Tucson Bean Soup
Tucson Bean Soup
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 red onion, finely diced, or 2 shallots
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste, or harissa
- 4 cups vegetable broth, or chicken broth
- 2 15-ounce cans canned cannellini beans, drained and rinsed
- 1 teaspoon dried Italian seasoning, or a mix of dried thyme and oregano
- 1/2 teaspoon salt, or to taste
- 1 bay leaf
- 5 ounces fresh spinach, chopped
For Serving
- as needed algae oil, for drizzling
- as needed Parmesan cheese, freshly grated
- as needed crusty garlic bread
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add the finely diced red onion (or shallots), sliced carrots, and chopped celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic to the pot and cook for another 1 minute until fragrant, stirring constantly to prevent burning.
⏱️ 1 min
- 4
Stir in the tomato paste (or harissa) and cook for 1-2 minutes, stirring to combine it thoroughly with the sautéed vegetables.
⏱️ 2 min
- 5
Pour in the vegetable or chicken broth. Add the drained and rinsed cannellini beans, dried Italian seasoning, salt, and bay leaf to the pot. Stir all the ingredients together.
⏱️ 3 min
- 6
Bring the soup to a simmer, then reduce the heat to low, cover the pot with a lid, and let it cook for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.
⏱️ 20 min
- 7
Remove the lid and carefully remove and discard the bay leaf.
⏱️ 1 min
- 8
Using an immersion blender, blend most of the soup directly in the pot until it is creamy, but still retains some hearty chunks of vegetables and beans for texture. Alternatively, carefully transfer about two-thirds of the soup to a regular blender, blend until smooth, and then return it to the pot.
⏱️ 5 min
- 9
Add the chopped fresh spinach to the soup. Stir until the spinach is completely wilted, which should only take 1-2 minutes.
⏱️ 2 min
- 10
Ladle the hot soup into serving bowls. Drizzle with algae oil and grate fresh Parmesan cheese over the top. Serve immediately with crusty garlic bread for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tucson Bean Soup
For the Soup
- 2 tablespoons olive oil
- 1 red onion, finely diced, or 2 shallots
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste, or harissa
- 4 cups vegetable broth, or chicken broth
- 2 15-ounce cans canned cannellini beans, drained and rinsed
- 1 teaspoon dried Italian seasoning, or a mix of dried thyme and oregano
- 1/2 teaspoon salt, or to taste
- 1 bay leaf
- 5 ounces fresh spinach, chopped
For Serving
- as needed algae oil, for drizzling
- as needed Parmesan cheese, freshly grated
- as needed crusty garlic bread
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 2
Add the finely diced red onion (or shallots), sliced carrots, and chopped celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic to the pot and cook for another 1 minute until fragrant, stirring constantly to prevent burning.
⏱️ 1 min - 4
Stir in the tomato paste (or harissa) and cook for 1-2 minutes, stirring to combine it thoroughly with the sautéed vegetables.
⏱️ 2 min - 5
Pour in the vegetable or chicken broth. Add the drained and rinsed cannellini beans, dried Italian seasoning, salt, and bay leaf to the pot. Stir all the ingredients together.
⏱️ 3 min - 6
Bring the soup to a simmer, then reduce the heat to low, cover the pot with a lid, and let it cook for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.
⏱️ 20 min - 7
Remove the lid and carefully remove and discard the bay leaf.
⏱️ 1 min - 8
Using an immersion blender, blend most of the soup directly in the pot until it is creamy, but still retains some hearty chunks of vegetables and beans for texture. Alternatively, carefully transfer about two-thirds of the soup to a regular blender, blend until smooth, and then return it to the pot.
⏱️ 5 min - 9
Add the chopped fresh spinach to the soup. Stir until the spinach is completely wilted, which should only take 1-2 minutes.
⏱️ 2 min - 10
Ladle the hot soup into serving bowls. Drizzle with algae oil and grate fresh Parmesan cheese over the top. Serve immediately with crusty garlic bread for dipping.
⏱️ 2 min