Fall is my favorite season. The cool breeze, warm sweaters, and (of course) good food. Fall food is the best. Pumpkin Cookies, Apple Pie, and (of course) Hearty Soups.
Tuscan Bean Soup is a classic dish that is a must when the leaves start to change. It’s chocked full of veggies and leaves you feeling full. But what makes this Tuscan Bean Soup even more specular is the Crispy Spinach Chips.
If you have never had spinach chips you need to make them right now.
Go ahead I’ll wait….
Okay, are you back? Good. Aren’t those things delicious?
They are similar to a potato chip, but spinach instead. I sprinkle mine with lots of salt and pepper, but others swear by creole seasoning.
You can eat these spinach chips on their own as a snack, but I think they are to die for on top of this soup. They add a salty, crunchy texture that complements the soup perfectly and is divine.
- 3 tablespoons olive oil
- 2 large carrots, chopped
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, diced
- 1 tablespoon flour
- ½ cup white wine
- 1 (32 ounce) box reduced-sodium chicken broth
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 2 teaspoons dried Italian seasoning, crushed
- 1 5 ounce package baby spinach
- Freshly cracked black pepper
- Salt, to taste
- In a large pan, sauté carrots, onion, and celery in 1 tablespoon olive oil over medium-high heat until tender, about 3 minutes. Add garlic and sauté for an additional minute.
- Sprinkle in flour and completely stir in.
- Add wine to deglaze the pan. Allow the wine to boil and reduce by half before adding the chicken broth, cannellini beans, and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
- Meanwhile, lay spinach leaves in a single layer out on a cookie sheet. Drizzle the remaining olive oil over the leaves and sprinkle with salt and pepper. Bake the leaves at 350º for 8-10 minutes or until the leaves a crisp.
- To serve, ladle soup into bowls and top with spinach chips.