If you are searching for a comforting, hearty, and delightfully flavorful soup, let me introduce you to the Tuscan White Bean Soup Recipe. It brings together creamy cannellini beans, fragrant herbs, and tender kale in a luscious broth that feels like a warm hug on a chilly day. This soup is both simple to prepare and incredibly satisfying, making it a timeless favorite from the heart of Tuscany to your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the ingredients right is key to achieving the authentic taste and perfect texture of this soup. Each component, from the garlic to the kale, contributes a unique element that balances flavor, aroma, and nutrition beautifully.
- Cannellini beans: 3 (15-ounce) cans, drained and rinsed for creamy texture and earthy base flavor.
- Yellow onion: Finely chopped, it offers a subtle sweetness and depth as it browns.
- Garlic: 4 cloves minced, essential for an aromatic boost.
- Olive oil: 2 tablespoons, brings richness and helps sauté the vegetables.
- Carrots: 2 large, peeled and chopped, adding natural sweetness and color.
- Celery: 1 stalk, diced for a crisp undertone.
- White wine: â…“ cup, optional but recommended for a touch of acidity and complexity.
- Vegetable or chicken broth: 2 ½ to 4 cups, adjustable for desired soup consistency.
- Tomato paste: 1 tablespoon for a hint of umami and richness.
- Salt: 1 teaspoon or to taste to enhance all flavors.
- Black pepper: ¼ teaspoon, freshly ground for subtle heat.
- Red pepper flakes: ¼ teaspoon, optional for a gentle spicy kick.
- Italian seasoning: ¼ teaspoon, contributes classic Mediterranean herbs.
- Bay leaves: 2, adding aromatic depth throughout simmering.
- Dried thyme: 1 teaspoon for an earthy, floral note.
- Dried oregano: ½ teaspoon, complements thyme with its robust flavor.
- Kale: 2 cups chopped and stems removed, adding vibrant color and nutrition.
How to Make Tuscan White Bean Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot or Dutch oven over medium heat. Toss in the finely chopped onion and sauté until it turns slightly brown. This process unlocks the onion’s natural sweetness, creating a flavorful foundation for your soup.
Step 2: Add the Garlic, Celery, and Carrots
Next, stir in the minced garlic, diced celery, and chopped carrots. Continue sautéing for about 10 minutes. This slow cooking softens the vegetables and allows their natural sugars to caramelize, significantly enhancing the overall richness of the soup.
Step 3: Deglaze with White Wine
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Cook for about 5 minutes until the wine evaporates. This step adds a subtle acidity and lifts all the flavors, giving your soup that authentic Italian touch.
Step 4: Combine Beans and Seasonings
Add the drained cannellini beans, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, thyme, oregano, bay leaves, and 2 ½ cups of broth. Stir everything together, letting the beans soak in the aromatic blend before simmering.
Step 5: Simmer to Meld the Flavors
Bring the mixture to a boil. Once boiling, cover and reduce the heat to low, allowing it to simmer for 15 minutes. This gentle simmer is crucial for the flavors to marry beautifully.
Step 6: Blend for Creaminess
Remove the bay leaves. Carefully transfer 2 ½ to 3 cups of soup to a blender and puree until smooth. Return this creamy blend to the pot and stir well, giving the soup a luscious texture without being too heavy.
Step 7: Adjust Consistency
If the soup feels too thick for your liking, add more broth gradually until you reach the perfect consistency that you enjoy.
Step 8: Finish with Kale
Stir in the finely chopped kale and let the soup simmer for a few more minutes. The kale wilts tenderly without losing its vibrant green color, adding a fresh, healthy crunch to the dish.
Step 9: Taste and Serve
Give the soup a final taste and adjust seasoning as needed. Serve warm and get ready to enjoy this soul-satisfying Tuscan White Bean Soup Recipe with rustic gluten-free bread or on its own for a light yet comforting meal.
How to Serve Tuscan White Bean Soup Recipe
Garnishes
Elevate your Tuscan White Bean Soup Recipe with a sprinkle of freshly grated Parmesan or Pecorino cheese for a savory note. A few torn basil leaves or a drizzle of extra virgin olive oil can brighten the flavors perfectly. For a bit of crunch, toasted pine nuts or rustic breadcrumbs add lovely texture.
Side Dishes
This soup pairs beautifully with crusty breads, especially a warm focaccia or gluten-free bread to keep the meal gluten-aware. A simple mixed green salad with lemon vinaigrette can balance the richness while keeping things light and fresh.
