Hearty Tuscan White Bean Soup
Tuscan White Bean Soup is one of those heartwarming dishes that can instantly transport you to a quaint Italian trattoria. I remember the first time I made it during a chilly autumn evening, craving something cozy yet nourishing. With its creamy texture, robust flavors, and the goodness of wholesome ingredients, it’s the perfect solution for weekday dinners or a weekend family brunch. Plus, it’s a wonderful way to incorporate more plant-based meals into your diet without sacrificing flavor or satisfaction.
Why you’ll love this dish
This Tuscan White Bean Soup is not just a meal; it’s a comforting hug in a bowl. You’ll love how easy it is to whip up and how it fits effortlessly into a busy lifestyle. It’s budget-friendly too, making it perfect for families looking to stretch their meals without compromising quality. Authentic flavors shine through, providing that delightful Italian experience right from your kitchen. It’s also a flexible dish; it can cater to different palates and dietary preferences.
"This soup is my go-to recipe for winter! It’s hearty, healthy, and even my kids love it.” – Melissa T.
The cooking process explained
Making Tuscan White Bean Soup is a straightforward affair that can be broken down into a few simple steps. First, you’ll prepare your ingredients, then sauté your vegetables to build a rich flavor base, and finally, let everything simmer together. It’s an uncomplicated and satisfying cooking experience that even novice cooks can master. Ready your taste buds for a wonderful meal in just a little over half an hour!
What you’ll need
Here’s what you’ll gather for this delightful soup:
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
You can easily swap out vegetables to fit what you have on hand. For example, kale or spinach can add some green goodness, while adding a hint of red pepper flakes can give it a little kick!
Directions to follow
- Begin by dicing the onion, carrots, and celery. Mince the garlic.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the drained cannellini beans and the diced tomatoes (with their juices) to the pot. Mix everything together.
- Pour in the vegetable broth and sprinkle in the chopped rosemary and thyme.
- Bring the soup to a gentle boil, then reduce the heat to let it simmer for 20-25 minutes.
- Taste and season with salt and pepper as needed.
- Serve warm, garnished with fresh parsley and an optional drizzle of olive oil for a burst of flavor.
Best ways to enjoy it
This soup shines on its own but can be paired beautifully with crusty bread or a refreshing side salad. Try serving it alongside garlic bread for dipping or a simple arugula salad dressed with lemon vinaigrette to cut through the richness. If you want to impress guests, consider serving it in individual bowls topped with a dollop of pesto or a sprinkle of grated Parmesan cheese.
Storage and reheating tips
Leftovers only get better! This Tuscan White Bean Soup can be kept in the refrigerator for up to 4 days. Just make sure it’s cooled completely before storing it in an airtight container. You can also freeze it for up to 3 months. When ready to enjoy again, thaw it in the fridge overnight and reheat on the stovetop over medium heat until warmed through.
Helpful cooking tips
For the best flavor, don’t skip the sautéing step. This helps develop a deep, aromatic base that’s essential for the soup’s richness. If you have a little extra time, letting the soup simmer longer will deepen the flavors even more. Also, don’t hesitate to get creative with herbs—basil or oregano can also work beautifully alongside the rosemary and thyme.
Creative twists
Feel free to put your own spin on this classic dish! Swap out the cannellini beans for other beans like navy or chickpeas. You can also incorporate seasonal vegetables such as zucchini or bell peppers. For a creamy version, blend a portion or all of the soup before serving to achieve a silky consistency. Want a protein boost? Shredded rotisserie chicken would make a lovely addition!
Common questions
What’s the prep time for this soup?
Prep time is approximately 10 minutes, while cooking takes about 30 minutes, making it a fantastic weeknight option.
Can I use vegetable stock instead of broth?
Absolutely! Vegetable stock can provide deeper flavor, but broth works perfectly just as well.
Is this soup gluten-free?
Yes, all the ingredients listed are naturally gluten-free, making it a safe choice for those with gluten sensitivities.
Can I make it in advance?
Yes! It’s one of those wonderful recipes that tastes even better the next day after the flavors have melded together.
With its ease and comforting flavors, Tuscan White Bean Soup is sure to become a favorite in your household, providing sustenance and joy with every spoonful. Enjoy your culinary journey!
Tuscan White Bean Soup
Ingredients
Main Ingredients
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
Instructions
Preparation
- Begin by dicing the onion, carrots, and celery. Mince the garlic.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the drained cannellini beans and the diced tomatoes (with their juices) to the pot. Mix everything together.
- Pour in the vegetable broth and sprinkle in the chopped rosemary and thyme.
- Bring the soup to a gentle boil, then reduce the heat to let it simmer for 20-25 minutes.
- Taste and season with salt and pepper as needed.
- Serve warm, garnished with fresh parsley and an optional drizzle of olive oil.
