Tuscan White Bean Soup

$- 2 cups canned white beans (cannellini or great northern) - 1 medium onion, diced - 2 garlic cloves, minced - 2 carrots, diced - 2 celery stalks, diced - 1 large potato, cubed - 6 cups vegetable broth - 1 can (14 oz) diced tomatoes, with juices - 2 cups kale, chopped - Dried herbs: oregano and thyme - Salt and pepper to taste - Olive oil - Optional: Fresh basil for garnish This soup is simple yet packed with flavor. You need just a few key ingredients to make it shine. The white beans provide a creamy base. The onion, garlic, and veggies add depth. The herbs bring in the Tuscan spirit. I love using cannellini or great northern beans. Both work well in this dish. They give a nice texture and taste. The diced tomatoes add a touch of sweetness and color. You can’t forget the kale; it adds nutrition and a lovely green hue. Olive oil is crucial for sautéing. It helps bring out the flavors in the onion and garlic. Fresh basil is optional but a great touch. It makes the dish smell divine and looks pretty too. Gather all these ingredients, and you are ready to create a warm bowl of Tuscan White Bean Soup. {{ingredient_image_1}} Start by heating olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté the mix for about 5 to 7 minutes. Watch for the veggies to soften. Then, add minced garlic and cook for one minute. The garlic will smell great and add rich flavor. Next, stir in the cubed potato and drained white beans. Add in the canned diced tomatoes, along with their juices. Pour in the vegetable broth, which adds depth to the soup. Sprinkle in oregano and thyme for some herbal notes. Season with salt and pepper to taste. Bring the soup to a gentle simmer. Cook it for about 20 to 25 minutes. You want the potato to be nice and tender. After that, add in the chopped kale. Cook for another 5 minutes until the kale wilts. This adds a lovely color and freshness to the soup. Adjust the seasoning, if needed, and you're ready to enjoy. To make your Tuscan white bean soup even tastier, consider these tips: - Add a bay leaf while simmering for depth. - A splash of lemon juice brightens the flavor. - Try using smoked paprika for a hint of smokiness. For a creamier soup, blend some of the soup with an immersion blender. This gives a nice, smooth texture while keeping some beans whole. If you can’t find white beans, use chickpeas or black beans. Both work well in this soup. For added veggies, try zucchini or bell peppers. If you want a gluten-free version, make sure to use gluten-free broth. This soup is naturally vegetarian, so it’s great for plant-based diets. Serving your soup well makes it more appealing. Ladle the soup into bowls and top each with fresh basil leaves. This adds color and a burst of flavor. Pair the soup with crusty bread for a complete meal. A simple green salad also complements this hearty soup nicely. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh garlic, onions, and herbs to elevate the flavor of your soup. Experiment with Spices: Don’t be afraid to add a pinch of red pepper flakes or smoked paprika for a unique twist on the classic flavor profile. Texture Variation: For a creamier texture, blend a portion of the soup with an immersion blender, but leave some beans and veggies whole for a heartier feel. Storage Tips: This soup stores well in the refrigerator for up to 5 days or can be frozen for up to 3 months; just be sure to cool it completely before freezing. {{image_2}} You can easily make this soup vegan. Just ensure all your ingredients are plant-based. Use vegetable broth instead of chicken broth. Check the labels on canned beans and tomatoes. Some brands add animal products. Fresh veggies like carrots and kale add great flavor. You can also add spices for more depth. If you want more protein, consider adding sausage or chicken. Cook the meat before adding it to the soup. This way, it gets nice and flavorful. For a plant-based option, try adding tofu. Press and cube it first. This gives it a better texture and helps it soak up flavors. To spice things up, add red pepper flakes or hot sauce. Start with a small amount. You can always add more if you like it spicy! Stir it in while the soup simmers. This will help the heat blend with the other flavors, making each spoonful exciting. To store your Tuscan White Bean Soup, let it cool first. Transfer it to an airtight container. This helps keep the soup fresh and safe. In the fridge, it lasts about 3 to 4 days. If you want to enjoy it later, consider freezing it instead. Freezing is a great way to keep your soup for a long time. For best results, let the soup cool completely before freezing. Use freezer-safe containers or bags. Make sure to leave some space at the top for expansion. The soup can stay good in the freezer for about 3 months. When you're ready to eat, thaw it overnight in the fridge. Reheating your soup is easy and quick. You can use a pot on the stove for best flavor. Heat it on medium-low, stirring gently. This method keeps the flavors intact. You can also use a microwave. Pour the soup into a microwave-safe bowl, cover it, and heat in short bursts. Stir often to ensure even heating. Enjoy your flavorful meal! You can use canned white beans like cannellini or great northern. These beans have a creamy texture and a mild flavor. They blend well with the herbs and veggies in the soup. If you want to try something different, you might use navy beans or lima beans. Each type will add its own unique touch to this hearty dish. Yes, you can make this soup ahead of time. It actually tastes better the next day. To prepare, cook the soup as usual. Let it cool and store it in the fridge for up to three days. For busy days, you can freeze it too. Just make sure to let it cool first. When you want to eat it, thaw it overnight in the fridge and reheat it on the stove. To add spice, you can use red pepper flakes or chopped jalapeños. Start with a small amount and taste as you go. You can also add hot sauce for a kick. Just be careful not to overpower the soup's flavors. A little spice can bring out the best in this dish! Yes, Tuscan White Bean Soup is healthy. It’s packed with vegetables and beans, which provide fiber and protein. The kale adds vitamins and minerals. Using vegetable broth keeps it low in calories. This soup is also low in fat, especially if you use less olive oil. Overall, it’s a great option for a nutritious meal. This blog post guides you through making Tuscan White Bean Soup. We covered the best ingredients, including white beans, fresh vegetables, and herbs. Each step was easy, from cooking veggies to simmering the soup. I shared tips to boost flavor and offered tasty variations. Don’t forget to store your soup right and reheat it well. You can enjoy this healthy dish now or later. Dive into the flavors and make this recipe your own! The joy of cooking this soup lies in its warmth and comfort.$

A hearty and flavorful soup made with white beans, vegetables, and spices, perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Italian

Servings 6

Calories 250 kcal

Ingredients

2 cups canned white beans (like cannellini or great northern), drained and rinsed
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 large potato, peeled and cubed
6 cups vegetable broth
1 can (14 oz) diced tomatoes, with juices
2 cups kale, chopped (stems removed)
1 teaspoon dried oregano
1 teaspoon dried thyme
to taste salt and pepper
2 tablespoons olive oil
optional fresh basil leaves for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables start to soften.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the diced potato, white beans, diced tomatoes (with their juices), vegetable broth, oregano, and thyme. Season with salt and pepper to taste.
Bring the soup to a simmer and cook for about 20-25 minutes or until the potato is tender.
Add the chopped kale and continue cooking for another 5 minutes until the kale is wilted and tender.
Adjust seasoning if necessary, then remove from heat.
Use an immersion blender to puree a portion of the soup for a creamier texture, or serve it rustic-style with all ingredients intact.

Notes

Ladle the soup into bowls and garnish with fresh basil leaves for a pop of color and added flavor. Serve with crusty bread on the side for a complete meal.

Keyword healthy, Italian, soup, vegetarian