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Tuscan White Bean Soup Flavorful and Hearty Recipe

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For a tasty bowl of Tuscan White Bean Soup, you need: - 1 can (15 oz) cannellini beans, drained and rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 1 medium carrot, diced - 1 stalk celery, diced - 5 cups vegetable broth - 1 can (14 oz) diced tomatoes, with juices - 1 teaspoon dried sage - 1 teaspoon dried thyme - 1 teaspoon red pepper flakes (adjust to taste) - 2 cups kale, stems removed and chopped - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient adds flavor and nutrition. The beans give protein and fiber. Onions and garlic create a base that makes the soup fragrant. Carrots and celery add sweetness and crunch, while diced tomatoes offer a rich, tangy taste. The herbs bring warmth and depth, and kale adds color and nutrients. To make your soup even better, consider these garnishes: - Fresh parsley, chopped - A drizzle of olive oil - Grated Parmesan cheese These toppings enhance the soup's look and flavor. A sprinkle of parsley adds freshness. Olive oil boosts richness, and cheese gives a savory touch. You can swap ingredients based on what you have or like. Here are some ideas: - Use other beans like navy or great northern beans instead of cannellini. - If you don’t have kale, spinach works well too. - For a smoky flavor, add smoked paprika. - Swap vegetable broth with chicken broth for a different taste. These substitutions keep the soup fresh and fun. You can customize it to fit your taste or pantry. {{ingredient_image_1}} Start by gathering your fresh veggies. You need a medium onion, a carrot, and a stalk of celery. Dice them all into small pieces. This helps them cook evenly. In a large pot, heat two tablespoons of olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté these for 5 to 7 minutes. You want them soft and fragrant. Next, mince two cloves of garlic and add them to the pot. Cook for one more minute. This will make your kitchen smell great! Now it's time to build the soup. Add one can of drained cannellini beans. Then, add a can of diced tomatoes, including the juices. Pour in 5 cups of vegetable broth. This broth gives the soup its depth. Next, sprinkle in one teaspoon each of dried sage, dried thyme, and red pepper flakes. Stir everything together and bring it to a gentle boil. Once it boils, lower the heat. Let it simmer for about 20 minutes. This allows all the flavors to mix well. After 20 minutes, it's time to add some greens! Chop two cups of kale, removing the stems. Stir the kale into the soup. Cook for another 5 minutes. You want the kale wilted but still bright green. Finally, taste the soup and add salt and pepper as needed. Serve the soup hot. Garnish with freshly chopped parsley. Enjoy this warm bowl of comfort! You can make this soup ahead of time. The flavors blend well when it sits. I often prepare it a day before serving. This helps the taste improve. Store it in the fridge overnight. When you reheat, it tastes even better. Store any leftovers in an airtight container. Let the soup cool down before sealing it. It will stay fresh in the fridge for up to four days. If you want to keep it longer, freeze it. Use freezer-safe containers and leave space for expansion. This soup can last for three months in the freezer. To boost the flavor, try adding fresh herbs. Chopped basil or rosemary works great. You can also mix in a squeeze of lemon juice. This adds brightness to the soup. For a bit of heat, add more red pepper flakes. Taste as you go to find your perfect balance. Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor of your soup. Consider adding fresh sage or thyme towards the end of cooking for a vibrant taste. Texture Variation: For a creamier soup, you can blend a portion of the beans before adding them to the pot. This will give a thicker consistency without losing the bean flavor. Adjust Spice Levels: The red pepper flakes can be adjusted based on your heat preference. Start with a small amount and increase as necessary to suit your taste. Store and Reheat: This soup stores well in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of broth if it thickens too much. {{image_2}} You can make Tuscan white bean soup more filling by adding protein. Try diced chicken or turkey. They add great flavor and texture. For a meatless option, add cooked lentils or quinoa. These options boost the soup's protein without changing its taste. This soup is naturally vegetarian. To make it vegan, ensure you use vegetable broth. Many broths contain animal products. You can also add more veggies or beans for depth. This keeps the soup hearty and satisfying without any animal products. Enhancing the flavor is simple. Add fresh herbs like basil or thyme for a burst of freshness. A splash of lemon juice brightens the flavor too. You can add a bit of balsamic vinegar for a sweet tang. If you like heat, increase the red pepper flakes. Each of these tweaks makes the soup unique and delicious! Each serving of Tuscan white bean soup has about 250 calories. This soup packs a good mix of nutrients. Here’s a quick breakdown: - Protein: 10 grams - Carbohydrates: 35 grams - Fat: 7 grams - Fiber: 10 grams These numbers make this soup a healthy choice for lunch or dinner. The main ingredients in this soup offer many health perks. Cannellini beans are high in fiber and protein. They help keep you full and support digestive health. - Kale is loaded with vitamins A, C, and K. It also has antioxidants that fight inflammation. - Olive oil is rich in healthy fats. It can reduce heart disease risk. - Garlic helps boost your immune system. It may lower blood pressure too. Each bite gives you a tasty way to nourish your body! This soup is great on its own, but you can make it even better. Pair it with crusty bread for a complete meal. You can also add a side salad for more veggies. If you want extra flavor, sprinkle some grated cheese on top. Enjoy your bowl of warmth and goodness! Tuscan White Bean Soup can last about 3 to 5 days in the fridge. To store it, let the soup cool down first. Then, place it in an airtight container. This keeps it fresh and tasty. Always check for any off smells or changes in texture before eating. Yes, you can freeze Tuscan White Bean Soup. It freezes well, making it great for meal prep. To freeze, let it cool completely. Then, transfer the soup to a freezer-safe container. You can also use freezer bags for easy storage. It will stay good for about 3 months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Tuscan White Bean Soup pairs well with many dishes. Here are some great options: - Crusty bread or garlic bread - A fresh green salad - Grilled cheese sandwiches - Roasted vegetables - Pesto pasta These sides add more flavor and make the meal more filling. Enjoy mixing and matching! This article covered how to make Tuscan White Bean Soup from start to finish. We discussed the main ingredients, garnishes, and substitutions that enhance the dish. You learned how to prepare vegetables, cook the soup, and store leftovers. I shared tips for making it ahead and ideas for variations, including protein options and flavor tweaks. The recipe is nutritious and offers many benefits. Use these insights to create a comforting bowl of soup that suits your taste and health needs. Now, it’s time to enjoy your cooking adventure!

