Tuscan White Bean Soup
If you’re looking for a cozy, comforting dish that warms the soul, let me introduce you to my favorite Tuscan White Bean Soup. This recipe is not just delicious; it’s also incredibly easy to make and perfect for any occasion. Whether it’s a busy weeknight or a family gathering, this soup will delight everyone at the table. Plus, it’s packed with protein and nutrients, making it a nourishing choice for lunch or dinner!
What truly makes this Tuscan white bean soup special is its simplicity. With just a handful of wholesome ingredients and one pot, you can create a meal that feels like a warm hug on a chilly day. It pairs beautifully with rustic gluten-free bread, giving you that extra comfort factor as you dip and savor every spoonful.
Why You’ll Love This Recipe
- Quick and Easy: With just one pot and minimal prep, you’ll have a hearty soup ready in less than an hour!
- Meal Prep Friendly: Make a big batch ahead of time, and enjoy it throughout the week. It freezes well too!
- Nutritious and Filling: Packed with fiber and protein from cannellini beans and veggies, this soup is both satisfying and healthy.
- Customizable: Adjust the flavors to your liking or toss in your favorite vegetables for added variety.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that come together to create a delightful dish. Here’s what you need to make your own Tuscan White Bean Soup:
For the Soup Base
- 3 15-ounce cans cannellini beans (drained and rinsed)
- 1 yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 large carrots (peeled and chopped)
- 1 stalk celery (diced)
For Flavoring
- 1/3 cup white grape juice
- 2 cups chopped kale (stems removed, finely chopped)
- 2 1/2 – 4 cups vegetable or chicken broth (see notes)
- 1 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 teaspoon red pepper flakes (omit if you don’t like spice)
- 1/4 teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Variations
This recipe is wonderfully flexible! You can easily adapt it based on what you have on hand or your personal taste preferences. Here are some fun ideas:
- Add More Veggies: Toss in zucchini or bell peppers for extra color and nutrients.
- Swap the Greens: If you’re not a fan of kale, try spinach or Swiss chard instead.
- Make It Creamy: Blend more of the soup for a creamier texture or add coconut milk for richness.
- Boost the Protein: Throw in some quinoa or lentils for an extra protein punch!
How to Make Tuscan White Bean Soup
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until it becomes golden brown. This step is essential because browning the onions enhances their sweetness and builds flavor.
Step 2: Add Vegetables
Once your onions are browned, it’s time to add the minced garlic, diced celery, and chopped carrots. Sauté these veggies together for about 10 minutes until they soften slightly. The combination of these vegetables creates a wonderful base full of flavor.
Step 3: Deglaze with Grape Juice
Next up is adding the white grape juice! Pour it into the pot and let it simmer until most of the liquid evaporates—about 5 minutes. This helps lift any flavorful bits stuck to the bottom of the pot while adding a subtle sweetness.
Step 4: Combine Remaining Ingredients
Now it’s time to add all other ingredients except for the kale! Stir everything well to combine before bringing it to a boil. Don’t forget about using enough broth; starting with 2 1/2 cups is great, but feel free to adjust based on your desired consistency.
Step 5: Simmer Away
Cover your pot, reduce the heat to low, and let everything simmer for about 15 minutes. This gentle cooking allows all those flavors to meld beautifully together.
Step 6: Blend for Texture
After simmering, remove the bay leaves from the pot. Transfer about 2 1/2 – 3 cups of soup into a blender and blend until smooth—it adds an amazing creamy texture without any cream!
Step 7: Return Blended Soup
Pour back in the blended mixture into your pot and stir everything together. If it seems too thick for your liking, simply add more broth until it reaches your desired consistency.
Step 8: Add Kale and Seasoning
Finally, stir in your chopped kale, letting it simmer just long enough to wilt—a few minutes should do! Taste your soup at this point; I often add more salt, pepper, or even a squeeze of lemon juice for brightness.
Step 9: Serve Warm
Your hearty Tuscan White Bean Soup is now ready! Serve it warm as is or alongside some crusty gluten-free bread for dipping. Enjoy every comforting bite!
Pro Tips for Making Tuscan White Bean Soup
Making Tuscan White Bean Soup is a joy, and with a few pro tips, you can enhance the flavors and textures even more!
- Use fresh ingredients: Fresh vegetables and herbs can significantly boost the flavor of your soup. Opt for seasonal produce when possible for the best taste.
- Adjust broth to your preference: Start with 2 1/2 cups of broth and add more if needed. This allows you to control the thickness of your soup based on personal preference.
