Tuscan Soup with Beans
User Reviews
5
Tuscan Soup with Beans
Description
This recipe begins by prepping vegetables including finely diced shallots, carrots, celery, and kale leaves with stems separated. Cannellini beans are drained and rinsed. The vegetables are sautéed in olive oil along with salt and garlic to develop flavor. A bouquet garni tied with bay leaf, parsley, and thyme is added to the pot with vegetable broth, water, and seasonings including red pepper flakes and oregano.
The ingredients are brought to a boil and then simmered to allow flavors to meld. The kale is added later, cooking until tender but retaining structure. The cannellini beans contribute creaminess and substance to the broth without heaviness. The result is a balanced and filling soup with layers of herbaceous, savory, and mildly spicy notes. The texture is hearty from the vegetables and beans but still light.
This soup is suitable as a main or starter and pairs well with crusty bread. Seasonings can be adjusted to taste, and adding crushed beans can thicken the soup for more body. Optional umami can be introduced with vegan parmesan or nutritional yeast according to personal preference.
Extra broth or water can be added if the soup is too thick. Fresh herbs provide a vibrant herbaceous note. Making the bouquet garni fresh ensures a nuanced flavor throughout the cooking process.
Ingredients
- 2 tablespoons olive oil divided
- 2 shallot medium sized, diced
- 3 carrot medium sized, diced
- 2 celery diced, stalks
- 3 teaspoons salt divided, adjust to taste
- 4 garlic minced, cloves
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon red pepper flakes adjust to spice tolerance
- ½ teaspoon oregano substitute with Italian seasoning, dried powder
- 2 cans cannellini beans 14.5 oz each, low-sodium preferred
- 1 cup kale substitute Swiss chard
- 1 teaspoon black pepper adjust to taste
For bouquet garni
- 1 bay leaf
- 2 prigs parsley
- 2 prigs thyme
Instructions
- Rinse the kale under running water thoroughly. Then, cut the leaves into into 1 inch wide pieces. Chop the stem finer (typically ¼" pieces) since they're tougher to cook. Set them aside separately.
- Drain and rinse the cannellini beans and set aside.
- Finely dice two shallots (or one medium onion), 3 medium-sized carrots and two stalks of celery.
- Heat one tablespoon of olive oil in a large Dutch oven or pot on medium heat. Add the diced shallots, carrots, celery and the chopped-up chard stalks and sauté for 3 to 4 minutes. Add one teaspoon of salt and sauté for another 3 minutes. Then, add minced garlic and sauté for 30 seconds until fragrant.
- Tie a bay leaf with two sprigs each of parsley and thyme to make a bouquet garni.
- Add three cups of broth, two cups of water, and the bouquet garni to the Dutch oven. Then, add another teaspoon of salt, a teaspoon of red pepper flakes, and half a teaspoon of dried oregano. Allow this to come to a boil. Then reduce the heat, add two cans of beans, and cook covered, for 8 to 10 minutes.
- Finally, add kale and let them wilt, covered, for 2-3 minutes. Add half a teaspoon of fresh black pepper. Taste and adjust seasoning and serve hot!
Notes
- Adjust liquid levels with extra broth or water for desired soup consistency.
- Smash half the cannellini beans into the soup to thicken and add body if preferred.
- Season to taste and feel free to add vegan parmesan or nutritional yeast for additional umami.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1915mg | 80% |
| Potassium | 725mg | 15% |
| Fiber | 11g | 44% |
| Sugar | 5g | 10% |
| Vitamin A | 14747IU | 295% |
| Vitamin C | 49mg | 54% |
| Calcium | 192mg | 19% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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