Tuscan White Bean Soup: The Ultimate Comfort Food Recipe
Introduction to Tuscan White Bean Soup
Welcome to the warm and inviting world of Tuscan White Bean Soup! This delightful dish, known for its rich flavors and hearty ingredients, is not just a meal; it’s a comforting hug in a bowl. Perfect for chilly evenings or when you need a bit of comfort, this soup is easy to prepare and promises to fill your kitchen with comforting aromas.
A Personal Story Behind My Tuscan White Bean Soup Journey
My love for Tuscan White Bean Soup began during a family trip to Italy, where I tasted a version of this dish in a quaint little restaurant nestled in the heart of Tuscany. The combination of creamy beans, fresh vegetables, and fragrant herbs left a lasting impression on me. I wanted to recreate that experience back home, and after several attempts, I finally developed a recipe that brings a piece of Tuscany to my kitchen. It’s a dish that not only nourishes the body but also warms the heart.
What Makes This Tuscan White Bean Soup Recipe Special?
This Tuscan White Bean Soup stands out for its use of fresh Tuscan kale, hearty cannellini beans, and a robust vegetable broth, making it both nutritious and delicious. The addition of stale bread as croutons adds a delightful crunch, while the optional parmesan rind enriches the flavor profile. Simple yet satisfying, this soup is customizable with various vegetables, allowing you to make it your own. Plus, it’s a fantastic way to enjoy plant-based ingredients while providing a comforting meal any time of the year.
The Full Tuscan White Bean Soup Recipe
Ingredients
- 2 cans (15 oz / 425g each) cannellini beans or white kidney beans
- Small bunch of Tuscan kale (dinosaur kale)
- 4 thick slices stale bread like ciabatta, Tuscan bread, or sourdough
- 4 cups vegetable broth
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 4 garlic cloves, diced
- 1 potato, diced into cubes
- 1 can (15 oz / 425g) whole peeled tomatoes
- 2 tablespoons extra virgin olive oil
- 1 sprig of fresh rosemary or thyme (or ½ teaspoon dried)
- 1 bay leaf
- Salt and black pepper to taste
- *Optional: parmesan rind square
- *Optional garnish: grated parmesan cheese
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery with a pinch of salt. Sauté until the onions become translucent, about 5 minutes. This step helps to build flavor in the soup.
- Add the diced garlic and sauté for another minute until fragrant. Be careful not to burn it, as burnt garlic can make the soup taste bitter.
- Next, add the can of peeled tomatoes (with juice) to the pot. Use a wooden spoon to break up the tomatoes roughly. Then, add the diced potato, vegetable broth, herbs, salt, and pepper. Cover the pot with a lid and let it simmer for 20 minutes. This allows the flavors to meld together beautifully.
- If you’re using a parmesan rind, add it to the pot now for extra depth of flavor.
- While the soup simmers, chop the stale bread into cubes, drizzle with olive oil, season with salt and pepper, and bake in the oven or air fryer at 375°F (190°C) until golden, about 10 minutes. These croutons add a delicious crunch to your soup.
- Once the vegetables are soft and the potatoes are tender, blend one cup of the soup with one can of cannellini beans until smooth. You can use a blender or an immersion blender for this step, creating a creamy base.
- Add the blended mixture back into the pot along with the second can of whole cannellini beans. Stir and let it simmer with the lid on for an additional 5 minutes.
- Taste the soup and adjust the seasoning as needed, adding more salt and pepper if desired.
- Chop the kale leaves, discarding the tough stem, and add them to the soup. Simmer for another 5 minutes until the kale is cooked to your preference.
- Finally, remove the bay leaf and parmesan rind before serving. Ladle the creamy Tuscan White Bean Soup into bowls and garnish with croutons and optional grated parmesan cheese for an added touch of flavor.
Serving Suggestions and Variations for Tuscan White Bean Soup
This Tuscan White Bean Soup is delicious on its own but can be enhanced further. Consider serving it with a side salad for a light meal or pairing it with a glass of your favorite non-alcoholic drink for a complete experience. You can also customize the soup by adding other vegetables like zucchini or spinach for extra nutrition and flavor. Lastly, don’t hesitate to experiment with herbs and spices to suit your taste.
Frequently Asked Questions About Tuscan White Bean Soup
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors continue to develop.
Can I freeze Tuscan White Bean Soup?
Yes, you can freeze the soup! Just let it cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months.
What if I don’t have cannellini beans?
You can substitute with other white beans like great northern beans or navy beans.
Is this soup vegan?
Yes, this soup is vegan-friendly, making it a great option for plant-based diets.
Can I add meat to this soup?
While this recipe is vegetarian, you can add cooked sausage or chicken for a non-vegetarian version if desired.
Enjoy a warm and comforting bowl of Tuscan White Bean Soup, perfect for a cozy night in!
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Calories per Serving: 250
- Servings: 6
Tuscan White Bean Soup
Equipment
- Large pot for cooking the soup
- oven or air fryer for toasting croutons
- blender or immersion blender for blending soup
Ingredients
Main Ingredients
- 2 cans cannellini beans or white kidney beans
- 1 bunch Tuscan kale
- 4 slices stale bread like ciabatta, Tuscan bread, or sourdough
- 4 cups vegetable broth
- 1 medium onion finely diced
- 2 medium carrots finely diced
- 2 sticks celery finely diced
- 4 cloves garlic diced
- 1 medium potato diced into cubes
- 1 can whole peeled tomatoes
- 2 tablespoons extra virgin olive oil
- 1 sprig fresh rosemary or thyme
- 1 leaf bay leaf
- 1 pinch salt
- 1 pinch black pepper
- 1 square parmesan rind optional
- 1 tablespoon grated parmesan cheese optional garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery with a pinch of salt. Sauté until the onions become translucent, about 5 minutes.
- Add the diced garlic and sauté for another minute until fragrant.
- Add the can of peeled tomatoes (with juice) to the pot. Use a wooden spoon to break up the tomatoes roughly.
- Add the diced potato, vegetable broth, herbs, salt, and pepper. Cover the pot with a lid and let it simmer for 20 minutes.
- If using a parmesan rind, add it to the pot now.
- While the soup simmers, chop the stale bread into cubes, drizzle with olive oil, season, and bake in the oven or air fryer at 375°F (190°C) until golden, about 10 minutes.
- Once the vegetables are soft and the potatoes are tender, blend one cup of the soup with one can of cannellini beans until smooth.
- Add the blended mixture back into the pot along with the second can of whole cannellini beans. Stir and let it simmer with the lid on for an additional 5 minutes.
- Taste the soup and adjust the seasoning as needed.
- Chop the kale leaves, discarding the tough stem, and add them to the soup. Simmer for another 5 minutes.
- Remove the bay leaf and parmesan rind before serving.