Tuscan Bean Soup Recipe
Tuscan Bean Soup Recipe
Table of Contents
Tuscan Bean Soup Recipe
Discover the ultimate Tuscan bean soup recipe, a comforting and hearty dish packed with robust flavors of Italy. This classic soup is perfect for cozy evenings and is surprisingly easy to make with wholesome ingredients.
Description
Welcome to the world of Italian cuisine with this delectable Tuscan bean soup recipe. This traditional dish originates from the heart of Tuscany, renowned for its rustic and flavorful fare. Made with creamy cannellini beans, fresh vegetables, aromatic herbs, and rich tomato broth, this soup embodies the simplicity and depth of Tuscan cooking. Whether you’re looking for a nourishing meal on a chilly day or a light yet satisfying dish, this soup fits every occasion.
This Tuscan bean soup recipe is not just about taste; it’s also a nutritional powerhouse. Loaded with fiber, protein, and vitamins, it’s an excellent choice for a healthy lifestyle. Serve it with crusty bread and a drizzle of olive oil to elevate the flavors and transport yourself to a quaint Italian kitchen.
Warm, hearty, and packed with flavor, this Tuscan bean soup recipe is your go to comfort food. Made with creamy cannellini beans, fresh vegetables, and savory herbs, it’s a quick, healthy, and satisfying meal. Perfect for cozy nights, this authentic Tuscan soup is easy to prepare and bursting with Italian-inspired goodness.
- Easy to Prepare: Simple steps and readily available ingredients make this a go to meal.
- Nutritious and Filling: Packed with plant based protein and veggies.
- Customizable: Adjust the ingredients to suit your preferences or dietary needs.
- Perfect for Meal Prep: It tastes even better the next day, making it ideal for batch cooking.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups vegetable broth
- 1 (14-ounce) can diced tomatoes
- 3 cups cooked cannellini beans (or 2 cans, rinsed and drained)
- 1 cup kale or spinach, chopped
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Parmesan cheese, grated (optional, for serving)
Instructions
- Prepare the Base: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.
- Add Aromatics: Stir in the minced garlic, dried rosemary, thyme, and bay leaf. Cook for an additional 1 minute until fragrant.
- Incorporate the Liquids: Pour in the vegetable broth and canned tomatoes, stirring to combine. Bring the mixture to a boil.
- Add the Beans: Reduce the heat to medium low and add the cannellini beans. Simmer for 20 minutes, allowing the flavors to meld together.
- Add the Greens: Stir in the chopped kale or spinach and cook for another 5 minutes until wilted.
- Season: Remove the bay leaf and season the soup with salt, black pepper, and red pepper flakes (if using). Adjust seasoning to taste.
- Serve: Ladle the soup into bowls. Garnish with fresh parsley and a sprinkle of Parmesan cheese, if desired. Serve hot with crusty bread.
Notes
- Bean Substitutions: If cannellini beans are unavailable, use great northern beans or navy beans.
- Broth Options: For a richer flavor, use chicken broth instead of vegetable broth if not vegetarian.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Make It Vegan: Omit the Parmesan cheese or use a plant based alternative.
- Add Protein: For a heartier soup, add cooked sausage or shredded chicken.
Tuscan Bean Soup Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups vegetable broth
- 1 14-ounce can diced tomatoes
- 3 cups cooked cannellini beans or 2 cans, rinsed and drained
- 1 cup kale or spinach chopped
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional, for heat
- 1 tablespoon fresh parsley chopped (for garnish)
- Parmesan cheese grated (optional, for serving)
Instructions
- Prepare the Base: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.
- Add Aromatics: Stir in the minced garlic, dried rosemary, thyme, and bay leaf. Cook for an additional 1 minute until fragrant.
- Incorporate the Liquids: Pour in the vegetable broth and canned tomatoes, stirring to combine. Bring the mixture to a boil.
- Add the Beans: Reduce the heat to medium low and add the cannellini beans. Simmer for 20 minutes, allowing the flavors to meld together.
- Add the Greens: Stir in the chopped kale or spinach and cook for another 5 minutes until wilted.
- Season: Remove the bay leaf and season the soup with salt, black pepper, and red pepper flakes (if using). Adjust seasoning to taste.
- Serve: Ladle the soup into bowls. Garnish with fresh parsley and a sprinkle of Parmesan cheese, if desired. Serve hot with crusty bread.
Notes
- Bean Substitutions: If cannellini beans are unavailable, use great northern beans or navy beans.
- Broth Options: For a richer flavor, use chicken broth instead of vegetable broth if not vegetarian.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Make It Vegan: Omit the Parmesan cheese or use a plant based alternative.
- Add Protein: For a heartier soup, add cooked sausage or shredded chicken.
