Tuscan White Bean Soup

This Tuscan white bean soup is a cozy dish that warms the soul. It’s perfect for chilly nights or meal prep, as it tastes even better the next day! Packed with protein and nutrients, this vegan and gluten-free soup is a delightful blend of flavors that pairs wonderfully with rustic bread for dipping. Enjoy it for lunch, dinner, or as an appetizer at your next gathering.

Why You’ll Love This Recipe

• One-Pot Wonder: This recipe requires only one pot, making cleanup a breeze.
• Flavorful Ingredients: Fresh vegetables and herbs create a deliciously rich flavor profile.
• Meal Prep Friendly: Cook once and enjoy multiple servings throughout the week.
• Customizable: Adjust spices and ingredients to suit your taste preferences.
• Nutrient-Rich: Full of protein and fiber, this soup is both satisfying and healthy.

Tools and Preparation

To make the perfect Tuscan white bean soup, having the right tools can make all the difference. Here’s what you’ll need:

Essential Tools and Equipment

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Blender

Importance of Each Tool

• Large pot or Dutch oven: Essential for cooking the soup evenly and allowing space for all ingredients.
• Sharp knife: A sharp knife makes chopping vegetables quick and easy, ensuring uniform pieces that cook evenly.

Ingredients

This Tuscan white bean soup is made in one pot, easy to make and perfect for meal prep! It’s vegan, gluten-free, full of protein, and perfect with some rustic (gluten-free!) bread for dipping.

Base Ingredients

• 3 15 ounce cans cannellini beans (drained and rinsed)
• 1 yellow onion (finely chopped)
• 4 cloves garlic (minced)
• 2 tablespoons olive oil
• 2 large carrots (peeled and chopped)
• 1 stalk celery (diced)
• 1/3 cup white apple vinegar (I used pinot grigio)
• 2 cups chopped kale (stems removed, finely chopped)

Broth Ingredients

• 2 1/2 – 4 cups vegetable or chicken broth (see notes)
• 1 tablespoon tomato paste
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/4 teaspoon red pepper flakes (omit if you don’t like spice)
• 1/4 teaspoon Italian seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Tuscan White Bean Soup

Step 1: Saute the Onion

Saute the finely chopped onion in a large pot or Dutch oven with olive oil until it starts to brown slightly.

Step 2: Add Vegetables

Once the onion is browned, add garlic, celery, and carrot.
– Saute for an additional 10 minutes until veggies soften and brown slightly. This browning adds lots of flavor!

Step 3: Deglaze with Vinegar

Add in the white apple vinegar.
– Saute until most of the liquid has evaporated, about 5 minutes.

Step 4: Combine Remaining Ingredients

Stir in all remaining ingredients except for kale.
– Start with 2 1/2 cups of broth; adjust according to desired consistency.

Step 5: Simmer the Soup

Bring the mixture to a boil.
– Cover it, reduce heat to low, and let simmer for 15 minutes.

Step 6: Blend Part of the Soup

Discard bay leaves.
– Transfer about 2 1/2 – 3 cups worth of soup to a blender. Blend until smooth.

Step 7: Mix Back Into Pot

Return blended soup back into the pot and stir well to combine.
– If it’s too thick, add more broth until it reaches your desired consistency.

Step 8: Add Kale

Add in chopped kale.
– Let simmer for a few minutes until kale wilts. Taste and adjust flavors as needed.

Step 9: Serve Warm

Serve warm as is or with hearty bread on the side.
– Enjoy your delicious Tuscan white bean soup!

How to Serve Tuscan White Bean Soup

Tuscan white bean soup is versatile and can be enjoyed in various ways. Whether you prefer it as a main dish or a starter, these serving suggestions will enhance your meal experience.

With Rustic Bread

• Sourdough or Gluten-Free Bread: Pairing the soup with crusty bread allows for delightful dipping, soaking up the rich flavors of the soup.

Topped with Fresh Herbs

• Chopped Parsley or Basil: Adding fresh herbs on top boosts the flavor and adds a pop of color to your bowl.

With a Squeeze of Lemon

• Lemon Juice: A squeeze of fresh lemon juice brightens the flavors, making the soup even more refreshing.

Drizzled with Olive Oil

• Extra-Virgin Olive Oil: A drizzle of high-quality olive oil on top enhances richness and adds depth to each spoonful.

Served with Salad

• Mixed Greens Salad: A light salad with vinaigrette complements the hearty soup, providing balance and freshness.

As a Meal Prep Option

• Store in Portions: This soup stores well in the fridge or freezer, making it perfect for meal prep. Reheat when ready to enjoy!

How to Perfect Tuscan White Bean Soup

For an even better Tuscan white bean soup experience, consider these helpful tips that can elevate your dish.

• Bold Flavors: Use fresh garlic, herbs, and spices for a more robust flavor profile. Fresh ingredients make all the difference!
• Texture Matters: Blend part of the soup for creaminess while leaving some beans whole for texture. This creates a satisfying mouthfeel.
• Adjust Consistency: If the soup is too thick, gradually add broth until you reach your desired consistency. It should be hearty but not overly dense.
• Taste as You Go: Don’t forget to taste and adjust seasoning before serving. Each ingredient contributes to the final flavor.
• Add Greens Last: Add kale towards the end of cooking to maintain its vibrant color and nutritional value. It should wilt but not become mushy.
• Experiment with Spices: Feel free to adjust spices based on your preference. More red pepper flakes for heat or different herbs can change up the flavor profile.

