Tuscan White Bean & Spinach Soup with Roasted Tomato Croutons
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 18 min
- Cost
- $12.00
- Nutrition
- 310 cal · 14g protein
- budget
- quick
- meatless
🍳 2 pans · Picky-eater safe bet: plain bread or a bun
Tuscan White Bean & Spinach Soup with Roasted Tomato Croutons is a Italian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $12 in groceries. You'll need 2 pans, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Contains: Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 cans (15 oz each) canned cannellini beans
- 6 cups fresh spinach
- 1 can (28 oz) canned crushed tomatoes
- 4 cups vegetable broth
- 1 bunch fresh basil
- 2 cups cubed day-old Italian bread
- 5 tbsp olive oil
- 4 cloves garlic cloves
Steps
- Toss bread cubes with 2 tablespoons olive oil, minced garlic, and torn basil leaves, spread on a small baking sheet, and roast at 400°F for 8 minutes until golden and crispy.
- In a large pot, heat 3 tablespoons olive oil over medium heat, add minced garlic, and cook 1 minute until fragrant, then add crushed tomatoes and broth and bring to a simmer.
- Stir in drained and rinsed cannellini beans and fresh spinach, cooking 5 minutes until spinach wilts, then tear in half the fresh basil and simmer 2 minutes more.
- Ladle soup into four bowls, top each with a handful of roasted croutons, drizzle with olive oil, and finish with remaining fresh basil leaves.
On the side: Crusty bread (2 min)
1 loaf crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 14 g
- Carbohydrates
- 42 g
- Fiber
- 10 g
- Sugar
- 6 g
- Fat
- 9 g
- Saturated fat
- 2 g
- Sodium
- 840 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop