Creamy Tuscan White Bean Soup (Lightened)

Ingredients

• 1 can (15 oz / 425 g) canned cannellini (white) beans, drained and rinsed
• 2 cups (480 ml) low-sodium chicken or vegetable broth
• 3 cups (packed) fresh spinach
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp dried thyme(optional)
• 1 tbsp lemon juice
• 2 tbsp grated Parmesan (optional)(optional)
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper

Instructions

1. 1

   Prep (10 minutes): Mince the garlic and rinse the beans. Measure broth, spinach, seasonings, and lemon juice.

2. 2

   Cook (25 minutes): In a pot, warm olive oil over medium heat. Add garlic and cook for 30–60 seconds until fragrant.

3. 3

   Add beans, broth, Italian seasoning, and thyme (if using). Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.

4. 4

   Lighten/cream finish: Stir in spinach and cook 3–5 minutes until wilted. For creaminess, mash about 1/3 of the beans in the pot.

5. 5

   Finish: Turn off heat and stir in lemon juice and Parmesan (if using). Season with black pepper (and salt if needed). Serve hot.