If you’re looking for a warm and hearty dish that embodies the essence of Italian cuisine, look no further than Tuscan white bean soup. This nourishing soup combines creamy white beans with aromatic vegetables and fresh herbs, creating a dish that’s both satisfying and healthful. Perfect for a cozy night in or a gathering with friends, this recipe is sure to become a staple in your kitchen.
Ingredients
- 2 cups cooked white beans (cannellini or great northern)
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Servings and Cooking Time
This recipe makes about 4 servings. Preparation time is 15 minutes, with a cooking time of approximately 30 minutes.
Nutritional Value
Each serving of Tuscan white bean soup (approximately 1.5 cups) contains about 250 calories, 10g protein, 8g fat, 35g carbohydrates, 10g fiber, and 5g sugar. This information is based on one person.
Step-by-Step Cooking Process
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery; sauté until soft.
- Stir in minced garlic and cook for another minute.
- Add the canned tomatoes and stir well.
- Pour in the vegetable broth and bring to a simmer.
- Add the cooked white beans and dried thyme.
- Season with salt and pepper to taste.
- Let the soup simmer for 20 minutes, stirring occasionally.
- Using an immersion blender, puree the soup to your desired consistency.
- Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute white beans with chickpeas or lentils for different flavors and textures. Additionally, feel free to use fresh tomatoes instead of canned or add leafy greens like spinach for extra nutrients.
Serving and Pairings
Tuscan white bean soup pairs beautifully with crusty bread or a fresh green salad. A sprinkle of grated Parmesan cheese on top enhances the flavors, making it a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over low heat until heated through. This soup can also be frozen for up to 3 months; just ensure it’s cooled before transferring to a freezer-safe container.
Cooking Mistakes
- Don’t skip sautéing the vegetables; it enhances the soup’s flavor.
- Be careful not to over-salt, especially if using broth that is already seasoned.
- Do not rush the simmering time; allowing the flavors to meld is essential.
- Avoid over-blending if you prefer a chunky texture.
- Make sure to use fresh herbs for a more vibrant taste.
Helpful Tips
- For a spicier kick, add a pinch of red pepper flakes.
- Use homemade vegetable broth for a richer flavor.
- Experiment with adding different herbs like rosemary or basil.
- For a creamier soup, stir in a splash of cream or coconut milk.
FAQs
Can I use dried beans instead of canned?
Yes, you can use dried beans. Just soak them overnight and cook them until tender before adding them to the soup.
Is this soup vegan-friendly?
Absolutely! This recipe is naturally vegan, making it a great option for plant-based diets.
Can I make this soup in advance?
Yes, this soup tastes even better the next day, making it perfect for meal prep.
What can I use instead of vegetable broth?
You can use chicken broth if you’re not concerned about making it vegetarian, or even water with added seasoning.
How do I thicken the soup?
You can thicken the soup by mashing some of the beans or adding a cornstarch slurry to the simmering pot.
Conclusion
Tuscan white bean soup is a delightful and nutritious dish that warms both the body and soul. Its rich flavors and hearty ingredients make it a perfect choice for any time of year. Whether enjoyed on a chilly evening or as a comforting lunch, this soup will surely become a beloved recipe in your household.
Tuscan White Bean Soup
Ingredients
- 2 cups cooked white beans cannellini or great northern
- 1 medium onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery; sauté until soft.
- Stir in minced garlic and cook for another minute.
- Add the canned tomatoes and stir well.
- Pour in the vegetable broth and bring to a simmer.
- Add the cooked white beans and dried thyme.
- Season with salt and pepper to taste.
- Let the soup simmer for 20 minutes, stirring occasionally.
- Using an immersion blender, puree the soup to your desired consistency.
- Serve hot, garnished with fresh parsley.
