Tuscan White Bean Soup

$To make Tuscan White Bean Soup, you need the following ingredients: - 2 cups canned white beans (cannellini or navy), drained and rinsed - 1 tablespoon olive oil - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 3 garlic cloves, minced - 4 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon rosemary, chopped - Salt and pepper to taste - 2 cups fresh kale, chopped - Juice of 1 lemon - Grated parmesan cheese for serving (optional) - Fresh parsley for garnish When measuring your ingredients, use dry measuring cups for solids. For liquids, use a liquid measuring cup. This helps you get accurate amounts. For herbs, chop them finely to release their flavors. Use a standard tablespoon for oils and other liquids. For lemon juice, roll the lemon on the counter before cutting. This makes it easier to extract juice. You can swap canned beans for dried beans. Just soak and cook them first. For olive oil, you can use any cooking oil you have. If you don’t have fresh herbs, try using dried ones. Use half the amount if they are dried. For kale, spinach works well too. If you prefer a richer taste, add bacon or sausage. {{ingredient_image_1}} Start by gathering your fresh veggies. You need one medium onion, two carrots, and two celery stalks. Dice them into small pieces. This helps them cook evenly. Mince three garlic cloves for that strong flavor. Once chopped, set these aside. In a large pot, heat one tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about five to seven minutes until they soften. The smell will be amazing! Stir in the minced garlic and cook for one more minute. This will make the kitchen fragrant. Next, pour in four cups of vegetable broth. Toss in the drained white beans, one teaspoon of dried thyme, and one teaspoon of chopped rosemary. Bring the mixture to a boil. Then, reduce the heat and let it simmer for about 15 minutes. Season with salt and pepper to taste. After simmering, stir in two cups of chopped kale. Add the juice of one lemon for a fresh lift. Let everything cook for another five minutes until the kale wilts. The soup is now ready! Serve it hot. You can sprinkle some grated parmesan cheese on top if you like. Fresh parsley makes for a lovely garnish too. Enjoy your hearty and flavorful meal! To make your Tuscan white bean soup shine, focus on the base. Start with fresh vegetables. Use diced onions, carrots, and celery for a sweet, rich taste. Sauté them in olive oil until soft. This step builds a great flavor. Add minced garlic last. It cooks fast and gives a burst of taste. If you prefer a thicker soup, mash some beans against the pot. This adds body and creaminess. For a thinner soup, add more broth. Keep tasting as you adjust. This way, you can find the perfect balance for your liking. Garnishes can elevate your soup. Top with grated parmesan for a salty kick. Fresh parsley brightens the dish and adds a pop of color. A squeeze of lemon juice just before serving gives a fresh zing. These small touches make a big difference in your meal. Pro Tips Use Fresh Herbs: Fresh herbs like thyme and rosemary can elevate the flavor of your soup. If you have them, use fresh instead of dried for a vibrant taste. Adjust Consistency: If you prefer a thicker soup, use an immersion blender to puree some of the beans and vegetables. This will give your soup a creamier texture without needing cream. Store Leftovers Wisely: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or broth to restore the texture. Garnish for Flavor: Don't skip the garnish! A sprinkle of grated parmesan and fresh parsley adds not just flavor but also a lovely presentation to your soup. {{image_2}} You can boost the soup with proteins for a heartier meal. Try adding diced chicken or turkey. These meats add great flavor and make the soup filling. If you prefer seafood, shrimp works well too. Just cook the protein in the pot before adding the vegetables. It makes everything taste better. To keep this soup vegan or vegetarian, skip the meat and use vegetable broth. You can add lentils for protein. They cook well and blend nicely with the beans. Tofu is another great option. It absorbs flavor and adds texture. Make sure to choose firm tofu. This keeps the soup satisfying and plant-based. You can get creative with add-ins for more taste. For a spicy kick, add red pepper flakes. They give a nice heat that warms you up. Fresh herbs like basil or oregano also add depth. You can stir them in near the end of cooking. A splash of balsamic vinegar adds sweetness and tang. It brightens the overall flavor. Store your Tuscan white bean soup in an airtight container. It can last for about 3 to 4 days in the fridge. Make sure to cool it down before sealing. This helps keep the soup fresh and tasty. If you want to keep your soup longer, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top since liquids expand when frozen. It can stay good for up to 3 months in the freezer. When you’re ready to eat, just thaw it in the fridge overnight. To reheat, you have a few choices. You can use the stovetop or microwave. For the stovetop, pour the soup into a pot and heat it on low. Stir it often to avoid burning. If you use a microwave, place it in a microwave-safe bowl. Heat in short bursts, stirring in between, until it’s hot. Add a splash of broth or water if it’s too thick. Enjoy your warm bowl of soup! Yes, you can use dried beans. Start by soaking them overnight. This softens the beans and cuts cooking time. After soaking, boil the beans for about an hour until soft. Then, drain and rinse before adding them to your soup. This method brings a fresh taste to your meal. To spice up the soup, add red pepper flakes or diced jalapeños. You can also include a dash of hot sauce while cooking. If you like heat, try cayenne pepper. These options will enhance the flavors and give your soup a kick. Serve this soup with crusty bread for dipping. A side salad with fresh greens pairs well, too. You might enjoy some roasted vegetables alongside. These sides balance the meal and add more texture and flavor. This blog post covered everything you need to know about making Tuscan White Bean Soup. We talked about the key ingredients and how to measure them. I shared tips for preparation and cooking, along with useful tricks to enhance flavor. We discussed variations to suit different diets, storage tips, and answered common questions. Cooking can be fun and simple. With these steps, you can create a tasty soup any time. Enjoy experimenting and sharing this dish with friends and family!$

A hearty and flavorful soup made with white beans, vegetables, and kale, 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 cups canned white beans (cannellini or navy), drained and rinsed
1 tablespoon olive oil
1 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon rosemary, chopped
to taste salt and pepper
2 cups fresh kale, chopped
1 unit juice of 1 lemon
optional grated parmesan cheese for serving
to taste fresh parsley for garnish

Instructions

In a large pot, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for about 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the vegetable broth, white beans, dried thyme, and rosemary to the pot. Bring the mixture to a boil, then reduce heat and let it simmer for about 15 minutes.
Season with salt and pepper to taste.
Stir in the chopped kale and lemon juice, allowing it to cook for an additional 5 minutes until the kale wilts.
Serve hot, garnished with a sprinkle of parmesan cheese and fresh parsley on top.

Notes

Add more vegetables or spices according to your taste.

Keyword beans, healthy, kale, soup, vegetarian