Go Back
- 1 can (15 oz) cannellini beans - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 medium carrot, peeled and diced - 1 stalk celery, diced - 5 cups vegetable broth - 1 can (14 oz) diced tomatoes - 1 teaspoon dried sage - 1 teaspoon dried thyme - 1 teaspoon red pepper flakes - 2 cups kale, chopped - 2 tablespoons extra virgin olive oil - Salt and freshly cracked black pepper - Fresh parsley, chopped for garnish I love the blend of flavors in Tuscan white bean soup. The key ingredient is the cannellini beans. They add a creamy texture and a nice protein boost. The vegetables bring color and nutrients. I always use a mix of onion, garlic, carrot, and celery. They create a strong base for the soup. Next, I add kale for its vibrant green color and health benefits. It wilts beautifully and adds a nice bite. The herbs, sage and thyme, offer warmth and depth. Red pepper flakes give a hint of heat. Adjust the spice to match your taste. Using a good vegetable broth is crucial. It makes the soup rich and full of flavor. The diced tomatoes add sweetness and acidity. They brighten the dish and enhance the overall taste. Finally, don’t skip the olive oil. It adds richness and helps blend all the flavors. A sprinkle of fresh parsley on top gives a nice finish. All these ingredients come together to create a nourishing bowl of comfort. {{ingredient_image_2}} 1. Heating oil and sautéing vegetables To start, grab a large pot and heat 2 tablespoons of extra virgin olive oil over medium heat. Once the oil is hot, add 1 finely diced onion, 1 peeled and diced carrot, and 1 diced stalk of celery. Sauté these veggies for about 5 to 7 minutes. Stir them often. You want them soft and the onion to turn translucent. 2. Adding garlic and beans Next, add 2 minced cloves of garlic to the pot. Cook for 1 more minute. This will fill the air with a lovely aroma. Then, pour in 1 drained can of cannellini beans and 1 can of diced tomatoes, juice and all. Give it a good stir. 3. Incorporating broth and seasonings Now, pour in 5 cups of vegetable broth. Sprinkle in 1 teaspoon of dried sage, 1 teaspoon of dried thyme, and 1 teaspoon of red pepper flakes. Mix everything well so that the flavors can blend. 1. Bringing to a boil and simmering Increase the heat and bring your soup to a gentle boil. Once it starts bubbling, turn the heat down low. Let the soup simmer uncovered for about 20 minutes. This lets all the flavors work together. 2. Adding kale and finishing the soup After 20 minutes, toss in 2 cups of chopped kale. Stir it in gently. Cook for another 5 minutes. The kale should be tender and bright green when done. 1. How to garnish and serve Serve the soup hot in bowls. For a nice touch, sprinkle some chopped fresh parsley on top. It adds color and flavor. 2. Best accompaniments for the soup Pair this soup with crusty bread for a delightful meal. You can also drizzle a bit of olive oil on top before serving for that extra flavor. To ensure flavor depth in your Tuscan White Bean Soup, start by sautéing the onion, carrot, and celery. This mix, known as mirepoix, adds a solid base of flavor. Cook these for about 5-7 minutes until they are soft. Next, add the garlic for a minute. This boosts the aroma and taste. For perfect vegetable tenderness, add kale last. It only needs a few minutes to cook. This helps the greens stay bright and vibrant. If you overcook them, they may lose their color and crunch. Choosing the best canned beans is key. I recommend cannellini beans for their creamy texture. Always check for low-sodium options. Rinse them well to remove excess salt. If you don’t have fresh herbs, dried ones work fine. Use about one-third of the amount. For example, if a recipe calls for one tablespoon of fresh sage, use one teaspoon dried. This keeps your soup flavorful without a trip to the store. Pro Tips Enhance Flavor: Add a splash of balsamic vinegar just before serving to elevate the soup's flavor profile. Bean Variations: Feel free to substitute cannellini beans with other beans like great northern or navy beans for a different texture. Vegetable Add-ins: Consider adding other vegetables such as zucchini or bell peppers for added nutrition and flavor. Storage Tips: This soup can be stored in the refrigerator for up to 4 days, and it freezes well for up to 3 months. {{image_4}} You can make Tuscan white bean soup even healthier. Here are two easy ideas: - Adding more vegetables: Toss in extra veggies like spinach, zucchini, or bell peppers. They add great taste and nutrients. You can mix and match according to what you have. Just chop them up and add them when you sauté the onions and carrots. - Utilizing low-sodium broth: Use low-sodium vegetable broth instead of regular broth. This cuts down on salt. You’ll still get all the rich flavors without too much sodium. Always taste your soup and adjust the seasoning as needed. You can also enhance the flavor of your soup. Here are some tips to try: - Incorporating different spices: Experiment with spices like cumin, paprika, or oregano. Each spice brings its unique twist. Start with a small amount and taste as you go. Adjust to find your favorite mix. - Adding protein options: If you want more protein, consider adding diced chicken or turkey. You can also stir in cooked sausage or bacon for a heartier meal. Just make sure to cook the meat first before adding it to the soup. This will ensure it’s safe to eat and packed with flavor. To store leftover soup, let it cool first. Transfer the soup to airtight containers. It will stay fresh in the fridge for up to five days. For longer storage, freeze the soup. Make sure to leave some space in the container. This allows the soup to expand as it freezes. The best containers for freezing are freezer-safe glass jars or plastic containers. Use bags designed for freezing, too. They save space and make thawing easy. To reheat, first, thaw the soup in the fridge overnight if frozen. For best flavor and texture, heat it on the stovetop. Pour the soup into a pot and warm it over low heat. Stir it often to heat evenly. If you need a quick option, you can use the microwave. Place the soup in a microwave-safe bowl. Cover it loosely and heat in short bursts, stirring between. This helps keep the soup from getting too hot in spots. Enjoy your tasty bowl of Tuscan White Bean Soup! Yes, you can make Tuscan White Bean Soup in a slow cooker. Start by sautéing the onion, carrot, celery, and garlic in a pan. Then, add everything to the slow cooker. Include the cannellini beans, diced tomatoes, vegetable broth, and seasonings. Cook on low for 6-8 hours. This method brings out deep flavors and makes the soup even more comforting. I love pairing this soup with crusty bread for dipping. A fresh green salad also works well. If you want a heartier meal, try a simple pasta dish on the side. It balances the soup’s lightness. You can also add a sprinkle of grated cheese on top for extra flavor. Tuscan White Bean Soup lasts about 4 to 5 days in the fridge. Make sure to store it in an airtight container. If you want to freeze it, it can last up to 3 months. Just let it cool completely before freezing. To reheat, thaw it in the fridge overnight and warm it on the stove or in the microwave. This blog post covered the key ingredients and steps to make delicious Tuscan White Bean Soup. You learned about the best beans, veggies, and seasonings to create flavor. We also shared tips for cooking, storing, and enhancing your soup. In closing, enjoy experimenting with different flavors and ingredients. This soup is simple to make and can be tailored to your taste. Plus, it packs nutrients and warmth in every bowl. Happy cooking!

