TUSCAN WHITE BEAN SOUP

Name: TUSCAN WHITE BEAN SOUP
Prep time: 20 min
Cook time: 45 min
Yield: 8 people
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 teaspoon dried thyme; ½ teaspoon dried rosemary; ¼ teaspoon red pepper flakes (optional); 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio); 6 cups vegetable broth or chicken broth; 2 (15-ounce) cans cannellini beans, drained and rinsed; 1 (15-ounce) can Great Northern beans, drained and rinsed; 1 bunch kale or spinach, roughly chopped; salt and pepper to taste; Optional garnishes: crusty bread, a drizzle of olive oil, grated Parmesan cheese

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Prep Time
20 mins
Cook Time
20 mins
Servings
8 people
Calories
350 kcal
Cuisine
Italian

TUSCAN WHITE BEAN SOUP

Iris Warren

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A comforting and flavorful soup featuring white beans, vegetables, and aromatic herbs in a savory broth. It's a classic Tuscan dish that's perfect for a cozy meal.

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Ingredients

Servings

2 tablespoons olive oil
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon red pepper flakes (optional)
1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
6 cups vegetable broth or chicken broth
2 (15-ounce) cans cannellini beans, drained and rinsed
1 (15-ounce) can Great Northern beans, drained and rinsed
1 bunch kale or spinach, roughly chopped
salt and pepper to taste
Optional garnishes: crusty bread, a drizzle of olive oil, grated Parmesan cheese

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Instructions

Sauté vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until softened.
Add garlic and spices: Stir in the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.
Deglaze with wine: Pour in the white wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for a few minutes, until the wine has reduced slightly.
Add broth and beans: Add the vegetable broth (or chicken broth), cannellini beans, and Great Northern beans to the pot. Bring the mixture to a simmer, then reduce the heat to low and simmer, covered, for 20-25 minutes, stirring occasionally.
Add greens: Stir in the roughly chopped kale or spinach. Cook for a few minutes, until the greens have wilted.
Season and serve: Season the soup with salt and pepper to taste. Serve hot, garnished with a drizzle of olive oil, grated Parmesan cheese, and with crusty bread for dipping, if desired.

Notes

Bean Variations: You can use other types of white beans, such as navy beans or lima beans.
Vegetable Variations: Add other vegetables like diced potatoes, zucchini, or tomatoes.
Wine Substitution: If you prefer not to use wine, you can substitute an equal amount of vegetable broth or chicken broth.
Greens: You can use other leafy greens such as Swiss chard or collard greens instead of kale or spinach.
Make-Ahead: This soup is delicious the next day! It can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Freezing: Tuscan white bean soup freezes well. Allow it to cool completely before freezing in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.