WANT TO SAVE THIS RECIPE?

Are you ready to warm your soul with a delightful bowl of Tuscan White Bean Soup? This hearty recipe boasts rich flavors and simple ingredients that you can find in your pantry. I’ll guide you through each step, from prepping the veggies to adding your favorite garnishes. Whether you’re cooking for family or a cozy night in, this soup is perfect for any occasion. Let’s dive into the flavors of Tuscany!

Why I Love This Recipe

  1. Comforting and Hearty: This soup is the perfect dish for a cozy evening, offering warmth and satisfaction in every bowl.
  2. Nutritious Ingredients: Packed with healthy vegetables and protein-rich beans, it’s a great choice for a wholesome meal.
  3. Easy to Make: With simple steps and minimal prep time, this recipe is accessible for both novice and experienced cooks.
  4. Flavorful and Versatile: The combination of herbs and spices allows for customization, making it a dish you can adapt to your taste.

Ingredients

Main Ingredients for Tuscan White Bean Soup

For a tasty bowl of Tuscan White Bean Soup, you need:

– 1 can (15 oz) cannellini beans, drained and rinsed

– 1 medium onion, diced

– 2 cloves garlic, minced

– 1 medium carrot, diced

– 1 stalk celery, diced

– 5 cups vegetable broth

– 1 can (14 oz) diced tomatoes, with juices

– 1 teaspoon dried sage

– 1 teaspoon dried thyme

– 1 teaspoon red pepper flakes (adjust to taste)

– 2 cups kale, stems removed and chopped

– 2 tablespoons olive oil

– Salt and pepper to taste

– Fresh parsley, chopped (for garnish)

Each ingredient adds flavor and nutrition. The beans give protein and fiber. Onions and garlic create a base that makes the soup fragrant. Carrots and celery add sweetness and crunch, while diced tomatoes offer a rich, tangy taste. The herbs bring warmth and depth, and kale adds color and nutrients.

Optional Garnishes

To make your soup even better, consider these garnishes:

– Fresh parsley, chopped

– A drizzle of olive oil

– Grated Parmesan cheese

These toppings enhance the soup’s look and flavor. A sprinkle of parsley adds freshness. Olive oil boosts richness, and cheese gives a savory touch.

Substitutions for Ingredients

You can swap ingredients based on what you have or like. Here are some ideas:

– Use other beans like navy or great northern beans instead of cannellini.

– If you don’t have kale, spinach works well too.

– For a smoky flavor, add smoked paprika.

