Tuscan White Bean Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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Welcome to a warm bowl of comfort with our Tuscan White Bean Soup. This hearty dish is all about simple ingredients mingling together to create something truly special. Perfect for cozy nights or a quick weeknight dinner, this soup fills your home with its inviting aroma.

Ingredients for Tuscan White Bean Soup

The magic of this soup lies in its simplicity. We start with a base of olive oil, which gives the soup a rich, smooth feel. A large onion adds depth and sweetness, forming the backbone of the flavor profile. A trio of garlic, carrots, and celery creates a classic mirepoix, bringing a savory and slightly sweet taste.

Dried thyme and rosemary are our aromatic heroes, lending that distinct Tuscan flair. A bit of salt and black pepper rounds everything out. Vegetable broth serves as the flavorful liquid base, infusing the ingredients as they simmer.

White beans provide a creamy texture and protein, while diced tomatoes add a hint of acidity to balance the flavors. Kale, added towards the end, not only boosts nutrition but also adds a delightful texture. A touch of lemon juice brightens the soup, and if you're feeling indulgent, a sprinkle of Parmesan cheese can finish it off beautifully.

Tips & Tricks

  • If you prefer a smoother soup, use an immersion blender to puree part of it before adding the kale.
  • Add a pinch of red pepper flakes for a spicy kick.
  • Try swapping kale with spinach or Swiss chard for a different texture.
  • Use fresh herbs if available; they can elevate the soup’s flavor.

Serving Suggestions

This soup pairs beautifully with crusty bread for dipping, or try serving it alongside a fresh garden salad. For a heartier meal, top with grilled chicken or add some cooked Italian sausage.

Frequently Asked Questions

Can I use dried beans instead of canned?
Absolutely! Just make sure to soak and cook them beforehand to ensure they're tender.
How long does this soup keep?
Stored in an airtight container, it will keep in the fridge for up to 5 days or can be frozen for up to 3 months.
Can I make this soup vegan?
Yes, simply skip the Parmesan cheese or use a vegan alternative.

Tuscan White Bean Soup Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Once it's shimmering, toss in the diced onion. Sauté for about five minutes until it turns translucent and tender, stirring occasionally to avoid browning.

Add the minced garlic, sliced carrots, and chopped celery to the pot. These will need another three to four minutes to soften, releasing their wonderful flavors into the oil.

Next, sprinkle in the thyme, rosemary, salt, and black pepper. Stir everything well, ensuring the seasonings coat the vegetables evenly.

Pour in the vegetable broth, followed by the drained white beans and undrained diced tomatoes. Bring the mixture to a rolling boil, then reduce the heat to let it simmer gently for about 20 minutes, allowing the flavors to meld together.

After 20 minutes, add the chopped kale and lemon juice. Cook for an additional five minutes, just enough for the kale to wilt and integrate into the soup.

Once everything is cooked through, remove the pot from the heat. Serve hot, and if you're using it, top with a generous sprinkle of Parmesan cheese. Enjoy!

Why You'll Love This Recipe

  • Ready in under an hour, making it perfect for busy weeknights.
  • Packed with nutritious vegetables and protein-rich beans.
  • Easy to customize with your favorite greens or spices.
  • One-pot recipe means minimal cleanup.

Ingredients

2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
2 carrots, sliced
2 stalks celery, chopped
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
4 cups vegetable broth
2 cans (15 oz each) white beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, undrained
1 cup kale, chopped
1 tbsp lemon juice
1/4 cup grated Parmesan cheese (optional)

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic, sliced carrots, and chopped celery. Cook for another 3-4 minutes.
4. Add thyme, rosemary, salt, and pepper, stirring well to combine.
5. Pour in vegetable broth, white beans, and diced tomatoes. Bring to a boil.
6. Reduce heat and let the soup simmer for 20 minutes.
7. Stir in kale and lemon juice, and simmer for an additional 5 minutes.
8. Remove from heat and serve hot, garnished with Parmesan cheese if desired.

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