Tuscan White Bean Soup

$- 1 tablespoon extra virgin olive oil - 1 medium yellow onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, washed and diced - 1 teaspoon dried rosemary, crushed - 1 teaspoon dried thyme - 1 can (15 oz) cannellini beans, thoroughly drained and rinsed - 4 cups rich vegetable broth - 1 can (14 oz) diced tomatoes with juices - 2 cups fresh kale, stems removed and chopped - Sea salt and freshly cracked black pepper to taste - Fresh parsley, finely chopped (for garnish) - Grated Parmesan cheese (optional, for serving) To make a great Tuscan white bean soup, gather your ingredients first. The extra virgin olive oil adds a rich flavor. The onion, garlic, carrots, and celery create a strong base. Cannellini beans bring creaminess and protein. Vegetable broth adds depth. Diced tomatoes lend sweetness and acidity. Fresh kale gives the soup a nice crunch and color. Finally, seasonings like rosemary and thyme provide a warm aroma. You can garnish with parsley or cheese for extra flair. Each ingredient plays a role in this hearty dish. {{ingredient_image_2}} - Sautéing the onions and garlic Start by heating 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Watch the oil shimmer. Then, add 1 medium yellow onion, finely diced. Sauté for about 5 minutes. You want the onion to turn translucent and soft. This creates a great base for your soup. - Adding carrots and celery Next, toss in 2 cloves of minced garlic, 2 medium diced carrots, and 2 diced celery stalks. Stir everything well. Cook this mixture for another 5 minutes. The goal is to make the vegetables tender and vibrant. This step adds depth to your soup. - Infusing flavors with herbs Now, sprinkle in 1 teaspoon of crushed dried rosemary and 1 teaspoon of dried thyme. Stir to combine. Cook for another minute. This allows the oils from the herbs to mix with the vegetables. You’ll notice a wonderful aroma at this point. - Combining main ingredients Carefully add 1 can (15 oz) of rinsed cannellini beans, 4 cups of rich vegetable broth, and 1 can (14 oz) of diced tomatoes with their juices into the pot. Bring this mix to a vigorous boil. - Simmering for flavor development Once boiling, reduce the heat to let it simmer gently. Simmer for about 20 minutes. This step is crucial because it allows the flavors to develop and meld together. You’ll build a rich, hearty soup here. - Final touches with kale and seasoning Stir in 2 cups of chopped fresh kale. Continue cooking for 5 more minutes. The kale should turn bright green and tender. Finally, season with sea salt and freshly cracked black pepper to taste. This enhances the flavor of your soup. Now you are ready to serve this delicious Tuscan White Bean Soup! To make your Tuscan White Bean Soup shine, focus on flavor. Start with fresh herbs like rosemary and thyme. They add depth and aroma. After adding them, cook for a minute. This step helps release their oils into the soup. Timing is key for soft vegetables. Sauté the onion, garlic, carrots, and celery until tender. Aim for about ten minutes total. This ensures they blend well with the beans. You don’t need fancy tools, but a sturdy pot is a must. A large pot helps everything cook evenly. A good knife will help you chop vegetables quickly and safely. This soup pairs well with crusty bread. Serve it warm for a comforting meal. A sprinkle of fresh parsley adds a nice touch. If you like cheese, add grated Parmesan on top. For a beautiful meal, use rustic bowls. Place the soup in each bowl, then add a sprig of parsley. This simple touch makes the dish look inviting. Enjoy it with your favorite salad for a complete dinner. Pro Tips Enhance Flavor Depth: Consider adding a splash of balsamic vinegar or a squeeze of lemon juice just before serving to brighten the flavors of the soup. Texture Variation: For a creamier texture, blend a portion of the soup with an immersion blender before adding the kale, then stir in the whole beans for added texture. Ingredient Substitutions: Feel free to swap in other greens like spinach or Swiss chard if kale isn't available, or use other types of beans for variety. Meal Prep Friendly: This soup keeps well in the refrigerator for up to 4 days, making it perfect for meal prep. Just reheat gently on the stove before serving. {{image_4}} You can change the beans in this soup. Try using navy beans or chickpeas instead of cannellini beans. Both options add a nice texture and flavor. If you don't have fresh kale, spinach works too. It's tender and adds nutrients. You can also swap in other veggies like zucchini or bell peppers for a twist. For the broth, I love using rich vegetable broth, but chicken broth is great too. It gives a deeper flavor. If you want a lighter soup, use water or low-sodium broth. Just taste it as you go. If you want to make this soup vegan, it’s easy! Just use vegetable broth. Skip the Parmesan cheese, or use a vegan cheese. For gluten-free options, ensure your broth and any seasonings are gluten-free. Most are, but check the labels to be safe. If you're watching your sodium, you can use low-sodium broth. This will help keep the soup tasty without too much salt. Always taste before adding more salt. You might not need it! To keep your Tuscan White Bean Soup fresh, use airtight containers. Glass containers work well because they do not stain. You can also use BPA-free plastic containers. Make sure to cool the soup first before sealing it. Store leftovers in the fridge for up to five days. If you have more soup than you can eat, freezing is a great option. When reheating, I recommend using the stove. Pour the soup into a pot and heat over low to medium heat. Stir often to avoid sticking. If you want to use a microwave, place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This helps keep the flavors intact. If you freeze the soup, it lasts for about three months. To thaw, place it in the fridge overnight. Then, reheat as mentioned above. Enjoy every spoonful! How long does Tuscan White Bean Soup last? Tuscan White Bean Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container for the best results. Can I make this soup ahead of time? Yes, you can make this soup a day or two before serving. The flavors will deepen as it sits. Just reheat it on the stove when you're ready to enjoy. What can I use instead of cannellini beans? You can use great northern beans or navy beans instead of cannellini beans. Both options will work well in this soup. Is Tuscan White Bean Soup suitable for freezing? Yes, this soup freezes well. Just let it cool completely, then store it in freezer-safe containers. It can last up to 3 months in the freezer. Can I add meat to this soup? Absolutely! You can add cooked sausage or diced chicken for added protein. Just make sure to adjust cooking times as needed. What are some variations of Tuscan White Bean Soup? You can add different vegetables like zucchini or bell peppers. For a spicy kick, try adding red pepper flakes or diced jalapeños. This blog post covered all the ingredients and steps for a delicious Tuscan White Bean Soup. You learned how to prepare, cook, and serve it perfectly. The tips and tricks section gave you insights for enhancing flavors and timing for the best texture. I shared variations and dietary adjustments to suit your needs. Remember to store leftovers properly for lasting flavor. Whether you enjoy it straight or with a twist, this soup warms the heart. Dive in and make it your own!$

