Why Make This Recipe
Tuscan White Bean Soup is a comforting and healthy dish thatโs perfect for chilly days. It’s hearty, flavorful, and easy to make. Packed with nutritious ingredients, this soup not only warms you up but also provides plenty of energy and satisfaction. Plus, itโs a one-pot meal that makes cleanup a breeze!
How to Make Tuscan White Bean Soup
Ingredients:
- 2 cans of white beans (cannellini or great northern), drained and rinsed
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups kale, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil for sautรฉing
Directions:
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and sautรฉ until translucent.
- Add the minced garlic and sautรฉ for another minute until fragrant.
- Stir in the white beans, diced tomatoes, vegetable broth, oregano, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Add the chopped kale and cook for another 5 minutes until the kale is wilted.
- Serve hot with rustic gluten-free bread for dipping.
How to Serve Tuscan White Bean Soup
Serve your Tuscan White Bean Soup hot in bowls. Itโs great with a side of rustic gluten-free bread for dipping. You can also top it with a sprinkle of grated Parmesan cheese or a drizzle of olive oil for added flavor.
How to Store Tuscan White Bean Soup
To store any leftovers, let the soup cool completely. Then, place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it in a freezer-safe container for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove or in the microwave.
Tips to Make Tuscan White Bean Soup
- If you want a creamier texture, use an immersion blender to blend a portion of the soup.
- Feel free to add carrots or celery for extra vegetables.
- Use homemade vegetable broth for the best flavor.
Variation
For a spicy kick, you can add red pepper flakes while sautรฉing the onion and garlic. You can also mix in different greens, such as spinach or Swiss chard, if you prefer.
FAQs
1. Can I use dried beans instead of canned?
Yes! Just soak and cook the beans beforehand according to package instructions, then add them to the soup as you would the canned beans.
2. Is this soup vegan?
Yes! All the ingredients are plant-based, making it a great vegan option.
3. How can I make this soup low-sodium?
Use low-sodium vegetable broth and rinse the canned beans thoroughly to reduce sodium content.
Tuscan White Bean Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A comforting and healthy Tuscan White Bean Soup that’s hearty, flavorful, and perfect for chilly days.
Ingredients
- 2 cans of white beans (cannellini or great northern), drained and rinsed
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups kale, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil for sautรฉing
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and sautรฉ until translucent.
- Add the minced garlic and sautรฉ for another minute until fragrant.
- Stir in the white beans, diced tomatoes, vegetable broth, oregano, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Add the chopped kale and cook for another 5 minutes until the kale is wilted.
- Serve hot with rustic gluten-free bread for dipping.
Notes
For a creamier texture, blend a portion of the soup with an immersion blender. Great with added carrots or celery.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
