Hearty Tuscan White Bean Soup Recipe

Warm, comforting, and brimming with flavors, Tuscan White Bean Soup is the perfect dish for any occasion. This rustic soup is inspired by the countryside of Tuscany, where simple ingredients shine. Packed with tender white beans, fresh vegetables, and aromatic herbs, it’s hearty enough to be a meal on its own, yet elegant enough to serve as a starter. Best of all, it’s easy to make and can be customized to suit your taste. Let’s dive into this wholesome, soul-warming recipe!

Ingredients

For the Soup

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary (or 2 tsp fresh, chopped)
• 1 tsp smoked paprika
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable or chicken broth
• 1 cup diced tomatoes, canned or fresh
• 1 cup kale or spinach, chopped
• Salt and pepper to taste
• Juice of 1 lemon

Optional Toppings

• Grated Parmesan cheese
• Crusty bread for dipping
• Fresh parsley or basil

Instructions

Step 1: Prep the Vegetables

Start by washing and chopping all the vegetables. Dice the onion, carrots, and celery evenly for consistent cooking. Mince the garlic. If using fresh herbs, chop them finely.

Step 2: Sauté the Base

• Heat olive oil in a large pot over medium heat.
• Add the onion, carrot, and celery. Cook for 5-7 minutes until the vegetables soften and become fragrant.
• Stir in the garlic and cook for another minute, being careful not to burn it.

Step 3: Build the Flavor

• Add tomato paste, thyme, rosemary, and smoked paprika to the pot. Stir well, allowing the tomato paste to caramelize slightly for about 2 minutes.

Step 4: Add the Beans and Broth

• Stir in the cannellini beans, vegetable broth, and diced tomatoes. Bring the soup to a gentle boil, then reduce the heat to low.
• Simmer uncovered for 20-25 minutes, letting the flavors meld together.

Step 5: Add the Greens

• Stir in the kale or spinach during the last 5 minutes of cooking. Allow the greens to wilt and become tender.

Step 6: Season and Serve

• Taste the soup and adjust the seasoning with salt, pepper, and a squeeze of lemon juice for brightness.
• Ladle the soup into bowls and top with Parmesan cheese, fresh parsley, or a drizzle of olive oil. Serve with crusty bread for the ultimate comfort meal.

Serving and Storage Tips

Serving

• Serve this soup piping hot, paired with crusty bread or a side salad for a complete meal.
• A drizzle of extra virgin olive oil and a sprinkle of Parmesan cheese elevate the flavors.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Let the soup cool completely before transferring to a freezer-safe container.
• Reheating: Warm the soup on the stovetop over medium heat, stirring occasionally, or microwave individual portions until hot.

Helpful Notes

1. Bean Options: Cannellini beans are traditional, but you can use great Northern beans or navy beans as substitutes.
2. Thickening the Soup: For a thicker texture, mash some of the beans or blend a portion of the soup before adding the greens.
3. Broth Options: Use low-sodium broth to control salt levels. Chicken broth adds a richer flavor, but vegetable broth keeps it vegetarian.
4. Herb Substitutions: Fresh herbs provide a burst of flavor, but dried herbs are convenient and work well too.
5. Vegetable Variations: Add zucchini, potatoes, or mushrooms for extra heartiness.

Tips from Well-Known Chefs

• Giada De Laurentiis: “Finish with a touch of lemon or vinegar to brighten up the flavors of any soup.”
• Ina Garten: “Homemade stock makes a world of difference in soup. If possible, use homemade vegetable or chicken broth.”
• Jamie Oliver: “Adding crusty bread to the bottom of the bowl before pouring in the soup gives it a traditional Tuscan twist.”

Frequently Asked Questions

1. Can I make this soup vegan?

Yes! Use vegetable broth and skip the Parmesan cheese or replace it with a vegan alternative.

2. Can I use dried beans instead of canned?

Absolutely. Soak 1 cup of dried cannellini beans overnight, then cook them separately before adding to the soup.

3. How can I make this soup gluten-free?

This soup is naturally gluten-free. Just ensure your broth is certified gluten-free.

4. What can I substitute for kale or spinach?

Swiss chard, collard greens, or even cabbage work beautifully.

5. Can I add meat to this soup?

Yes! Sauté diced pancetta, sausage, or shredded chicken for extra protein and flavor.

6. How do I keep leftovers fresh?

Store in an airtight container and refrigerate promptly. Avoid leaving the soup out for long periods to maintain freshness.

7. Can I make this in a slow cooker?

Yes! Sauté the vegetables first, then add all ingredients (except greens) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding greens in the last 30 minutes.

8. Is this soup spicy?

No, but you can add red pepper flakes for a hint of heat.

9. How can I reduce sodium?

Use low-sodium broth, rinse canned beans thoroughly, and season to taste.

10. Can I serve this soup cold?

Tuscan White Bean Soup is best enjoyed warm, but it can be chilled and eaten as a refreshing summer dish.