Best Side Dishes for Tuscan White Bean Soup

Pairing side dishes with Tuscan white bean soup can enhance your dining experience. Here are some excellent options that work well together.

1. Garlic Bread: Crunchy garlic bread complements the warmth of the soup perfectly and adds a wonderful crunch.
2. Caprese Salad: Fresh mozzarella, tomatoes, and basil create a light and refreshing contrast to the hearty soup.
3. Roasted Vegetables: Seasonal roasted vegetables add earthy flavors that harmonize beautifully with the soup’s taste.
4. Quinoa Salad: A protein-packed quinoa salad provides additional nutrition while being light enough not to overpower.
5. Cheesy Polenta: Creamy polenta topped with cheese offers a comforting side that pairs wonderfully with Tuscan white bean soup.
6. Stuffed Peppers: Colorful stuffed peppers filled with grains and veggies can complement this dish nicely while adding extra fiber.

Common Mistakes to Avoid

Making delicious Tuscan white bean soup is simple, but there are a few common missteps that can affect the final dish. Here are some mistakes to watch out for:

• Skipping the sautéeing step: Sautéing the onions and garlic enhances their flavors significantly. Don’t rush this step; it adds depth to your soup.
• Not adjusting seasoning: Always taste your soup before serving. Adjust salt, pepper, or acidity as needed to elevate the overall flavor.
• Overcooking the kale: Kale should be added towards the end of cooking just until it wilts. Overcooked kale can become mushy and lose its vibrant color.
• Using too little broth: The broth contributes to the soup’s texture. Start with the recommended amount and add more if you prefer a thinner consistency.
• Ignoring storage guidelines: Proper storage is key for maintaining freshness. Make sure to store leftovers in airtight containers.

Refrigerator Storage

• Store Tuscan white bean soup in an airtight container.
• It can last up to 4-5 days in the refrigerator.

Freezing Tuscan White Bean Soup

• Allow the soup to cool completely before freezing.
• Use freezer-safe containers or bags, leaving some space for expansion.
• It can be frozen for up to 3 months.

Reheating Tuscan White Bean Soup

• Oven: Preheat oven to 350°F (175°C). Place soup in an oven-safe dish and cover with foil. Heat for about 20-25 minutes, stirring halfway through.
• Microwave: Transfer soup to a microwave-safe bowl. Heat on high for 2-3 minutes, stirring occasionally until heated through.
• Stovetop: Pour soup into a pot over medium heat. Stir occasionally and heat until warmed through, about 5-10 minutes.

Frequently Asked Questions

What is Tuscan White Bean Soup?

Tuscan white bean soup is a hearty, flavorful dish made primarily from cannellini beans, vegetables, and seasonings. It’s a comforting meal perfect for any time of year.

Can I customize my Tuscan White Bean Soup?

Absolutely! You can add other vegetables like zucchini or bell peppers, or even include grains like quinoa for added texture and nutrition.

Is Tuscan White Bean Soup vegan?

Yes, this recipe is entirely vegan and gluten-free, making it suitable for various dietary preferences.

How do I make this soup creamier?

For a creamier texture, blend part of the soup after cooking or add a splash of coconut milk or cashew cream just before serving.

How long does it take to make Tuscan White Bean Soup?

The total time for preparing and cooking this soup is approximately 50 minutes, with a prep time of about 20 minutes.

Final Thoughts

This Tuscan white bean soup is not only easy to prepare but also versatile and nutritious. It’s perfect as a cozy meal on its own or served alongside crusty bread. Feel free to customize it by adding your favorite vegetables or spices! Give this recipe a try; it’s sure to become a staple in your household.

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Tuscan White Bean Soup

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Approximately 6 servings 1x

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Description

Tuscan white bean soup is a heartwarming dish that embodies the essence of comfort food. This vegan and gluten-free soup features creamy cannellini beans, sautéed vegetables, and aromatic herbs, creating a delightful medley of flavors that will satisfy your taste buds. Perfect for chilly days or meal prep, this soup only gets better with time, making it ideal for leftovers. Pair it with crusty bread for dipping or enjoy it solo; it’s versatile enough to serve as a main course or an appetizer at your next gathering. With its nutrient-rich profile, this hearty soup is not only delicious but also packed with protein and fiber, ensuring you’re nourished with every spoonful.

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Ingredients

Scale 1x2x3x

• 3 15 ounce cans cannellini beans (drained and rinsed)
• 1 yellow onion (finely chopped)
• 4 cloves garlic (minced)
• 2 tablespoons olive oil
• 2 large carrots (peeled and chopped)
• 1 stalk celery (diced)
• 1/3 cup white apple vinegar (I used pinot grigio)
• 2 cups chopped kale (stems removed, finely chopped)
• 2 1/2 – 4 cups vegetable or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/4 teaspoon red pepper flakes (omit if you don't like spice)
• 1/4 teaspoon Italian seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 tablespoons fresh parsley, finely chopped

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Instructions

1. Heat olive oil in a large pot over medium heat. Sauté chopped onion until slightly browned.
2. Add garlic, celery, and carrots; cook until softened.
3. Deglaze the pot with white apple vinegar and let evaporate.
4. Stir in cannellini beans and spices along with 2 ½ cups of broth. Bring to a boil.
5. Cover and simmer for 15 minutes.
6. Blend part of the soup until smooth; return to the pot.
7. Stir in chopped kale and simmer until wilted.
8. Serve warm with fresh parsley as garnish.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 2g
• Sodium: 600mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg