The Best Tuscan White Bean Soup with Butternut Squash
This delicious Tuscan White Bean Soup with Butternut Squash is everything a soup should be. It’s made in one pot and ready in 30 minutes! The broth is rich and hearty, and filled with layers of flavor: chicken stock, Italian Herbs, white beans, carrots, onions, leeks, garlic, and more. It’s delicious, healthy, and comforting! It’s an easy recipe that comes together quickly!
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 Minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean Diet
- Diet: Gluten Free
Ingredients
2 Sticks Celery- large dice
2 medium carrots – peeled and sliced
3-4 cups fresh baby Spinach
1 Onion – medium dice
2 Cups Cubed Butternut Squash
2 Small leeks – medium slice white parts
4 Cloved Finely chopped garlic.
2 Bay Leaves
1 and 1/2 Tablespoons Italian Seasoning
1 Cup Tomato Sauce
64 ounces of Pacific Gluten Free Chicken Broth (each box is 32 oz) or broth of your choice.
2 cans White Cannellini Beans drained and rinsed
2-3 Tablespoons Olive Oil
1 Teaspoon Black Pepper
1/2 Teaspoon Sea Salt
Instructions
- Saute garlic, onions, celery, and leeks in olive oil over medium heat in a large soup pot or dutch oven for one minute.
- Add carrots and butternut squash. Saute stirring often for 2-3 minutes.
- Add chicken stock, tomato sauce, bay leaves, Italian Seasoning, and one teaspoon of cracked black pepper. Bring to a low simmer and cook loosely covered for 20-30 minutes or until vegetables are fork-tender. Add white beans, spinach, and sea salt. Spinach will wilt into the soup.
Notes
- If you don’t have leeks, the soup is still delicious. You can also add a chopped shallot!
- You can substitute tender baby kale leaves for spinach
- We used Pacific Chicken Stock, which is gluten-free
- You can also use homemade vegetable stock instead of chicken stock
Store soup in airtight container in the refrigerator for up to 4 days