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Dinner recipe · from the recipe book

Tuscan Cannellini Tomato Soup with Spinach and Basil

A silky tomato broth with creamy partly mashed cannellini beans, wilted spinach, fennel-free herbs, a lemony finish and a salty Parmesan topping.

Tuscan Cannellini Tomato Soup with Spinach and Basil

Ingredients

  • 2¾ cups500 gGreat northern or cannellini beans, canned, drained and rinsed
  • 14½ oz411 gDiced tomatoes, canned
  • 2 tbsp32 gTomato paste
  • 3 cups720 gLow-sodium chicken broth
  • 1 medium110 gYellow oniondiced
  • 1 medium196 gZucchinidiced
  • 4 cloves12 gGarlicminced
  • 5 cups loosely packed150 gBaby spinachroughly chopped
  • ½ cup leaves12 gFresh basiltorn
  • 2 tbsp27 gOlive oil
  • ¾ tsp1 gDried rosemarycrumbled
  • ¼ tsp0.5 gCrushed red pepper
  • 1 tbsp15 gLemon juice
  • ⅓ cup grated30 gGrated Parmesan
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 4 slices128 gWhole-wheat breadtoasted, for serving

Steps

  1. Dice the onion and zucchini, mince the garlic, chop the spinach and tear the basil before you start cooking.
  2. Heat two-thirds of the olive oil in a Dutch oven over medium heat. Add the onion and zucchini and cook 6 to 8 minutes until soft and lightly golden.
  3. Add the garlic, rosemary and red pepper flakes and cook 1 minute until fragrant. Stir in the tomato paste and cook 2 minutes until it darkens slightly.
  4. Pour in the diced tomatoes and the chicken broth, scraping up any browned bits.
  5. Put one-third of the beans in a bowl and mash them with a fork into a rough paste. Add the mashed beans and the remaining whole beans to the pot.
  6. Bring to a boil, then lower the heat, cover partly and simmer 20 minutes so the broth thickens and turns creamy.
  7. Stir in the spinach and simmer 2 minutes until wilted. Season with the salt and black pepper, then stir in the lemon juice and half of the basil.
  8. Toast the bread slices and brush them with the remaining one-third of the olive oil.
  9. Ladle the soup into bowls, sprinkle with the Parmesan and the remaining half of the basil, and serve with the toast.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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