Tuscan White Bean Soup

$Tuscan white bean soup is a warm hug in a bowl. This soup is rich and flavorful, perfect for chilly days. You can make it in under 40 minutes. It serves six people and is great for sharing. Here are the must-have ingredients for this tasty soup: - 2 cans (15 oz each) white cannellini beans, drained and rinsed - 4 cups vegetable broth - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 bay leaf - 2 tablespoons olive oil - 2 cups kale, chopped - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients work together to create a hearty and satisfying soup. The cannellini beans give it a creamy base. The veggies add texture and sweetness. Herbs bring all the flavors together. You can boost the taste with these extra ingredients: - A squeeze of lemon juice for brightness - Crushed red pepper flakes for a spicy kick - Parmesan cheese for a rich finish These optional ingredients let you customize the soup to fit your taste. Don't be afraid to mix and match! Start by gathering your ingredients. You need two cans of white cannellini beans, vegetable broth, onion, garlic, carrots, celery, diced tomatoes, dried oregano, dried thyme, a bay leaf, olive oil, kale, salt, and pepper. Fresh parsley adds a nice touch. Next, dice the onion, carrots, and celery. Mince the garlic. Chop the kale. These steps help your soup cook evenly. In a large pot, heat two tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté these for about five to seven minutes. You want the vegetables to be soft and the onion to look clear. Once your veggies are ready, add the minced garlic. Sauté for one more minute. This brings out the garlic’s flavor. Now, stir in the diced tomatoes, rinsed white beans, vegetable broth, oregano, thyme, and bay leaf. Bring everything to a simmer. Let the soup cook for about 15 to 20 minutes. This time lets the flavors mix well. After cooking, remove the bay leaf. If you like your soup creamier, mash half of it with a potato masher. You can also use an immersion blender for a smoother texture. Add the chopped kale next. Cook for another five minutes until the kale is tender. Finally, season your soup with salt and pepper to taste. To achieve a perfect texture, remember a few key tips. Mashing part of the soup gives it a creamier feel. If you want more body, add a bit more kale. Cook the soup long enough to let the flavors blend. If you like a thicker soup, reduce the amount of broth. Serve your soup hot in rustic bowls. Drizzle with olive oil and sprinkle fresh parsley for a beautiful finish. Enjoy your cozy bowl of Tuscan white bean soup! To boost flavor in your Tuscan white bean soup, try these tips: - Add fresh herbs like basil or rosemary for a vibrant taste. - Include a squeeze of lemon juice to brighten the flavors. - Drizzle extra virgin olive oil on top just before serving for richness. - Stir in a pinch of red pepper flakes for a little heat. These simple changes can take your soup to the next level. Many cooks make a few key mistakes. Here are some to watch for: - Overcooking the vegetables can lead to mushiness. Aim for tender, not soft. - Skipping the seasoning early in the cooking process can dull the taste. - Forgetting to remove the bay leaf before serving can give an odd taste. Avoiding these errors will help you create a better soup. Serve your soup in rustic bowls for a cozy feel. Here are some ideas for sides: - Pair with crusty bread for dipping and added texture. - Serve alongside a fresh salad for a light, healthy meal. - Add a sprinkle of grated Parmesan cheese on top for extra flavor. These pairings will make your meal even more satisfying. {{image_2}} You can easily make this soup vegetarian or vegan. Simply use vegetable broth instead of chicken broth. The main ingredients, like white cannellini beans, are already plant-based. This soup is rich in flavor without meat. If you want extra protein, add quinoa or lentils. Both make it heartier and still keep it vegan. For a healthier soup, swap olive oil for a lighter oil, like avocado oil. You can also reduce the salt by using low-sodium vegetable broth. Add more veggies to boost nutrition. Try zucchini, spinach, or bell peppers. These add color and flavor without added calories. For a creamy texture, use unsweetened almond milk instead of oil. Change this soup with the seasons! In spring, add fresh peas or asparagus. In summer, use fresh tomatoes and basil. Fall brings pumpkin or butternut squash for a sweet twist. In winter, root vegetables like parsnips or turnips work well. Each season brings new tastes to explore in your bowl. To store leftover Tuscan white bean soup, first let it cool. Pour the soup into an airtight container. Make sure to seal it well. You can keep it in the fridge for up to five days. Label the container with the date. This helps you track freshness. When you’re ready to enjoy your soup again, take it out of the fridge. Pour the soup into a pot. Heat it over medium heat. Stir often to prevent sticking. If the soup is too thick, add a splash of broth or water. Heat until it is warm all the way through. Freezing is a great option for longer storage. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand. Label them with the date. You can freeze the soup for up to three months. When you want to eat it, thaw it in the fridge overnight. Reheat it on the stove as before. The best beans for Tuscan White Bean Soup are white cannellini beans. They have a creamy texture and mild taste. You can also use great northern beans or navy beans. Both options work well but may change the soup's taste slightly. Always drain and rinse the beans before adding them to your soup. Yes, you can make this soup in a slow cooker. Start by sautéing the onion, carrots, and celery in a pan. This step adds extra flavor. Then, add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the kale for the last 30 minutes of cooking. Tuscan White Bean Soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. Make sure to let it cool before sealing. If you want it to last longer, consider freezing it. Tuscan White Bean Soup is a simple dish with rich flavors. You need essential ingredients like white beans, broth, and herbs. Optional ingredients can boost the taste. Follow the easy steps for perfect soup. Avoid common mistakes to keep your soup smooth. Remember, you can adapt recipes for different diets or seasons. Proper storage will help you enjoy leftovers later. By following these tips, you can make a delicious meal every time. Enjoy your cooking adventure with this healthy and tasty soup!$

Tuscan White Bean Soup

Warm up with a delightful bowl of Hearty Tuscan White Bean Soup! This easy recipe combines nutritious cannellini beans, fresh veggies, and aromatic herbs to create a comforting dish perfect for any occasion. In just 40 minutes, you can serve a delicious meal that satisfies and nourishes. Click through now to discover the full recipe and tips for a beautiful presentation that will impress your family and friends!

Print Recipe Pin Recipe

Ingredients

2 cans (15 oz each) white cannellini beans, drained and rinsed

4 cups vegetable broth

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup diced tomatoes (canned or fresh)

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

2 tablespoons olive oil

2 cups kale, chopped

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.

Add the minced garlic to the pot and sauté for another minute until fragrant.

Stir in the diced tomatoes, white beans, vegetable broth, oregano, thyme, and bay leaf. Bring the soup to a simmer.

Let the soup cook for about 15-20 minutes, allowing the flavors to meld together.

Remove the bay leaf. If you'd like a creamier texture, you can mash about half of the soup with a potato masher or blend a portion with an immersion blender.

Add the chopped kale to the soup and cook for an additional 5 minutes, until the kale is tender.

Season the soup with salt and pepper to taste.

Serve hot, garnished with fresh parsley.

Prep Time: 15 min | Total Time: 40 min | Servings: 6

- Presentation Tips: Serve the soup in rustic bowls, drizzled with a bit of olive oil and a sprinkle of fresh parsley on top for an inviting presentation.