– Swap vegetable broth with chicken broth for a different taste.

These substitutions keep the soup fresh and fun. You can customize it to fit your taste or pantry.

Step-by-Step Instructions

Preparing the Vegetables

Start by gathering your fresh veggies. You need a medium onion, a carrot, and a stalk of celery. Dice them all into small pieces. This helps them cook evenly. In a large pot, heat two tablespoons of olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté these for 5 to 7 minutes. You want them soft and fragrant. Next, mince two cloves of garlic and add them to the pot. Cook for one more minute. This will make your kitchen smell great!

Cooking the Soup Base

Now it’s time to build the soup. Add one can of drained cannellini beans. Then, add a can of diced tomatoes, including the juices. Pour in 5 cups of vegetable broth. This broth gives the soup its depth. Next, sprinkle in one teaspoon each of dried sage, dried thyme, and red pepper flakes. Stir everything together and bring it to a gentle boil. Once it boils, lower the heat. Let it simmer for about 20 minutes. This allows all the flavors to mix well.

Final Steps to Perfect the Soup

After 20 minutes, it’s time to add some greens! Chop two cups of kale, removing the stems. Stir the kale into the soup. Cook for another 5 minutes. You want the kale wilted but still bright green. Finally, taste the soup and add salt and pepper as needed. Serve the soup hot. Garnish with freshly chopped parsley. Enjoy this warm bowl of comfort!

Tips & Tricks

Making the Soup Ahead of Time

You can make this soup ahead of time. The flavors blend well when it sits. I often prepare it a day before serving. This helps the taste improve. Store it in the fridge overnight. When you reheat, it tastes even better.

How to Store Leftovers

Store any leftovers in an airtight container. Let the soup cool down before sealing it. It will stay fresh in the fridge for up to four days. If you want to keep it longer, freeze it. Use freezer-safe containers and leave space for expansion. This soup can last for three months in the freezer.

Enhancing the Flavor Profile

To boost the flavor, try adding fresh herbs. Chopped basil or rosemary works great. You can also mix in a squeeze of lemon juice. This adds brightness to the soup. For a bit of heat, add more red pepper flakes. Taste as you go to find your perfect balance.

Pro Tips

  1. Use Fresh Herbs: Fresh herbs can elevate the flavor of your soup. Consider adding fresh sage or thyme towards the end of cooking for a vibrant taste.
  2. Texture Variation: For a creamier soup, you can blend a portion of the beans before adding them to the pot. This will give a thicker consistency without losing the bean flavor.
  3. Adjust Spice Levels: The red pepper flakes can be adjusted based on your heat preference. Start with a small amount and increase as necessary to suit your taste.
  4. Store and Reheat: This soup stores well in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of broth if it thickens too much.

Variations

Adding Proteins to the Soup

You can make Tuscan white bean soup more filling by adding protein. Try diced chicken or turkey. They add great flavor and texture. For a meatless option, add cooked lentils or quinoa. These options boost the soup’s protein without changing its taste.

Vegetarian vs. Vegan Options

This soup is naturally vegetarian. To make it vegan, ensure you use vegetable broth. Many broths contain animal products. You can also add more veggies or beans for depth. This keeps the soup hearty and satisfying without any animal products.

Flavor Enhancements

Enhancing the flavor is simple. Add fresh herbs like basil or thyme for a burst of freshness. A splash of lemon juice brightens the flavor too. You can add a bit of balsamic vinegar for a sweet tang. If you like heat, increase the red pepper flakes. Each of these tweaks makes the soup unique and delicious!

Nutritional Information

Breakdown of Calories and Nutrients

Each serving of Tuscan white bean soup has about 250 calories. This soup packs a good mix of nutrients. Here’s a quick breakdown:

– Protein: 10 grams

– Carbohydrates: 35 grams

– Fat: 7 grams

– Fiber: 10 grams

These numbers make this soup a healthy choice for lunch or dinner.

Health Benefits of Ingredients

The main ingredients in this soup offer many health perks. Cannellini beans are high in fiber and protein. They help keep you full and support digestive health.

– Kale is loaded with vitamins A, C, and K. It also has antioxidants that fight inflammation.

– Olive oil is rich in healthy fats. It can reduce heart disease risk.

– Garlic helps boost your immune system. It may lower blood pressure too.

Each bite gives you a tasty way to nourish your body!

