Tuscan White Bean, Tuna and Spinach Soup


Serves 4-6

2 tablespoons olive oil
1 white onion, diced
5 ribs of celery, diced
6 cloves garlic, sliced very thin
1 tablespoon thyme, minced
½ teaspoon chile 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™ Fish-Free Tuna
3 cups baby spinach
1 tablespoon sea salt
½ teaspoon pepper
¼ cup parsley
Olive oil, for finishing
Fresh or grilled rustic baguette, to accompany soup


  • On low to medium 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 chile flakes and continue to sweat for an additional 8-10 minutes until onion and garlic is translucent, stirring occasionally to ensure there is no burning.
  • Add vegetable stock, put on the lid and bring to a simmer, and put on low heat.
  • Add beans and fish-free 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 place lid back on.
  • 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.
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