Tuscan White Bean and Herb Soup

$- 2 cups canned white beans (cannellini or great northern), rinsed and drained - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 4 cups vegetable broth - 2 cups chopped kale or spinach - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - 2 tablespoons olive oil - Salt and pepper to taste - Juice of 1 lemon - Fresh basil or parsley for garnish In Tuscan White Bean Soup, the beans are the star. You can choose either cannellini or great northern beans. Both are creamy and full of flavor. Canned beans save time and are easy to use. Next, fresh vegetables add crunch and taste. You need onion, garlic, carrots, and celery. The onion gives a sweet base, while garlic adds a strong aroma. Carrots and celery bring color and texture. For the broth, vegetable broth is best. It keeps the soup light. You will also need dried thyme, rosemary, and a bay leaf for flavor. These herbs add depth to the dish. Greens like kale or spinach bring nutrition. They cook down soft and blend well. A squeeze of lemon juice brightens the soup. It adds a fresh taste that balances the beans. Finally, garnish with fresh basil or parsley. This gives a pop of color and extra flavor. Each ingredient plays a role, making the soup both delicious and nourishing. {{ingredient_image_1}} To start, heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add your diced onion, carrots, and celery. Sauté them for about 5-7 minutes. You want them soft but not brown. This step builds a great flavor base for the soup. Next, stir in 3 cloves of minced garlic. Cook it for another 1-2 minutes. This will add a rich aroma to your soup. Be careful not to burn the garlic; it can turn bitter. Now, it’s time to add the main ingredients. Dump in 2 cups of rinsed and drained white beans along with 4 cups of vegetable broth. Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 bay leaf. Stir everything well. Bring your mixture to a boil. Once it boils, reduce the heat to low. Let the soup simmer for 20-25 minutes. This allows the flavors to blend perfectly. After simmering, add 2 cups of chopped kale or spinach. Let it simmer for another 5-10 minutes. The greens should be tender but still bright. Before serving, remove the bay leaf. Stir in the juice of 1 lemon. Season your soup with salt and pepper to taste. Garnish with fresh basil or parsley for a fresh finish. Enjoy your warm bowl of Tuscan White Bean Soup! To boost flavor, focus on your seasonings. Dried thyme and rosemary work well in this soup. They add depth and warmth. Fresh herbs like basil or parsley can brighten the dish. Add them just before serving for the best taste. Achieving the right texture is key. Start by sautéing the onions, carrots, and celery until soft. This step builds a strong base. When you add the beans, mash some against the pot's side. This adds creaminess to the soup. One common mistake is overcooking the greens. If you add kale or spinach too early, they can become mushy. Add them near the end of cooking for a nice bite. Another mistake is skipping seasoning adjustments. Taste your soup as it cooks. This helps you find the right balance of salt and pepper. A splash of lemon juice at the end brightens the flavors. Pro Tips Use Fresh Herbs: Fresh herbs like basil or parsley can elevate the flavor of your soup significantly, adding a burst of freshness. Adjust Consistency: If you prefer a thicker soup, blend a portion of the beans before adding them to the pot for a creamier texture. Experiment with Greens: Feel free to substitute kale or spinach with other greens such as Swiss chard or collard greens for a different flavor profile. Make it Ahead: This soup tastes even better the next day, so consider making a batch in advance and storing it in the refrigerator. {{image_2}} You can add sausage or chicken for extra protein. Cook the meat first in the pot. Once it’s browned, add the onions, carrots, and celery. This adds great flavor and heartiness. Use Italian sausage for a spicy kick. Chicken breast works well too. Just shred it after cooking, and mix it back in. For a vegetarian or vegan twist, swap the broth. Use vegetable broth instead of chicken broth. You can also add more greens. Spinach or Swiss chard add nutrition and color. If you want a creamier soup, blend a portion of the beans. This makes the soup rich without dairy. Change the soup with the seasons. In summer, add zucchini or fresh tomatoes. These veggies keep the soup light and fresh. In fall, use butternut squash for sweetness. You can also switch herbs based on what’s fresh. Basil and parsley are great, but try sage or oregano for a new taste. To keep your Tuscan white bean soup fresh, store it in a sealed container. Make sure it cools first. Place the container in the fridge. It will last about 3 to 5 days. If you want to freeze the soup, use freezer-safe bags or containers. Leave some space at the top. The soup expands when frozen. It can last up to 3 months in the freezer. When reheating, do it slowly on the stove. Add a splash of broth or water. This keeps the soup from getting too thick. Stir often to blend the flavors. Enjoy your warm, tasty soup! You can use either cannellini or great northern beans. Cannellini beans are larger and creamier. They have a nutty flavor and soft texture. Great northern beans are smaller and milder. They hold their shape well, making them great for soups. Both beans work well, so choose what you prefer or have on hand. Yes, you can adapt this soup for a slow cooker. Start by sautéing the onion, carrots, and celery in a pan. This step adds depth to the soup. After that, transfer the sautéed veggies to the slow cooker. Add beans, broth, and seasonings. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the greens just before serving, and enjoy! Yes, Tuscan White Bean Soup is very healthy. It is packed with fiber from the beans. Fiber helps with digestion and keeps you full. The vegetables add vitamins and minerals. Greens like kale or spinach offer antioxidants. Olive oil provides healthy fats. This soup is a great choice for a nourishing meal! This blog post shared how to make a delicious Tuscan White Bean Soup. We covered essential ingredients, step-by-step instructions, and helpful tips. I highlighted common mistakes to avoid for the best flavor. You can add meat or stick to vegan versions, based on your preference. Don’t forget to store leftovers correctly or freeze them for later. Now, you can enjoy a tasty and healthy meal, full of flavor and warmth. Dive into making your soup and savor the results!$

A hearty and flavorful soup made with white beans, fresh herbs, and greens.

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Course Main Course

Cuisine Italian

Servings 4

Ingredients

2 cups canned white beans (cannellini or great northern), rinsed and drained
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
4 cups vegetable broth
2 cups chopped kale or spinach
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 leaf bay leaf
2 tablespoons olive oil
to taste salt and pepper
1 lemon juice of
for garnish fresh basil or parsley

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the rinsed white beans, vegetable broth, dried thyme, dried rosemary, and bay leaf to the pot. Bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to meld.
Add the chopped kale or spinach to the soup and simmer for an additional 5-10 minutes until the greens are tender.
Remove the bay leaf, then stir in the lemon juice and season with salt and pepper to taste.
Serve hot, garnished with fresh basil or parsley for an added burst of flavor.

Notes

Feel free to adjust the greens based on your preference.

Keyword healthy, herbs, soup, vegetarian, white beans