Tuscan White Bean Soup Recipe

Introduction

Tuscan White Bean Soup is a comforting, hearty dish perfect for any time of year. Packed with creamy beans, tender vegetables, and savory herbs, it offers a delicious taste of rustic Italy. This easy recipe will warm your soul and impress your family.

Ingredients

• 2 cans cannellini beans or white kidney beans (15oz / 425g cans)
• Small bunch of Tuscan kale (dinosaur kale)
• 4 thick slices stale bread such as ciabatta, Tuscan bread, or sourdough
• 4 cups vegetable broth
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery sticks, finely diced
• 4 garlic cloves, diced
• 1 potato, diced into cubes
• 1 can (15oz / 425g) whole peeled tomatoes
• 2 tablespoons extra virgin olive oil
• 1 sprig of fresh rosemary or thyme (or ½ tsp dried)
• 1 bay leaf
• Salt and black pepper to taste
• Optional: parmesan rind square
• Optional: garnish of grated parmesan cheese

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the finely diced onion, carrots, and celery with a good pinch of salt. Sauté for a few minutes until the onions are translucent, then add the diced garlic and cook for another minute.
2. Step 2: Pour the can of peeled tomatoes (including the juice) into the pot. Use a wooden spoon to roughly break the tomatoes. Add the diced potato, vegetable broth, herbs, and season with salt and pepper. Cover with a lid and simmer over medium heat for 20 minutes. If using, add the parmesan rind now.
3. Step 3: While the soup simmers, roughly chop the stale bread into cubes. Drizzle with olive oil and a pinch of salt and pepper, then bake in the oven or air fryer until golden and crisp to make croutons.
4. Step 4: When the vegetables are tender and potatoes are fork-soft, ladle one cup of the soup into a blender along with one can of cannellini beans. Blend until smooth. Alternatively, use an immersion blender directly in the pot.
5. Step 5: Stir the blended puree back into the pot along with the second can of whole cannellini beans. Cover and simmer for 5 more minutes. Taste and adjust seasoning as needed.
6. Step 6: Chop the kale leaves finely, removing the tough stems. Add the kale to the soup and simmer for another 5 minutes until cooked to your liking.
7. Step 7: Remove the bay leaf and parmesan rind from the soup. Serve hot, topped with the golden croutons and optional grated parmesan cheese. Enjoy your creamy Tuscan White Bean Soup!

Tips & Variations

• Use day-old or stale bread for croutons to achieve the best crunchiness.
• If you prefer a thicker soup, blend more of the soup before adding the whole beans.
• Substitute kale with spinach or Swiss chard if preferred.
• Add a pinch of red chili flakes for a slight heat boost.
• Vegetarians can omit the parmesan rind or use a vegetarian hard cheese alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of vegetable broth or water if it thickens too much. The soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, you can use dried cannellini beans, but be sure to soak and cook them thoroughly before adding to the soup. This will extend the cooking time significantly.

What can I use instead of Tuscan kale?

If Tuscan kale isn’t available, substitute with other hearty greens like spinach, Swiss chard, or collard greens. Add them at the same stage and cook until tender.

Tuscan White Bean Soup Recipe

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★★★★★

4.7 from 145 reviews

• Author: Julian
• Total Time: 40 minutes
• Yield: 5 servings 1x
• Diet: Vegetarian

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Description

This comforting Tuscan White Bean Soup is a hearty and creamy dish featuring cannellini beans, fresh Tuscan kale, and rustic bread croutons. Perfectly seasoned with rosemary, thyme, and garlic, this soup combines pureed and whole beans to create a rich texture, complemented by tender potatoes and a flavorful vegetable broth base. Ideal for a cozy lunch or dinner, it highlights classic Tuscan flavors with simple, wholesome ingredients.

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Ingredients

Scale 1x2x3x

Soup Ingredients

• 2 cans cannellini beans or white kidney beans (15oz / 425g cans)
• Small bunch of Tuscan kale (dinosaur kale)
• 4 cups vegetable broth
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery sticks, finely diced
• 4 garlic cloves, diced
• 1 potato, diced into cubes
• 1 can (15oz / 425g) whole peeled tomatoes
• 1 sprig of fresh rosemary or thyme (or ½ tsp dried)
• 1 bay leaf
• Salt and black pepper to taste
• Optional: parmesan rind square

Croutons

• 4 thick slices stale bread such as ciabatta, Tuscan bread, or sourdough
• 2 tablespoons extra virgin olive oil
• Salt and black pepper to taste
• Optional garnish: grated parmesan cheese

Other

• 2 tablespoons extra virgin olive oil (for sautéing and dressing bread)

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Instructions

1. Sauté the base vegetables: In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the finely diced onion, carrots, and celery along with a good pinch of salt. Sauté for a few minutes until the onions become translucent. Then add the diced garlic and sauté for another minute until fragrant.
2. Add tomatoes and simmer: Pour in the can of whole peeled tomatoes including the juice. Use a wooden spoon to roughly break up the tomatoes. Add the diced potato, vegetable broth, fresh rosemary or thyme, and bay leaf. Season well with salt and black pepper. Cover the pot with a lid and let the soup simmer over medium heat for 20 minutes. If using, add the parmesan rind at this stage for extra flavor.
3. Prepare croutons: While the soup simmers, roughly chop the stale bread into cubes. Drizzle with olive oil and season with salt and pepper. Arrange the bread cubes on a baking sheet and bake in a preheated oven at 375°F (190°C) or air fryer until golden and crisp, about 8-10 minutes depending on method.
4. Puree part of the soup: Once the vegetables and potatoes are tender and cooked through, carefully ladle about one cup of the soup into a blender. Add one can of cannellini beans and blend until smooth. Alternatively, use an immersion blender directly in the pot to puree part of the soup for a creamy texture.
5. Combine pureed soup and beans: Pour the pureed mixture back into the pot along with the second can of whole cannellini beans. Stir well to combine and simmer with the lid on for an additional 5 minutes. Taste and adjust seasoning as needed.
6. Add kale and finish simmering: Chop the kale leaves, removing and discarding the tough central stems. Add the kale to the soup and simmer uncovered for another 5 minutes, or until the kale reaches your desired tenderness.
7. Serve: Remove the bay leaf and parmesan rind before serving. Ladle the soup into bowls and garnish with the freshly baked croutons and optionally sprinkle with grated parmesan cheese. Enjoy your creamy and comforting Tuscan White Bean Soup!

Notes

• You can substitute other white beans if cannellini are unavailable.
• The parmesan rind adds depth to the soup but is optional for a vegetarian version (ensure the cheese used is vegetarian-friendly).
• Stale bread works best for croutons as it crisps up nicely without getting soggy.
• Use an immersion blender for easier pureeing directly in the pot.
• Adjust seasoning near the end as flavors intensify during simmering.
• For a vegan option, omit the parmesan rind and cheese garnish.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Tuscan, Italian

Keywords: Tuscan white bean soup, cannellini bean soup, kale soup, vegetarian soup, Italian soup, hearty soup, creamy soup, rustic soup, homemade soup, vegetable soup