Tuscan white bean soup is a comforting classic that captures the heart of Italian cuisine. This dish is not only rich in flavor but also loaded with nutritious ingredients. Perfect for chilly evenings, it brings warmth and satisfaction to the table. Whether you’re a seasoned chef or a kitchen novice, this recipe is easy to follow and will impress your family and friends. Get ready to savor every spoonful of this delightful soup!
Ingredients
– 2 cups canned white beans (like cannellini or great northern), drained and rinsed
– 1 tablespoon olive oil
– 1 onion, diced
– 2 garlic cloves, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes about 4 servings. Preparation time is approximately 10 minutes, and cooking time is about 30 minutes.
Nutritional Value
Per serving (1 cup): Calories: 250, Protein: 12g, Fat: 6g, Carbohydrates: 40g, Fiber: 10g. This nutritional information is based on one serving.
Step-by-Step Cooking Process
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery; sauté until softened.
- Stir in minced garlic and cook for an additional minute.
- Add the diced tomatoes and cook for 2-3 minutes.
- Pour in the vegetable broth and bring to a boil.
- Add the white beans and thyme; reduce heat to simmer.
- Season with salt and pepper to taste.
- Let the soup simmer for about 20 minutes to blend flavors.
- Use an immersion blender to puree part of the soup for creaminess, if desired.
- Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute canned white beans with dried beans; just soak and cook them beforehand. Additionally, feel free to add leafy greens like kale or spinach for extra nutrition.
Serving and Pairings
This soup pairs wonderfully with crusty bread or a fresh salad. For a heartier meal, serve it alongside grilled cheese sandwiches or bruschetta.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat. This soup can also be frozen for up to 3 months.
Cooking Mistakes
- Using too much salt can overpower the flavors.
- Not sautéing the vegetables long enough can lead to a bland taste.
- Over-blending can make the soup too thick.
- Skipping the herbs can diminish the Italian flavor.
- Not allowing the soup to simmer long enough may result in underdeveloped flavors.
Helpful Tips
- Use high-quality olive oil for better flavor.
- Experiment with different herbs like rosemary or basil.
- Add a splash of vinegar for acidity and brightness.
- Top with grated Parmesan for an extra layer of flavor.
FAQs
Can I use dried beans instead of canned?
Yes, you can use dried beans. Just make sure to soak and cook them beforehand to ensure they are tender before adding them to the soup.
How can I make this soup vegetarian?
This recipe is already vegetarian since it uses vegetable broth. Just confirm that your ingredients are free from any meat products.
Can I add meat to the soup?
Absolutely! You can add diced chicken or sausage for a heartier version. Just sauté it with the vegetables at the beginning.
How can I thicken the soup?
If you prefer a thicker soup, blend a portion of it or add a tablespoon of cornstarch mixed with water.
What can I serve with this soup?
This soup goes well with garlic bread, a garden salad, or even a cheese platter for a complete meal.
Conclusion
Tuscan white bean soup is a delightful dish that brings the warmth of Italian cooking to your home. It’s simple, nutritious, and perfect for sharing with loved ones. Whether enjoyed on a cold day or as a light meal, this soup is sure to become a favorite in your recipe collection.
Tuscan White Bean Soup
Ingredients
- 2 cups canned white beans drained and rinsed
- 1 tablespoon olive oil
- 1 onion diced
- 2 garlic cloves minced
- 2 carrots diced
- 2 celery stalks diced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery; sauté until softened.
- Stir in minced garlic and cook for an additional minute.
- Add the diced tomatoes and cook for 2-3 minutes.
- Pour in the vegetable broth and bring to a boil.
- Add the white beans and thyme; reduce heat to simmer.
- Season with salt and pepper to taste.
- Let the soup simmer for about 20 minutes to blend flavors.
- Use an immersion blender to puree part of the soup for creaminess, if desired.
- Serve hot, garnished with fresh parsley.
