There’s something about a bowl of soup that feels like a warm hug—especially when it’s as effortless as this Tuscan White Bean Soup. Imagine the rich aroma of garlic and rosemary filling your kitchen, mingling with a hint of nostalgia from last fall’s Italian vacation. It’s like a cozy afternoon wrapped in a bowl, perfect for those days when you need comfort without the fuss.
Steps
- Begin by sautéing a finely chopped onion in a large pot with olive oil. Once the onion begins to brown, add minced garlic, chopped carrots, and diced celery, continuing to sauté until the vegetables soften and develop a slight browning for added flavor.
- Pour in white wine and cook until the liquid mostly evaporates. Stir in all remaining ingredients except for the kale, adjusting the amount of broth based on your desired soup thickness, and bring to a boil.
- Once boiling, cover the pot and reduce the heat to low, allowing the soup to simmer for 15 minutes. Remove the bay leaves, then blend about 2 1/2 to 3 cups of the soup until smooth and return it to the pot.
- Mix well to combine the blended portion with the rest of the soup. Add chopped kale and let it simmer for a few minutes until the kale wilts; adjust the seasoning with more salt, pepper, or a squeeze of lemon juice as needed.
- Serve the soup warm, either on its own or alongside a hearty bread for dipping. Enjoy the flavors!
Ingredients
- 3 cans (15 ounces each) of cannellini beans, drained and rinsed
- 1 yellow onion, finely chopped
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 large carrots, peeled and chopped
- 1 stalk of celery, diced
- ? cup of white wine, such as pinot grigio
- 2 cups of kale, stems removed and finely chopped
- 2 ½ to 4 cups of vegetable or chicken broth (adjust to desired thickness)
- 1 tablespoon of tomato paste
- 1 teaspoon of salt, or to taste
- ¼ teaspoon of black pepper, or to taste
- ¼ teaspoon of red pepper flakes (optional for spice)
- ¼ teaspoon of Italian seasoning
- 2 bay leaves
- 1 teaspoon of dried thyme
- ½ teaspoon of dried oregano
Nutritional Values
Calories: 1326kcal | Carbohydrates: 150g | Protein: 90g | Fat: 30g | Saturated Fat: 6g | Potassium: N/A | Fiber: 84g | Sugar: 6g
FAQ
- Can I use a different type of white bean instead of cannellini beans?
- Yes, you can substitute cannellini beans with other white beans like navy beans, Great Northern beans, or even small butter beans. The soup is quite adaptable to various white beans.
- Is it necessary to use white wine in the recipe?
- While white wine enhances the flavor of the soup, it is not absolutely necessary. You can omit it if you prefer or if you don’t have any on hand.
- How should I store the soup, and can it be frozen?
- Store the soup in an airtight container in the refrigerator for 3-5 days. It can also be frozen; just let it cool completely before transferring it to a freezer-safe container. It will last up to 2 months in the freezer. Thaw it in the fridge overnight before reheating on the stove.
- What can I serve with Tuscan white bean soup?
- This soup pairs well with a hearty rustic bread for dipping. If you need a gluten-free option, search for gluten-free rustic bread. It can also be served over jasmine rice or accompanied by a side salad.
- Is this soup suitable for meal prep?
- Absolutely! This Tuscan white bean soup is perfect for meal prepping as it keeps well in the fridge and can be portioned out for future meals.
Tips
- Adjust Broth Consistency: Start with 2.5 cups of broth if you prefer a thicker, stew-like consistency. You can always add more broth later to thin it out to your liking, making it easier to achieve the desired thickness.
- Enhance Flavor with Wine: Incorporating white wine after sautéing the vegetables elevates the flavor profile of the soup. If preferred, it can be omitted, but its inclusion is recommended for a richer taste.
- Portion and Freeze: For convenient future meals, freeze the soup in smaller, individual containers. This allows you to defrost only what you need instead of the entire batch, preserving flavor and texture.
- Herb Variations: While thyme and oregano are staples in this recipe, feel free to experiment with other fresh herbs like basil or parsley for garnish, adding a fresh twist to the classic flavors.
Equipment
- Dutch Oven or Large Pot: Essential for sautéing the vegetables and cooking the soup.
- Blender: Needed to blend a portion of the soup to achieve the desired consistency.
- Chef’s Knife: Useful for finely chopping the onion, garlic, carrots, celery, and kale.
- Cutting Board: Necessary for preparing the vegetables.
- Measuring Cups and Spoons: For accurately measuring ingredients like broth, wine, and spices.
