Tuscan White Bean Soup

Here’s a comforting recipe for Tuscan White Bean Soup, a hearty, flavorful soup with creamy beans, vegetables, and savory herbs. It’s perfect for cozy meals and packed with nutrition.

Tuscan White Bean Soup Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 1 medium potato, peeled and diced (optional)
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 1 can (15 oz) diced tomatoes, undrained
• 4 cups vegetable broth (or chicken broth)
• 2 cups water
• 1/2 teaspoon dried thyme (or 2-3 fresh sprigs)
• 1/2 teaspoon dried rosemary (or 1 sprig fresh)
• 1 bay leaf
• 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper, to taste
• 2 cups fresh spinach or kale (optional)
• 1/2 cup heavy cream or coconut milk (optional, for creaminess)
• Freshly grated Parmesan cheese (optional, for garnish)
• 1-2 tablespoons balsamic vinegar or lemon juice (optional, for brightness)

Instructions:

1. Sauté Vegetables:
   Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables soften and the onion becomes translucent. Add the garlic and cook for another minute, stirring constantly to avoid burning.
2. Add Potatoes and Beans:
   If you’re using potatoes, add them to the pot along with the drained white beans. Stir everything together to combine.
3. Simmer the Soup:
   Add the diced tomatoes (with their juices), vegetable broth, water, thyme, rosemary, bay leaf, and red pepper flakes (if using). Stir well and bring to a boil over medium-high heat. Once it’s boiling, reduce the heat to low and let the soup simmer uncovered for 20-30 minutes, until the vegetables are tender and the flavors have melded together.
4. Mash Some Beans:
   For a thicker, creamier soup, use a potato masher or the back of a spoon to mash some of the beans directly in the pot. You can mash as little or as much as you like, depending on the texture you want.
5. Add Greens (optional):
   If you’re adding spinach or kale, stir it into the soup and let it wilt down for a few minutes.
6. Finish the Soup:
   Taste the soup and adjust the seasoning with salt, pepper, or a splash of balsamic vinegar or lemon juice for brightness. If you’d like a creamier soup, stir in the heavy cream or coconut milk.
7. Serve:
   Ladle the soup into bowls and garnish with freshly grated Parmesan cheese, if desired. Serve with a crusty bread for dipping.

Tips & Variations:

• Beans: Cannellini beans are the traditional choice, but you can also use great northern beans, navy beans, or even chickpeas for a different flavor.
• Greens: If you prefer kale, be sure to remove the tough stems before adding it to the soup.
• Herbs: Fresh herbs are great in this soup, so feel free to swap out the dried thyme and rosemary for fresh. Just remember to remove the stems before serving.
• Vegan Option: For a vegan version, omit the cream and Parmesan. A swirl of extra-virgin olive oil before serving can give it a silky finish.
• Balsamic Vinegar: This adds a touch of acidity that really brightens up the soup, but it’s optional. Lemon juice can also work if you prefer a citrusy twist.

This soup is nourishing, full of flavor, and can easily be made in one pot. Perfect for a hearty lunch or dinner! Enjoy!