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Hearty Tuscan White Bean Soup Recipe

Hearty Tuscan White Bean Soup Recipe
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★★★★★

4.7 from 21 reviews

Hearty Tuscan White Bean Soup is a comforting, flavorful soup packed with tender white beans, fresh vegetables, and aromatic herbs. Perfect for a wholesome meal, this rustic Tuscan recipe combines the earthiness of cannellini beans with the freshness of spinach and the zest of crushed tomatoes, making it a satisfying dish ideal for any season.

Ingredients

Scale

Beans and Broth

  • 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
  • 4 cups vegetable broth or chicken broth

Vegetables

  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 1 can (14 oz) crushed tomatoes
  • 2 cups spinach or kale, roughly chopped

Seasonings and Oil

  • 1 tablespoon olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Optional Garnishes

  • Fresh parsley or basil for garnish
  • Parmesan cheese for serving

Instructions

  1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables are softened and begin to release their aromas.
  2. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, making sure not to brown it, to bring out its fragrant flavor.
  3. Incorporate Tomatoes: Pour in the crushed tomatoes and stir well to combine, cooking for another 2-3 minutes to allow the flavors to meld and the tomatoes to slightly thicken.
  4. Combine Beans & Broth: Add the drained and rinsed white beans along with the vegetable or chicken broth into the pot. Mix everything thoroughly to blend the ingredients evenly.
  5. Season the Soup: Sprinkle in the dried rosemary and thyme, then season with salt and freshly ground black pepper according to your taste preferences.
  6. Simmer: Bring the soup mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally to prevent sticking and to deepen the flavors.
  7. Add Greens: Approximately 5 minutes before finishing, add the chopped spinach or kale to the soup. Cook until the greens are wilted and tender.
  8. Taste and Adjust Seasoning: Before serving, taste the soup and adjust the seasoning with additional salt, pepper, or herbs if necessary.
  9. Garnish and Serve: Ladle the soup into bowls, then garnish with fresh parsley or basil leaves and sprinkle with Parmesan cheese if desired for an extra burst of flavor.

Notes

  • For a richer broth, chicken broth can be substituted instead of vegetable broth.
  • To make the soup creamier, mash some of the beans before adding the greens.
  • This soup stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Use fresh herbs if available for a brighter flavor, adjusting quantities accordingly.
  • Parmesan cheese garnish adds a savory depth but can be omitted to keep the soup lighter or vegan.

Nutrition

Keywords: Tuscan white bean soup, hearty bean soup, vegetarian soup, cannellini bean soup, Italian soup, healthy soup recipe

Find it online: https://mixitwitjoe.com/hearty-tuscan-white-bean-soup-recipe/