Bean Soup {Tuscan Style}
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Bean Soup {Tuscan Style}
Description
This Tuscan-style bean soup begins with sautéing onion, carrot, and celery in olive oil until tender, followed by garlic for a fragrant base. Chicken broth and Italian seasoning are added along with a Parmesan rind, which simmers gently, imparting savory depth and umami to the broth. Salt and black pepper season the soup, with care to add salt after the rind has infused, preventing oversalting.
Cannellini beans, drained and rinsed, are introduced towards the end, with about half of them mashed to thicken the soup slightly and add creaminess without cream. Fresh spinach is stirred in just before serving to wilt slightly, preserving color and delicate texture.
The resulting soup is warm and filling, with a balance of textures from tender vegetables and creamy beans. It is typically finished with a drizzle of high-quality extra virgin olive oil and a sprinkle of shredded Parmesan cheese on top, enhancing the rich flavors and adding a smooth mouthfeel. This soup can be served as a starter or a light meal, often accompanied by crusty bread.
Adjustments for garlic levels and sodium content are possible by reducing cloves or using low-sodium ingredients. Fresh herbs or a squeeze of lemon juice can be added to brighten the soup further if desired.
Ingredients
- 3 Tbsp extra virgin olive oil divided
- 1 cup chopped yellow onion (1 small)
- 3/4 cup chopped carrot (1 large)
- 1/2 cup diced celery (2 small ribs, slice somewhat thin)
- 5 garlic minced (nearly 2 Tbsp, cloves
- 2 (14.5 oz) cans chicken broth low-sodium
- 1 1/2 tsp Italian seasoning
- 1 small Parmesan rind plus about 6 Tbsp shredded parmesan for serving
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 2 (14.5 oz) cans cannellini beans or great northern beans, drained and rinsed
- 2 cups (packed) fresh spinach, roughly chopped
Instructions
- Heat 1 Tbsp extra virgin olive oil in a pot over medium heat. Add onion, carrot, celery and saute 4 minutes.
- Add garlic and saute 1 minute longer.
- Pour in chicken broth, Italian seasoning and add parmesan rind. Season with pepper and lightly with salt to taste (wait until the end to add more salt, the rind will infuse some salt to the soup).
- Cover soup with lid, bring soup to a light boil, then reduce heat to medium-low and let simmer until veggies are tender, about 12 - 15 minutes.
- Add beans and spinach, let heat just until spinach wilts, about 30 seconds.
- Remove from heat. Mash up about half the beans with a potato masher (this helps make the brother creamier and heartier).
- Remove parmesan rind. Drizzle individual servings of soup with remaining 2 Tbsp extra virgin olive oil (or more to taste) and top with parmesan.
Notes
- Reduce garlic cloves if a milder flavor is preferred, replacing them with extra herbs if desired.
- Use unsalted chicken broth and low-sodium beans to control overall saltiness.
- Fresh herbs like basil, parsley, or oregano can be added to increase flavor brightness before serving.
- A spritz of lemon juice at the end enhances freshness and contrasts the soup’s richness.
User Reviews
Overall Rating
5
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