SIMPLY DELICIOUS Tuscan White Bean Vegetable Soup

This soup is so delicious that it will surprise you. It is also very easy to make and perfect for cold weather season.

This soup is vegetarian (vegan without the parmesan cheese) and gluten free.

Shopping list:
cannellini beans
carrots
potato
celery stalks
shallot onion
garlic
spinach
parmesan cheese
salt
pepper
bay leaves
dry thyme
dry oregano
vegetable bouillon
olive oil

You want a carrot yes you want a carrot yes I love carrots right oh yes no is it Yummy hi everyone I hope you’re all doing well and staying warm today in our area we having- 16° fah so it’s super freezing cold so I thought it’s the perfect time to make some hearty warm soup so today I’m going to show you how to make a white bean soup it’s a

Mediterranean soup and it’s just perfect for a cold weet for this soup you’re going to obviously need the carolini beans you’re going to need a potato you’re going to need some carrots I’m going to use some celery stocks shallot onion I’ve got garlic we’re going to

Need some spinach and then I’m going to top the soup with some delicious parmesan cheese let’s get started so first I’m going to prepare a mediumsized pot and I’m going to peel and chop the shallot so so I have one shallot onion and once you have the shallot onion peel

Chop it to small pieces so put it in a pot now I’m going to take four garlic cloves and I’m going to chop them also and you can either chop them or slice them so I’m going to slice Them since I want to give the onion sometime on its own whilst I’m sautéing it I’m going to put the garlic aside for now and now I’m just going to peel the potatoes and the carrots and clean the celery so I’m going to be using one potato and three carrots and I think

That one of the key things to have in your kitchen is a good potato peeler cuz it just saves you so much time I make a lot of salads and lot of soups and this is such a Time saer if you do have not only good knives but a good

Peeler when it’s peeled just cut the end bits so I’m using four celery stocks today now I’m going to rinse the veggies and we’re going to chop them so now I’m going to slice the carrots and it’s really up to you what kind of size of pieces you prefer just aim for the

Pieces to be approximately the same width cuz then it’s going to cook equally my dog heard the word carrot so she came to get a piece you want a carrot yes you want a carrot yes I love carrots right oh yes no is it yummy CH okay now slice the celery

And again I’m going to do approximately the same weight as I’m cutting the carrots and now chop the potato I prefer smaller pieces of potatoes but again it’s up to you what you prefer so I’m just going to do small size cubes and if you have the potato smaller then they

Matching more the size of the vegetables which means that the veggies won’t get too soggy cuz we’re going to be putting them in the soap at the same time so here you can see the size that I’m using we’ve got the veggies ready and now we

Can let me just see now we can start sautéing so we’re going to start with the shell so first put olive oil in the pan and I’m using approximately 1 tblspoon so sauteed the onion for approximately 3 minutes and then we’re going to add the garlic so in about 3 minutes add the

Garlic and sauté for another minute make sure you don’t over sauté the garlic because then it gets bitter and after a minute add the veggies now saate for 5 minutes on a lower Heat and stir occasionally so after 5 minutes add water and I’m adding approximately 1 and2

L raise the temperature now and we’re going to add the seasoning add two bay leaves one teaspoon of thyme and 1 teaspoon of dry oregano add one heaped tablespoon of vegetable Buon or use broth if you have it it add one teaspoon of salt and if you want a little bit of

Pepper so now cover it and as it’s cooking we’re going to rinse and drain two cans of the canini beans and by the time you have the canaline beans rinsed and drained you can add them to the soup that’s already starting to boil although the canini beans don’t need to

Be cook since we using canned ones it’s still nice to add them to the soup as it’s cooking because it will absorb the flavors and now cook the soup for 20 to 25 minutes until the veggies are soft and after about 20 minutes when the veggies and the potatoes are soft add

The spinach and I’m adding three cups of spinach mix it in and it’s going to soften straight away and when the soup is ready we’re going to top it with some Parmesan cheese you see how beautifully rich and Hearty it is so great parmesan cheese and as the last step I’m going to

Sprinkle a little bit of black pepper I hope you tried this soup and if you do let me know how it worked out or what is your favorite soup when the weather gets super cold like this and thank you so much for watching and have a great day