Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, making it perfect for weeknight dinners.
- Nutritious: Packed with plant-based protein and fiber from white beans and vegetables.
- Versatile: Easily adaptable to include your favorite greens or additional herbs.
- Budget-Friendly: Made with simple, affordable ingredients.
- Meal Prep Friendly: Tastes even better the next day, ideal for leftovers.
Ingredients
- 1/4 cup olive oil
- 3 shallots, chopped
- 4 cloves garlic, minced
- 2 large carrots, chopped
- 3 stalks celery, diced
- 1 tablespoon tomato paste
- 17 oz canned cannellini beans, drained and rinsed
- 3 cups vegetable broth (or up to 5 cups for a thinner soup)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- 4 ounces kale or baby spinach
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add chopped shallots and minced garlic; sauté for about 3 minutes until fragrant.
- Add Vegetables: Incorporate chopped carrots and diced celery into the pot. Continue to sauté until the vegetables begin to soften.
- Introduce Tomato Paste: Stir in the tomato paste, ensuring it evenly coats the vegetables.
- Combine Beans and Broth: Add the drained cannellini beans and vegetable broth to the pot. Season with salt, black pepper, Italian seasoning, and red pepper flakes. Bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low. Cover the pot and let the soup simmer for 10-15 minutes, allowing the flavors to meld.
- Blend for Creaminess: Using an immersion blender, partially blend the soup to achieve a creamier consistency, leaving some beans whole for texture.
- Add Greens: Stir in the kale or baby spinach. Cook for a few more minutes until the greens wilt.
- Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy warm.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: About 10 minutes.
- Cooking Time: Approximately 20 minutes.
- Total Time: Around 30 minutes.
Variations
- Protein Addition: For a non-vegetarian version, add cooked Italian sausage or shredded chicken.
- Different Greens: Substitute kale or spinach with Swiss chard or collard greens.
- Herb Enhancements: Incorporate fresh herbs like rosemary or thyme for added depth of flavor.
- Spice Level: Adjust the red pepper flakes to your preferred level of heat.
- Creamy Texture: For an extra creamy soup, stir in a splash of heavy cream or a dollop of crème fraîche before serving.
Storage/Reheating
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Allow the soup to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat until warmed through, or microwave individual portions for 2-3 minutes, stirring halfway.
FAQs
What are cannellini beans?
Cannellini beans, also known as white kidney beans, are a type of legume popular in Italian cuisine. They have a mild, nutty flavor and a creamy texture, making them ideal for soups and stews.
Can I use dried beans instead of canned?
Yes, you can use dried cannellini beans. Be sure to soak them overnight and cook them until tender before adding them to the soup. This will increase the preparation time.
Is this soup vegan?
Yes, this Tuscan White Bean Soup is vegan, as it contains no animal products. Ensure that the vegetable broth you use is also vegan-friendly.
Can I make this soup gluten-free?
The soup is naturally gluten-free. Just ensure that all packaged ingredients, like vegetable broth, are certified gluten-free if you have sensitivities.
What can I serve with this soup?
This soup pairs well with crusty bread, a side salad, or a sprinkle of grated Parmesan cheese on top.
How can I thicken the soup?
Partially blending the soup with an immersion blender will naturally thicken it. For an even thicker consistency, you can blend more of the soup or add a slurry of cornstarch and water.
Can I add other vegetables?
Absolutely! This soup is versatile. Feel
Print
Tuscan White Bean Soup recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Experience the rustic flavors of Italy with this Tuscan White Bean Soup—a hearty, nutritious, and comforting dish made with creamy cannellini beans, fresh vegetables, and aromatic herbs in a rich broth. Perfect for a quick, healthy meal, this soup is vegan, gluten-free, and meal-prep friendly.
Ingredients
- 1/4 cup olive oil
- 3 shallots, chopped
- 4 cloves garlic, minced
- 2 large carrots, chopped
- 3 stalks celery, diced
- 1 tablespoon tomato paste
- 17 oz canned cannellini beans, drained and rinsed
- 3 cups vegetable broth (or up to 5 cups for a thinner soup)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- 4 ounces kale or baby spinach
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add shallots and garlic; sauté for about 3 minutes until fragrant.
- Add Vegetables: Stir in carrots and celery. Sauté until slightly softened.
- Introduce Tomato Paste: Mix in tomato paste and coat the vegetables evenly.
- Combine Beans and Broth: Add cannellini beans and vegetable broth. Season with salt, black pepper, Italian seasoning, and red pepper flakes. Bring to a boil.
- Simmer: Reduce heat to low, cover, and let the soup simmer for 10-15 minutes.
- Blend for Creaminess: Partially blend the soup using an immersion blender for a thicker texture while keeping some beans whole.
- Add Greens: Stir in kale or spinach and cook until wilted.
- Serve: Ladle into bowls, garnish with parsley if desired, and enjoy warm.
Notes
- Protein Boost: Add cooked Italian sausage or shredded chicken.
- Texture Variation: Adjust the level of blending for a chunkier or creamier consistency.
- Storage: Keeps well in the fridge for 3-4 days and freezes up to 3 months.
- Serving Suggestions: Pair with crusty bread, a fresh salad, or a sprinkle of Parmesan.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