- Blend part of the soup: Blending a portion of the soup creates a creamy texture without adding dairy. It also enhances the overall mouthfeel, making each spoonful delightful.
- Taste as you go: Don’t hesitate to adjust seasonings throughout cooking. A little extra salt, pepper, or lemon juice can really brighten up the flavors!
- Make it ahead of time: Soups often taste better the next day as flavors meld together. Make a big batch for meal prep or enjoy leftovers later in the week.
How to Serve Tuscan White Bean Soup
Serving Tuscan White Bean Soup can be just as delightful as making it! Here are some ideas on how to present this comforting dish.
Garnishes
- Fresh herbs: A sprinkle of chopped parsley or basil adds freshness and color to your bowl.
- Lemon zest: A touch of lemon zest provides a bright contrast that enhances the flavors beautifully.
- Crushed red pepper flakes: If you enjoy a bit of spice, offering some crushed red pepper flakes on the side lets everyone customize their heat level.
Side Dishes
- Rustic gluten-free bread: Perfect for dipping, a hearty slice of gluten-free bread complements the soup’s rich flavors and makes for a satisfying meal.
- Simple green salad: A light salad with mixed greens, cherry tomatoes, and a vinaigrette can add crispness and balance out this hearty soup.
- Roasted vegetables: Seasonal roasted veggies like zucchini or bell peppers bring color and additional nutrition to your meal while enhancing its rustic appeal.
- Quinoa or rice cakes: These can serve as a wholesome side that offers an added crunch while absorbing the soup’s deliciousness.
Enjoy your warm bowl of Tuscan White Bean Soup—it’s not just a meal; it’s an experience filled with warmth and comfort!
Make Ahead and Storage
This Tuscan white bean soup is perfect for meal prep! It stores wonderfully, making it an ideal choice for busy weeks when you need a quick, nutritious meal.
Storing Leftovers
- Allow the soup to cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 5 days.
- To keep the flavors fresh, make sure to seal the container tightly.
Freezing
- Portion the soup into freezer-safe containers or resealable bags.
- Leave some space at the top of each container, as the soup will expand when frozen.
- Freeze for up to 3 months for best quality.
Reheating
- For stovetop reheating, transfer the desired amount to a pot and heat over medium until warmed through, adding broth if necessary for consistency.
- You can also reheat individual portions in the microwave; simply cover and heat in 1-minute intervals until hot.
FAQs
Here are some common questions you might have about making Tuscan white bean soup!
Can I use dried beans instead of canned for Tuscan White Bean Soup?
Yes! If you prefer dried beans, soak them overnight and cook them until tender before adding them to your soup. Adjust cooking times accordingly.
What can I serve with Tuscan White Bean Soup?
This soup pairs wonderfully with crusty gluten-free bread or a simple side salad. You can also enjoy it on its own for a hearty meal!
How long does Tuscan White Bean Soup last in the fridge?
Tuscan white bean soup can be stored in the fridge for up to 5 days. Just make sure it’s in an airtight container to keep it fresh!
Is Tuscan White Bean Soup healthy?
Absolutely! This soup is packed with protein from the beans and loaded with vegetables, making it a nutritious option that’s both filling and satisfying.
Final Thoughts
I hope you enjoy making this delightful Tuscan white bean soup as much as I do! It’s not only comforting and flavorful but also versatile enough for any occasion. Whether you’re prepping meals for the week or enjoying a cozy dinner at home, this recipe is sure to bring warmth to your table. Happy cooking, and may your kitchen always be filled with delicious aromas!
Tuscan White Bean Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Description
Enjoy this hearty Tuscan White Bean Soup that’s easy to make, vegan, and perfect for meal prep. Try it today for a wholesome dish!
Ingredients
- 3 cans cannellini beans (drained and rinsed)
- 1 yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 large carrots (peeled and chopped)
- 1 stalk celery (diced)
- 1/3 cup white grape juice
- 2 cups chopped kale
- 2.5 – 4 cups vegetable or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 teaspoon red pepper flakes (omit if you don't like spice)
- 1/4 teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion until golden brown.
- Add garlic, celery, and carrots; cook for about 10 minutes until softened.
- Pour in the white grape juice and simmer for 5 minutes.
- Stir in remaining ingredients except kale; bring to a boil.
- Cover and simmer on low for about 15 minutes.
- Blend part of the soup for creaminess (optional) then return to pot.
- Add kale and let wilt before serving warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
