If you’re looking for a warm, hearty meal, look no further! Tuscan White Bean Soup is your answer. This simple dish is packed with flavor and nutrients. It’s made with just a few ingredients, yet it brings comfort and nourishment to your table. Ready to create a dish that’s not only delicious but also good for you? Let’s dive into how to whip up this flavorful soup!
Why I Love This Recipe
- Healthy and Wholesome: This soup is packed with nutritious ingredients like beans, vegetables, and greens, making it a hearty meal that’s good for you.
- Easy to Make: With simple steps and minimal prep time, this recipe is perfect for a quick weeknight dinner.
- Flavorful and Satisfying: The combination of herbs and spices creates a rich, comforting flavor that warms you up from the inside out.
- Versatile: You can easily customize this soup by adding your favorite vegetables or proteins, making it a flexible option for any palate.
Ingredients
Main Ingredients
- 1 can (15 oz) of cannellini beans
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion, chopped
- 2 cloves garlic, minced
Broth and Seasoning
- 4 cups vegetable broth
- 1 cup diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
Fresh Additions
- 2 cups fresh spinach or kale
- Zest of 1 lemon (optional)
- Fresh parsley (for garnish)
- Salt and pepper to taste
I love using cannellini beans in this soup. They are creamy and fill you up. You get a nice base flavor with the diced carrots and celery. Chopping a medium onion gives depth to the dish. Minced garlic adds a nice kick that you will enjoy.
For the broth, I prefer vegetable broth for a rich taste. Diced tomatoes give a slight sweetness. The dried oregano and thyme bring warmth and earthiness. Smoked paprika adds a unique flavor that makes this soup special.
To finish it off, I add fresh spinach or kale for a burst of color and nutrition. The lemon zest brightens the soup and gives it a fresh edge. A sprinkle of fresh parsley makes it look beautiful and adds a fresh taste. Finally, don’t forget to season with salt and pepper; this step is key!
Step-by-Step Instructions
Preparation Steps
- Prepare the vegetables: chopped onion, diced carrots, diced celery, minced garlic.
- Drain and rinse cannellini beans; set aside.
First, gather your fresh vegetables. I like to chop the onion, carrots, and celery into small pieces. This helps them cook evenly. Mince the garlic to release its bold flavor. Next, take your can of cannellini beans. Drain and rinse them well. This step removes excess salt and helps the beans taste fresh.
Cooking Process
- Sauté vegetables: heat olive oil, cook onion, carrots, celery for 5-7 minutes.
- Add garlic, cook for an additional minute.
- Combine remaining ingredients, bring to a simmer.
Now, grab a large pot and add two tablespoons of olive oil. Heat it over medium heat. Once hot, add the chopped onion, carrots, and celery. Stir them for about 5-7 minutes. You want the veggies to soften and become fragrant. After this, add the minced garlic and cook for another minute. Garlic cooks fast, so keep an eye on it.
Next, pour in the diced tomatoes, drained cannellini beans, and vegetable broth. Sprinkle in the dried oregano, thyme, smoked paprika, salt, and pepper. Stir everything well, then bring it to a simmer. This is where the magic happens, as all the flavors come together.
Final Touches
- Cook on low for 20 minutes, then add spinach or kale.
- Mix in lemon zest before serving; adjust seasoning.
Reduce the heat to low and let the soup cook for about 20 minutes. This simmering time allows the flavors to meld beautifully. In the last few minutes, stir in your chopped spinach or kale. Cook until they wilt, which adds a lovely color and nutrition. Before serving, mix in some lemon zest for brightness. Taste your soup and adjust the seasoning with more salt or pepper if needed.
Tips & Tricks
Cooking Tips
- Use fresh herbs like parsley or thyme for more flavor.
- Adjust the cooking time for a thicker or thinner soup. Cook longer for a thicker soup and less for a thinner one.
Storage Tips
- Store leftover soup in an airtight container in the fridge. This keeps it fresh for up to five days.
- You can freeze the soup for longer storage. Just let it cool before pouring it into freezer bags.
