Tuscan White Bean Soup is a delightful dish that warms the soul and tantalizes the taste buds. Originating from the rustic kitchens of Tuscany, this hearty soup has a rich history rooted in Italian culinary traditions. It embodies the essence of comfort food, combining simple, wholesome ingredients that reflect the region’s agricultural bounty. I love how Tuscan White Bean Soup is not only delicious but also incredibly versatile; it can be enjoyed as a light lunch or a satisfying dinner. The creamy texture of the beans, paired with aromatic herbs and fresh vegetables, creates a symphony of flavors that keeps everyone coming back for more. Plus, it’s a convenient recipe that can be made in one pot, making cleanup a breeze. Whether you’re looking to impress guests or simply enjoy a cozy night in, Tuscan White Bean Soup is the perfect choice!
Ingredients:
- 2 cups dried cannellini beans (or 4 cups canned, drained and rinsed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups vegetable broth (or chicken broth for non-vegetarian option)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 cups kale, chopped (or spinach if preferred)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- Parmesan cheese, grated (optional, for serving)
Preparing the Beans
1. If you’re using dried cannellini beans, start by rinsing them under cold water to remove any dirt or debris. 2. Soak the beans overnight in a large bowl with enough water to cover them by at least two inches. This will help them cook faster and make them easier to digest. 3. The next day, drain and rinse the beans again. If you’re using canned beans, simply drain and rinse them, and you can skip this soaking step.Cooking the Soup Base
4. In a large pot or Dutch oven, heat the olive oil over medium heat. 5. Add the diced onion, carrots, and celery to the pot. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. 6. Stir in the minced garlic and cook for an additional minute, until fragrant. Be careful not to let the garlic burn, as it can turn bitter.Building Flavor
7. Add the soaked and drained cannellini beans (or the canned beans if you’re using those) to the pot. 8. Pour in the diced tomatoes with their juices, followed by the vegetable broth. Stir everything together to combine. 9. Add the dried thyme, dried rosemary, and bay leaf. Season with salt and pepper to taste. 10. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes if using dried beans, or 15-20 minutes if using canned beans. This allows the flavors to meld beautifully.Adding the Greens
11. After the soup has simmered, remove the lid and add the chopped kale (or spinach). Stir it into the soup and let it cook for an additional 5-10 minutes, until the greens are wilted and tender. 12. Taste the soup and adjust the seasoning with more salt and pepper if needed. If you prefer a creamier texture, you can use an immersion blender to blend a portion of the soup, or transfer a cup or two to a blender, blend until smooth, and then return it to the pot.Serving the Soup
13. Once the soup is ready, ladle it into bowls. 14. Garnish with freshly chopped parsley and, if desired, a sprinkle of grated Parmesan cheese for an extra layer of flavor. 15. Serve hot with crusty bread on the side for dipping.Storing Leftovers
16. If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. 17. To reheat, simply warm it on the stove over medium heat, adding a splash of water or broth if it has thickened too much. Enjoy this hearty and comforting Tuscan White Bean Soup, perfect for chilly days or whenever you need a little warmth and nourishment!
Conclusion:
In summary, this Tuscan White Bean Soup is an absolute must-try for anyone looking to warm their hearts and bellies with a delicious, hearty meal. The combination of creamy white beans, fresh vegetables, and aromatic herbs creates a symphony of flavors that is both comforting and satisfying. Plus, it’s incredibly versatile! You can serve it with a crusty loaf of bread for dipping, or pair it with a fresh salad for a complete meal. If you’re feeling adventurous, try adding some kale or spinach for an extra boost of nutrition, or toss in some Italian sausage for a meaty twist. I encourage you to give this Tuscan White Bean Soup a shot in your kitchen. It’s perfect for a cozy night in or as a dish to impress your friends at a gathering. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s spread the love for this delightful soup together! Trust me, once you taste it, you’ll understand why this Tuscan White Bean Soup deserves a spot in your recipe rotation. Happy cooking! Print
Tuscan White Bean Soup: A Hearty and Healthy Recipe for Every Season
- Total Time: 60 minutes
- Yield: 6–8 servings 1x
Description
Warm and hearty Tuscan White Bean Soup, filled with nutritious vegetables and aromatic herbs, is the perfect comfort food for chilly days. Easy to prepare with either dried or canned beans, this flavorful dish is sure to satisfy. Enjoy it with crusty bread for a complete meal.
Ingredients
Scale
- 2 cups dried cannellini beans (or 4 cups canned, drained and rinsed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups vegetable broth (or chicken broth for non-vegetarian option)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 cups kale, chopped (or spinach if preferred)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- Parmesan cheese, grated (optional, for serving)
Instructions
- If using dried cannellini beans, rinse them under cold water to remove any dirt. Soak the beans overnight in a large bowl with enough water to cover them by at least two inches. Drain and rinse again the next day. If using canned beans, simply drain and rinse them.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the soaked and drained cannellini beans (or canned beans) to the pot. Pour in the diced tomatoes with their juices and the vegetable broth. Stir to combine. Add the dried thyme, dried rosemary, and bay leaf. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low. Cover and let simmer for about 30-40 minutes if using dried beans, or 15-20 minutes if using canned beans.
- After simmering, remove the lid and add the chopped kale (or spinach). Stir into the soup and cook for an additional 5-10 minutes until the greens are wilted and tender. Taste and adjust seasoning as needed. For a creamier texture, blend a portion of the soup with an immersion blender or in a regular blender, then return it to the pot.
- Ladle the soup into bowls. Garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese if desired. Serve hot with crusty bread on the side for dipping.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat on the stove, adding a splash of water or broth if it thickens too much.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
