Tuscan Bean Soup

  • Author: Katie Kimball


  • 2 Tbs. olive oil (use the code STEWARDSHIP for 10% off at that site!)
  • 3 garlic cloves, minced
  • 1 medium onion, diced
  • 4 c. chicken stock (or vegetable broth, see below)
  • 5 oz. baby spinach (organic if possible)
  • 3 cans white (great northern) beans, drained and rinsed
  • (or about 2-3 cups dry beans, soaked and cooked)
  • 1 tsp. each thyme, oregano
  • ¼ tsp rosemary or marjoram
  • salt (Use the code kitchenstewardship for 15% off of your first purchase) and pepper to taste


  1. Heat oil over medium heat.
  2. Add onion and herbs; cover and cook until onion is soft, 5-8 minutes.
  3. Add garlic and cook 1 minute more.
  4. Stir in broth and drained beans, increase heat to high, and bring to a boil.
  5. Reduce heat and simmer 5 minutes.
  6. Using a slotted spoon, transfer 2 cups of beans to a bowl and set aside.
  7. Puree remaining soup in 3 small batches in blender until smooth. Note: you can skip the pureeing or use a stick blender in the pot if you have one.
  8. Return soup and beans to saucepan; heat to a simmer. Stir in spinach.


This is a great soup for dipping sandwiches — grilled cheese is good, grilled mozzarella cheese with sauteed red onions and sliced mushrooms even better!

Also yummy with Whole Grain cornbread or Biscuits.