This Tuscan white bean soup is creamy, savory, and incredibly easy to prepare. It’s a healthy dish that the whole family will enjoy, perfect for meal prep and cozy evenings. With its rich flavors and nourishing ingredients, this soup is a definite must-try!
Table of Contents
Tuscan White Bean Soup Recipe Details
Ingredients
To make this delicious Tuscan white bean soup, gather the following ingredients: 2 tablespoons extra virgin olive oil, plus extra for serving; 1 medium onion, finely diced (about 1 cup); 2 medium carrots, finely diced (about 1 cup); 2 ribs celery, finely diced (about 1 cup); 4 cloves garlic, minced; 1/2 teaspoon dried red pepper flakes; 1 quart homemade or low-sodium chicken broth; 2 (15-ounce) cans white beans (cannellini or great northern), with liquid; 4 (6-inch) sprigs rosemary, leaves chopped and stems reserved; 1 (3-4 inch) chunk Parmigiano-Reggiano rind (optional); 2 bay leaves; 3 to 4 cups roughly chopped kale or swiss chard leaves; and kosher salt and freshly ground black pepper. Don’t forget the Parmigiano-Reggiano for serving!
Instructions
First, in a large saucepan, heat the olive oil over medium-high heat until shimmering. Next, add the diced onions, carrots, and celery, cooking while stirring until softened but not browned, which takes about 3 minutes. Then, incorporate the garlic and red pepper flakes, stirring constantly until fragrant, approximately 1 minute. After that, pour in the chicken broth, beans with their liquid, rosemary stems, parmesan rind, and bay leaves. Raise the heat to high and bring to a boil. Lower to a gentle simmer, add the kale, cover, and cook for 15 minutes.
Once cooked, remove the bay leaves and rosemary stems. Use a hand blender to partially puree the beans to your preferred consistency. Alternatively, blend 2 cups of the soup until smooth and return it to the pot, stirring to combine. Finally, season with salt and pepper to taste. Serve in bowls, garnishing with reserved chopped rosemary leaves, a drizzle of extra-virgin olive oil, and grated Parmigiano-Reggiano, accompanied by crusty toasted bread.
Tips for Perfecting Your Soup
Enhancing Flavor with Herbs and Cheese
For enhanced flavor, consider simmering the soup with a chunk of Parmigiano-Reggiano rind and plenty of rosemary. This added depth makes the soup even more comforting and satisfying.
Adjusting Consistency to Your Preference
You can also adjust the consistency of the soup by blending part of it to your liking. Some prefer a chunkier texture, while others enjoy a smoother finish. Experiment to find your perfect balance!
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy it again, simply reheat before serving. This soup holds up wonderfully, making it perfect for meal prep!
FAQs
What are the key ingredients in Tuscan white bean soup?
The key ingredients include white beans, vegetables like onions and carrots, herbs like rosemary, chicken broth, and optional Parmigiano-Reggiano.
How do I make Tuscan white bean soup vegetarian?
To make it vegetarian, use vegetable broth instead of chicken broth and omit the Parmigiano-Reggiano rind.
Can I use canned beans for Tuscan white bean soup?
Yes, canned beans are perfect for this recipe, as they save time while still providing great flavor and texture.
What are some good toppings for Tuscan white bean soup?
Some delicious toppings include chopped fresh herbs, extra-virgin olive oil, grated Parmigiano-Reggiano, or crispy croutons.
How long does Tuscan white bean soup last in the refrigerator?
The soup lasts for up to 4 days in the refrigerator when stored in an airtight container.
Related Recipes to try
Conclusion
This Tuscan white bean soup is not just easy to make but also a nourishing choice for any meal. You can find more inspiration and delicious recipes at Pinterest. Enjoy cooking and savor the warmth each bowl brings!
Tuscan White Bean Soup: A Wholesome Delight
Ingredients
- 2 tablespoons extra virgin olive oil, plus extra for serving
- 1 medium onion, finely diced (about 1 cup)
- 2 medium carrots, finely diced (about 1 cup)
- 2 ribs celery, finely diced (about 1 cup)
- 4 cloves garlic, minced
- ½ teaspoon dried red pepper flakes
- 1 quart homemade or low-sodium chicken broth
- 2 (15-ounce) cans white beans (cannellini or great northern), with liquid
- 4 (6-inch) sprigs rosemary, leaves chopped and stems reserved
- 1 (3-4 inch) chunk Parmigiano-Reggiano rind (optional)
- 3 to 4 cups roughly chopped kale or swiss chard leaves
- Kosher salt and freshly ground black pepper
- Parmigiano-Reggiano for serving
Instructions
- In a large saucepan, heat olive oil over medium-high heat until shimmering. Add the diced onions, carrots, and celery, cooking while stirring until softened but not browned, about 3 minutes. Incorporate the garlic and red pepper flakes, stirring constantly until fragrant, approximately 1 minute. Pour in the chicken broth, beans with their liquid, rosemary stems, parmesan rind, and bay leaves. Raise the heat to high and bring to a boil. Lower to a gentle simmer, add the kale, cover, and cook for 15 minutes.
- Remove the bay leaves and rosemary stems. Use a hand blender to partially puree the beans to your preferred consistency. Alternatively, blend 2 cups of the soup until smooth and return it to the pot, stirring to combine. Season with salt and pepper to taste.
- Serve in bowls, garnishing with reserved chopped rosemary leaves, a drizzle of extra-virgin olive oil, and grated Parmigiano-Reggiano, accompanied by crusty toasted bread.