Tuscan White Bean Soup is a delightful dish that packs a punch of flavor in every bowl. With creamy cannellini beans, aromatic herbs, and a touch of spice, this soup is not only warm and comforting but also visually inviting. Its rich, earthy tones make it perfect for cozy nights at home or as a comforting starter for gatherings and family meals.
Imagine the aroma of garlic and fresh herbs wafting through your kitchen as this soup simmers. Each spoonful offers a creamy texture that pairs beautifully with the hearty beans, mesmerizing your taste buds. This article will guide you through crafting this soul-nourishing soup, complete with tips, variations, and serving suggestions, ensuring that you create a dish that will impress everyone at the table.
Why You’ll Love This Recipe
- Fresh Ingredients: Made with wholesome vegetables and herbs for vibrant flavors.
- Ease of Preparation: Simple one-pot recipe that’s quick to make, perfect for any skill level.
- Nutrition: Packed with protein and fiber from the beans, making it a healthy choice.
- Versatility: Enjoy it as a main dish or a starter, and easily customize it to your taste.
- Presentation: Beautifully garnished with parsley and Parmesan, it’s a feast for the eyes too.
This recipe is sure to become a favorite in your home!
Preparation and Cooking Time
- Total time: 1 hour
- Preparation time: 15 minutes
- Cooking time: 45 minutes
Ingredients You’ll Need
Start by selecting:
- Olive Oil: Use 2 tablespoons to sauté your aromatics, creating a rich flavor base.
- Onion: 1 medium onion (chopped) adds sweetness. Chop it finely for quick cooking.
- Carrots: 2 carrots (chopped) bring natural sweetness and color. Peel and dice them.
- Celery: 2 celery stalks (chopped) provide crunch and depth. Trim and chop them evenly.
- Garlic: 3 cloves (minced) give a punch of flavor. Mince fresh for the best taste.
- Fresh Rosemary and Thyme: 1 teaspoon each for fragrant herbal notes. Chop them finely.
- Crushed Red Pepper: 1/2 teaspoon (optional) adds heat. Adjust to your preference.
- Broth: 4 cups low-sodium chicken or vegetable broth form the soup’s base.
- Cannellini Beans: 3 cans (15 ounces each, drained and rinsed) add creaminess and protein.
- Bay Leaf: Adds depth of flavor. Remember to remove it before serving.
- Salt and Pepper: Season to taste for balanced flavors.
- Heavy Cream: 1/4 cup (optional) makes the soup creamier.
- Fresh Parsley: Chopped for garnish, it adds freshness and color.
- Grated Parmesan Cheese: Optional for serving, adding richness.
Olive Oil
Using high-quality olive oil provides a fruity flavor and acts as a base for your aromatics. Simply measure out 2 tablespoons for cooking.
Substitutions and alternatives: If you’re looking for an alternative, avocado oil can work well.
Tips: Always heat the oil before adding vegetables to enhance flavor.
Onions
Onions are essential for building flavor. Chop one medium onion finely for this recipe.
Substitutions: If you’re looking for an alternative, shallots can add a milder flavor.
Warning: Be careful not to burn the onions, as they can turn bitter.
Carrots
Carrots add sweetness and texture to the soup. Chop two carrots into small pieces.
Substitutions: If you’re looking for an alternative, parsnips deliver a similar sweetness.
Tips: Cutting uniform pieces helps them cook evenly.
Celery
Celery offers a crispness. Chop two celery stalks into small pieces.
Substitutions: If you’re looking for an alternative, fennel can provide a different flavor profile.
Warning: Don’t skip it; celery contributes to the classic mirepoix base.
Garlic
Garlic amplifies the flavor. Mince three cloves and add them in the last minute of cooking the onions.
Alternatives: Garlic powder can substitute in a pinch, but fresh is best.
Tips: For a milder flavor, roast the garlic before adding it to the soup.
Fresh Herbs
Fresh rosemary and thyme are key. Use a teaspoon of each, finely chopped.
Substitutions: If you’re looking for an alternative, dried herbs can work; use one-third of the amount.
Tips: Fresh herbs offer a bright, aromatic quality that dried herbs can’t match.
Broth
Using 4 cups of low-sodium broth adds depth. Both chicken and vegetable versions work well.
Substitutions: Homemade broth is great if you have it.
Tips: Always taste and adjust seasoning depending on the broth’s saltiness.
Cannellini Beans
Three cans of drained and rinsed cannellini beans create a creamy base.
Substitutions: If you’re looking for alternatives, navy beans can be used.
Tips: Rinsing beans removes extra sodium and starch.
Bay Leaf
A bay leaf enhances the broth’s flavor and aroma.
Tip: Remember to remove it before serving.
Seasoning
Use salt and pepper to enhance the soup’s flavors.
Tips: Add slowly; you can always adjust later.
Optional Ingredients
- Heavy cream for richness or
- Grated Parmesan for serving.
Step-by-Step Instructions
This soup is made in one pot, making cleanup a breeze. Follow these simple steps to create a flavorful base for your Tuscan White Bean Soup.
