Tuscan White Bean Soup is a hearty, flavorful, and comforting soup that’s perfect for chilly days. Made with creamy white beans, vegetables, and savory herbs, it’s a healthy, nourishing dish that’s also vegetarian (or can be easily made vegan). The addition of kale or spinach and a touch of garlic and rosemary brings this classic Italian soup to life.
Here’s a delicious and simple recipe for Tuscan White Bean Soup:
Tuscan White Bean Soup
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary (or 2 teaspoons fresh, chopped)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 4 cups low-sodium vegetable broth (or chicken broth)
- 2 cans (15 oz each) white beans, such as cannellini or great northern beans, drained and rinsed
- 2 cups kale or spinach, chopped (optional, but adds great flavor and nutrition)
- 1 bay leaf
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 tablespoon fresh lemon juice (optional, to brighten the flavors)
- Fresh parmesan cheese (optional, for topping)
Instructions:
1. Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften and the onion becomes translucent.
- Add the minced garlic, rosemary, thyme, and red pepper flakes (if using). Cook for another 1-2 minutes, stirring frequently, until the garlic is fragrant.
2. Add the Broth and Beans:
- Pour in the vegetable broth and add the white beans. Stir to combine.
- Add the bay leaf, salt, and black pepper, and bring the soup to a gentle simmer.
3. Simmer the Soup:
- Let the soup simmer for about 20-25 minutes, allowing the flavors to meld together. If you like a thicker soup, you can use a potato masher or immersion blender to mash some of the beans or partially blend the soup, leaving some texture.
4. Add Greens (Optional):
- Stir in the chopped kale or spinach and continue to cook for another 5-7 minutes, until the greens are wilted and tender. If you’re using kale, make sure it’s soft and tender before serving.
5. Adjust Seasonings:
- Taste the soup and adjust the salt, pepper, or herbs to your liking. Add a splash of lemon juice to brighten the flavors if desired.
6. Serve:
- Ladle the soup into bowls and top with freshly grated parmesan cheese (if using). Serve with a side of crusty bread for dipping.
Storage:
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The soup also freezes well for up to 3 months—just let it cool completely before transferring to a freezer-safe container.
- When reheating, you may want to add a bit more broth or water to loosen the soup if it thickens too much during storage.
Tips & Variations:
- Vegan Version: Skip the parmesan cheese or use a dairy-free version to make this soup fully vegan.
- Add Extra Protein: For added protein, you can stir in some cooked chicken, turkey sausage, or tofu cubes.
- Herb Variations: You can experiment with other fresh herbs, such as basil or parsley, for added flavor.
- Thickening Options: If you prefer a creamier soup, you can blend part of the soup in a blender or use an immersion blender. Alternatively, add a bit of coconut milk or heavy cream at the end for a creamier texture.
Serving Suggestions:
- This Tuscan White Bean Soup pairs wonderfully with a slice of garlic bread, a simple green salad, or a side of roasted vegetables. It’s a filling and nutritious meal on its own, but you can also serve it as a starter for an Italian-inspired meal.
Health Benefits:
- This soup is high in fiber and protein from the white beans and is also rich in vitamins and minerals thanks to the vegetables and greens. It’s a nourishing option for a balanced meal.
Enjoy this Tuscan White Bean Soup as a comforting, flavorful dish that’s perfect for any time of year—whether you’re craving something warm on a cold day or just want a healthy, satisfying meal!