Serving Suggestions

This soup is great on its own, but you can make it even better. Pair it with crusty bread for a complete meal. You can also add a side salad for more veggies. If you want extra flavor, sprinkle some grated cheese on top. Enjoy your bowl of warmth and goodness!

FAQs

How long does Tuscan White Bean Soup last in the fridge?

Tuscan White Bean Soup can last about 3 to 5 days in the fridge. To store it, let the soup cool down first. Then, place it in an airtight container. This keeps it fresh and tasty. Always check for any off smells or changes in texture before eating.

Can I freeze Tuscan White Bean Soup?

Yes, you can freeze Tuscan White Bean Soup. It freezes well, making it great for meal prep. To freeze, let it cool completely. Then, transfer the soup to a freezer-safe container. You can also use freezer bags for easy storage. It will stay good for about 3 months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave.

What can I serve with Tuscan White Bean Soup?

Tuscan White Bean Soup pairs well with many dishes. Here are some great options:

– Crusty bread or garlic bread

– A fresh green salad

– Grilled cheese sandwiches

– Roasted vegetables

– Pesto pasta

These sides add more flavor and make the meal more filling. Enjoy mixing and matching!

This article covered how to make Tuscan White Bean Soup from start to finish. We discussed the main ingredients, garnishes, and substitutions that enhance the dish. You learned how to prepare vegetables, cook the soup, and store leftovers. I shared tips for making it ahead and ideas for variations, including protein options and flavor tweaks. The recipe is nutritious and offers many benefits. Use these insights to create a comforting bowl of soup that suits your taste and health needs. Now, it’s time to enjoy your cooking adventur

