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Tuscan White Bean Soup Recipe

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4.2 from 5 reviews

This hearty Tuscan White Bean Soup is a comforting and flavorful dish made with cannellini beans, fresh vegetables, and aromatic herbs. Sauteed onions, garlic, celery, and carrots provide a savory base. The soup is partially pureed to achieve a creamy texture without cream, and finished with nutrient-rich kale for a delicious, healthy meal perfect for any season.

Ingredients

Beans and Broth

  • 3 15-ounce cans cannellini beans (drained and rinsed)
  • 2 1/2 - 4 cups vegetable or chicken broth

Vegetables and Aromatics

  • 1 yellow onion (finely chopped)
  • 4 cloves garlic (minced)
  • 2 large carrots (peeled and chopped)
  • 1 stalk celery (diced)
  • 2 cups chopped kale (stems removed, finely chopped)

Liquids and Seasonings

  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Instructions

  1. Saute Onion: Heat olive oil in a large pot or dutch oven over medium heat. Add the finely chopped onion and sauté until it softens and starts to brown slightly, which will bring out its natural sweetness and add depth of flavor.
  2. Add Veggies: Add the minced garlic, diced celery, and chopped carrots to the pot. Continue sautéing for about 10 minutes until the vegetables soften and brown slightly, enhancing the overall taste of the soup.
  3. Add Remaining Ingredients: Stir in the drained cannellini beans, tomato paste, salt, black pepper, red pepper flakes (if using), Italian seasoning, bay leaves, dried thyme, dried oregano, and start with 2 1/2 cups of broth. Mix well to combine.
  4. Boil and Simmer: Bring the soup to a boil, then cover the pot and reduce the heat to low. Let the soup simmer gently for 15 minutes, allowing the flavors to meld together.
  5. Blend: Remove and discard the bay leaves. Transfer about 2 1/2 to 3 cups of the soup into a blender. Blend until smooth to create a creamy texture while leaving some beans and veggies whole for heartiness.
  6. Stir: Return the blended soup back into the pot and stir well. Adjust the consistency by adding additional broth if the soup is too thick.
  7. Add Kale: Stir in the chopped kale and simmer for a few more minutes until the kale wilts. Taste the soup and adjust seasonings by adding extra salt, pepper, or a squeeze of lemon juice to brighten the flavors.
  8. Serve: Ladle the soup into bowls and serve warm. This soup pairs wonderfully with crusty bread for a satisfying meal. Enjoy!

Notes

  • Adjust the amount of broth based on your preferred soup consistency; start with 2 1/2 cups and add more if needed.
  • Omitting red pepper flakes will make the soup milder for sensitive palates.
  • You can substitute chicken broth with vegetable broth to keep it vegetarian.
  • A squeeze of lemon juice enhances the flavors and adds freshness right before serving.
  • Leftovers keep well refrigerated for up to 3 days and freeze nicely for up to 2 months.

Find it online: https://simpleplatter.com/tuscan-white-bean-soup-recipe/