Tuscan White Bean Soup

Introduction

If you’re looking for a comforting and nutritious dish, Tuscan White Bean Soup is an excellent choice. This rustic Italian soup combines hearty white beans with fresh vegetables and aromatic herbs, making it perfect for chilly evenings or as a light meal any day of the week. Not only is it delicious, but it’s also packed with protein and fiber, making it a healthy addition to your diet.

Ingredients

To make Tuscan White Bean Soup, you’ll need the following ingredients:

  • White Beans: Cannellini or Great Northern beans work best.
  • Vegetables: Carrots, celery, and onion for a flavorful base.
  • Garlic: Fresh garlic adds depth to the flavor.
  • Tomatoes: Canned diced tomatoes enhance the soup’s richness.
  • Broth: Vegetable or chicken broth provides a savory foundation.
  • Herbs: Fresh rosemary and thyme bring an aromatic touch.
  • Kale or Spinach: For added nutrients and color.
  • Olive Oil: To sauté the vegetables and add richness.
  • Salt and Pepper: For seasoning to taste.

Instructions

  1. Prepare the Beans: If using dried beans, soak them overnight and cook until tender. Canned beans can be rinsed and drained for convenience.
  2. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Stir in minced garlic and cook for an additional minute until fragrant.
  3. Add Tomatoes and Broth: Pour in the canned tomatoes (with juice) and your choice of broth. Bring to a simmer.
  4. Incorporate Beans and Herbs: Add the cooked or canned white beans, fresh rosemary, and thyme. Allow the soup to simmer for 20-30 minutes, letting the flavors meld together.
  5. Add Greens: Stir in chopped kale or spinach in the last few minutes of cooking, just until wilted. This adds a beautiful color and nutrients to the soup.
  6. Season and Serve: Taste the soup and season with salt and pepper as needed. Serve hot, drizzled with extra virgin olive oil and accompanied by crusty bread.

Health Benefits

High in Fiber and Protein

White beans are an excellent source of plant-based protein and fiber, promoting digestive health and keeping you full longer.

Rich in Vitamins and Minerals

The addition of vegetables like carrots, celery, and greens provides essential vitamins and minerals, enhancing the soup’s nutritional value.

Low in Calories

This soup is not only satisfying but also low in calories, making it an ideal meal for those watching their weight.

Customization Options

One of the great things about Tuscan White Bean Soup is its versatility. Here are a few ideas to customize your soup:

  • Add Meat: For a heartier version, consider adding diced ham, sausage, or chicken.
  • Spice It Up: If you enjoy a little heat, sprinkle in some red pepper flakes or add chopped jalapeños.
  • Make It Vegan: Simply use vegetable broth and omit any meat to keep the recipe plant-based.
  • Garnish: Freshly grated Parmesan or a squeeze of lemon can elevate the flavors even more.

Conclusion

Tuscan White Bean Soup is a delicious and healthy option for any meal. Its hearty ingredients and warm flavors make it a favorite among families and friends. Whether you’re looking for a quick weeknight dinner or a comforting bowl to warm you up on a cold day, this soup is sure to satisfy. Try making it at home, and enjoy the delightful taste of Tuscany right in your kitchen!

Here are some helpful serving and storage tips for Tuscan White Bean Soup to ensure you enjoy it to the fullest!

Serving Tips

  1. Garnish: Enhance the soup’s presentation by garnishing each bowl with:
  • A drizzle of high-quality extra virgin olive oil
  • Freshly chopped parsley or basil
  • Grated Parmesan cheese (or a vegan alternative)
  • A sprinkle of red pepper flakes for added heat
  1. Accompaniments: Serve with crusty bread, such as a sourdough baguette or garlic bread, for dipping. A simple side salad can also complement the meal well.
  2. Temperature: Tuscan White Bean Soup is best served hot. Reheat gently on the stove if needed, adding a splash of water or broth to maintain the desired consistency.
  3. Portion Control: Consider using a ladle for even portions when serving, making it easy for guests to help themselves.

