Tuscan White Beans with Garlic Bread Crumbs
Ingredients
- 3 tablespoonolive oil
- 6 clovegarlic
- 1red onion
- 2 mediumcarrots
- 2 stalkcelery
- 2 can (15 oz each)canned white beans
- 1 can (14.5 oz)diced tomatoes
- 1½ cupvegetable or chicken broth
- 2 sprigfresh rosemary
- ½ teaspoondried thyme
- ·salt
- ·black pepper
- 4 slicecrusty bread
- ¼ cupparmesan cheese
- 3 cupfresh spinach (packed)
Prep
- 01
Dice 1 medium red onion, chop 2 medium carrots, and chop 2 celery stalks into small pieces.
- 02
Mince 6 cloves garlic (you'll use it in two stages).
- 03
Tear or slice 4 slices of crusty bread into bite-sized pieces.
- 04
Roughly chop 3 cups fresh spinach.
Method
- 01
Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- 02
Add 4 minced garlic cloves to the pot and cook for 1 minute until fragrant. Stir in the white beans, diced tomatoes with their juice, broth, rosemary sprigs, and thyme. Bring to a simmer, then reduce heat to low and cook uncovered for 15-20 minutes, stirring occasionally. Season with salt and pepper to taste.
- 03
While the soup simmers, tear the crusty bread into bite-sized pieces. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the bread pieces and 2 minced garlic cloves, stirring often, until the bread is toasted and golden, about 4-5 minutes. Remove from heat and toss with the parmesan cheese.
- 04
In the final minute of cooking, stir the fresh spinach into the soup until wilted. Remove the rosemary sprigs. Ladle the soup into bowls and top generously with the garlic bread crumbs. Drizzle with a little extra olive oil if you like.
Spice Tips
For warmth without heat, add a pinch of red pepper flakes when you sauté the onion. If you like smoke, stir in ½ teaspoon smoked paprika with the broth. Fresh lemon juice squeezed at the end brightens the whole bowl.
This soup reheats beautifully—make it ahead and warm gently on the stovetop the next day. Add extra broth if you prefer a brothier consistency. A drizzle of good olive oil at the table makes it feel special.