This Tuscan-inspired soup brings together earthy mushrooms and creamy white beans for a soup that's both hearty and healthy. It's packed with plant-based protein and fiber, making it a satisfying meal that's also good for you.
Fresh rosemary adds that distinctly Italian flavor, while a finishing drizzle of good olive oil and Parmesan makes it restaurant-worthy. Simple ingredients, extraordinary results.
White Bean Options
- Cannellini: Creamy, classic
- Great Northern: Smaller, mild
- Navy beans: Dense, hearty
- Butter beans: Larger, rich
Tuscan Tips
- Quality olive oil matters
- Fresh rosemary is best
- Parmesan rind in broth
- Crusty bread essential
Serving Suggestions
- Parmesan shavings
- Extra virgin olive oil drizzle
- Crusty Italian bread
- Healthy weeknight dinner
Mushroom White Bean Soup
Tuscan soup with mushrooms and cannellini beans.
Nutrition per serving
225Calories
12gProtein
28gCarbs
8gFat
8gFiber
4gSugar
Ingredients
Instructions
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Sauté mushrooms. Heat oil in a large pot over medium-high heat. Add mushrooms and cook 8-10 minutes until golden brown.
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Cook aromatics. Add onion and cook 5 minutes. Add garlic and rosemary. Cook 1 minute.
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Simmer. Add beans and broth. Bring to a boil. Reduce heat and simmer 15 minutes. For creamier texture, mash some beans against the pot.
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Finish. Remove rosemary stems. Stir in spinach and cook 2 minutes until wilted. Season with salt and pepper. Serve with Parmesan and olive oil drizzle.
Recipe Notes
- Parmesan rind: Add to broth while simmering for extra flavor.
- Vegan: Skip the Parmesan or use nutritional yeast.
- Add pasta: Small pasta shapes make it heartier.
- Storage: Refrigerate 5 days. Freezes well 3 months.
