Tuscan White Bean Soup

$- 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 teaspoon dried rosemary - 1 teaspoon dried thyme - 1 can (15 oz) cannellini beans, drained and rinsed - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes, undrained - 2 cups kale, chopped - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (optional, for serving) This soup needs simple yet tasty ingredients. The base starts with olive oil, onion, and garlic. These create a rich flavor. Carrots and celery add sweetness and crunch. Dried herbs like rosemary and thyme bring warmth to each bite. Cannellini beans make the soup hearty and filling. Vegetable broth adds depth, while diced tomatoes provide acidity. Kale offers a nutritional boost and a lovely green color. You can season your soup with salt and pepper to fit your taste. For a touch of freshness, top it with parsley. If you like cheese, grate some Parmesan on top for added flavor. Each ingredient works together to create a comforting dish. When you gather these items, you prepare for a delicious meal that warms the heart. {{ingredient_image_1}} 1. Sautéing the onion and garlic: Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes. You want the onion to turn soft and translucent. Then, stir in 2 cloves of minced garlic. Cook this mixture for 1 more minute. This step brings out the sweet flavors of onion and garlic. 2. Adding vegetables (carrots, celery): Next, add 2 diced carrots and 2 diced celery stalks to the pot. Cook these vegetables for another 5 minutes. They should soften and blend with the onion and garlic. This adds depth to your soup. 3. Incorporating dried herbs: Now, add 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme. Stir well to mix. Cook for 1 minute. This helps release the aroma of the herbs, making your kitchen smell wonderful. 1. Adding the beans, broth, and tomatoes: It’s time to incorporate the main ingredients. Add 1 can of drained and rinsed cannellini beans, 4 cups of vegetable broth, and 1 can of undrained diced tomatoes. Bring this mixture to a boil. 2. Simmering the soup: Once boiling, reduce the heat to a simmer. Let the soup cook for about 20 minutes. This allows the flavors to meld nicely together. 3. Adding kale and seasoning: After 20 minutes, add 2 cups of chopped kale to the pot. Let it cook for another 5 minutes until the kale is tender. Season with salt and pepper to taste. This adds a fresh and vibrant touch to your soup. 1. Garnishing the soup: Once ready, ladle the soup into bowls. Garnish with some fresh chopped parsley. If you like, add a sprinkle of grated Parmesan cheese on top. This adds a nice creaminess. 2. Serving temperature tips: Serve the soup hot. It warms you up and brings out the best flavor. Enjoy it with some crusty bread for a complete meal. How do you sauté vegetables perfectly? Start by heating the olive oil in a large pot over medium heat. Add the onion first. Cook it for about five minutes until it’s soft and clear. Then, add the garlic, carrots, and celery. Stir them well and cook for another five minutes. This method helps bring out the sweet flavors in the veggies. What are the best techniques for seasoning? Always season in layers. Add salt and pepper when you sauté the veggies. This helps the flavors mix well. After adding the broth and beans, taste the soup. Adjust the seasoning if needed. Remember, you can always add more, but you can't take it out! What are some substitutions for canned beans? If you don't have cannellini beans, you can use navy beans or great northern beans. They have similar textures and flavors. If you want to use dried beans, soak them overnight and cook them until soft before adding them to the soup. How do you choose the right broth? For a rich flavor, use a high-quality vegetable broth. Look for low-sodium options to control the salt. If you like, you can make your own broth from leftover veggies. It adds a nice touch and is very fresh! What spices can you add for extra flavor? You can add a pinch of red pepper flakes for heat or a dash of smoked paprika for depth. Fresh herbs like basil or parsley can also brighten the soup. Just stir them in at the end of cooking for the best taste. What are some suggestions for homemade croutons? Homemade croutons are easy! Use stale bread, cut it into cubes, and toss it with olive oil, salt, and garlic powder. Bake them at 400°F until they’re golden and crunchy. They make a great topping for the soup! Pro Tips Use Fresh Herbs: Whenever possible, opt for fresh rosemary and thyme instead of dried. They provide a more vibrant flavor to the soup. Customize Your Greens: While kale is a great choice, feel free to substitute with Swiss chard