Tuscan Treasure: White Bean Soup

$For this hearty soup, you need the following: - 1 can (15 oz) cannellini beans, drained and rinsed - 1 tablespoon olive oil - 1 onion, finely chopped - 3 cloves garlic, minced - 2 large carrots, diced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 4 cups vegetable broth - 1 cup diced tomatoes (canned or fresh) - 2 cups kale, chopped (stems removed) - Salt and pepper, to taste - Fresh basil leaves, for garnish These simple, fresh ingredients create a rich flavor. The cannellini beans provide creaminess. The veggies add color and nutrition. You can customize your soup with these options: - Grated Parmesan cheese - Croutons for crunch - Extra herbs like parsley or oregano - A splash of lemon juice for brightness These garnishes enhance the look and taste of your dish. They also add your personal touch. If you lack some ingredients, don't worry! Here are swaps you can use: - Use navy beans or chickpeas instead of cannellini beans. - Swap olive oil for avocado oil. - Replace kale with spinach or Swiss chard. - Use chicken broth instead of vegetable broth. These substitutions keep the soup tasty while accommodating what you have on hand. You can still enjoy the essence of Tuscan white bean soup. {{ingredient_image_1}} To make your Tuscan white bean soup, start by getting your ingredients ready. Here’s what you need: - 1 can (15 oz) cannellini beans, drained and rinsed - 1 tablespoon olive oil - 1 onion, finely chopped - 3 cloves garlic, minced - 2 large carrots, diced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 4 cups vegetable broth - 1 cup diced tomatoes (canned or fresh) - 2 cups kale, chopped (stems removed) - Salt and pepper, to taste - Fresh basil leaves, for garnish Chop the onion, garlic, carrots, and celery. Rinse the beans and chop the kale. This makes cooking easier and faster. Now let’s cook! First, heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion. Sauté for about 5 minutes. You want it soft and clear. Next, stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes. You’ll love the smell! Now, sprinkle in the dried thyme and rosemary. Mix everything well. This adds great flavor. Add the cannellini beans and diced tomatoes to the pot. Stir to combine. Then, pour in the vegetable broth. Turn the heat high until it boils. Once it boils, turn the heat low and let it simmer for 15 to 20 minutes. This lets the flavors mix. After that, stir in the chopped kale. Let it simmer for another 5 minutes. This makes the kale tender and bright green. Finally, season with salt and pepper according to your taste. Your soup is ready! Serve it hot in bowls. Garnish with fresh basil leaves for a lovely touch. This soup pairs well with crusty bread. Enjoy every bite of your delicious Tuscan white bean soup! To make this soup really shine, use fresh herbs. Fresh thyme and rosemary add depth. You can also add a splash of lemon juice for a bright taste. A pinch of red pepper flakes gives a bit of heat. When you sauté the onions and garlic, let them cook slowly. This will release their sweet flavors into the soup. One mistake is not rinsing the beans. Rinsing removes excess salt and keeps the soup fresh. Another error is overcooking the kale. Add it near the end of cooking for a bright green color. Don’t skip seasoning. Taste the soup before serving to adjust salt and pepper. This step ensures a well-balanced flavor. Serve your soup with crusty bread. A good sourdough or ciabatta pairs well. You can also offer a green salad on the side. A simple salad with olive oil and vinegar is perfect. For a heartier meal, add some grilled chicken or sausage. This soup makes a great base for many toppings, so feel free to get creative! Pro Tips Use Fresh Herbs: For an extra burst of flavor, consider using fresh thyme and rosemary instead of dried; add them towards the end of cooking to preserve their aroma. Make It Creamy: For a creamier texture, blend half of the soup using an immersion blender and then stir it back into the pot. Customize Your Greens: Feel free to substitute kale with other greens like spinach or Swiss chard, depending on your preference or what you have on hand. Enhance the Flavor: Add a splash of lemon juice or a pinch of red pepper flakes just before serving to brighten the flavors and add a bit of heat. {{image_2}} You can easily make this soup vegetarian or vegan. The base already uses vegetable broth. To keep it vegan, just skip any cheese garnishes. You can add more vegetables to boost flavor and nutrition. Try adding mushrooms for depth or sweet potatoes for creaminess. Both options work well with the beans and kale. Different areas in Tuscany have their own take on this soup. In some regions, you might find pancetta or bacon added for a smoky taste. Other places may include different greens, like Swiss chard or spinach. You can also find variations that use different beans, like Borlotti beans. Each twist brings a unique flavor while keeping the heart of the dish intact. If you want to add protein, consider chicken or turkey. These meats cook well in the broth and soak up flavors. For a plant-based protein boost, toss in some quinoa or lentils. Both options add hearty texture while keeping the soup healthy. You can mix and match based on what you enjoy. To store leftover soup, let it cool first. Pour it into an airtight container. Be sure to leave some space at the top. This helps prevent spills as the soup expands. You can keep it in the fridge for up to five days. If you want to keep it longer, freezing is a great option. When you're ready to eat, take the soup out of the fridge. Heat it in a pot over medium heat. Stir often to warm it evenly. If the soup seems thick, add a splash of water or broth. You can also use a microwave. Just heat it in a bowl, stirring halfway through. Make sure it’s hot all the way through. To freeze the soup, use freezer-safe containers. Pour the soup in, leaving space at the top. You can also use freezer bags. Squeeze out the air before sealing. Label the bags with the date. This way, you know when to use them. The soup can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge before reheating. The best type of bean for Tuscan white bean soup is cannellini beans. They have a creamy texture and a mild taste. You can also use great northern beans or navy beans. Both options work well but may change the soup's flavor slightly. Cannellini beans are often canned, which makes them easy to find. Just drain and rinse them before adding to your soup. This small step helps remove excess salt and improves the flavor. Yes, you can make Tuscan white bean soup in a slow cooker! Start by sautéing the onion, garlic, carrots, and celery in olive oil. This step adds flavor. After that, transfer everything to the slow cooker. Add the remaining ingredients, except for the kale, and cook on low for 6 to 8 hours. About 30 minutes before serving, stir in the chopped kale. This keeps it fresh and bright. You can also season the soup with salt and pepper just before you serve. Tuscan white bean soup lasts in the fridge for about 3 to 4 days. Store it in an airtight container to keep it fresh. You can also freeze the soup for up to 3 months. Just let it cool completely before placing it in freezer-safe bags or containers. To reheat, simply thaw it in the fridge overnight. Then, heat it on the stove or in the microwave until it's hot. Enjoy your soup again without losing flavor! Tuscan white bean soup is a simple dish with rich flavors. We covered essential ingredients and fun garnishes. I shared tips for cooking and serving to make it perfect. You also learned about variations, storage, and common questions. Now, you can enjoy this comforting soup in many ways. Embrace your creativity and make it your own. Enjoy every spoonful, and share it with others. Happy cooking!$

Tuscan Treasure: White Bean Soup

A hearty and flavorful white bean soup with vegetables and herbs.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

1 can (15 oz) cannellini beans, drained and rinsed
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 large carrots, diced
2 stalks celery, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 cups vegetable broth
1 cup diced tomatoes (canned or fresh)
2 cups kale, chopped (stems removed)
to taste Salt and pepper
for garnish Fresh basil leaves

Instructions

In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic, diced carrots, and diced celery, cooking for an additional 5 minutes until fragrant and the vegetables soften.
Sprinkle in the dried thyme and rosemary, mixing well to combine.
Add the cannellini beans and diced tomatoes to the pot, stirring to combine all ingredients.
Pour in the vegetable broth, increasing the heat to high until the mixture comes to a boil.
Once boiling, reduce the heat to low and simmer for about 15-20 minutes.
Stir in the chopped kale and let it simmer for another 5 minutes until the kale is tender.
Season with salt and pepper to taste.
Serve the soup hot, garnished with fresh basil leaves.

Notes

Serve with crusty bread for a complete meal.

Keyword healthy, soup, vegetarian