![To make Tuscan White Bean Soup, gather these items: - 2 cups dried cannellini beans (or 4 cups canned, drained and rinsed) - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 1 cup fresh spinach, chopped - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and pepper to taste - Fresh parsley, for garnish You can add more flavor with these optional items: - A splash of lemon juice for brightness - Red pepper flakes for heat - Parmesan cheese for richness If you cannot find some items, here are good swaps: - Use navy beans or great northern beans instead of cannellini beans. - Swap vegetable broth for chicken broth if you prefer. - Fresh herbs can replace dried ones; use three times more fresh herbs. This list covers everything you need for a delicious soup. You can find the full recipe in the section above. Enjoy cooking! To start, if you choose dried cannellini beans, soak them in water overnight. This helps soften them. The next day, drain the beans. Place them in a pot with salted boiling water. Cook for about 60 to 90 minutes. Check them until they are tender. Once cooked, drain the beans and set them aside. If you use canned beans, skip this step. Just drain and rinse them well. In a large pot, heat two tablespoons of olive oil over medium heat. Add one diced medium onion, two diced carrots, and two diced celery stalks. Sauté these veggies for about 5 to 7 minutes. You want them to soften but not brown. Next, stir in three minced garlic cloves, one teaspoon of dried thyme, and one teaspoon of dried rosemary. Cook for another 1 to 2 minutes. This step brings out great flavors. Now, add one can of diced tomatoes and four cups of vegetable broth to the pot. Bring it to a gentle simmer. After simmering, add the cooked or canned beans and one bay leaf. Let this mixture simmer for about 20 minutes. This step helps blend all the flavors together. Taste the soup and season it with salt and pepper. In the last 5 minutes, stir in one cup of chopped fresh spinach. This adds color and nutrients. Before serving, be sure to remove the bay leaf. Serve the soup hot in bowls. For a nice touch, drizzle a little olive oil on top and sprinkle fresh parsley for garnish. Enjoy with crusty bread for a complete meal. For the full recipe, check out the detailed instructions above. To boost flavor, use fresh herbs. Add thyme and rosemary early. They blend well with the soup. Consider adding a pinch of red pepper flakes for heat. Fresh basil is also a good choice. Just add it at the end so it stays bright. For a creamy texture, mash some beans. Use a fork to mash them in the pot. This adds body to the soup without using cream. If you prefer a chunkier soup, leave the beans whole. Adjust the broth amount to your liking. More broth makes it thinner, while less makes it thicker. Serve your soup in large bowls. A drizzle of olive oil adds a nice touch. Top with fresh parsley for color. Crusty bread pairs well and makes it a meal. You can also add a sprinkle of parmesan cheese. This adds richness and depth to the flavor. For a heartier meal, serve with a side salad. To see the complete recipe, check the Full Recipe section. {{image_2}} You can easily make this soup vegetarian or vegan. Simply use vegetable broth instead of chicken broth. This soup is already plant-based. The beans provide protein and fiber. You can add more greens like kale or chard. These add extra nutrients and color. Fresh herbs like basil or cilantro can add great flavor. If you want to add protein, there are many options. You can include diced chicken or sausage. These meats bring a rich taste to the soup. Cook them first in the pot before adding veggies. For a meatless choice, use tofu. Press and cube firm tofu, then sauté until golden. Add it to the soup for a hearty bite. Feel free to mix in different vegetables. Zucchini, bell peppers, or potatoes work well in this soup. Start with what you have on hand. Just chop them into small pieces. Add them after the onion and garlic for best results. This soup is flexible and allows for creativity. You can make it unique every time! After enjoying your delicious Tuscan White Bean Soup, let it cool. Transfer the soup into an airtight container. Store it in the fridge for up to four days. This way, you keep the flavors fresh and tasty. If you want to keep it longer, freezing is the best option. When you're ready to eat the leftovers, pour the soup into a pot. Heat it over medium heat. Stir often until it is hot throughout. