Tuscan White Bean Soup Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4 -6 servings
-
Calories
482 kcal
-
Course
Main Course, Soup
-
Cuisine
Italian
Tuscan White Bean Soup Recipe
Description
This Tuscan White Bean Soup starts by sautéing onions, shallots, carrots, and celery in olive oil until softened, forming a flavor base. Minced garlic and dried herbs including rosemary, thyme, and oregano are added to intensify the savory notes. White beans are rinsed and added along with vegetable or broth, then simmered to combine flavors. A portion is blended and returned to the pot to create a creamy consistency without losing all texture.
The soup finishes with fresh chopped spinach or kale, added toward the end to maintain a vibrant appearance and preserve their freshness and nutrients. It is seasoned with salt, black pepper, and optionally served with red pepper flakes and grated Parmesan cheese. This hearty soup pairs well with crusty bread to soak up the broth and is comforting for cooler days.
Quality ingredients such as good olive oil and fresh vegetables enhance the flavor. Taking time to properly sauté the aromatics develops depth, and blending some soup provides creaminess without overprocessing.
Ingredients
- 2 ounce White beans (cannellini beans or great Northern beans), drained and rinsed
- 3 tablespoons extra virgin olive oil
- 1 onion chopped
- 1 small shallot chopped
- 2 large carrot peeled and chopped
- 2 talks celery chopped
- 2 cloves garlic minced
- 1 teaspoon rosemary dried
- 1 teaspoon thyme dried
- ½ teaspoon oregano dried
- 2 bay leaf
- 6 cups vegetable or the broth from this Italian penicillin soup
- 2 cups spinach chopped, or kale, fresh
- salt to taste
- black pepper to taste
- red pepper flakes for serving
- Parmesan Cheese optional, for serving, grated
Instructions
- Sauté Aromatics: Heat the olive oil over medium heat in a large pot, soup pot, or dutch oven pot. Add the chopped onion, shallot, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables start to soften.
- Add Garlic and Herbs: Add the minced garlic, dried rosemary, dried thyme, and bay leaf to the pot. Cook for an additional 1-2 minutes until the garlic becomes fragrant.
- Add Beans and Broth: Add the drained and rinsed white beans to the pot. Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20 minutes to allow the flavors to meld.
- Blend a Portion of the Soup: Carefully transfer 2 cups of the soup to a blender (careful not to get the bay leaf). Blend until smooth and creamy.
- Combine Blended and Whole Soup: Pour the blended soup back into the pot with the remaining soup. Stir to combine, creating a creamy base while maintaining some texture from the whole beans and vegetables.
- Season and Add Greens: Remove the bay leaf and season the soup with salt and black pepper to taste. Add the chopped fresh spinach or kale to the pot. Let it simmer for an additional 5-10 minutes until the greens are wilted and tender.
- Serve: Ladle the big pot of creamy Tuscan White Bean Soup into bowls. If desired, sprinkle grated parmigiano cheese and red pepper flakes on top for added flavor.
- Serve the soup with crusty bread, and enjoy!
Notes
- Choose high-quality olive oil and fresh vegetables for the deepest flavor in the soup.
- Sauté the onions, carrots, celery, and garlic thoroughly to build a rich aromatic base.
- Add fresh spinach or kale near the end of cooking to preserve color and nutrient content.
- Blending part of the soup helps achieve creaminess while keeping texture with the remaining whole beans.
- Serving this soup with crusty bread complements the broth and adds satisfying texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 77g | 26% |
| Protein | 23g | 46% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 191mg | 8% |
| Potassium | 1604mg | 34% |
| Fiber | 21g | 84% |
| Sugar | 4g | 8% |
| Vitamin A | 21392IU | 428% |
| Vitamin C | 39mg | 43% |
| Calcium | 236mg | 24% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