Step 1: Heat the Olive Oil
Warm 2 tablespoons of olive oil in a large pot over medium heat. When hot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften and the onion becomes translucent.
Step 2: Add Garlic and Herbs
Stir in the minced garlic, chopped rosemary, and thyme. Cook for another minute, allowing the garlic to become fragrant but not browned. This step is key for building flavor!
Step 3: Incorporate Broth and Beans
Pour in the low-sodium broth and add the drained cannellini beans, bay leaf, crushed red pepper, salt, and pepper. Stir well and bring to a gentle boil, letting all the flavors meld together.
Step 4: Simmer the Soup
Reduce the heat and let the soup simmer uncovered for 30 minutes. This allows the beans to soften and absorb the flavors. Stir occasionally for even cooking.
Step 5: Add Cream (optional)
If desired, stir in the heavy cream during the last few minutes of cooking for a creamier texture. Remove from heat and taste for seasoning adjustments.
Step 6: Final Touches
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese for a touch of elegance.
How to Serve
- Presentation: Serve the soup in rustic bowls, garnished with parsley and Parmesan cheese.
- Accompaniments: Pair with crusty bread or a simple salad for a complete meal.
- Portions: This recipe serves 6, making it perfect for family meals or meal prep.
- Beverage Pairing: Enjoy with a glass of white wine to elevate the experience.
This soup is not only delicious but inviting, setting the perfect mood for any gathering!
Additional Tips
- Enhance Flavor: Consider adding a splash of lemon juice before serving to brighten the flavors.
- Customization: Feel free to add seasonal vegetables or greens like spinach or kale for extra nutrition.
- Serving Suggestions: Top with crispy bacon for a smoky twist or serve with toasted garlic bread.
Recipe Variations
- Spicy Tuscan Bean Soup: Add more crushed red pepper or diced jalapeños for extra heat.
- Vegetable-Loaded: Throw in more vegetables like spinach, kale, or zucchini for added nutrition and texture.
- Italian Sausage Option: For a heartier version, brown some Italian sausage before adding the aromatics.
Freezing and Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. For freezing, keep it in a freezer-safe container for up to 3 months. Best to freeze without dairy to maintain texture; you can always add cream when reheating!
Special Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
- Can opener
FAQ’s
- Can I use frozen ingredients instead of fresh?
Yes, frozen beans and vegetables can be used, but flavors may differ slightly. - Is this soup suitable for dietary restrictions?
Yes, it can be made vegan by using vegetable broth and omitting cream. - Can I make it ahead of time?
Absolutely! It tastes even better the next day as the flavors meld. - Can I customize the beans?
Yes! Use any white beans you have on hand, like navy or great northern beans. - Are there alternative cooking methods?
Yes, this soup can also be made in a slow cooker on low for 6-8 hours or in an Instant Pot for a quick 10-minute cook time.
Conclusion
The Tuscan White Bean Soup is an easy and rewarding dish to make, overflowing with healthy ingredients and robust flavors. Perfect for cozy nights or when hosting friends, this soup will leave everyone wanting more. Enjoy the warmth and comfort of this delightful recipe any time, and remember to have fun while you cook!
Tuscan White Bean Soup
Ingredients
Base Ingredients
- 2 tablespoons Olive Oil Use high-quality olive oil for a fruity flavor.
- 1 medium Onion, chopped Chop finely for quick cooking.
- 2 medium Carrots, chopped Peel and dice them.
- 2 stalks Celery, chopped Trim and chop evenly.
- 3 cloves Garlic, minced Mince fresh for best taste.
- 1 teaspoon Fresh Rosemary, chopped Use freshly chopped for fragrance.
- 1 teaspoon Fresh Thyme, chopped Use freshly chopped for fragrance.
- 1/2 teaspoon Crushed Red Pepper, optional Adjust for heat preference.
Main Ingredients
- 4 cups Low-sodium chicken or vegetable broth Choose based on dietary preference.
- 3 cans (15 ounces each) Cannellini Beans, drained and rinsed Rinse beans to remove excess sodium.
- 1 leaf Bay Leaf Enhances broth flavor—remove before serving.
- Salt and Pepper, to taste Season to taste after cooking.
- 1/4 cup Heavy Cream, optional Adds creaminess.
Garnishes
- 1 bunch Fresh Parsley, chopped For garnish.
- to taste Grated Parmesan Cheese, optional For serving.
Instructions
Preparation
- Warm 2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in the minced garlic, chopped rosemary, and thyme, cooking for another minute.
Cooking
- Pour in the broth and add the drained cannellini beans, bay leaf, crushed red pepper, salt, and pepper.
- Stir well and bring to a gentle boil.
- Reduce the heat and let the soup simmer uncovered for 30 minutes.
- Stir occasionally for even cooking.
Final Touches
- If desired, stir in the heavy cream in the last few minutes of cooking.
- Remove the bay leaf before serving.
- Ladle into bowls and garnish with fresh parsley and grated Parmesan.
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