Tuscan White Bean Delight 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, thoroughly drained and rinsed
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 medium carrot, peeled and diced
  • 1 stalk celery, diced
  • 5 cups vegetable broth
  • 1 can diced tomatoes, with all their juices retained
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon red pepper flakes
  • 2 cups kale, stems removed and roughly chopped
  • 2 tablespoons extra virgin olive oil
  • to taste salt and freshly cracked black pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the extra virgin olive oil over medium heat. Once hot, add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent.
  • Incorporate the minced garlic into the pot, cooking for an additional minute until it releases a fragrant aroma. Stir frequently to prevent burning.
  • Add the drained cannellini beans and the diced tomatoes (including their juices) into the pot, followed by the vegetable broth. Sprinkle in the dried sage, dried thyme, and red pepper flakes. Stir everything together until well combined.
  • Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low and allow it to simmer uncovered for about 20 minutes, letting the robust flavors meld beautifully.
  • After 20 minutes, add the chopped kale into the soup, stirring gently to incorporate. Continue to cook for another 5 minutes, or until the kale is wilted and tender but still vibrantly green.
  • Taste the soup and season with salt and freshly cracked black pepper to your liking. Adjust any other seasonings as needed.
  • Serve the soup hot in bowls, garnished with a sprinkle of freshly chopped parsley on top for a burst of color and flavor.

Notes

For an inviting look, drizzle a little extra olive oil on top of the soup before serving, and pair with crusty bread for dipping.
Keyword healthy, Italian, soup, vegetarian