Description
Looking for a hearty and flavorful meal? Try this delicious Tuscan White Bean Soup recipe today! Full of nutritious ingredients and easy to make. Try it now!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1 large yellow onion, finely diced (about 1½ cups)
- 2 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- ¼ teaspoon red pepper flakes (optional)
- 3 (15 oz) cans cannellini beans, drained and rinsed
- 4 cups vegetable broth (or chicken broth for non-vegetarians)
- 1 bay leaf
- 1 Parmesan rind (optional, omit for vegan version)
- 1 bunch Tuscan kale (lacinato/dinosaur kale), stems removed and leaves chopped
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
- Fresh crusty bread, for serving
Instructions
- Step 1: Prepare Your Base Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add your diced onion, carrot, and celery along with a pinch of salt. Cook this mixture for 8-10 minutes, stirring occasionally until the vegetables have softened and the onions become translucent. You’re building your flavor foundation here, so resist the urge to rush this step – the gentle caramelization that occurs will add tremendous depth to your Tuscan White Bean Soup.
- Step 2: Add Aromatics Once your vegetables have softened, add the minced garlic, chopped rosemary, thyme leaves, and red pepper flakes (if using). Stir continuously for about 30 seconds until the garlic becomes fragrant but not browned. The herbs will release their essential oils when they hit the hot oil, creating that characteristic Tuscan aroma that fills your kitchen.
- Step 3: Build Your Soup Take one can of drained beans and blend them with one cup of broth until smooth. Add this puree to the pot along with the remaining whole beans, the rest of the broth, bay leaf, and Parmesan rind if using. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Cover partially with a lid and let it bubble away for about 20 minutes, allowing the flavors to meld together.
- Step 4: Finish and Season Remove the bay leaf and Parmesan rind. Stir in the chopped kale and continue simmering until it’s wilted but still vibrant green, about 3-4 minutes. Add the fresh lemon juice, then taste and adjust the seasoning with salt and pepper. The soup should taste well-seasoned but balanced, with the beans providing creaminess, the vegetables adding sweetness, and the lemon brightening everything up.
- Step 5: Serve Ladle your Tuscan White Bean Soup into warmed bowls. Finish each serving with a drizzle of your best extra virgin olive oil and a sprinkle of grated Parmesan if desired. Serve with crusty bread for dipping into that delicious broth. The soup will continue developing flavor as it sits, so don’t worry if you have leftovers – they’ll be even more delicious tomorrow!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg