Tuscan White Bean & Spinach Soup with Lemon & Olive Oil Toast

Ingredients

For the Soup

2 tablespoons extra-virgin olive oil (the good stuff—don’t cut corners)

1 medium yellow onion, finely diced

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

1 teaspoon dried thyme

½ teaspoon dried oregano

¼ teaspoon crushed red pepper flakes (optional but recommended)

2 cans (15 oz each) cannellini beans, drained and rinsed

4 cups low-sodium vegetable broth

1 bay leaf

Salt and freshly cracked black pepper, to taste

4–5 cups fresh baby spinach

Zest of 1 lemon

Juice of ½–1 lemon (to taste)

For the Lemon & Olive Oil Toast

4 slices rustic bread (sourdough or country loaf)

Extra-virgin olive oil, for brushing

Lemon zest

Flaky sea salt

Optional: rubbed garlic clove or shaved Parmesan

Instructions

Build the Flavor Base

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté 6–8 minutes until soft and fragrant—no rushing, this is where character is built.

Add garlic, thyme, oregano, and red pepper flakes. Stir for 30 seconds until aromatic.

Simmer with Intention

Add beans, broth, bay leaf, salt, and pepper. Bring to a gentle simmer. Cook uncovered for 15 minutes.

For a creamier texture (highly recommended), mash about 1 cup of the beans directly in the pot or use an immersion blender briefly. Rustic, not puréed.

Finish Strong

Stir in spinach and cook 2–3 minutes until just wilted. Remove bay leaf.

Add lemon zest and lemon juice. Taste. Adjust salt, pepper, and acidity. This soup should feel bright but grounded.

Make the Toast

While the soup simmers, toast bread until golden. Brush generously with olive oil, sprinkle with lemon zest and flaky salt.

Optional power moves: rub with a garlic clove or top with shaved Parmesan.

To Serve

Ladle soup into bowls. Finish with a drizzle of olive oil and cracked black pepper. Serve with lemon-olive oil toast on the side—or dunked directly in, because we’re civilized but not precious.

Grace Notes

Add Italian sausage or pancetta if you want to scale up protein.

Keeps beautifully for 3–4 days—flavor compounds overnight.

This is weeknight-easy but dinner-party worthy.
Comfort food with clarity. Rustic, refined, and ready to earn a permanent spot in your rotation.