Storage Tips

  1. Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
  2. Freezing: Tuscan White Bean Soup freezes well! Here’s how to do it:
  • Allow the soup to cool completely.
  • Portion it into freezer-safe containers or resealable bags, leaving some space for expansion.
  • Label with the date and contents before placing in the freezer.
  1. Reheating:
  • Thaw frozen soup overnight in the refrigerator or use the defrost setting on your microwave.
  • Reheat on the stovetop over low to medium heat until warmed through, adding a little broth or water if the soup has thickened.
  1. Texture: Keep in mind that the texture may change slightly upon freezing and reheating, especially if the soup contains greens. To keep it fresh, consider adding the greens just before serving if you plan to store leftovers.

Additional Tips

  • Batch Cooking: Make a larger batch of soup to enjoy throughout the week. It’s a great meal prep option and can save time on busy days.
  • Taste Adjustments: Before serving leftovers, taste the soup and adjust seasonings if necessary. Sometimes flavors mellow over time, and a little extra seasoning can refresh the dish.

By following these serving and storage tips, you can enjoy your Tuscan White Bean Soup fresh and flavorful, whether you’re serving it right away or saving some for later!

FAQ 1: Can I make Tuscan White Bean Soup in advance?

Answer: Yes, Tuscan White Bean Soup can be made in advance! It actually tastes even better the next day as the flavors meld together. Prepare the soup, let it cool, and store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage—just be sure to portion it out before freezing.


FAQ 2: What type of beans should I use for this soup?

Answer: The best beans for Tuscan White Bean Soup are cannellini beans or Great Northern beans. These white beans are creamy and tender, making them perfect for soups. You can use canned beans for convenience or dried beans that have been soaked and cooked.


FAQ 3: Can I customize the recipe to make it vegetarian or vegan?

Answer: Absolutely! To make Tuscan White Bean Soup vegetarian or vegan, simply use vegetable broth instead of chicken broth. You can also omit any meat additions (like sausage or ham) and include extra vegetables or grains for added nutrition. The soup is naturally hearty and flavorful, so it will still be delicious without meat.


FAQ 4: How can I thicken Tuscan White Bean Soup if it’s too thin?

Answer: If your soup is thinner than desired, there are a few ways to thicken it:

  1. Mash Some Beans: Use a fork or potato masher to mash a portion of the beans directly in the pot. This will add creaminess without changing the flavor.
  2. Add a Thickening Agent: Mix a tablespoon of cornstarch or flour with a little water to create a slurry, then stir it into the soup and cook for a few minutes until thickened.
  3. Simmer Longer: Let the soup simmer uncovered for a while to allow some of the liquid to evaporate, naturally thickening the broth.
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Tuscan White Bean Soup

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Tuscan White Bean Soup is a hearty, flavorful soup made with creamy cannellini beans, fresh vegetables, and fragrant herbs. This comforting, one-pot meal is perfect for chilly days and can be served with a side of crusty bread for a complete meal!

  • Author: Stephanie
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Soup, Main Course
  • Method: Stovetop, Simmering
  • Cuisine: Italian, Mediterranean
  • Diet: Vegetarian

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp red pepper flakes (optional, for heat)
  • 4 cups (960ml) vegetable broth (or chicken broth)
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 2 cups (60g) fresh kale or spinach, chopped
  • Salt and pepper, to taste
  • 1 tbsp lemon juice (optional, for brightness)
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for serving)

Instructions

  • Cook the Vegetables:
    • Heat the olive oil in a large pot over medium heat.
    • Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
    • Add the minced garlic and cook for another 1-2 minutes until fragrant.
  • Add Tomato Paste and Seasonings:
    • Stir in the tomato paste, dried thyme, dried rosemary, and red pepper flakes (if using), cooking for 1-2 minutes to blend the flavors.
  • Add Broth, Beans, and Tomatoes:
    • Pour in the vegetable broth, then add the drained cannellini beans and diced tomatoes (with juice).
    • Stir well, bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, allowing the flavors to meld.
  • Add Greens:
    • Stir in the chopped kale or spinach and cook for another 5 minutes, or until wilted and tender.
    • Season the soup with salt, pepper, and lemon juice (if using) to taste.
  • Serve:
    • Ladle the soup into bowls, garnish with chopped parsley, and serve with grated Parmesan cheese and a side of crusty bread.

Notes

 

  • Make it creamier: Blend a portion of the soup with an immersion blender for a thicker, creamier texture.
  • Add protein: Stir in cooked Italian sausage or chicken for a heartier meal.
  • Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

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