• On medium-low heat in a heavy bottom soup pot, add the oil followed by the onions to begin to sweat for 6-8 minutes.
  • Add the celery, garlic, thyme and pepper flakes and continue to sweat for an additional 8-10 minutes until onion and garlic are translucent, stirring occasionally to prevent burning.
  • Add vegetable stock, cover and bring to a simmer, then reduce heat to low.
  • Add beans and plant-based tuna and allow to simmer, with the cover off, on low heat for 10-12 minutes.
  • Season with salt and pepper. Taste and adjust as needed.
  • Add the spinach and parsley. Remove from heat and cover to allow spinach to wilt slightly.
  • To serve, ladle a generous amount of soup in each bowl, finishing with a drizzle of olive oil and serve with your favorite crusty bread.
Tuscan White Bean, Tuna and Spinach Soup
  • Preparation10 minutes
  • Cook Time 40 minutes
  • Serves 4-6

INgredients

  • 2 tablespoons olive oil, plus more for finishing
  • 1 white onion, diced
  • 5 ribs celery, diced
  • 6 cloves garlic, sliced very thin
  • 1 tablespoon fresh thyme, minced
  • ½ teaspoon crushed red pepper flakes, or less depending on your heat level
  • 8 cups vegetable stock
  • 2 cups cooked white beans, canned or pre-cooked and drained
  • 2 pouches Good Catch® Naked in Water Plant-Based Tuna
  • 3 cups baby spinach
  • 1 tablespoon fine sea salt
  • ½ teaspoon ground black pepper
  • ¼ cup chopped fresh parsley
  • Fresh or grilled rustic baguette, to serve

Instructions

  • On medium-low heat in a heavy bottom soup pot, add the oil followed by the onions to begin to sweat for 6-8 minutes.
  • Add the celery, garlic, thyme and pepper flakes and continue to sweat for an additional 8-10 minutes until onion and garlic are translucent, stirring occasionally to prevent burning.
  • Add vegetable stock, cover and bring to a simmer, then reduce heat to low.
  • Add beans and plant-based tuna and allow to simmer, with the cover off, on low heat for 10-12 minutes.
  • Season with salt and pepper. Taste and adjust as needed.
  • Add the spinach and parsley. Remove from heat and cover to allow spinach to wilt slightly.
  • To serve, ladle a generous amount of soup in each bowl, finishing with a drizzle of olive oil and serve with your favorite crusty bread.