Creative Ways to Present
Try serving this Tuscan White Bean Soup Recipe in small rustic bowls warmed beforehand, making every bite comforting. For a cozy dinner party, serve it alongside antipasti platters featuring olives, artichokes, and cured meats to transport your guests straight to Tuscany.
Make Ahead and Storage
Storing Leftovers
Leftover Tuscan White Bean Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve freshness and flavor, making it perfect for weekday lunches or a quick dinner.
Freezing
This soup freezes exceptionally well. Portion it into freezer-safe containers, leaving some headspace for expansion. It can be frozen for up to 3 months, allowing you to enjoy a taste of Tuscany anytime you want, hassle-free.
Reheating
When reheating, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it thickens too much. This ensures the soup remains creamy and tasty, just like it was freshly made.
FAQs
Can I use dried cannellini beans instead of canned?
Absolutely! Using dried beans will give you even more control over texture and flavor, but remember to soak them overnight and cook until tender before adding them to the soup.
Is it necessary to use white wine in this recipe?
White wine is optional but highly recommended for the subtle acidity and depth it adds. If you prefer not to use alcohol, substitute with an equal amount of broth or white grape juice.
Can I make this soup vegan?
Yes, simply use vegetable broth and omit any cheese garnishes to keep the Tuscan White Bean Soup Recipe vegan-friendly without sacrificing flavor.
What can I substitute for kale if I don’t have any?
Great alternatives include spinach, Swiss chard, or collard greens. Add them at the same stage to ensure they wilt nicely but retain some texture.
How spicy is the soup with red pepper flakes?
The amount of red pepper flakes is quite mild, adding just a gentle warmth. Feel free to omit or increase according to your heat preference.
Final Thoughts
This Tuscan White Bean Soup Recipe is one of those dishes that feels like a warm embrace on a cool day, hearty enough to satisfy but light enough to leave you feeling great. It’s perfect for busy weeknights, serving guests, or cozy weekends. I can’t wait for you to try it and make it your own little piece of Tuscany at home.
Print
Tuscan White Bean Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Tuscan White Bean Soup is a hearty and comforting dish featuring creamy cannellini beans, sautéed vegetables, and a flavorful blend of Italian herbs. Simmered to perfection and finished with fresh kale, it’s an ideal soup for a cozy meal, perfect served with rustic bread or enjoyed on its own.
Ingredients
Beans and Broth
- 3 (15-ounce) cans cannellini beans, drained and rinsed
- 2 ½ – 4 cups vegetable or chicken broth, as needed
Vegetables
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 1 stalk celery, diced
- 2 cups chopped kale, stems removed and finely chopped
Liquids
- 2 tablespoons olive oil
- â…“ cup white wine (such as pinot grigio; optional)
Seasonings and Herbs
- 1 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- ¼ teaspoon red pepper flakes (omit for less spice)
- ¼ teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until it starts to brown slightly, about 5 minutes.
- Add Vegetables: Stir in the minced garlic, diced celery, and chopped carrots. Continue to sauté for about 10 minutes, allowing the vegetables to soften and brown, enhancing the flavor base of the soup.
- Deglaze with Wine: Pour in the white wine and cook for around 5 minutes until most of the liquid evaporates. Scrape any browned bits from the bottom of the pot to add depth to the soup.
- Add Beans and Seasonings: Add the drained cannellini beans, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, dried thyme, oregano, bay leaves, and 2 ½ cups of broth. Stir well to combine all ingredients.
- Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes to meld the flavors together.
- Blend Soup: Remove and discard the bay leaves. Transfer about 2 ½ to 3 cups of the soup to a blender and blend until smooth, being careful with hot liquids. Pour the blended mixture back into the pot and stir well to combine.
- Adjust Consistency: If the soup is too thick, add more broth as needed to reach your preferred consistency.
- Add Kale: Stir in the finely chopped kale and let the soup simmer for a few minutes until the kale wilts and becomes tender. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if desired.
- Serve: Serve the soup warm, either on its own or paired with rustic gluten-free bread for a satisfying meal.
Notes
- For a vegan version, use vegetable broth instead of chicken broth.
- You can omit the white wine if you prefer or substitute with extra broth and a splash of lemon juice for acidity.
- Adjust red pepper flakes to control the spice level.
- Use a high-powered blender or puree in batches to avoid spills when blending hot soup.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
