Tuscan White Bean Soup

Tuscan White Bean Soup is a comforting, hearty dish packed with the rustic flavors of Italy. This nutritious soup combines creamy white beans, fresh vegetables, and aromatic herbs to create a meal that is perfect for chilly evenings or as a healthy lunch option. Easy to prepare and incredibly satisfying, it’s a recipe you’ll want to make again and again.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth (or chicken broth)
• 2 cups cooked or canned white beans (e.g., cannellini or Great Northern), drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and black pepper to taste
• 2 cups chopped kale or spinach
• 1/4 cup grated Parmesan cheese (optional, for garnish)
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Sauté the vegetables:
   Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
2. Add garlic and herbs:
   Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
3. Add broth and beans:
   Pour in the vegetable broth and add the white beans, diced tomatoes, and bay leaf. Stir to combine.
4. Simmer the soup:
   Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, allowing the flavors to meld.
5. Add greens:
   Stir in the chopped kale or spinach and cook for an additional 5 minutes, until the greens are wilted and tender.
6. Season to taste:
   Remove the bay leaf. Taste the soup and season with salt and black pepper as needed.
7. Serve:
   Ladle the soup into bowls. Garnish with grated Parmesan cheese and fresh parsley if desired. Serve hot with crusty bread or a side salad.

Serving and Storage Tips

• Serving Suggestions: Pair this soup with a slice of warm, crusty bread, a green side salad, or even a grilled sandwich for a complete meal.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: This soup freezes beautifully. Let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop.

FAQs

1. Can I use dried beans instead of canned?

Yes, you can! Soak 1 cup of dried white beans overnight, then cook them until tender before adding to the soup.

2. Can I make this soup vegetarian or vegan?

Absolutely! Use vegetable broth, and skip the Parmesan cheese or use a plant-based alternative for a vegan version.

3. What other vegetables can I add?

Zucchini, potatoes, or bell peppers can be great additions to this soup. Feel free to customize based on your preferences.

4. How do I make the soup thicker?

For a thicker texture, blend a portion of the soup (about 1 cup) and stir it back in. This creates a creamy consistency without adding cream.

Enjoy the warmth and heartiness of Tuscan White Bean Soup, a recipe that brings the taste of Italy straight to your kitchen!

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