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To make this tasty Tuscan white bean soup, gather these simple items: - 2 cups canned white beans (cannellini or navy), drained and rinsed - 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 2 medium carrots, peeled and diced - 2 celery stalks, diced evenly - 3 cloves of garlic, minced - 4 cups vegetable broth, low-sodium preferred - 1 teaspoon dried thyme - 1 teaspoon fresh rosemary, finely chopped - Salt and fresh black pepper to taste - 2 cups fresh kale, stems removed and roughly chopped - Juice of 1 fresh lemon - Grated Parmesan cheese, for serving (optional) - Fresh parsley, chopped, for garnish You can switch up some ingredients to make the soup your own. Here are a few ideas: - Use fresh beans instead of canned. Soak and cook them for a great taste. - Swap vegetable broth with chicken broth for more flavor. - Try adding diced potatoes or squash for a heartier texture. - Mix in other greens like spinach or Swiss chard for a colorful twist. Garnishing your soup can make it more appealing. Here are some options: - A sprinkle of grated Parmesan cheese adds creaminess. - Fresh parsley gives a nice pop of color. - Serve with warm crusty bread to soak up the soup. - Add a drizzle of olive oil for extra richness. {{ingredient_image_2}} 1. Heat the oil: Start by warming the extra virgin olive oil in a large pot over medium heat. 2. Sauté the base: Add the finely diced onion, diced carrots, and diced celery. Cook for 5-7 minutes until soft. 3. Add garlic: Stir in the minced garlic. Cook for one more minute, but watch it closely to prevent burning. 4. Combine broth and beans: Pour in low-sodium vegetable broth. Add the drained white beans, dried thyme, and fresh rosemary. 5. Bring to a boil: Turn the heat up to bring the soup to a gentle boil, then lower it to medium-low. Let it simmer uncovered for 15 minutes. 6. Season the soup: Taste your soup and add salt and freshly cracked black pepper as needed. 7. Add kale and lemon: Fold in the chopped kale and squeeze the fresh lemon juice over the soup. Cook for an additional 5 minutes until the kale wilts. 8. Serve: Ladle the hot soup into warm bowls. Top with grated Parmesan cheese and fresh parsley if desired. - Use fresh veggies: Fresh vegetables enhance the soup's flavor and texture. - Don’t skip the lemon: The lemon juice adds brightness and balances the flavors. - Season gradually: Taste as you go; this helps build deeper flavors. - Burning the garlic: Garlic cooks quickly. Stir it often to keep it from burning. - Overcooking the kale: Add kale near the end to keep it vibrant and tender. - Skipping the seasoning: Seasoning is key. Don’t forget to taste and adjust. To boost the taste of your Tuscan White Bean Soup, here are some ideas: - Add a bay leaf: Toss in a bay leaf while it simmers for deeper flavor. - Finish with fresh herbs: Add fresh basil or parsley at the end for a bright touch. - Use a splash of balsamic vinegar: This can add a nice tang to the soup. - Experiment with spices: Try adding a pinch of red pepper flakes for heat or smoked paprika for depth. Storing your soup properly helps keep it fresh: - Cool the soup: Let it cool completely before storing. - Use airtight containers: This keeps the soup from absorbing other odors in the fridge. - Store for up to 3 days: It stays tasty in the fridge for three days. - Reheat gently: Warm it on the stove over medium heat, stirring often. Add a splash of broth if it thickens too much. If you have dietary needs, here are some smart swaps: - Beans: Use any canned beans you like, such as great northern or chickpeas. - Broth: Swap vegetable broth for chicken broth if you prefer. - Kale: Spinach or Swiss chard can replace kale for a different green. - Cheese: Omit Parmesan for a dairy-free version or use a vegan cheese option. Pro Tips Use Fresh Herbs: Fresh rosemary and thyme enhance the flavor profile of the soup significantly. If you have access to them, don't hesitate to use them instead of dried herbs. Vegetable Broth Matters: Opt for a high-quality low-sodium vegetable broth for the best flavor. Homemade broth can elevate this dish even further. Adjust Consistency: If you prefer a thicker soup, blend a portion of the beans before adding them to the pot. This will create a creamy texture without needing additional cream. Make It Ahead: This soup tastes even better the next day! Store leftovers in the fridge and reheat for a quick and delicious meal. {{image_4}} You can easily make this soup vegetarian or vegan. The main base is already plant-based. Use vegetable broth and skip the Parmesan cheese for a vegan choice. You can also add more veggies, like bell peppers or zucchini, to boost flavor and nutrition. Fresh herbs like basil or oregano can enhance the taste. If you want to add protein, consider diced chicken or Italian sausage. Cook them in the pot before adding other veggies. For a plant-based option, use lentils or tofu. These options make the soup more filling and satisfying. They also add great taste, making each bite richer. Seasonal veggies can change the soup’s flavor. In summer, try fresh tomatoes or corn. In fall, add butternut squash or sweet potatoes for sweetness. You can also use spinach instead of kale in spring. These changes keep the soup fresh and exciting year-round. Experiment with what you have to create your own unique version. To store Tuscan White Bean Soup, let it cool first. Use an airtight container. This helps keep the soup fresh and tasty. I recommend using glass containers. They do not hold odors and are easy to clean. Place the cooled soup in the container. Make sure to leave some space at the top for expansion. If you want to freeze the soup, use freezer-safe bags or containers. Pour in the cooled soup and seal tightly. Be sure to label the bags with the date. This helps you know how long it has been stored. The soup can freeze well for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove over low heat. Stir often to warm it evenly. In the fridge, Tuscan White Bean Soup lasts about 4 to 5 days. Keep it in an airtight container for best results. If you notice any off smell or mold, throw it away. Always trust your senses to keep food safe. Enjoy the soup while it's fresh for the best flavor! The best beans for this soup are cannellini and navy beans. They are creamy and tender. You can use canned beans for ease. Just make sure to drain and rinse them well. This helps remove excess salt and starch. If you prefer dried beans, soak them overnight before cooking. They will add a lovely texture to your soup. Yes, you can make this soup in a slow cooker. Start by sautéing your onion, carrots, and celery in a pan. This step adds depth to the flavor. Then, add all your ingredients to the slow cooker. Set it to low for 6-8 hours or high for 3-4 hours. The beans will soften nicely, and the flavors will blend well. To thicken your soup, you can mash some of the beans. Use a fork or a potato masher to break them apart. This will create a creamy base. You can also add a bit of potato or a cornstarch slurry. Just mix cornstarch with water and stir it in while the soup cooks. Let it simmer for a few minutes to thicken nicely. In this blog post, we explored the essentials for making Tuscan White Bean Soup. We covered the key ingredients, step-by-step cooking instructions, and helpful tips. You learned about variations for different diets and how to store your soup properly. Remember, using fresh ingredients and following cooking tips can make a big difference. Embrace variations to make this dish your own. Keep experimenting and enjoy every bowl of this tasty soup!