Serving Suggestions
- Serve the soup with crusty bread for dipping. A side salad also pairs nicely.
- For added richness, sprinkle Parmesan cheese on top before serving.
Pro Tips
- Enhance Flavor: Consider adding a splash of balsamic vinegar for a tangy depth to the soup.
- Vegetable Variations: Feel free to add other vegetables like zucchini or bell peppers for more texture and nutrients.
- Bean Preparation: If using dried beans, soak and cook them beforehand for a creamier consistency.
- Storage Tips: This soup stores well in the fridge for up to 5 days, or freeze it for longer preservation.
Variations
Different Beans
You can try using other beans. Navy beans or great northern beans work well. Lentils can also add a nice twist. Each type brings its own flavor and texture. This makes your soup unique every time you cook it.
Add Extra Vegetables
Want to boost flavors? Add extra veggies! Zucchini, bell peppers, or potatoes are great choices. These ingredients add more nutrition and color. They also make the soup heartier and more filling. You can mix and match based on what you have on hand.
Protein Boost
If you want a heartier meal, add protein. Cooked sausage or chicken works great. They add depth and richness to the soup. Just chop them up and stir them in. This makes the dish more satisfying, especially on colder days.
Nutritional Information
Servings Size and Calories
This Tuscan white bean soup serves four. Each bowl has about 200 calories. It provides a hearty meal that warms you up and fills you up.
Key Nutrients
This soup is rich in nutrients. Each serving includes:
- Protein: About 10 grams, thanks to the beans.
- Fiber: Roughly 6 grams, promoting good digestion.
- Vitamins: High in vitamin A from carrots and spinach.
- Minerals: Contains iron and calcium, essential for strong bones.
Health Benefits
Eating beans offers great health perks. They help lower cholesterol and keep your heart healthy. Leafy greens like spinach or kale add vitamins and minerals. They boost your immune system and improve skin health. Enjoying this soup gives you a tasty way to stay healthy.
FAQs
Can I use dried beans instead of canned?
Yes, you can use dried beans. First, soak them overnight in water. This softens the beans. Use about 1 cup of dried cannellini beans for this recipe. After soaking, drain and rinse the beans. Then, boil them in fresh water for about 1 hour or until tender. Once they are soft, you can add them to the soup as you would the canned beans. This method adds a fresh taste and texture to your soup.
How can I make the soup vegan?
Making this soup vegan is easy! Just ensure you use vegetable broth instead of chicken broth. Also, check that your canned tomatoes do not contain any animal products. You can use olive oil as your cooking fat. Finally, skip any options that may include dairy, such as cheese garnishes. This way, you can enjoy a tasty soup that fits a vegan diet.
What can I substitute for vegetable broth?
If you don’t have vegetable broth, there are good options. Water works well, though it may lack flavor. You can add herbs and spices to improve taste. Another option is to use mushroom broth for a richer flavor. If you like, you can even use a mix of water and soy sauce or miso paste for depth. Each choice brings a unique twist to your soup.
This blog post covered a simple and tasty soup recipe. We discussed key ingredients like cannellini beans, fresh veggies, and spices. You learned how to prepare and cook the soup in easy steps. We included tips for storage and serving, plus variations to keep it exciting.
Remember, making this soup lets you customize flavors and boost nutrition. Enjoy this warming dish with friends or family. Try adding your favorite mix-ins to truly make it your ow
Tuscan White Bean Soup
Ingredients
- 1 can cannellini beans, drained and rinsed
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- to taste salt and pepper
- 2 cups fresh spinach or kale, chopped
- 2 tablespoons olive oil
- 1 unit zest of lemon (optional)
- to taste fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced tomatoes, cannellini beans, vegetable broth, dried oregano, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat to low and let it cook for about 20 minutes, allowing the flavors to meld.
- In the last few minutes of cooking, stir in the chopped spinach or kale until wilted.
- For an extra burst of flavor, add lemon zest before serving.
- Adjust seasoning with additional salt and pepper as desired.
- Serve hot, garnished with fresh parsley.
