Tuscan White Bean Soup

$- 2 cups canned white beans (cannellini), rinsed and drained - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes, with juices - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - 2 cups kale, chopped - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish When I make Tuscan White Bean Soup, I love to use simple, fresh ingredients. Canned white beans, like cannellini, add creaminess and protein. For the best flavor, I always rinse and drain them. Diced onions, carrots, and celery form a tasty base. I chop them small for even cooking. Garlic adds a punch of flavor, so I use two cloves, minced finely. Vegetable broth is crucial for depth. I recommend a good quality broth or even homemade if you have it. The diced tomatoes bring acidity and sweetness. They add a lovely color too. Dried thyme and rosemary give the soup an earthy taste. The bay leaf adds a subtle aroma. Kale offers nutrients and a nice texture. I chop it into bite-sized pieces. Olive oil helps sauté the veggies and adds richness. I season with salt and pepper to taste. Fresh basil leaves make a beautiful garnish. They bring a fresh finish to the dish. If you don't have white beans, you can use chickpeas or black beans. Both work well and bring great flavor. For vegetable broth, you can use low-sodium or homemade. This helps control the salt level. When it comes to herbs, fresh thyme and rosemary can enhance the taste. If you only have dried herbs, that's fine too. Just use less, as dried herbs are stronger. Always adjust based on your taste. {{ingredient_image_1}} To start, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté these vegetables for about 5-7 minutes. You want them to soften, and the onion should become a bit clear. Next, add 2 minced cloves of garlic to the pot. Stir and cook for another minute until you smell that wonderful garlic aroma. This step builds a strong flavor base for your soup. Now it's time to incorporate the main ingredients. Stir in 2 cups of rinsed and drained white beans and 1 can of diced tomatoes, including their juices. Pour in 4 cups of vegetable broth too. Then, add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 bay leaf. Bring the soup to a boil. Once boiling, reduce the heat and let it simmer uncovered for 20 minutes. This simmering allows the flavors to mingle. After 20 minutes, it’s time to add the greens. Add 2 cups of chopped kale to the pot. Continue simmering for another 10 minutes until the kale is tender. If you want a creamier soup, blend a portion of it before adding the kale. This step is optional but gives a nice texture. Finally, taste your soup. Add salt and pepper to suit your preference. Remember, seasoning makes all the difference! Using homemade vegetable broth makes a big difference. It adds rich flavor and depth. You can also add dried herbs like oregano or basil for more taste. Fresh herbs are great too! Try adding a sprinkle of red pepper flakes for heat. A splash of lemon juice can brighten up the soup. This soup keeps well in the fridge. Store it in airtight containers for up to five days. When you're ready to eat, reheat it on the stove. Add a bit of water if it seems too thick. You can also freeze the soup for up to three months. Thaw it overnight in the fridge before reheating. Serve your soup with crusty bread or a fresh salad. A sprinkle of Parmesan cheese adds a nice touch. For a beautiful presentation, drizzle olive oil on top. Arrange fresh basil leaves neatly around the bowl. This makes the soup look and taste even better. Pro Tips Use Fresh Herbs: Fresh thyme and rosemary will enhance the flavor of the soup significantly compared to dried herbs. Adjust Consistency: For a creamier soup, blend a portion of the soup before adding the kale. This will give it a rich texture. Let it Sit: Allowing the soup to sit for a few hours or overnight can deepen the flavors, making it even tastier the next day. Garnish for Freshness: Always add fresh basil just before serving for a burst of flavor and vibrant color. {{image_2}} To keep the soup vegan, use vegetable broth and omit any meat. The main ingredients, white beans and veggies, provide great flavor. You can add more vegetables if you want. Try zucchini or bell peppers for extra taste. Adding spices like smoked paprika can bring a nice kick. These options keep it hearty while ensuring it stays plant-based. If you want to add protein, chicken or sausage works well. For chicken, use cooked, shredded pieces. Stir it in during the last simmer. For sausage, slice it and brown it in the pot before adding other ingredients. This adds depth and flavor to the soup. Choose spicy or mild sausage, depending on your taste. Both protein options will make the dish more filling. You can change ingredients based on the season. In winter, add root vegetables like parsnips or sweet potatoes for warmth. Spring calls for fresh peas and asparagus for a lighter taste. In the summer, swap in fresh tomatoes instead of canned ones. Fall is perfect for adding pumpkin or squash for a cozy flavor. These swaps keep the soup fresh and exciting throughout the year. To keep your Tuscan white bean soup fresh, use an airtight container. Glass or BPA-free plastic containers work best. Make sure the soup cools down to room temperature before sealing it. This helps prevent condensation and keeps your soup tasty. If you want to freeze your soup, let it cool completely first. Pour the soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. To reheat, thaw it in the fridge overnight. Then, warm it on the stove or in the microwave until hot. In the fridge, your soup will last about 3 to 4 days. If you freeze it, it can last for up to 3 months. Just remember to label your containers with the date. This way, you know when to enjoy your delicious soup! If your soup is too thick, you can easily fix it. Just add more vegetable broth. Start with half a cup and stir well. Keep adding in small amounts until you reach your desired consistency. You can also add water if you prefer. This method keeps the flavor strong while making the soup smoother. Yes, you can use dried beans! First, soak them overnight in water. This helps soften them. The next day, drain and rinse the beans. Then, cook them in fresh water until tender. This usually takes about one to two hours. Once cooked, add them to your soup as you would with canned beans. Using dried beans adds a fresh taste to your soup. Yes, this soup is gluten-free! All the ingredients are safe for gluten-free diets. Just make sure your vegetable broth is gluten-free too. Some brands add gluten, so check the label. Enjoy this hearty soup without worry, knowing it fits your dietary needs. This soup is a simple yet tasty dish. We combined fresh veggies, herbs, and beans to create a warm meal. Remember, you can swap ingredients to fit what you have at home. You can also personalize the soup for different seasons or diets. With smart tips on storage, you'll enjoy this dish again later. Keep experimenting to find what works best for your taste. Trust me, the more you make this soup, the more you'll love it! Enjoy your cooking journey!$

Tuscan White Bean Soup

A hearty and flavorful soup made with white beans, vegetables, and herbs.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

2 cups canned white beans (like cannellini), rinsed and drained
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
4 cups vegetable broth
1 can (14 oz) diced tomatoes, with juices
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 leaf bay leaf
2 cups kale, chopped
2 tablespoons olive oil
to taste salt and pepper
for garnish fresh basil leaves

Instructions

In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
Add the minced garlic and stir for an additional minute until fragrant.
Stir in the drained white beans, diced tomatoes with their juices, vegetable broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and let it simmer uncovered for 20 minutes.
After 20 minutes, add the chopped kale to the soup and continue to simmer for an additional 10 minutes until the kale is tender.
Remove the bay leaf and season the soup with salt and pepper to taste. If you like a creamier texture, you can blend a portion of the soup before adding the kale.
Serve the soup hot, garnished with fresh basil leaves.

Notes

For a creamier texture, blend a portion of the soup before adding the kale.

Keyword beans, Italian, soup, vegetarian