Tuscan White Bean Soup

Tuscan White Bean Soup

Tuscan White Bean Soup is a delicious and hearty dish full of flavors and healthy ingredients. It combines the goodness of white beans, fresh vegetables, and herbs in a warm broth, making it perfect for chilly days. This soup is not only easy to make but also provides comfort and nourishment in every bite.

Why Make This Recipe

There are many reasons to make Tuscan White Bean Soup. First, it is a simple and quick recipe that you can whip up in about 30 minutes. Second, it is filled with nutritious ingredients like beans and leafy greens that provide fiber and vitamins. Lastly, this soup is very satisfying, making it a great meal for lunch or dinner. Plus, it’s vegetarian and can easily be made vegan if you skip the cheese!

How to Make Tuscan White Bean Soup

Making Tuscan White Bean Soup is straightforward. With just a few ingredients and steps, you can create a warm, comforting bowl of soup that your family and friends will love.

Ingredients

• 2 cans of white beans (cannellini or great northern), drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cups kale or spinach, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Directions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
2. Add the diced tomatoes, vegetable broth, white beans, thyme, and rosemary. Bring to a boil, then reduce heat and let simmer for 20-30 minutes.
3. Stir in the chopped kale or spinach and cook until wilted, about 5 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with grated Parmesan cheese if desired.

How to Serve Tuscan White Bean Soup

Serve Tuscan White Bean Soup warm in a bowl. You can add a sprinkle of grated Parmesan cheese on top for extra flavor if you like. This soup pairs well with crusty bread or a fresh salad for a complete meal.

How to Store Tuscan White Bean Soup

If you have leftovers, store the soup in an airtight container in the refrigerator. It will last for about 3 to 4 days. You can also freeze the soup for longer storage. Just make sure to leave some space in the container, as the soup will expand when frozen. It can be frozen for up to 3 months.

Tips to Make Tuscan White Bean Soup

• For a creamier soup, you can blend a portion of the beans before adding them back to the pot.
• Feel free to use any greens you like, such as Swiss chard or collard greens, instead of kale or spinach.
• Adjust the herbs and spices to your taste. If you like it spicy, add a pinch of red pepper flakes.

Variation

You can easily customize this soup by adding different vegetables such as carrots or celery for extra flavor and nutrition. Adding cooked pasta or rice can also make it more filling.

FAQs

Can I use fresh beans instead of canned ones?

Yes, you can use dry beans. Just make sure to soak and cook them before adding them to the soup.

Is this soup gluten-free?

Yes, our Tuscan White Bean Soup is gluten-free as it does not contain any wheat or gluten ingredients.

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day, so feel free to make it ahead of time. Just reheat it gently on the stove when you’re ready to serve.

Tuscan White Bean Soup

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• Author: olivia
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious and hearty Tuscan White Bean Soup filled with white beans, fresh vegetables, and herbs in a warm broth. Perfect for chilly days.

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Ingredients

Scale 1x2x3x

• 2 cans of white beans (cannellini or great northern), drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cups kale or spinach, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

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Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
2. Add the diced tomatoes, vegetable broth, white beans, thyme, and rosemary. Bring to a boil, then reduce heat and let simmer for 20-30 minutes.
3. Stir in the chopped kale or spinach and cook until wilted, about 5 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with grated Parmesan cheese if desired.

Notes

For a creamier soup, blend a portion of the beans before adding them back to the pot. You can customize with different vegetables or grains.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 12g
• Protein: 15g
• Cholesterol: 5mg

Keywords: soup, Italian, vegetarian, healthy, easy recipe, comfort food