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between, until it’s warm. Always be careful, as it can get hot quickly. To freeze your Tuscan White Bean Soup, first let it cool completely. Then, pour it into freezer-safe containers or bags. Make sure to leave some space at the top, as the soup will expand when frozen. Label the containers with the date. The soup can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge before reheating. For a full recipe, check the details above. You can serve your Tuscan White Bean Soup with crusty bread. The bread soaks up the soup well. A fresh green salad pairs nicely too. For a twist, try a side of garlic bread. If you want a drink, a light white wine works great. Tuscan White Bean Soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. Let it cool before sealing. This helps keep the flavors fresh and tasty. Just reheat it on the stove or in the microwave. Yes, you can make this soup in a slow cooker. Just follow the same steps but adjust cooking time. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. This method lets the flavors blend well. Use the [Full Recipe] for exact ingredients and steps. The blog post detailed how to make a hearty Tuscan White Bean Soup. We explored key ingredients, cooking steps, and tips for flavor and texture. You also learned about variations for different diets and storage tips. In conclusion, this soup is versatile, easy, and satisfying. You can adjust it to your taste, making it a perfect dish for any meal. Enjoy your cooking journey, and taste the warmth in every bowl!](https://recipesure.com/wp-content/uploads/2025/07/8a446315-df77-4d57-aad7-dccd87046f6d.webp)
Welcome to my kitchen! If you’re searching for a cozy and healthy meal, you’ve found it. Tuscan White Bean Soup is simple to make and packed with flavor. With easy ingredients and quick steps, you’ll have a warm bowl in no time. Join me as we explore this delightful recipe and enjoy comforting bites that nourish your soul. Let’s dive in and make soup magic happen!
Ingredients
List of Ingredients
To make Tuscan White Bean Soup, gather these items:
– 2 cups dried cannellini beans (or 4 cups canned, drained and rinsed)
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– 1 cup fresh spinach, chopped
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley, for garnish
Optional Ingredients
You can add more flavor with these optional items:
– A splash of lemon juice for brightness
– Red pepper flakes for heat
– Parmesan cheese for richness
Substitutions for Key Ingredients
If you cannot find some items, here are good swaps:
– Use navy beans or great northern beans instead of cannellini beans.
– Swap vegetable broth for chicken broth if you prefer.
– Fresh herbs can replace dried ones; use three times more fresh herbs.
This list covers everything you need for a delicious soup. You can find the full recipe in the section above. Enjoy cooking!
Step-by-Step Instructions
Preparing Dried Cannellini Beans
To start, if you choose dried cannellini beans, soak them in water overnight. This helps soften them. The next day, drain the beans. Place them in a pot with salted boiling water. Cook for about 60 to 90 minutes. Check them until they are tender. Once cooked, drain the beans and set them aside. If you use canned beans, skip this step. Just drain and rinse them well.
Cooking the Soup Base
In a large pot, heat two tablespoons of olive oil over medium heat. Add one diced medium onion, two diced carrots, and two diced celery stalks. Sauté these veggies for about 5 to 7 minutes. You want them to soften but not brown. Next, stir in three minced garlic cloves, one teaspoon of dried thyme, and one teaspoon of dried rosemary. Cook for another 1 to 2 minutes. This step brings out great flavors. Now, add one can of diced tomatoes and four cups of vegetable broth to the pot. Bring it to a gentle simmer.
Final Touches and Serving Suggestions
After simmering, add the cooked or canned beans and one bay leaf. Let this mixture simmer for about 20 minutes. This step helps blend all the flavors together. Taste the soup and season it with salt and pepper. In the last 5 minutes, stir in one cup of chopped fresh spinach. This adds color and nutrients. Before serving, be sure to remove the bay leaf. Serve the soup hot in bowls. For a nice touch, drizzle a little olive oil on top and sprinkle fresh parsley for garnish. Enjoy with crusty bread for a complete meal. For the full recipe, check out the detailed instructions above.
Tips & Tricks
Enhancing Flavor with Herbs and Spices
To boost flavor, use fresh herbs. Add thyme and rosemary early. They blend well with the soup. Consider adding a pinch of red pepper flakes for heat. Fresh basil is also a good choice. Just add it at the end so it stays bright.
Achieving the Perfect Texture
For a creamy texture, mash some beans. Use a fork to mash them in the pot. This adds body to the soup without using cream. If you prefer a chunkier soup, leave the beans whole. Adjust the broth amount to your liking. More broth makes it thinner, while less makes it thicker.
Serving and Presentation Tips
Serve your soup in large bowls. A drizzle of olive oil adds a nice touch. Top with fresh parsley for color. Crusty bread pairs well and makes it a meal. You can also add a sprinkle of parmesan cheese. This adds richness and depth to the flavor. For a heartier meal, serve with a side salad. To see the complete recipe, check the Full Recipe section.
Variations
Vegetarian and Vegan Alternatives
You can easily make this soup vegetarian or vegan. Simply use vegetable broth instead of chicken broth. This soup is already plant-based. The beans provide protein and fiber. You can add more greens like kale or chard. These add extra nutrients and color. Fresh herbs like basil or cilantro can add great flavor.
Adding Protein: Meat or Tofu Options
If you want to add protein, there are many options. You can include diced chicken or sausage. These meats bring a rich taste to the soup. Cook them first in the pot before adding veggies. For a meatless choice, use tofu. Press and cube firm tofu, then sauté until golden. Add it to the soup for a hearty bite.
Different Vegetable Combinations
Feel free to mix in different vegetables. Zucchini, bell peppers, or potatoes work well in this soup. Start with what you have on hand. Just chop them into small pieces. Add them after the onion and garlic for best results. This soup is flexible and allows for creativity. You can make it unique every time!
Storage Info
How to Store Leftovers
After enjoying your delicious Tuscan White Bean Soup, let it cool. Transfer the soup into an airtight container. Store it in the fridge for up to four days. This way, you keep the flavors fresh and tasty. If you want to keep it longer, freezing is the best option.
Reheating Instructions
When you’re ready to eat the leftovers, pour the soup into a pot. Heat it over medium heat. Stir often until it is hot throughout. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between, until it’s warm. Always be careful, as it can get hot quickly.
Freezing the Soup
To freeze your Tuscan White Bean Soup, first let it cool completely. Then, pour it into freezer-safe containers or bags. Make sure to leave some space at the top, as the soup will expand when frozen. Label the containers with the date. The soup can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge before reheating. For a full recipe, check the details above.
FAQs
What can I serve with Tuscan White Bean Soup?
You can serve your Tuscan White Bean Soup with crusty bread. The bread soaks up the soup well. A fresh green salad pairs nicely too. For a twist, try a side of garlic bread. If you want a drink, a light white wine works great.
How long does it last in the fridge?
Tuscan White Bean Soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. Let it cool before sealing. This helps keep the flavors fresh and tasty. Just reheat it on the stove or in the microwave.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Just follow the same steps but adjust cooking time. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. This method lets the flavors blend well. Use the [Full Recipe] for exact ingredients and steps.
The blog post detailed how to make a hearty Tuscan White Bean Soup. We explored key ingredients, cooking steps, and tips for flavor and texture. You also learned about variations for different diets and storage tips.
In conclusion, this soup is versatile, easy, and satisfying. You can adjust it to your taste, making it a perfect dish for any meal. Enjoy your cooking journey, and taste the warmth in every bowl!
