Tuscan White Bean Soup

$- 2 cups cooked cannellini beans (or two 15 oz cans, drained and rinsed) - 1 large onion, diced - 3 garlic cloves, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 can (14 oz) diced tomatoes, with juice - 4 cups vegetable broth - 2 cups kale, shredded - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) When I make Tuscan White Bean Soup, I start with these simple ingredients. Cannellini beans give the soup a creamy texture and a great source of protein. I often use cooked beans, but canned beans work too. Just rinse and drain them before use. The onion and garlic add a deep flavor. I love how they make the kitchen smell amazing as they cook. Carrots and celery add a nice crunch and sweetness. They help create a rich base for the soup. Next, I add diced tomatoes and vegetable broth. The tomatoes bring acidity, which balances the creaminess of the beans. The vegetable broth adds depth to the flavor. Kale is a must for me. It adds nutrients and a pop of color. I use dried thyme and rosemary for earthy notes. Olive oil gives a smooth finish, while salt and pepper bring all the flavors together. I love to garnish the soup with fresh parsley. It adds a bright touch. A squeeze of lemon at the end brightens the dish even more. For the full recipe, check the main content above. 1. Heat one tablespoon of olive oil in a large pot over medium heat. 2. Add the diced onion and sauté until soft. This takes about five minutes. 3. Next, add three minced garlic cloves, two diced carrots, and two diced celery stalks. 4. Cook these vegetables for another three to four minutes until they soften. 1. Stir in one teaspoon of dried thyme and one teaspoon of dried rosemary. Mix well to blend the flavors. 2. Now, add one can of diced tomatoes (with juice), two cups of cooked cannellini beans, and four cups of vegetable broth. 3. Bring this mixture to a boil. Once boiling, reduce the heat to low. 4. Let the soup simmer for about 15 minutes. This allows the flavors to meld beautifully. 1. After 15 minutes, add two cups of shredded kale. Cook until the kale is tender, around five to seven minutes. 2. Lastly, season the soup with salt and pepper to taste. 3. Serve hot. You can garnish with fresh parsley and lemon wedges for a bright flavor. Enjoy your hearty bowl of Tuscan white bean soup! - Use homemade broth for enhanced flavor. It makes a big difference in taste. - Add beans earlier for a creamier texture. This helps them break down nicely. - Pair with crusty bread or a side salad. Both add nice crunch and freshness. - Offer a variety of toppings like Parmesan cheese or a drizzle of olive oil. These add richness and depth. - Adjust seasoning to taste. You can add more salt, pepper, or herbs. - Include additional herbs such as basil or oregano. These herbs boost the soup’s aroma and taste. {{image_2}} You can change the soup by adding protein. Diced ham or sausage brings richness to the dish. If you prefer a vegetarian option, quinoa or lentils work well. These ingredients add texture and keep the soup hearty. Plus, they boost the protein content, making the meal more filling. Mixing in different vegetables can change the flavor. You might try zucchini or bell peppers. They add a fresh, bright taste to the soup. If you want a new twist, swap out the kale for spinach. Spinach gives a milder flavor but still contributes nutrients. Experimenting with vegetables keeps this soup fun and exciting. You can easily adapt this soup for dietary needs. For a gluten-free version, check that all your ingredients are gluten-free. This way, everyone can enjoy it without worry. If you want a vegan option, just leave out any animal products. The soup remains tasty and satisfying, no matter how you adjust it. Store any leftovers in an airtight container. The soup stays fresh in the fridge for up to 5 days. This makes it easy to enjoy more of that rich flavor later. You can freeze the soup for later. Just pour it into portions in freezer-safe bags. This soup lasts up to 3 months in the freezer. It’s a great way to have a warm meal ready when you need it. To reheat, use the stove or microwave. Warm it up until it’s hot all the way through. Stir it well to keep the soup smooth and tasty. Enjoy each bowl as if it were fresh from the pot! You can make this soup better with a splash of vinegar or lemon juice. These ingredients brighten the flavors and add depth. A hint of acidity can balance the rich beans and veggies. You might also try fresh herbs like basil or parsley for an extra kick. Yes, you can use canned beans. They save time and are convenient. Just make sure to drain and rinse them before adding them to the soup. This removes excess sodium and ensures a cleaner taste. Canned beans are a great option for busy cooks. This soup goes well with garlic bread, mixed greens, or a simple caesar salad. Garlic bread adds a nice crunch and flavor. Mixed greens provide a fresh contrast, while caesar salad adds creaminess. Each of these sides enhances the hearty nature of the soup. For the full recipe, refer to the main content above. This blog covered how to make Tuscan White Bean Soup, detailing the main ingredients, step-by-step instructions, and creative variations. I shared tips for enhancing flavor and offered storage advice for leftovers. Remember, this soup can be adjusted to fit your taste and dietary needs easily. Enjoy sharing this warm dish with friends and family. Your new favorite soup is just a recipe away! Happy cooking!$

Tuscan White Bean Soup

Warm up with a bowl of Hearty Tuscan White Bean Soup that’s both nutritious and delicious! This easy recipe features creamy cannellini beans, vibrant vegetables, and fragrant herbs for a comforting meal any day of the week. Discover how to make this flavorful soup in just 40 minutes.

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Ingredients

2 cups cooked cannellini beans (or two 15 oz cans, drained and rinsed)

1 large onion, diced

3 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

1 can (14 oz) diced tomatoes, with juice

4 cups vegetable broth

2 cups kale, shredded

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent.

Add the minced garlic, diced carrots, and celery to the pot. Cook for another 3–4 minutes until the vegetables start to soften.

Stir in the dried thyme and rosemary, mixing well to incorporate the flavors.

Add the canned diced tomatoes (with their juice), cooked cannellini beans, and vegetable broth. Bring the mixture to a boil.

Once boiling, reduce the heat to low and let the soup simmer for about 15 minutes, allowing the flavors to meld.

After 15 minutes, add the shredded kale and cook for an additional 5-7 minutes, until the kale is tender.

Season the soup with salt and pepper to taste.

Serve hot, garnished with chopped fresh parsley and a lemon wedge on the side for a fresh squeeze of flavor.

Prep Time: 10 min | Total Time: 40 min | Servings: 6