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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
