INTRODUCTION
There’s something truly heartwarming about a bowl of homemade soup, especially during those chilly evenings when all you want is to wrap your hands around something cozy. Tuscan White Bean Soup, with its savory broth and hearty ingredients, is a comforting dish that feels like a hug in a bowl. Perfect for weeknight dinners or a leisurely weekend get-together, this soup is not only delicious but also budget-friendly. It’s the sort of recipe that brings friends and family together, inviting everyone to gather around the table with a crusty piece of bread at the ready.
Why You’ll Love This Recipe
Imagine coming home to the aromatic scent of sautéed vegetables and herbs wafting through your kitchen. This Tuscan White Bean Soup is your answer for a quick, nutritious meal that doesn’t skimp on flavor. It’s not only deliciously creamy, but it’s also packed with protein and fiber, making it a healthy choice for both kids and adults. This soup is a delightful, warming dish that checks all the boxes if you’re looking for something easy and satisfying.
"I served this soup at a family gathering, and it vanished within minutes! Everyone asked for the recipe!"
How to Make Tuscan White Bean Soup
Making this Tuscan White Bean Soup is a straightforward and enjoyable experience. The recipe requires minimal prep and uses simple, wholesome ingredients that combine to create a hearty and flavorful broth. Let’s dive into what you’ll need to whip up this delightful dish.
Ingredients
Gather these items to create your delicious Tuscan White Bean Soup:
- 2 cans of white beans (cannellini or great northern), drained and rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of diced tomatoes (canned or fresh)
- 2 cups of kale or spinach
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
- Olive oil
- Crusty bread for serving
Substitution tips: If you don’t have kale, feel free to use spinach or Swiss chard. You can also swap vegetable broth for chicken broth for a non-vegetarian option.
Directions
Follow these simple steps to create your comforting Tuscan White Bean Soup:
- In a large pot, warm some olive oil over medium heat.
- Add the chopped onion, diced carrots, and celery. Sauté them until they soften, which should take about 5-7 minutes.
- Toss in the minced garlic and cook for another minute, just enough to make it fragrant.
- Add the white beans, vegetable broth, diced tomatoes, thyme, and rosemary to the pot.
- Bring everything to a boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the kale or spinach, cooking just until it wilts.
- Season to taste with salt and pepper.
- Serve hot, paired with slices of crusty bread for the perfect combination.
Serving Suggestions
Tuscan White Bean Soup pairs wonderfully with a side of fresh, crusty bread, making it ideal for dipping. A light side salad, such as a classic Caesar or a simple arugula salad, complements the flavors beautifully. For added texture and flavor, sprinkle some grated Parmesan cheese on top or drizzle with a bit of balsamic glaze. This soup is also a fantastic choice for lunch the next day — it’s hearty enough to stand alone!
Storage & Reheating
To keep your soup fresh, store any leftovers in an airtight container in the refrigerator, where it will last up to 3-4 days. If you plan to store it longer, consider freezing it in portioned containers for up to 3 months. When reheating, simply thaw in the refrigerator overnight and warm gently on the stove, adding a splash of water or broth if the soup thickens too much.
Pro Tips
For an extra layer of flavor, consider browning the garlic slightly before adding the remaining ingredients. This will enhance the overall taste of your soup. If you want a bit of a kick, throw in some red pepper flakes when you sauté the vegetables. You can also blend a portion of the soup for a creamier texture without cream — simply use an immersion blender or transfer some to a regular blender, then return it to the pot.
Variations
There are dozens of ways to customize this Tuscan White Bean Soup to suit your taste! Swap out the kale for Swiss chard or add in seasonal vegetables like zucchini or bell peppers. If you’re looking for a protein boost, consider adding cooked sausage or diced chicken. For a spicier version, add diced jalapeños or a dash of hot sauce. Each variation can bring a new twist to this classic soup!
FAQs
What are the best beans to use in this soup?
Cannellini and great northern beans are both excellent choices, but you can also use navy beans or any other white bean you have on hand.
How can I make this soup thicker?
For a thicker consistency, blend a part of the soup before serving. Alternatively, you can add more beans or even a potato, which will break down and thicken the broth as it cooks.
Can I make this soup in advance?
Absolutely! This soup actually tastes better the next day as the flavors meld together. Just be sure to store it properly as mentioned above!
- Homemade Vegetable Broth
- Quick Dinner Ideas
Tuscan White Bean Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A creamy and hearty Tuscan White Bean Soup, perfect for chilly evenings, packed with protein and fiber, and ideal for weeknight dinners.
Ingredients
- 2 cans of white beans (cannellini or great northern), drained and rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of diced tomatoes (canned or fresh)
- 2 cups of kale or spinach
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
- Olive oil
- Crusty bread for serving
Instructions
- In a large pot, warm some olive oil over medium heat.
- Add the chopped onion, diced carrots, and celery. Sauté until they soften, about 5-7 minutes.
- Toss in the minced garlic and cook for another minute until fragrant.
- Add the white beans, vegetable broth, diced tomatoes, thyme, and rosemary to the pot.
- Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the kale or spinach, cooking just until it wilts.
- Season to taste with salt and pepper.
- Serve hot, paired with slices of crusty bread.
Notes
For variations, you can swap kale for Swiss chard or add seasonal vegetables. Blend part of the soup for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg