Tuscan White Bean Bliss

$To make a hearty Tuscan white bean soup, you need these key ingredients: - 2 cans (15 oz each) of cannellini beans, drained and rinsed - 4 cups vegetable broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 cup diced tomatoes (canned or fresh) - 2 cups kale or spinach, chopped - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (adjust to taste) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil or parsley for garnish These ingredients create a rich, flavorful soup that warms the soul. The cannellini beans provide a creamy texture. The veggies add color and nutrients. Fresh herbs bring brightness to every bite. You can boost the flavor of your soup with these optional ingredients: - A splash of lemon juice for brightness - A pinch of smoked paprika for depth - Some grated Parmesan cheese for creaminess - A bay leaf for an aromatic touch These extras can take your soup to the next level. For example, lemon juice adds a nice zing. Smoked paprika offers a warm, earthy taste. Do you want to make some swaps? Here are some simple substitutions: - White beans can replace cannellini beans. - Chicken broth works well if you prefer a non-vegetarian option. - Spinach can stand in for kale. - Fresh tomatoes can be substituted with canned tomatoes. Feel free to mix and match based on what you have. The soup will still be delicious, no matter how you adjust the ingredients. Cooking should always be fun and creative! {{ingredient_image_1}} 1. Gather all your ingredients. You will need cannellini beans, broth, onion, garlic, carrots, celery, tomatoes, kale or spinach, dried oregano, red pepper flakes, olive oil, salt, and pepper. 2. Drain and rinse the cannellini beans. This helps remove extra sodium. 3. Chop the onion, carrots, and celery into small pieces. Mince the garlic. Dice the tomatoes if using fresh ones. 4. Prepare your herbs, like fresh basil or parsley, for garnish. 1. In a large pot, heat the olive oil over medium heat. 2. Add the chopped onion, carrots, and celery. Sauté for about 5 to 7 minutes until the veggies soften. 3. Stir in the minced garlic and cook for one more minute until it smells great. 4. Add the diced tomatoes, oregano, red pepper flakes, and a pinch of salt and pepper. Cook for 3 to 4 minutes. This helps the tomatoes break down. 5. Pour in the vegetable broth. Bring the mixture to a gentle simmer. 6. Add the rinsed cannellini beans. Stir well and let it simmer for 10 to 15 minutes. This helps the flavors mix together. 7. Fold in the chopped kale or spinach just before serving. Cook for another 5 minutes until wilted and tender. 1. Taste the soup. Add more salt and pepper if needed to make it just right. 2. Serve hot, ladling it into bowls. 3. Garnish with fresh basil or parsley. You can drizzle a little olive oil on top for extra flavor. Enjoy your meal! To get the best texture in your soup, start with good beans. Use two cans of cannellini beans. Rinse them well to remove extra salt. When cooking, sauté your vegetables until soft but not mushy. Keep the carrots and celery in small, even pieces. This helps them cook at the same time. When adding greens, fold them in gently and just until wilted. This keeps them bright and fresh. For more flavor, start with a rich broth. A homemade vegetable broth works wonders. You can also add herbs like thyme or rosemary. Fresh herbs add a bright touch. If you want heat, adjust the red pepper flakes to your taste. A splash of lemon juice right before serving brightens all the flavors. Don't forget to season well with salt and pepper. Taste as you go to get it just right. Serve your soup hot in deep bowls. Garnish with fresh basil or parsley. A drizzle of extra virgin olive oil on top adds richness. Pair your soup with crusty bread for dipping. It makes a complete meal. You can also offer a sprinkle of parmesan cheese for a savory touch. Enjoy your Tuscan White Bean Soup with friends and family for a cozy meal. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs to enhance the flavor and nutritional value of your soup. Adjust the Spice Level: Feel free to modify the amount of red pepper flakes to suit your personal heat preference. Start with less and add more as needed. Make it Heartier: For a more filling dish, add diced potatoes or cooked quinoa to the soup during the simmering stage. Storage Tips: This soup stores well in the refrigerator for up to 5 days. Reheat gently on the stove, adding a splash of broth if it gets too thick. {{image_2}} You can boost the protein in your Tuscan white bean soup easily. Consider adding cooked chicken, turkey, or even some diced ham. These meats add flavor and heartiness. If you want plant-based protein, try adding tofu or tempeh. Both soak up the soup's rich taste well. Cook them separately, then stir them in right before serving for the best texture. This soup is naturally vegetarian and can be made vegan too! Just make sure to use vegetable broth. For added richness, you might blend a bit of soaked cashews into the soup. This gives a creamy texture without dairy. You can also include more beans or lentils for protein. They blend well and keep the meal filling. To change the flavor of your soup, try adding different herbs. Fresh thyme or rosemary can bring a new twist. You can also add lemon juice or zest for a bright taste. If you like heat, increase the red pepper flakes or add diced jalapeños. For a smoky flavor, try adding smoked paprika or a small amount of liquid smoke. These simple changes can make your soup unique every time you make it. After enjoying your Tuscan white bean soup, let it cool down. Transfer the soup into an airtight container. Make sure to store it in the fridge. It will last for about 3 to 4 days. If you have a lot of leftovers, consider portioning them into smaller containers. This way, you can easily grab a serving whenever you want. When you’re ready to enjoy your soup again, take it out of the fridge. Pour the desired amount into a pot. Heat it over medium-low heat. Stir often until it warms up. You can also reheat it in the microwave. Place the soup in a microwave-safe bowl. Cover it with a paper towel. Heat in short intervals, stirring in between, until it’s hot. If you want to save the soup for later, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. Label the bags with the date. You can freeze it for up to 3 months. When you're ready to eat, thaw it in the fridge overnight before reheating. Tuscan White Bean Soup is a warm and hearty dish. It features cannellini beans as the star. You cook these beans in a mix of vegetables, herbs, and broth. The soup is rich in flavor and nutrition. It often includes onion, garlic, carrots, and kale. This dish is perfect for a cozy meal. Yes, you can swap cannellini beans for other beans. Great options include navy beans or great northern beans. Each type will bring a slightly different taste. Just make sure to rinse any canned beans you use. This step helps remove excess salt and improves the flavor. You can store Tuscan White Bean Soup in the fridge for about three to four days. Make sure to keep it in an airtight container. If you want to store it longer, consider freezing it. In the freezer, it can last for up to three months. Just remember to thaw it in the fridge before reheating. In this post, we explored the essential ingredients for Tuscan White Bean Soup. We discussed preparation and cooking steps to ensure great results. Tips for texture and flavor gave you ways to elevate your dish. I shared variations for protein and diet preferences. Lastly, I covered storage and reheating to keep your soup fresh. Cooking can be fun. Use the provided steps to create a tasty meal. Enjoy your cooking!$

A hearty and nutritious soup made with cannellini beans, vegetables, and greens, perfect for a comforting meal.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

2 cans cannellini beans, drained and rinsed
4 cups vegetable broth
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 cup diced tomatoes (canned or fresh)
2 cups kale or spinach, chopped
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
to taste salt and pepper
for garnish fresh basil or parsley

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, sautéing for about 5-7 minutes until the vegetables soften.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the diced tomatoes, oregano, red pepper flakes, and a pinch of salt and pepper. Cook for 3-4 minutes, allowing the tomatoes to break down slightly.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Add the rinsed cannellini beans and stir, allowing the soup to simmer for 10-15 minutes to let the flavors meld together.
Just before serving, fold in the chopped kale or spinach and cook for another 5 minutes until wilted and tender.
Taste and adjust seasoning, adding more salt and pepper if needed.
Serve hot, garnished with fresh basil or parsley for a pop of color and freshness.

Notes

Ladle the soup into bowls and drizzle a little extra virgin olive oil on top, adding a sprinkle of freshly cracked black pepper and a few leaves of basil for a beautiful finish.

Keyword beans, healthy, kale, soup, vegetarian