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- 2 cups cooked white beans (cannellini or navy), drained These beans give the soup a creamy texture. You can use other beans if you like. - 1 tablespoon extra virgin olive oil This oil adds flavor and helps cook the veggies. You can swap it with another oil. - 1 large onion, finely diced Onions bring sweetness to the soup. Shallots are a great substitute if needed. - 2 cloves garlic, finely minced Garlic adds a strong flavor. You can use garlic powder if fresh isn't available. - 2 medium carrots, peeled and diced Carrots add sweetness and color. You can replace them with parsnips for a twist. - 2 celery stalks, diced Celery adds crunch and flavor. Fennel can be used as an alternative. - 4 cups vegetable broth, low-sodium preferred Broth is the soup's base. Chicken broth works too if you're not vegetarian. - 1 can (14 oz) diced tomatoes, including juices Tomatoes provide acidity and depth. Fresh tomatoes can be used instead. - 1 teaspoon dried thyme Thyme adds an earthy flavor. Oregano can be a good replacement. - 1 teaspoon dried rosemary Rosemary gives a woodsy note. You can skip it if you’re not a fan. - 1 teaspoon red pepper flakes (adjust based on your heat preference) These add heat. You can use black pepper instead for less spice. - Sea salt and freshly ground black pepper, to taste Season to your liking. Use garlic salt for a different twist. - 2 cups fresh kale, stems removed and chopped Kale adds nutrition and color. Spinach can be a nice substitute too. - Fresh parsley, finely chopped, for garnish Parsley brightens the dish. You can also use basil for a different flavor. - Grated Parmesan cheese (optional, for serving) Cheese adds richness. Nutritional yeast can be a great vegan option. {{ingredient_image_2}} 1. Start by gathering all your ingredients. This keeps the process smooth. 2. Rinse the cooked white beans in cold water. Drain them well. 3. Dice the onion finely. This helps it cook evenly. 4. Mince the garlic. Fresh garlic gives the best taste. 5. Peel and dice the carrots into small pieces. 6. Chop the celery into small bits. This adds crunch to the soup. 7. Wash and chop the kale. Remove the tough stems for tenderness. 1. Heat the olive oil in a large pot over medium heat. 2. When the oil shimmers, add the onion. Stir and cook for 3-4 minutes until soft. 3. Next, add the garlic, carrots, and celery. Sauté for 5 minutes. Stir often for even cooking. 4. Add the drained beans, vegetable broth, diced tomatoes, thyme, rosemary, and red pepper flakes. 5. Season with sea salt and black pepper. Stir to mix all the flavors. 6. Increase heat to bring the soup to a gentle boil. This helps blend the flavors. 7. Reduce heat to low. Simmer uncovered for 20-25 minutes. Stir occasionally for best results. 8. Five minutes before serving, stir in the chopped kale. This keeps it bright and fresh. 1. Taste the soup. Adjust seasoning as needed. More salt or pepper can enhance the flavor. 2. Ladle the soup into bowls. Garnish with chopped parsley for freshness. 3. If you like, add grated Parmesan cheese on top for extra richness. 4. Serve with a slice of crusty bread. This is perfect for dipping in the soup. 5. Consider drizzling a little olive oil on top for added flavor. Enjoy your meal! To make your Tuscan white bean soup even tastier, consider these tips: - Fresh Herbs: Use fresh thyme and rosemary instead of dried. They pack a punch of flavor. - Spices: Add a pinch of smoked paprika for a smoky note. It pairs well with the beans. - Umami Boost: Stir in a spoonful of tomato paste for added depth. This makes the soup richer. - Texture: Blend part of the soup for creaminess. This gives a lovely mouthfeel. You can easily adapt this soup for different cooking tools: - Slow Cooker: Sauté your veggies first, then add everything to the slow cooker. Cook on low for 6-8 hours. - Instant Pot: Use the sauté function for the veggies. Then, add all ingredients and cook on high for 15 minutes. Let it naturally release. - Bean Variations: If you use dried beans, soak them overnight. Adjust cooking times based on the type of bean used. Serve your Tuscan white bean soup with these ideas: - Accompaniments: A slice of crusty bread works great. It’s perfect for dipping. - Side Dishes: Pair with a light salad or roasted veggies for balance. - Presentation: Ladle the soup into bowls and sprinkle fresh parsley on top. Add a drizzle of olive oil for a beautiful finish. Pro Tips Use Dry Beans for Extra Flavor: Soaking and cooking your own beans from dry can enhance the flavor and texture of the soup. Customize Your Greens: Feel free to substitute kale with other greens like spinach or Swiss chard, depending on your preference. Make it a Meal: Add some cooked pasta or quinoa to the soup for a heartier version that can serve as a complete meal. Store for Later: This soup keeps well in the fridge for up to 5 days, and the flavors will deepen over time, making it even more delicious! {{image_4}} You can easily make this soup vegan or vegetarian. To do this, simply skip the Parmesan cheese. For a creamy texture, blend a portion of the soup. This gives a rich taste without dairy. If you want more protein, add chickpeas or lentils. Both options work well and boost nutrition. Feel free to get creative with veggies! You can use zucchini, spinach, or bell peppers. They add color and flavor. For broth, a mushroom or chicken broth can enhance the taste. If you don’t have white beans, kidney or black beans are great substitutes. Tuscan White Bean Soup has roots in Italy but can change based on where you are. In some parts of Italy, they add pancetta for a smoky flavor. You can also mix in spices from other cuisines, like cumin or turmeric, for a unique twist. This soup is versatile and can reflect your culinary adventures! Store any leftover Tuscan white bean soup in an airtight container. This keeps the soup fresh and tasty. It lasts in the fridge for about 3 to 4 days. When you want to eat it again, simply pull it out and reheat. You can freeze this soup for later! Use a freezer-safe container or bag. Make sure to leave some space at the top, as the soup will expand when frozen. It stays good in the freezer for about 3 months. To keep the texture nice, freeze the soup without the kale. Add fresh kale when you reheat it. The best way to reheat this soup is on the stove. Pour the soup into a pot and heat over low to medium heat. Stir often to avoid sticking. If the soup seems too thick, add a splash of broth or water. Watch out for burning at the bottom. You can also reheat it in the microwave. Just use a microwave-safe bowl and cover it loosely. Heat in short bursts and stir in between. Enjoy it warm and flavorful! What beans can be used in Tuscan White Bean Soup? You can use cannellini beans or navy beans. Both types add a creamy texture. If you want, you can try other white beans too. Just make sure they are cooked before adding them to the soup. How can I make this soup spicier? To spice it up, add more red pepper flakes. You can also add a chopped jalapeño or some hot sauce. Start with a little and taste as you go. This way, you can find the right heat for your taste. Overview of health benefits Tuscan White Bean Soup is packed with good nutrients. Beans are high in protein and fiber, which help keep you full. The vegetables add vitamins and minerals, making this soup a healthy choice. Kale provides antioxidants, which are great for your health. Calorie count and serving size considerations One serving of this soup has about 200 calories. This can change based on how much olive oil or cheese you add. A serving size is about one and a half cups. If you want a bigger meal, serve it with bread or a salad. How to scale the recipe for larger groups To serve more people, double or triple the ingredients. Keep the same cooking steps. Just use a bigger pot to fit everything. This soup also tastes great as leftovers, so it's a good choice for meal prep. Adjusting cooking times based on serving size If you make a larger batch, the cooking time will stay about the same. Just make sure to keep an eye on it. You want the vegetables to be soft but not mushy. Stir occasionally and check for flavor as it simmers. This blog post covered the key ingredients and steps to make a great Tuscan White Bean Soup. You learned about ingredient swaps and cooking methods for different diets. I shared tips for enhancing flavors and serving suggestions that will impress anyone. Proper storage and reheating tips ensure your soup tastes fresh later. Embrace this recipe as a canvas for creativity. Enjoy making this soup your own while sharing it with loved ones. Happy cooking!

