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To make Tuscan white bean soup, you need the following ingredients: - 2 cans (15 oz each) cannellini beans, drained and rinsed - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 4 cups vegetable broth - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - 2 cups kale, chopped (stems removed) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap some ingredients to suit your taste. For example: - Beans: Use any white beans, like navy or great northern beans. - Vegetable broth: Chicken broth works well if you prefer. - Kale: Spinach or Swiss chard can replace kale. They add a nice touch too. - Olive oil: Avocado oil or butter can be used instead. I love using both fresh and canned ingredients in this soup. Canned beans save time and still taste great. Fresh vegetables add crunch and flavor. Here’s how I balance them: - Canned beans: They are soft and ready to go. Rinse them well before cooking. - Fresh vegetables: Use fresh onion, garlic, and carrots for the best taste. They bring life to the soup. - Fresh tomatoes: If you have them, use them for a bright flavor. Just chop and add! Choosing fresh or canned comes down to your needs. Both options create a tasty soup! {{ingredient_image_1}} First, gather your ingredients. You will need: - 2 cans (15 oz each) cannellini beans, drained and rinsed - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion, diced carrots, and diced celery. Stir these veggies for about 5 to 7 minutes. You want them to soften and smell great. Next, add the minced garlic to the pot. Sauté it for another minute, until it becomes fragrant. This step makes your soup smell amazing. Now it’s time to add the rest of your ingredients. Stir in: - 4 cups vegetable broth - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - 2 cans cannellini beans Bring this mixture to a boil. Once boiling, lower the heat and let it simmer for about 20 minutes. This allows all the flavors to blend together beautifully. After 20 minutes, it's time to add the chopped kale. Stir it into the soup and let it simmer for another 10 minutes. The kale should become tender, adding a nice green touch to your dish. Once the soup is done, season it with salt and pepper to taste. Don't forget to remove the bay leaf before serving. Serve your Tuscan white bean soup hot. Garnish each bowl with freshly chopped parsley on top. This adds a lovely color and flavor. Enjoy your homemade soup with some crusty bread for a complete meal! To make your Tuscan white bean soup shine, think about layering flavors. Start with a good olive oil. It adds richness from the start. Sauté your onion, carrots, and celery until soft. This builds a tasty base. Don't skip the garlic; it gives a lovely aroma. Try adding a splash of lemon juice or zest. It brightens the soup. You can also stir in some red pepper flakes for a kick. Fresh herbs such as basil or thyme can boost flavor too. Always taste your soup as you go. Adjust with salt and pepper to your liking. Texture matters in soup. You want it creamy but not too thick. Cannellini beans are perfect for this. They break down slightly when cooked, giving a nice creaminess. If you like a chunkier soup, mash half the beans before adding them back in. Add the kale near the end of cooking. It should be tender but still vibrant. If you want a smoother texture, blend part of the soup. Use an immersion blender for ease. This gives you a nice balance of smooth and chunky. This soup is great for meal prep. Make a big batch and store it. Let it cool before transferring to containers. It can stay fresh in the fridge for up to four days. For longer storage, freeze the soup. Use freezer-safe bags or containers. Leave some space for expansion. When you want to enjoy it, thaw the soup overnight in the fridge. Reheat it gently on the stove. Add a splash of water or broth if it’s too thick. Enjoy your delicious soup anytime! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh vegetables and herbs whenever possible. Fresh kale and ripe tomatoes can elevate the soup significantly. Adjust the Consistency: If you prefer a creamier soup, you can blend a portion of the beans and broth together before adding them back to the pot. Enhance the Flavor: Adding a splash of lemon juice or a sprinkle of red pepper flakes before serving can brighten the flavors and add a bit of heat. Make it Ahead: This soup tastes even better the next day! Make a larger batch and store leftovers in the fridge for quick meals throughout the week. {{image_2}} You can add protein to Tuscan white bean soup for more heartiness. Here are great options: - Chicken: Cook shredded chicken in the soup. It adds flavor and texture. - Sausage: Brown Italian sausage and add it before simmering. It gives a nice kick. - Tofu: For a vegan option, use firm tofu. Cube it and add it with the beans. - Ham: Diced ham adds a smoky flavor. Toss it in with the veggies. While kale is popular, you can switch it up with other greens: - Spinach: Fresh spinach wilts quickly. Add it in the last few minutes of cooking. - Swiss chard: This has a mild flavor. Chop it up and use it like kale. - Collard greens: These add a hearty bite. Cook them a bit longer for tenderness. - Arugula: This gives a peppery taste. Stir it in right before serving. You can easily adjust this soup for different diets: - Gluten-free: Ensure your broth is gluten-free. - Vegan: Use vegetable broth and skip any meat. The beans are filling and rich. - Low-sodium: Use low-sodium broth and skip added salt. - Paleo: Stick to veggies and protein. Avoid grains and legumes if needed. Experimenting with these variations keeps the soup exciting and fresh! To store leftovers, let the soup cool first. Pour it into an airtight container. Make sure to leave some space at the top. This allows for expansion when it freezes. Seal the container tightly. You can keep it in the fridge for up to four days. Reheating is simple and quick. Pour the soup into a pot. Heat it on medium-low until warm. Stir it often to prevent sticking. You can also microwave it. Just place the soup in a microwave-safe bowl. Cover it loosely and heat for one to two minutes. Stir halfway through to heat evenly. Freezing the soup is a great way to save it for later. Use a freezer-safe container or heavy-duty freezer bags. Pour the cooled soup in, leaving space for expansion. Seal the bag or container tightly. Label it with the date. The soup can last in the freezer for up to three months. When you're ready to eat, thaw it overnight in the fridge or heat it straight from the freezer. Just add extra time for cooking. Tuscan White Bean Soup is a comforting dish. It features cannellini beans, fresh veggies, and herbs. This soup is hearty and full of flavor. The kale adds a nice touch of green. It’s perfect for chilly days or when you need a warm meal. Yes, you can use different beans! If you prefer, try using navy beans or great northern beans. Both will work well in this soup. Just make sure to drain and rinse them, like the cannellini beans. This keeps your soup healthy and tasty. The total time to make this soup is about 55 minutes. You spend about 15 minutes prepping the ingredients. The cooking time is around 40 minutes. This includes 20 minutes of simmering and 10 minutes after adding the kale. It’s easy and quick for a delicious meal. You learned how to make Tuscan White Bean Soup with fresh ingredients, clear steps, and helpful tips. Each section covered important details, like ingredient choices and cooking methods. You can adjust the recipe to fit your taste and dietary needs. Remember, you can store and reheat leftovers easily. Enjoy your soup, knowing you created something tasty and healthy. Use these tips to impress your family and friends. Happy cooking!

Tuscan White Bean Soup

A hearty and flavorful soup made with cannellini beans, vegetables, and kale.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 cans cannellini beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups vegetable broth
  • 1 cup diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 leaf bay leaf
  • 2 cups kale, chopped
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes or until the vegetables are softened.
  • Add the minced garlic and sauté for another minute, until fragrant.
  • Stir in the diced tomatoes, cannellini beans, vegetable broth, thyme, oregano, and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
  • After 20 minutes, add the chopped kale to the pot and continue to simmer for an additional 10 minutes, or until the kale is tender.
  • Season the soup with salt and pepper to taste. Remove the bay leaf before serving.
  • Serve the soup hot, garnished with freshly chopped parsley on top.

Notes

Remove bay leaf before serving.
Keyword healthy, soup, vegetarian