Tuscan White Bean Soup Recipe

Tuscan White Bean Soup is a rustic, hearty dish inspired by the flavors of Italy. This soup combines creamy cannellini beans, tender vegetables, and fragrant herbs in a deliciously savory broth. Whether served as a light meal or a starter, it’s both satisfying and nourishing. With simple ingredients and easy preparation, this recipe is perfect for busy weeknights or cozy weekends.

Ingredients

For the Soup:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium potato, diced (optional, for extra heartiness)
• 4 cups vegetable broth (or chicken broth)
• 2 cans (14 oz each) cannellini beans, drained and rinsed
• 1 can (14 oz) diced tomatoes, undrained
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper, to taste

Optional Add-Ins:

• 2 cups fresh spinach or kale, chopped
• 1 tbsp lemon juice (for brightness)
• Parmesan cheese, grated (for garnish)
• Crusty bread or croutons, for serving

Step-by-Step Instructions

Step 1: Prepare the Vegetables

• Dice the onion, carrots, celery, and potato into small, uniform pieces for even cooking. Mince the garlic.

Step 2: Sauté Aromatics

• Heat olive oil in a large pot or Dutch oven over medium heat.
• Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften.
• Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 3: Build the Broth

• Add the diced potato (if using), vegetable broth, diced tomatoes (with their juice), thyme, rosemary, and bay leaf. Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low. Cover and let the soup simmer for 15–20 minutes, or until the potatoes are tender.

Step 4: Add the Beans

• Stir in the cannellini beans and simmer for another 10 minutes to allow the flavors to meld.

Step 5: Optional Blending

• For a creamier texture, remove about 1–2 cups of the soup and blend it using an immersion blender or in a regular blender. Return the blended portion to the pot and stir to combine.

Step 6: Add Greens (Optional)

• If using spinach or kale, stir it into the soup during the last 2–3 minutes of cooking until wilted.

Step 7: Finish and Serve

• Taste the soup and adjust seasoning with salt and pepper.
• Remove the bay leaf before serving. Ladle the soup into bowls, garnish with grated Parmesan cheese, and serve with crusty bread.

Serving and Storage Tips

Serving Suggestions:

• Pair with a side of garlic bread, focaccia, or a simple green salad for a complete meal.
• Drizzle with extra virgin olive oil or a splash of balsamic vinegar for added depth.

Storage Tips:

• Refrigeration: Store leftover soup in an airtight container in the fridge for up to 4 days.
• Freezing: This soup freezes well for up to 3 months. Allow it to cool completely before transferring it to freezer-safe containers. Thaw in the fridge overnight before reheating.
• Reheating: Warm on the stovetop over medium heat or in the microwave, adding a splash of broth or water if it thickens.

Helpful Notes

1. Bean Options: Cannellini beans are traditional, but great northern beans or navy beans work just as well.
2. Extra Protein: Add diced cooked chicken or crumbled Italian sausage for a heartier soup.
3. Herb Substitutes: Use fresh thyme and rosemary if available. For fresh herbs, triple the quantity and add them toward the end of cooking.
4. Gluten-Free Option: Ensure your broth is gluten-free and serve with gluten-free bread or omit it.

Tips from Well-Known Chefs

• Chef Ina Garten: “A good quality olive oil makes all the difference. Use it generously when serving for a beautiful finish.”
• Chef Lidia Bastianich: “Add a Parmesan rind to the pot while the soup simmers. It adds incredible depth and richness to the broth.”
• Chef Jamie Oliver: “Use homemade stock if you can. It brings a rich and authentic flavor that elevates simple soups like this one.”

Frequently Asked Questions (FAQs)

1. Can I use dried beans instead of canned?
Yes! Soak 1 cup of dried cannellini beans overnight, then cook them until tender before adding them to the soup.

2. Can I make this soup vegan?
Absolutely. Skip the Parmesan cheese or use a plant-based alternative. Ensure your broth is vegetable-based.

3. Can I add pasta to this soup?
Yes! Small pasta shapes like ditalini or orzo work well. Add them during the last 8–10 minutes of cooking.

4. How do I make it spicier?
Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.

5. Can I use fresh tomatoes instead of canned?
Yes, chop about 4 fresh tomatoes and simmer them with the broth for a few extra minutes.

6. What’s the best way to thicken the soup?
Blending a portion of the soup is the easiest method. You can also mash some of the beans before adding them.

7. Can I make it creamy?
Stir in a splash of cream or coconut milk for a creamy variation.

8. Can I skip the potato?
Yes, the potato is optional. If omitted, the soup will be slightly less hearty.

9. How do I balance the acidity of the tomatoes?
Add a pinch of sugar or a drizzle of honey to mellow the acidity.

10. Can I double the recipe?
Absolutely! This soup scales well. Just ensure your pot is large enough to accommodate the extra ingredients.