Tuscan White Bean Soup

A hearty and flavorful soup made with white beans, vegetables, and herbs, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 cups cooked white beans (cannellini or navy), drained
  • 1 tablespoon extra virgin olive oil
  • 1 large onion, finely diced
  • 2 cloves garlic, finely minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cups vegetable broth, low-sodium preferred
  • 1 can (14 oz) diced tomatoes, including juices
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon red pepper flakes
  • to taste sea salt and freshly ground black pepper
  • 2 cups fresh kale, stems removed and chopped
  • for garnish fresh parsley, finely chopped
  • optional grated Parmesan cheese, for serving

Instructions
 

  • Heat the extra virgin olive oil in a large pot over medium heat.
  • Once the oil is shimmering, add the finely diced onion and sauté for approximately 3-4 minutes, or until the onion becomes soft and translucent.
  • Next, incorporate the minced garlic, diced carrots, and diced celery into the pot. Continue to sauté for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.
  • Add the drained white beans, vegetable broth, diced tomatoes (with their juices), dried thyme, dried rosemary, and red pepper flakes to the pot. Season generously with sea salt and freshly ground black pepper.
  • Increase the heat and bring the soup to a gentle boil. Once boiling, reduce the heat to low and allow the soup to simmer uncovered for 20-25 minutes, stirring occasionally, to let the flavors meld beautifully.
  • About 5 minutes before serving, add the chopped kale to the pot. Stir until the kale is wilted and tender, integrating it evenly throughout the soup.
  • Taste the soup and adjust the seasoning with more salt or pepper, if needed, to ensure a well-rounded flavor.
  • Ladle the hot soup into bowls, garnishing each bowl with a sprinkle of finely chopped fresh parsley and, if desired, a generous handful of grated Parmesan cheese.

Notes

Serve with a slice of crusty bread on the side, perfect for dipping, and consider drizzling a touch of high-quality olive oil on top for an added flavor boost!
Keyword healthy, Italian, soup, vegetarian