Plant-Based Tuscan White Bean Soup

Plant-Based Tuscan White Bean Soup

A cozy, Tuscan-inspired soup made with creamy cannellini beans, tender vegetables, and fresh spinach — finished with Redstone Tuscan Herb Olive Oil and Redstone Roasted Garlic Sea Salt for rich, savory depth.

Serves 4–6

Ingredients

• 2 tbsp Redstone Tuscan Herb Olive Oil, plus more for finishing

• 1 small yellow onion, finely diced

• 2 cloves garlic, minced

• 2 medium carrots, thinly sliced into rounds

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

• 4 cups vegetable broth

• 1 cup water

• 1½ tsp Redstone Roasted Garlic Sea Salt, plus more to taste

• ½ tsp crushed red pepper flakes (optional)

• 2 cups fresh spinach, roughly chopped

• Fresh cracked black pepper, to taste

• Optional: chopped fresh parsley or basil for garnish

Instructions

1. Heat Redstone Tuscan Herb Olive Oil in a large heavy-bottomed pot over medium heat. Add onion and sauté for 4–5 minutes until soft and translucent.

2. Add garlic and cook for about 30 seconds, until fragrant.

3. Stir in carrots, cannellini beans, vegetable broth, water, Redstone Roasted Garlic Sea Salt, and red pepper flakes. Bring to a gentle simmer.

4. Reduce the heat and simmer uncovered for 15–20 minutes, until carrots are tender and flavors have developed.

5. Stir in spinach and cook just 1–2 minutes, until wilted and bright green.

6. Taste and adjust seasoning as needed. Serve warm with a drizzle of Redstone Tuscan Herb Olive Oil and freshly cracked black pepper.

Redstone Test Kitchen Tip

• Pair with warm, crusty bread or focaccia

• Add a squeeze of lemon for brightness