![To make Tuscan White Bean Soup, gather these items: - 2 cups dried cannellini beans (or 4 cups canned, drained and rinsed) - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 1 cup fresh spinach, chopped - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and pepper to taste - Fresh parsley, for garnish You can add more flavor with these optional items: - A splash of lemon juice for brightness - Red pepper flakes for heat - Parmesan cheese for richness If you cannot find some items, here are good swaps: - Use navy beans or great northern beans instead of cannellini beans. - Swap vegetable broth for chicken broth if you prefer. - Fresh herbs can replace dried ones; use three times more fresh herbs. This list covers everything you need for a delicious soup. You can find the full recipe in the section above. Enjoy cooking! To start, if you choose dried cannellini beans, soak them in water overnight. This helps soften them. The next day, drain the beans. Place them in a pot with salted boiling water. Cook for about 60 to 90 minutes. Check them until they are tender. Once cooked, drain the beans and set them aside. If you use canned beans, skip this step. Just drain and rinse them well. In a large pot, heat two tablespoons of olive oil over medium heat. Add one diced medium onion, two diced carrots, and two diced celery stalks. Sauté these veggies for about 5 to 7 minutes. You want them to soften but not brown. Next, stir in three minced garlic cloves, one teaspoon of dried thyme, and one teaspoon of dried rosemary. Cook for another 1 to 2 minutes. This step brings out great flavors. Now, add one can of diced tomatoes and four cups of vegetable broth to the pot. Bring it to a gentle simmer. After simmering, add the cooked or canned beans and one bay leaf. Let this mixture simmer for about 20 minutes. This step helps blend all the flavors together. Taste the soup and season it with salt and pepper. In the last 5 minutes, stir in one cup of chopped fresh spinach. This adds color and nutrients. Before serving, be sure to remove the bay leaf. Serve the soup hot in bowls. For a nice touch, drizzle a little olive oil on top and sprinkle fresh parsley for garnish. Enjoy with crusty bread for a complete meal. For the full recipe, check out the detailed instructions above. To boost flavor, use fresh herbs. Add thyme and rosemary early. They blend well with the soup. Consider adding a pinch of red pepper flakes for heat. Fresh basil is also a good choice. Just add it at the end so it stays bright. For a creamy texture, mash some beans. Use a fork to mash them in the pot. This adds body to the soup without using cream. If you prefer a chunkier soup, leave the beans whole. Adjust the broth amount to your liking. More broth makes it thinner, while less makes it thicker. Serve your soup in large bowls. A drizzle of olive oil adds a nice touch. Top with fresh parsley for color. Crusty bread pairs well and makes it a meal. You can also add a sprinkle of parmesan cheese. This adds richness and depth to the flavor. For a heartier meal, serve with a side salad. To see the complete recipe, check the Full Recipe section. {{image_2}} You can easily make this soup vegetarian or vegan. Simply use vegetable broth instead of chicken broth. This soup is already plant-based. The beans provide protein and fiber. You can add more greens like kale or chard. These add extra nutrients and color. Fresh herbs like basil or cilantro can add great flavor. If you want to add protein, there are many options. You can include diced chicken or sausage. These meats bring a rich taste to the soup. Cook them first in the pot before adding veggies. For a meatless choice, use tofu. Press and cube firm tofu, then sauté until golden. Add it to the soup for a hearty bite. Feel free to mix in different vegetables. Zucchini, bell peppers, or potatoes work well in this soup. Start with what you have on hand. Just chop them into small pieces. Add them after the onion and garlic for best results. This soup is flexible and allows for creativity. You can make it unique every time! After enjoying your delicious Tuscan White Bean Soup, let it cool. Transfer the soup into an airtight container. Store it in the fridge for up to four days. This way, you keep the flavors fresh and tasty. If you want to keep it longer, freezing is the best option. When you're ready to eat the leftovers, pour the soup into a pot. Heat it over medium heat. Stir often until it is hot throughout. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between, until it’s warm. Always be careful, as it can get hot quickly. To freeze your Tuscan White Bean Soup, first let it cool completely. Then, pour it into freezer-safe containers or bags. Make sure to leave some space at the top, as the soup will expand when frozen. Label the containers with the date. The soup can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge before reheating. For a full recipe, check the details above. You can serve your Tuscan White Bean Soup with crusty bread. The bread soaks up the soup well. A fresh green salad pairs nicely too. For a twist, try a side of garlic bread. If you want a drink, a light white wine works great. Tuscan White Bean Soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. Let it cool before sealing. This helps keep the flavors fresh and tasty. Just reheat it on the stove or in the microwave. Yes, you can make this soup in a slow cooker. Just follow the same steps but adjust cooking time. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. This method lets the flavors blend well. Use the [Full Recipe] for exact ingredients and steps. The blog post detailed how to make a hearty Tuscan White Bean Soup. We explored key ingredients, cooking steps, and tips for flavor and texture. You also learned about variations for different diets and storage tips. In conclusion, this soup is versatile, easy, and satisfying. You can adjust it to your taste, making it a perfect dish for any meal. Enjoy your cooking journey, and taste the warmth in every bowl!](https://recipesure.com/wp-content/uploads/2025/07/8a446315-df77-4d57-aad7-dccd87046f6d-250x250.webp)