For a tasty bowl of Tuscan White Bean Soup, you need: - 1 can (15 oz) cannellini beans, drained and rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 1 medium carrot, diced - 1 stalk celery, diced - 5 cups vegetable broth - 1 can (14 oz) diced tomatoes, with juices - 1 teaspoon dried sage - 1 teaspoon dried thyme - 1 teaspoon red pepper flakes (adjust to taste) - 2 cups kale, stems removed and chopped - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient adds flavor and nutrition. The beans give protein and fiber. Onions and garlic create a base that makes the soup fragrant. Carrots and celery add sweetness and crunch, while diced tomatoes offer a rich, tangy taste. The herbs bring warmth and depth, and kale adds color and nutrients. To make your soup even better, consider these garnishes: - Fresh parsley, chopped - A drizzle of olive oil - Grated Parmesan cheese These toppings enhance the soup's look and flavor. A sprinkle of parsley adds freshness. Olive oil boosts richness, and cheese gives a savory touch. You can swap ingredients based on what you have or like. Here are some ideas: - Use other beans like navy or great northern beans instead of cannellini. - If you don’t have kale, spinach works well too. - For a smoky flavor, add smoked paprika. - Swap vegetable broth with chicken broth for a different taste. These substitutions keep the soup fresh and fun. You can customize it to fit your taste or pantry. {{ingredient_image_1}} Start by gathering your fresh veggies. You need a medium onion, a carrot, and a stalk of celery. Dice them all into small pieces. This helps them cook evenly. In a large pot, heat two tablespoons of olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté these for 5 to 7 minutes. You want them soft and fragrant. Next, mince two cloves of garlic and add them to the pot. Cook for one more minute. This will make your kitchen smell great! Now it's time to build the soup. Add one can of drained cannellini beans. Then, add a can of diced tomatoes, including the juices. Pour in 5 cups of vegetable broth. This broth gives the soup its depth. Next, sprinkle in one teaspoon each of dried sage, dried thyme, and red pepper flakes. Stir everything together and bring it to a gentle boil. Once it boils, lower the heat. Let it simmer for about 20 minutes. This allows all the flavors to mix well. After 20 minutes, it's time to add some greens! Chop two cups of kale, removing the stems. Stir the kale into the soup. Cook for another 5 minutes. You want the kale wilted but still bright green. Finally, taste the soup and add salt and pepper as needed. Serve the soup hot. Garnish with freshly chopped parsley. Enjoy this warm bowl of comfort! You can make this soup ahead of time. The flavors blend well when it sits. I often prepare it a day before serving. This helps the taste improve. Store it in the fridge overnight. When you reheat, it tastes even better. Store any leftovers in an airtight container. Let the soup cool down before sealing it. It will stay fresh in the fridge for up to four days. If you want to keep it longer, freeze it. Use freezer-safe containers and leave space for expansion. This soup can last for three months in the freezer. To boost the flavor, try adding fresh herbs. Chopped basil or rosemary works great. You can also mix in a squeeze of lemon juice. This adds brightness to the soup. For a bit of heat, add more red pepper flakes. Taste as you go to find your perfect balance. Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor of your soup. Consider adding fresh sage or thyme towards the end of cooking for a vibrant taste. Texture Variation: For a creamier soup, you can blend a portion of the beans before adding them to the pot. This will give a thicker consistency without losing the bean flavor. Adjust Spice Levels: The red pepper flakes can be adjusted based on your heat preference. Start with a small amount and increase as necessary to suit your taste. Store and Reheat: This soup stores well in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of broth if it thickens too much. {{image_2}} You can make Tuscan white bean soup more filling by adding protein. Try diced chicken or turkey. They add great flavor and texture. For a meatless option, add cooked lentils or quinoa. These options boost the soup's protein without changing its taste. This soup is naturally vegetarian. To make it vegan, ensure you use vegetable broth. Many broths contain animal products. You can also add more veggies or beans for depth. This keeps the soup hearty and satisfying without any animal products. Enhancing the flavor is simple. Add fresh herbs like basil or thyme for a burst of freshness. A splash of lemon juice brightens the flavor too. You can add a bit of balsamic vinegar for a sweet tang. If you like heat, increase the red pepper flakes. Each of these tweaks makes the soup unique and delicious! Each serving of Tuscan white bean soup has about 250 calories. This soup packs a good mix of nutrients. Here’s a quick breakdown: - Protein: 10 grams - Carbohydrates: 35 grams - Fat: 7 grams - Fiber: 10 grams These numbers make this soup a healthy choice for lunch or dinner. The main ingredients in this soup offer many health perks. Cannellini beans are high in fiber and protein. They help keep you full and support digestive health. - Kale is loaded with vitamins A, C, and K. It also has antioxidants that fight inflammation. - Olive oil is rich in healthy fats. It can reduce heart disease risk. - Garlic helps boost your immune system. It may lower blood pressure too. Each bite gives you a tasty way to nourish your body! This soup is great on its own, but you can make it even better. Pair it with crusty bread for a complete meal. You can also add a side salad for more veggies. If you want extra flavor, sprinkle some grated cheese on top. Enjoy your bowl of warmth and goodness! Tuscan White Bean Soup can last about 3 to 5 days in the fridge. To store it, let the soup cool down first. Then, place it in an airtight container. This keeps it fresh and tasty. Always check for any off smells or changes in texture before eating. Yes, you can freeze Tuscan White Bean Soup. It freezes well, making it great for meal prep. To freeze, let it cool completely. Then, transfer the soup to a freezer-safe container. You can also use freezer bags for easy storage. It will stay good for about 3 months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Tuscan White Bean Soup pairs well with many dishes. Here are some great options: - Crusty bread or garlic bread - A fresh green salad - Grilled cheese sandwiches - Roasted vegetables - Pesto pasta These sides add more flavor and make the meal more filling. Enjoy mixing and matching! This article covered how to make Tuscan White Bean Soup from start to finish. We discussed the main ingredients, garnishes, and substitutions that enhance the dish. You learned how to prepare vegetables, cook the soup, and store leftovers. I shared tips for making it ahead and ideas for variations, including protein options and flavor tweaks. The recipe is nutritious and offers many benefits. Use these insights to create a comforting bowl of soup that suits your taste and health needs. Now, it’s time to enjoy your cooking adventure!

Tuscan White Bean Soup

A hearty and flavorful soup made with cannellini beans, vegetables, and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 can cannellini beans, drained and rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 5 cups vegetable broth
  • 1 can diced tomatoes, with juices
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon red pepper flakes
  • 2 cups kale, stems removed and chopped
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the diced onion, carrot, and celery, sautéing for 5-7 minutes until the vegetables are softened.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the drained cannellini beans, diced tomatoes (with their juices), vegetable broth, dried sage, dried thyme, and red pepper flakes. Stir to combine.
  • Bring the soup to a gentle boil, then reduce heat and let it simmer for about 20 minutes, allowing the flavors to meld together.
  • Add the chopped kale, stirring into the soup, and cook for an additional 5 minutes until the kale is wilted and tender.
  • Season the soup with salt and pepper to taste.
  • Serve hot, garnished with freshly chopped parsley.

Notes

Adjust the red pepper flakes to your spice preference.
Keyword healthy, soup, vegetarian

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