or spinach for a different texture and taste. Make It Creamy: For a creamier consistency, blend a portion of the soup and then stir it back into the pot before serving. Serve with Bread: Pair the soup with crusty bread or a side salad for a complete meal that complements the flavors beautifully. {{image_2}} You can change the beans in this soup. Try using navy beans or great northern beans. Each type gives a different taste. You can also mix beans for a fun twist. Adding proteins is another great option. For a heartier meal, add cooked chicken or sausage. Cook the meat first, then add it when you combine the beans and broth. This adds flavor and makes the soup more filling. If you want a vegan or vegetarian soup, leave out any meat. The base is already full of flavor. Use vegetable broth instead of chicken broth, and you are set! For gluten-free options, make sure your broth is gluten-free. Most vegetable broths are, but check the label. You can also serve the soup with gluten-free bread. Want a spicier soup? Add red pepper flakes while you cook. This gives the soup a nice kick. You can also play with herbs and spices. Mix in some basil or oregano for a new flavor. A squeeze of lemon juice can brighten the taste too. Don't be afraid to experiment! To store leftovers, let the soup cool first. Place it in an airtight container. Glass or plastic containers work well. Ensure you keep the soup in the fridge. It can stay fresh for a few days. To freeze soup, use freezer-safe containers. Leave some space at the top for expansion. This soup can freeze well for up to three months. When ready to eat, thaw it in the fridge overnight. You can also use the microwave on the defrost setting. Reheat on the stove over low heat until hot. Tuscan White Bean Soup lasts about three to four days in the fridge. Always check for signs of spoilage. If you notice any off smells or mold, throw it away. Fresh soup should smell savory and inviting. Enjoying it within a few days keeps it tasting great. What is Tuscan White Bean Soup typically served with? Tuscan White Bean Soup pairs well with crusty bread. You can also serve it with a fresh salad. A sprinkle of grated Parmesan adds a nice touch too. Can I make this soup in a slow cooker? Yes, you can use a slow cooker. Add all ingredients and cook on low for 6-8 hours. This method will make the flavors richer. How to enhance the nutritional value of the soup? Add more veggies like spinach or zucchini. You can also toss in some quinoa or lentils for extra protein. Can I use fresh herbs instead of dried? Absolutely! Use about three times more fresh herbs than dried. Fresh rosemary and thyme will add great flavor. What type of vegetable broth is best for the soup? A low-sodium vegetable broth works best. This lets you control the salt in your recipe. How do I make the soup thicker? To thicken the soup, mash some beans with a fork. You can also add a bit of cornstarch mixed with water. What are the best storage practices for homemade soups? Store the soup in airtight containers. Let it cool before sealing. It keeps well in the fridge for up to 4 days. This blog post outlined the key ingredients and steps to create Tuscan White Bean Soup. We discussed preparation, cooking methods, and serving tips. I also shared tips for storing and enhancing the flavor of your soup. Try different beans or add proteins for variety, or customize to fit your diet. Remember, this soup is easy to make and delicious. Enjoy your cooking adventure, and savor every warm bowl!$

A hearty and flavorful soup made with white beans, vegetables, and herbs.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 can (15 oz) cannellini beans, drained and rinsed
4 cups vegetable broth
1 can (14 oz) diced tomatoes, undrained
2 cups kale, chopped
to taste salt
to taste pepper
to taste fresh parsley, chopped (for garnish)
to taste grated Parmesan cheese (optional, for serving)

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes until the vegetables soften.
Add the dried rosemary and thyme, and stir to combine, cooking for an additional minute to release the herbs' flavors.
Incorporate the cannellini beans, vegetable broth, and diced tomatoes into the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
Let the soup simmer for about 20 minutes, allowing the flavors to meld.
Add the chopped kale to the soup and cook for an additional 5 minutes until the kale is tender.
Season the soup with salt and pepper to taste.
Remove from heat and ladle the soup into bowls. Top with fresh parsley and a sprinkle of grated Parmesan cheese, if desired.

Notes

Serve with crusty bread for a complete meal.

Keyword beans, healthy, soup, vegetarian