The aroma of simmering herbs, garlic, and creamy white beans fills the kitchen, promising a comforting and satisfying meal. This Tuscan White Bean Soup is a hug in a bowl, perfect for chilly evenings or a cozy lunch.
Growing up, my grandmother always had a pot of bean soup simmering on the stove. The flavors bring back memories of laughter-filled family dinners and warm, comforting moments. It’s simple, wholesome, and incredibly delicious, sure to become a family favorite.
- This Tuscan White Bean Soup comes together in under an hour with minimal effort, making it perfect for busy weeknights.
- Experience a symphony of flavors with creamy beans, aromatic herbs, and a touch of bright lemon.
- Its rustic charm and vibrant green herbs make this soup visually appealing and a feast for the eyes.
- Customize this soup with your favorite vegetables or serve it alongside crusty bread for a complete meal.
Ingredients for Tuscan White Bean Soup
Here’s what you’ll need to make this delicious dish:
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Tuscan White Bean Soup
Follow these simple steps to prepare this delicious dish:
Step 1: Soak the Beans
Place the dried cannellini beans in a large bowl and cover them with plenty of cold water. Let them soak for at least 8 hours or overnight. This step is essential for softening the beans and reducing cooking time. Drain and rinse the soaked beans before proceeding.
Step 2: Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes, or until the vegetables are softened and slightly translucent. Add the minced garlic, dried rosemary, and dried thyme, and cook for another minute until fragrant, stirring constantly to prevent burning.
Step 3: Simmer the Soup
Add the drained and rinsed cannellini beans and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1-1.5 hours, or until the beans are tender and creamy. Stir occasionally to prevent sticking.
Step 4: Blend (Optional)
If you prefer a creamier soup, use an immersion blender to partially blend the soup, leaving some beans whole for texture. Alternatively, you can remove a cup or two of the soup and blend it in a regular blender before returning it to the pot. Be careful when blending hot liquids!
Step 5: Season and Finish
Stir in the fresh lemon juice, salt, and black pepper to taste. Simmer for another 5 minutes to allow the flavors to meld together. Adjust seasonings as needed.
Step 6: Serve
Ladle the Tuscan White Bean Soup into bowls and garnish with chopped fresh parsley. Serve hot with a drizzle of olive oil and crusty bread for dipping. Enjoy!
Perfecting the Cooking Process
To achieve soup nirvana, build flavors sequentially. Sauté aromatics like garlic and onions first, releasing their essence into the olive oil. Then, gently cook the vegetables to coax out their sweetness before adding the beans and broth. Slow simmering is key for maximum flavor infusion.
Add Your Touch
Want to make it your own? Consider adding a pinch of red pepper flakes for a little heat or swapping kale for spinach. A squeeze of lemon juice at the end brightens the flavors. Feel free to experiment with different herbs like rosemary or thyme to customize the flavor profile.
Storing & Reheating
This Tuscan white bean soup recipe is even better the next day! Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to reach your desired consistency.
Here are some pro tips to transform your white bean soup from “meh” to “magnifico!”:
- Soaking the dried beans overnight dramatically reduces cooking time and improves their texture, making them wonderfully creamy in the final soup.
- Don’t skimp on the olive oil! A generous drizzle adds richness and helps sauté the vegetables to golden-brown perfection, building a flavorful base.
- Taste and adjust the seasonings frequently throughout the cooking process; a little extra salt and pepper can make all the difference to the overall flavor.
(Personal anecdote formated as paragraph subheading (very important! don’t write any title for this paragraph))
My family raved about this soup after a chilly autumn hike. Even my picky eater proclaimed it “surprisingly delicious!” I secretly added a bay leaf; it’s my little flavor enhancer.
Conclusion for Tuscan White Bean Soup :
This Tuscan White Bean Soup is more than just a meal; it’s a celebration of simple ingredients transformed into something extraordinary. Its creamy texture, combined with earthy flavors, makes it a comforting and satisfying dish, perfect for any occasion. Remember, using high-quality ingredients and a touch of patience can elevate this simple recipe to new heights. Enjoy the warmth and flavor in every spoonful!
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Tuscan White Bean Soup
Delicious tuscan white bean soup recipe with detailed instructions and nutritional information.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
- Dried cannellini beans: 1 pound
- Olive oil: 2 tablespoons
- Yellow onion, chopped: 1 medium
- Carrots, chopped: 2 medium
- Celery stalks, chopped: 2
- Garlic, minced: 4 cloves
- Chicken or vegetable broth: 6 cups
- Fresh rosemary sprig: 1
Instructions
- Step 1: Rinse the cannellini beans and soak them in water overnight, or for at least 8 hours. Drain and rinse the beans again.
- Step 2: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Step 3: Add the minced garlic and cook for another minute until fragrant.
- Step 4: Add the drained cannellini beans, chicken or vegetable broth, and rosemary sprig to the pot. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until the beans are tender.
- Step 5: Remove the rosemary sprig. Use an immersion blender to partially blend the soup until it reaches a creamy consistency, leaving some beans whole for texture. Alternatively, remove 2 cups of soup and blend in a regular blender, then return to the pot.
- Step 6: Season with salt and pepper to taste. Serve hot, garnished with a drizzle of olive oil and fresh parsley, if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days; the flavors meld beautifully overnight!
- Gently reheat the soup on the stovetop over medium-low heat, adding a splash of broth or water if it's too thick.
- Serve this comforting soup with a hunk of crusty bread for dipping and soaking up every last delicious drop.
- For a richer flavor, try using homemade broth and consider adding a Parmesan cheese rind while simmering for an extra umami boost – just remember to remove it before blending.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
FAQs :
What makes this Tuscan White Bean Soup recipe so special?
Oh, friend, you’re asking the right question! This isn’t just some thrown-together soup. This Tuscan White Bean Soup is a warm hug in a bowl, filled with hearty goodness and simple flavors that sing together in perfect harmony. The creamy texture of the white beans blends beautifully with the savory broth and aromatic vegetables. It’s a simple recipe that delivers a complex and satisfying experience, perfect for a chilly evening or a comforting lunch. Trust me, your taste buds will thank you for this delightful experience.
Can I make this Tuscan White Bean Soup vegetarian or vegan?
Absolutely! Transforming this comforting Tuscan White Bean Soup into a vegetarian or vegan delight is a breeze. Simply swap out the chicken broth for vegetable broth. This single substitution ensures that you’re keeping it completely plant-based without sacrificing any of the rich, savory flavor. Everything else in the recipe – the beans, vegetables, and herbs – is already vegetarian and vegan-friendly, making it an incredibly easy adjustment. This version is just as delicious and satisfying.
How long does this creamy Tuscan White Bean Soup last in the refrigerator?
If you manage to not devour every last drop of this amazing Tuscan White Bean Soup in one sitting (which, let’s be honest, is a challenge!), you can store it in the refrigerator for up to three to four days. Ensure you store it in an airtight container to maintain its freshness and prevent it from absorbing any unwanted odors. Reheating is super easy, too! Just gently warm it on the stovetop over medium heat, stirring occasionally until heated through. It tastes just as good, if not better, the next day!
What are some good toppings for this simple Tuscan White Bean Soup?
Let’s talk toppings, because who doesn’t love to jazz up a good soup? For this simple Tuscan White Bean Soup, a drizzle of high-quality olive oil is a must. It adds a luxurious richness that complements the soup beautifully. Fresh herbs, like chopped parsley or basil, bring a burst of freshness. A sprinkle of red pepper flakes adds a touch of heat if you’re feeling bold. And for a bit of texture, consider some homemade croutons or crusty bread on the side.