Tuscan White Bean Soup

$- 2 cups canned white beans (cannellini) - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - 2 cups kale, chopped - 2 tablespoons extra virgin olive oil - Salt and black pepper - Fresh basil leaves for garnish To make this Tuscan White Bean Soup, you need simple yet tasty ingredients. Start with canned white beans, like cannellini, for ease. You will need a medium onion, two cloves of garlic, and two medium carrots. Also, grab two celery stalks and four cups of vegetable broth. Don’t forget a can of diced tomatoes, along with some dried thyme and rosemary. A bay leaf adds depth to the flavor. You’ll also want fresh kale for a healthy green boost. Extra virgin olive oil gives the soup a rich taste. Finally, season with salt and black pepper, and add fresh basil leaves to garnish. Each ingredient plays a key role. The beans provide protein and creaminess. The broth and tomatoes create a savory base. The herbs give the soup its signature Tuscan flavor. The kale adds color and nutrition. Always use fresh ingredients for the best taste. Gather these items, and you are ready to create a warm, comforting soup! {{ingredient_image_2}} Start by heating a large pot over medium heat. Pour in 2 tablespoons of extra virgin olive oil. Let it warm for a minute. Add 1 medium onion, finely diced, along with 2 medium carrots, diced into small cubes, and 2 diced celery stalks. Sauté these veggies for about 5-7 minutes. Stir often until the onion is soft and turns translucent. Next, add 2 cloves of minced garlic to the pot. Stir it in and cook for about 1 minute. You want the garlic to smell great, but don’t let it burn. Now, pour in 2 cups of canned white beans, rinsed and drained. Add 1 can of diced tomatoes, including their juices, and 4 cups of vegetable broth. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and toss in 1 bay leaf. Bring this mixture to a rolling boil. Once boiling, lower the heat and let it simmer uncovered for 20 minutes. After 20 minutes, it’s time to add the greens. Toss in 2 cups of chopped kale. Keep simmering for another 10 minutes. This will let the kale soften and blend with the soup. After simmering, remove the bay leaf from the pot. Taste your soup and add salt and freshly ground black pepper to your liking. If you want a creamier soup, blend part of it with an immersion blender before adding the kale. Now, ladle the hot soup into bowls. Top each bowl with fresh torn basil leaves for a pop of flavor and nice color. For an extra touch, drizzle a little olive oil on top. Enjoy with crusty bread for a complete meal! - How to Sauté Vegetables Perfectly: Start with a hot pot. Add olive oil and let it heat. Once hot, add onion, carrots, and celery. Stir them every minute. Cook until soft, about 5-7 minutes. The onion should look clear. - Tips for Balancing Flavors: Use fresh herbs like thyme and rosemary. They add depth. Taste the soup as you go. Adjust salt and pepper slowly. A little acid, like lemon juice, can brighten the flavors. - Best Methods for Blending Soup: For a smooth soup, use an immersion blender. Blend until creamy. If you want chunks, blend just half. This gives texture and body to the soup. - Ideal Pairings for Tuscan White Bean Soup: Crusty bread is a great choice. It soaks up the soup well. A fresh salad also pairs nicely. It adds crunch and lightness. - Garnishing Techniques: Use fresh torn basil leaves for color. Drizzle a little olive oil on top. This adds richness and a beautiful finish. - Serving Temperature for Best Flavor: Serve the soup hot. This brings out all the flavors. Let it sit for a few minutes if needed. It should be warm, not boiling. Pro Tips Choose Your Beans: Opt for dried beans that you soak overnight for a more authentic flavor and texture, but if you're short on time, canned beans work just fine! Layer Your Flavors: Enhance the soup's depth by adding a splash of white wine after sautéing the vegetables, allowing it to reduce before adding the broth. Customize Your Greens: Feel free to substitute kale with Swiss chard or spinach for a different flavor profile and nutritional boost. Make It Ahead: This soup tastes even better the next day! Prepare it in advance and store it in the fridge for a quick and delicious meal. {{image_4}} - Alternative Beans If you cannot find cannellini beans, you can use great northern beans. They have a similar taste and texture. Navy beans are another good choice. They also work well in this soup. - Gluten-Free Options This soup is naturally gluten-free. Just make sure to use gluten-free vegetable broth. Always check the label on your broth to be safe. - Vegan Additions The recipe is already vegan-friendly. You can add more veggies for extra nutrition. Try adding diced zucchini or bell peppers. They will enhance the soup's flavor and texture. - Adding Spices To spice it up, consider adding a pinch of red pepper flakes. This will give the soup a nice kick. You can also add a dash of smoked paprika for a smoky flavor. - Recommendations for Extra Vegetables Feel free to experiment with other vegetables. Spinach, Swiss chard, or even potatoes can make great additions. Just chop them small so they cook evenly and blend well. - Creamier Soup Variations If you like a creamier soup, blend part of it. Use an immersion blender for a quick mix. You can also add a splash of coconut milk or almond milk for creaminess without dairy. - To store leftovers, let the soup cool first. - Transfer it to an airtight container. - Keep it in the fridge for up to five days. - Before reheating, stir the soup gently. - Heat in a pot over low heat until warm. - You can also use a microwave-safe bowl. - For freezing, let the soup cool to room temperature. - Use freezer-safe bags or containers. - Leave some space at the top for expansion. - Label the bags with the date and contents. - When ready to eat, thaw the soup overnight in the fridge. - Reheat it in a pot over low heat. - Stir occasionally until it’s hot throughout. - You can add a splash of broth if it seems too thick. How long does Tuscan White Bean Soup last in the fridge? Tuscan White Bean Soup lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Can I use dried beans instead of canned? Yes, you can use dried beans. Soak them overnight, cook them, and then add them to the soup. This adds a great flavor and texture. Is Tuscan White Bean Soup healthy? Yes, this soup is healthy. It has plenty of veggies and beans, which give you fiber and protein. It’s also low in calories if you use low-sodium broth. Can I make this soup in a slow cooker? Absolutely! Just add all the ingredients to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. What can I serve with Tuscan White Bean Soup? This soup pairs well with crusty bread, a fresh salad, or a light pasta dish. You can also add a sprinkle of Parmesan cheese for extra flavor. How do I make it spicier? To spice it up, add red pepper flakes, diced jalapeños, or a dash of hot sauce. Adjust the amount to your taste for the perfect kick. In this post, we explored how to make a delicious Tuscan White Bean Soup. We covered the main ingredients, detailed each cooking step, and provided helpful tips. We also discussed tasty variations, storage methods, and answered common questions. With this guide, you can create a wholesome meal that warms the soul. Enjoy experimenting with flavors and ingredients to make it your own. Cooking should be fun, and with this recipe, you have everything you need to succeed!$

