Go Back
To make a great Tuscan white bean soup, you'll need some key components. Here’s what you should gather: - 2 cups cooked white beans (cannellini or navy), drained - 1 tablespoon olive oil - 1 large onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes, undrained - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon red pepper flakes (adjust for heat preference) - Salt and pepper to taste - 2 cups kale, chopped - Fresh parsley, for garnish - Grated Parmesan cheese (optional) These ingredients work together to create a hearty and fulfilling meal. The beans provide protein and fiber. Onions and garlic add depth and flavor. Carrots and celery give a sweet crunch, while kale brings in vitamins. You can customize the soup with a few optional ingredients. Try adding different greens like spinach. You could also add some potatoes for extra heartiness. If you like more spice, toss in some extra red pepper flakes. Don’t forget that grated Parmesan cheese can enhance the flavor. {{ingredient_image_1}} To make Tuscan white bean soup, you’ll start with a large pot. First, heat one tablespoon of olive oil over medium heat. This oil adds a nice flavor to the soup. Next, add one large diced onion to the pot. Sauté the onion for about 3-4 minutes. You want it to become translucent. This step builds the base flavor of your soup. Now, stir in two minced garlic cloves, two diced carrots, and two diced celery stalks. Cook this mix for 5 minutes, stirring often. This helps all the veggies soften and blend. After that, add two cups of cooked white beans. You can use cannellini or navy beans. Then, pour in four cups of vegetable broth and one can of diced tomatoes. Make sure the tomatoes are undrained for extra flavor. Add one teaspoon each of dried thyme and dried rosemary. These herbs give your soup a lovely aroma. If you like some heat, add one teaspoon of red pepper flakes. Season with salt and pepper to taste. Bring the mixture to a boil. Once it boils, reduce the heat. Let it simmer for 20-25 minutes. This simmering time lets all the flavors mix well. About 5 minutes before you serve, add two cups of chopped kale. Stir it in until it wilts and becomes tender. This adds a nice green color and nutrients. Finally, taste your soup. Adjust the seasoning if needed. Serve it hot, topped with fresh parsley and grated Parmesan cheese if you want. Enjoy this warm and nourishing meal! To make your Tuscan white bean soup even better, try a few simple tricks. First, add more herbs for a richer taste. Fresh herbs, like basil or oregano, can brighten each bite. You can also squeeze some lemon juice for a fresh twist. If you want your soup thicker, blend a portion of it. This adds creaminess while keeping texture. For more depth, sauté the garlic and onions longer. This brings out their sweetness. For dietary needs, you can swap the vegetable broth for chicken broth. This adds a different flavor. If you need it gluten-free, check the broth label. Most brands are safe! For vegan diets, skip the cheese or use a plant-based option. You can also add more veggies, like zucchini or bell peppers, for extra nutrition. Adjust the red pepper flakes for heat. You can make it mild or spicy based on your taste. These tips will help you create a soup that warms your heart and fills your belly! Pro Tips Use Homemade Broth: For a deeper flavor, consider using homemade vegetable broth instead of store-bought. Beans Prep: If using dried beans, soak and cook them beforehand to enhance their texture and taste in the soup. Add Citrus: A squeeze of lemon or lime juice just before serving brightens the flavors and adds a fresh note. Storage Tips: This soup stores well in the fridge for up to 5 days or can be frozen for up to 3 months; just reheat gently before serving. {{image_2}} You can make Tuscan white bean soup in many fun ways. Here are some ideas to change things up. - Different ingredients to try: - Swap white beans for lentils or chickpeas. - Add potatoes for a heartier base. - Toss in some cooked sausage for a meatier flavor. - Use spinach instead of kale for a softer taste. - Seasonal variations: - In spring, add fresh peas and asparagus. - Summer? Use fresh tomatoes and basil instead of canned. - In fall, try adding pumpkin or butternut squash for sweetness. - Winter calls for root veggies like parsnips or turnips. These twists keep the dish fresh and exciting. You can mix and match to suit your taste! To keep your Tuscan white bean soup fresh, store it in an airtight container. This helps maintain flavor and texture. Allow the soup to cool before sealing. Refrigerate it for up to three days. If you want to save it longer, freezing is a great option. Portion the soup into freezer-safe bags or containers. Leave some space at the top for expansion. It can last up to three months in the freezer. To thaw, place the frozen soup in the fridge overnight. You can also use the microwave for quick thawing. Heat it gently on the stove, stirring often to ensure even warmth. This way, you can enjoy a warm, hearty bowl of soup whenever you want! Can I use dried beans instead of canned? Yes, you can use dried beans. Just soak them overnight first. Cook them until soft before adding them to the soup. This adds great flavor and texture. Is this soup vegan-friendly? Yes, this soup is vegan-friendly. It uses vegetable broth and no animal products. You can leave out the Parmesan cheese for a fully vegan meal. How can I make it spicier? To make it spicier, add more red pepper flakes. You can also use fresh chili peppers. Taste as you go to find the right heat for you. In this blog post, we explored the key ingredients for Tuscan White Bean Soup and shared step-by-step instructions for making it. I provided tips to enhance flavor and suggested variations to keep it exciting. Proper storage techniques ensure freshness for leftovers, while the FAQ section addresses common questions. Put your unique twist on this soup and enjoy the process. With these tips, you’ll create a comforting dish that fits your taste. Happy cooking!

Tuscan White Bean Soup

A hearty and flavorful soup made with white beans, vegetables, and herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 cups cooked white beans (cannellini or navy), drained
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon red pepper flakes
  • to taste salt and pepper
  • 2 cups kale, chopped
  • for garnish fresh parsley
  • optional grated Parmesan cheese

Instructions
 

  • In a large pot, heat olive oil over medium heat.
  • Add the diced onion and sauté for about 3-4 minutes, until it becomes translucent.
  • Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes, stirring occasionally.
  • Add the cooked white beans, vegetable broth, diced tomatoes, thyme, rosemary, and red pepper flakes. Season with salt and pepper.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld.
  • About 5 minutes before serving, add the chopped kale and stir until it is wilted and tender.
  • Taste and adjust the seasoning if necessary.
  • Serve hot, garnished with fresh parsley and a sprinkle of grated Parmesan cheese, if desired.

Notes

Adjust the red pepper flakes for desired heat level.
Keyword beans, healthy, soup, vegetarian