Tuscan White Bean Soup

$You will need these fresh and pantry items: - 2 cups cooked white beans (cannellini or navy beans) - 4 cups vegetable broth - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - 1 cup kale, chopped - 1 (14.5 oz) can diced tomatoes, undrained - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, finely chopped (for garnish) Not all ingredients must be set in stone. You can swap out items based on what you have. - Use any white beans you like, such as great northern or pinto beans. - If you don’t have vegetable broth, chicken broth works well too. - For a boost of flavor, try using leeks instead of onions. - You can add spinach if you don’t have kale. - Any canned tomatoes will do, just avoid sweetened ones. This soup is not only tasty but also good for you. Here’s a rough guide: - Calories: 250 - Protein: 12g - Carbohydrates: 40g - Dietary Fiber: 10g - Fat: 6g - Sodium: 400mg This soup is a hearty meal. It's packed with nutrients and made with simple ingredients. Enjoy making it your own! {{ingredient_image_1}} To start, gather all your ingredients. You’ll need cooked white beans, broth, onion, garlic, carrots, celery, herbs, kale, and tomatoes. Chop the onion, carrots, and celery into small pieces. Mince the garlic. This prep makes cooking smooth and fast. Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté them for 5 to 7 minutes. You want the onions to turn soft and clear. Next, add minced garlic and herbs. Sauté for 1 to 2 minutes until you smell the herbs. This step adds depth to your soup. Now pour in vegetable broth and add the bay leaf. Stir well to mix all the flavors. Add the diced tomatoes, including their juice, and the cooked white beans. Bring everything to a gentle simmer. Keep the heat low and cover the pot. Let the soup simmer for 15 to 20 minutes. This helps the flavors blend well. Afterward, remove the bay leaf and stir in chopped kale. Cook for another 5 minutes. The kale should be tender but still bright green. Before serving, taste the soup. Add salt and pepper as needed. This will ensure every bowl is flavorful. Enjoy your Tuscan White Bean Soup hot, garnished with fresh parsley. Herbs and spices bring life to your Tuscan white bean soup. I love using dried thyme and rosemary. These herbs add a warm and earthy flavor. Fresh herbs, like parsley, can brighten the dish. Just add them at the end for a fresh taste. You can also try adding a pinch of red pepper flakes. This gives a nice kick without being too hot. Lemon juice can enhance the soup's flavor too. A squeeze before serving makes it bright and tasty. Avoid using too much salt early on. It’s easy to over-season when you're excited. Taste the soup as it cooks. You can always add more salt later. Don’t skip the bay leaf! It adds depth to the flavor. Remember to take it out before serving. I’ve made this mistake before, and it’s not pleasant. Another mistake is overcooking the beans. They should be tender but not mushy. When you add them to the pot, let them warm up gently. This soup is perfect for meal prep. It keeps well in the fridge for about 3-5 days. Store it in airtight containers. If you want to freeze it, let it cool first. When reheating, do it slowly over low heat. This helps keep the flavors fresh. If the soup looks thick, add a splash of broth or water. Make a big batch and enjoy it throughout the week. You can serve it with crusty bread for a filling meal. Pro Tips Use Fresh Herbs: Fresh thyme and rosemary can elevate the flavor of your soup. If available, try using them instead of dried herbs for a more vibrant taste. Blend for Creaminess: For a creamier texture, blend a portion of the soup before adding the kale. This will give the soup a rich and velvety consistency. Customize Your Greens: While kale is a great choice, you can also use spinach or Swiss chard for a different flavor and texture. Just add them towards the end of cooking. Make It Ahead: This soup tastes even better the next day! Make a big batch and store it in the fridge for a quick, healthy meal throughout the week. {{image_2}} You can easily make this soup vegan or vegetarian. Start with the base recipe. Use vegetable broth and skip any meat. The beans and veggies give it a rich taste. Add more greens like spinach or Swiss chard for extra nutrients. You can also use smoked paprika to add depth and a smoky flavor without meat. If you want to add meat, try diced chicken or sausage. Cook the meat first, then add the other ingredients. For a seafood twist, shrimp works well. Add the shrimp during the last few minutes of cooking. This keeps it tender and juicy. Both options enhance the soup's flavor and make it heartier. In winter, root veggies like potatoes or parsnips fit nicely. In spring, add peas or asparagus for brightness. Summer brings zucchini and bell peppers, which add color and freshness. In fall, butternut squash adds sweetness. Use whatever is in season to keep the soup exciting and flavorful. Each season brings new tastes to enjoy! To store your leftover soup, let it cool first. Pour the soup into an airtight container. Make sure the lid is tight. You can keep it in the fridge for up to three days. If you need it to last longer, consider freezing it. When you're ready to enjoy your soup again, heat it gently. Pour the soup into a pot. Warm it on low heat, stirring often. You can also use the microwave. Heat it in short bursts, stirring in between. This keeps the soup creamy and tasty. To freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. Label the containers with the date. The soup can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight before reheating. I love using cannellini beans for this soup. They have a creamy texture and mild flavor. Navy beans also work well. They offer a nice bite and hold up in the soup. If you use dried beans, soak and cook them first. Canned beans save time and are just as tasty. Always rinse canned beans to remove excess salt. Yes, you can easily make this soup in a slow cooker. Start by sautéing the onions, carrots, and celery in a pan. This step adds depth to the flavor. Then, add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Your soup will still be rich and hearty. To adjust spice, you can add red pepper flakes. Start with a pinch for a mild heat. If you want more spice, add more flakes to taste. You can also include fresh ground black pepper. For a different flavor, try adding smoked paprika. Always taste as you go to find your perfect heat. Absolutely! This soup is packed with nutrients. It has fiber from beans and vitamins from vegetables. Kale adds iron and antioxidants. Using vegetable broth keeps it low in calories too. This soup is filling and nourishing, making it a healthy choice for any meal. Tuscan White Bean Soup is simple and tasty. You learned about the ingredients, cooking steps, and tips to improve flavor. I also covered healthy options and how to store leftovers. Remember, you can adapt this soup for any season or diet. Enjoy making this dish. It warms the heart and feeds the soul. You now have all you need to create your perfect bowl of soup. Make it your own!$

A hearty and flavorful soup made with white beans, vegetables, and herbs.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Calories 200 kcal

Ingredients

2 cups cooked white beans (cannellini or navy beans)
4 cups vegetable broth
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 leaf bay leaf
1 cup kale, chopped
1 can (14.5 oz) diced tomatoes, undrained
2 tablespoons olive oil
to taste salt and pepper
to taste fresh parsley, finely chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and the onion is translucent.
Add the minced garlic, dried thyme, and dried rosemary to the pot. Sauté for an additional 1-2 minutes until fragrant.
Pour in the vegetable broth and add the bay leaf. Stir to combine.
Add the diced tomatoes (with juice) and the cooked white beans to the pot. Bring the mixture to a gentle simmer.
Reduce heat to low, cover the pot, and let the soup simmer for about 15-20 minutes, allowing the flavors to meld.
Remove the bay leaf and stir in the chopped kale. Let the soup cook for an additional 5 minutes or until the kale is tender.
Taste and season with salt and pepper as needed.
Serve the soup hot, garnished with fresh parsley.

Notes

Serve with crusty bread for a complete meal.

Keyword healthy, soup, vegetarian