Italian Tomato & White Bean Soup

Italian Tomato & White Bean Soup


What makes this hearty soup amazing is it's variety of ingredients and distinctive herby tomato flavor. It is vegetarian and full of protein. A fun soup base to use up leftover veggies of all kinds.  


½ bunch Italian parsley
3 Tbsp your favorite Olive Groove Extra Virgin Olive Oil
1 medium yellow onion, finely chopped
3 large garlic cloves, minced
3 Tbsp tomato paste
2 large carrots, chopped small
2 celery stalks, chopped small
1 tsp Italian Seasoning
1 tsp sweet paprika
1½ tsp red pepper flakes
4 cups (32 ounces) vegetable broth
2 cans Cannellini beans, drained and rinsed
2 heaping cups spinach
¼ cup chopped fresh dill with stems removed (or 1 Tbsp dry) 
2 Tbsp Italian Herb Balsamic Vinegar

1-2 tsp Kosher Salt
1-2 tsp Lemon Pepper Blend 


  1. Prep the parsley by trimming off the bottom end of the stems. Discard, then pick off the leaves and set them in separate piles. Finely chop both, keeping them separate.
  2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the onions, garlic, celery, carrots, and chopped parsley stems cooking for 5-8 minutes until fragrant.
  3. Stir in the tomato paste and Italian Herb Balsamic Vinegar. Season with Italian Seasoning, paprika, salt, and Lemon Pepper Blend and integrate well. Cook for about 5 minutes until vegetables soften.
  4. Add the vegetable broth and the beans. Bring to a boil for about 5 minutes.
  5. Lower the heat and cover the pot partially. Simmer for at least 20 minutes, or until the beans and veggies are very soft. This can sit on the stove for a long time on simmer. The flavors continue to mature.
  6. Optionally, use an immersion blender to blend about half the soup for a creamier texture.
  7. Stir in the spinach and cover so it wilts (about 1-2 minutes). Stir in the reserved parsley leaves, dill, and white wine vinegar.
  8. Serve with a drizzle of EVOO and a pinch of red pepper flakes for more heat of desired.

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