A hearty and flavorful soup made with cannellini beans, vegetables, and herbs.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

1 tablespoon extra virgin olive oil
1 medium yellow onion, finely diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, washed and diced
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 can (15 oz) cannellini beans, thoroughly drained and rinsed
4 cups rich vegetable broth
1 can (14 oz) diced tomatoes with juices
2 cups fresh kale, stems removed and chopped
to taste sea salt and freshly cracked black pepper
to taste fresh parsley, finely chopped (for garnish)
to taste grated Parmesan cheese (optional, for serving)

Instructions

In a large pot, heat the extra virgin olive oil over medium heat. When the oil is shimmering, add the diced onion, sautéing for approximately 5 minutes until it turns translucent and soft.
Add the minced garlic, diced carrots, and diced celery to the pot. Stir well, cooking for an additional 5 minutes until the vegetables are tender and vibrant.
Sprinkle in the crushed rosemary and dried thyme, stirring to combine. Cook for another minute to allow the essential oils from the herbs to infuse the sautéed vegetables.
Carefully add the rinsed cannellini beans, rich vegetable broth, and undrained diced tomatoes into the pot. Bring the mixture to a vigorous boil, then reduce the heat to let it simmer gently.
Allow the soup to simmer for about 20 minutes. This step is crucial for the flavors to develop and meld harmoniously.
Stir in the chopped kale, continuing to cook for an additional 5 minutes, or until the kale is bright green and tender, adding a delightful texture to the soup.
Season generously with sea salt and freshly cracked black pepper to enhance the flavor profile.
Remove the pot from heat. Ladle the warm soup into bowls, garnishing each serving with a sprinkle of chopped fresh parsley and, if desired, a few shavings of grated Parmesan cheese for added richness.

Notes

For a beautiful presentation, serve in rustic bowls with fresh parsley on top.

Keyword healthy, soup, vegetarian