Tuscan White Bean Soup Delight

A hearty and flavorful soup made with white beans, vegetables, and fresh herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 cups canned white beans (preferably cannellini or navy), drained and rinsed thoroughly
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced evenly
  • 3 cloves garlic, minced
  • 4 cups vegetable broth, low-sodium preferred
  • 1 teaspoon dried thyme
  • 1 teaspoon fresh rosemary, finely chopped
  • to taste Salt and fresh black pepper
  • 2 cups fresh kale, stems removed and roughly chopped
  • 1 fresh lemon, juiced
  • for serving Grated Parmesan cheese (optional)
  • for garnish Fresh parsley, chopped

Instructions
 

  • In a large pot, heat the extra virgin olive oil over medium heat until shimmering.
  • Add the finely diced onion, diced carrots, and diced celery to the pot. Sauté the mixture for about 5-7 minutes, or until the vegetables soften and the onion becomes translucent.
  • Stir in the minced garlic and continue to cook for another minute, stirring constantly until the garlic is fragrant, being careful not to let it burn.
  • Pour in the vegetable broth, then add the drained white beans, dried thyme, and chopped fresh rosemary. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer uncovered for about 15 minutes, allowing the flavors to meld.
  • Taste and season with salt and freshly cracked black pepper as desired.
  • Fold in the chopped kale and squeeze the fresh lemon juice over the soup. Let it cook for an additional 5 minutes, stirring occasionally, until the kale has wilted and turned tender.
  • Serve the soup hot, with a generous sprinkle of grated Parmesan cheese on top (if using) and a fresh garnish of chopped parsley.

Notes

Ladle the soup into warm bowls and serve with crusty bread for a heartier meal.
Keyword healthy, soup, vegetarian