.
- Bring to a boil, then reduce heat and simmer.
- Add beans and cook 15–20 minutes.
- Lightly mash some beans for thickness.
- Stir in spinach, parsley, and lemon juice.
- Serve hot, topped with Parmesan if desired.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 350g | Calories: 240kcal | Carbohydrates: 38g | Protein: 13g | Fat: 5g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.7g | Sodium: 620mg | Potassium: 780mg | Fiber: 11g | Sugar: 6g | Vitamin A: 4200IU | Vitamin C: 22mg | Calcium: 120mg | Iron: 5mg