- 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.