Tuscan White Bean Soup

A hearty and flavorful soup made with white beans, vegetables, and herbs, perfect for a comforting meal.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

2 cups canned white beans (such as cannellini), rinsed and drained
1 medium onion, finely diced
2 cloves garlic, minced
2 medium carrots, diced into small cubes
2 stalks celery, diced
4 cups vegetable broth (preferably low-sodium)
1 can (14 oz) diced tomatoes, including their juices
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 leaf bay leaf
2 cups kale, stems removed and chopped into bite-sized pieces
2 tablespoons extra virgin olive oil
to taste salt and freshly ground black pepper
for garnish fresh basil leaves, torn

Instructions

In a large, heavy-bottomed pot, pour in the olive oil and warm it over medium heat. Once hot, add in the diced onion, carrots, and celery. Sauté these vegetables for approximately 5-7 minutes, stirring occasionally, until they become soft and the onion turns translucent.
Introduce the minced garlic into the pot and sauté, stirring continuously for an additional minute or until the garlic is fragrant, ensuring it does not burn.
Pour in the rinsed white beans along with the diced tomatoes (with their juices) and the vegetable broth. Sprinkle in the dried thyme, rosemary, and add the bay leaf. Bring the mixture to a rolling boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes.
After 20 minutes of simmering, add the chopped kale to the soup. Continue to simmer for another 10 minutes, or until the kale has wilted and become tender.
Remove the bay leaf from the pot, and taste the soup. Season with salt and freshly ground black pepper to your liking. If you prefer a creamier soup, consider blending a portion of it using an immersion blender before adding the kale.
Ladle the hot soup into bowls and top with fresh torn basil leaves for a burst of flavor and color.

Notes

Serve with crusty bread for a wholesome meal.

Keyword healthy, Italian, soup, vegetarian