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- 2 cups canned white beans (such as cannellini or navy), rinsed and drained - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, chopped - 2 celery stalks, chopped - 4 cups vegetable broth - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1/2 teaspoon red pepper flakes (optional) - 2 cups kale, chopped - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, for garnish When I make Tuscan White Bean Soup, I love to keep it simple and fresh. The main star is the beans. Canned white beans add great texture and flavor. I prefer cannellini or navy beans, but you can use any kind you like. Rinsing them helps reduce sodium. Next, I pick fresh vegetables. Onions, garlic, carrots, and celery create a savory base. They add natural sweetness and depth to the soup. I always use a medium onion, two cloves of garlic, and two each of carrots and celery. Herbs and spices make this soup shine. I use dried thyme and rosemary for an earthy taste. Red pepper flakes add a bit of heat, but they are optional. You can leave them out if you prefer a milder dish. For the broth, I choose vegetable broth. It brings all the flavors together. I also add diced tomatoes for a burst of color and sweetness. Fresh kale adds a nice green touch and boosts nutrition. Finally, I use olive oil to sauté the vegetables. It adds richness and depth. Don't forget salt and pepper to taste. They help bring out the flavors. To finish, I garnish the soup with fresh parsley. It adds a pop of color and freshness. This simple list of ingredients makes a warm, comforting soup that feels like a hug in a bowl. {{ingredient_image_1}} - Heating the olive oil: Start by pouring 2 tablespoons of olive oil into a large pot. Heat it over medium heat until it shimmers. This oil adds rich flavor and helps cook the vegetables. - Sautéing the onions: Next, add 1 medium diced onion to the pot. Stir the onion often for about 5 minutes. You want it to be soft and clear, not brown. - Adding garlic, carrots, and celery: Now, mix in 2 minced garlic cloves, 2 chopped carrots, and 2 chopped celery stalks. Cook these for another 5 to 7 minutes. This step builds a nice base of flavor. - Incorporating herbs: After the vegetables soften, add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1/2 teaspoon of red pepper flakes if you like heat. Stir them in for 1 minute. This helps release their lovely aromas. - Adding tomatoes and broth: Next, pour in 1 cup of diced tomatoes and 4 cups of vegetable broth. Raise the heat and bring this mix to a gentle boil. - Final seasoning: Once boiling, lower the heat to a simmer. Add 2 cups of rinsed and drained white beans. Let it simmer for 10-15 minutes. Stir in 2 cups of chopped kale and cook for 5 more minutes. Finally, season with salt and pepper to your taste. This step-by-step guide makes it easy to create Tuscan White Bean Soup that is both flavorful and simple. Enjoy the process! Fresh herbs make a big difference. They add bright and bold flavors. Use thyme and rosemary for a classic touch. Always chop them just before adding. This keeps the oils fresh and fragrant. Adding more vegetables boosts taste and nutrition. Try bell peppers or zucchini. They add color and texture to your soup. You can even toss in some spinach for extra greens. Pair your soup with crusty bread. This makes a hearty meal. A simple side salad also works well. It adds crunch and freshness. For garnishes, use fresh parsley. It brightens the soup's look and flavor. A sprinkle of red pepper flakes can add heat. Just a pinch can elevate the dish. Watch the kale closely. Overcooking it makes it mushy. Add it towards the end of cooking. This keeps it vibrant and tender. Be careful with seasoning. Too much salt can overpower flavors. Always taste before adding more. Adjust slowly to find the right balance. Pro Tips Use Fresh Herbs: For an extra burst of flavor, consider using fresh thyme and rosemary instead of dried. Add them towards the end of cooking to preserve their aroma. Customize Your Greens: If you don’t have kale, feel free to swap it for spinach or Swiss chard. Just adjust the cooking time, as these greens wilt faster. Add a Splash of Acid: For brightness, consider adding a splash of lemon juice or a vinegar of your choice just before serving to elevate the flavors. Make it Creamy: For a creamier texture, blend a portion of the soup and then stir it back into the pot. This adds richness without the need for cream. {{image_2}} You can use other beans in this soup. Cannellini beans are great, but navy beans work too. They both add a creamy texture. You can even try chickpeas or black beans for a twist. Each type of bean gives a unique flavor and feel. If you want a mix, go ahead and combine different beans. Just make sure to cook them well. Want to make it heartier? You can add chicken or sausage. Cook the meat first, then add it when you mix in the beans. This adds a lovely richness. For a vegetarian option, consider using tofu or tempeh. These options can still give you protein without meat. Just cube them and add them with the beans. You can change the spice level to suit your taste. If you like heat, add more red pepper flakes. For a milder soup, skip them or use less. You can also swap the vegetable broth for chicken broth. This change deepens the flavor. Experiment with your favorite herbs, too. Basil or oregano can give a fresh twist. Each change can make this soup unique to your taste! I love to save my Tuscan white bean soup for later. Use airtight containers for the best results. Glass containers work well, but plastic ones are fine too. Make sure the soup cools before sealing it. This helps keep the soup fresh. Store it in the fridge. It can stay good for about three days. Freezing this soup is easy and smart. First, let the soup cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top. The soup will expand as it freezes. Label each bag with the date. You can freeze the soup for up to three months. When you're ready to eat, take it out. Let it thaw in the fridge overnight. To reheat, pour it into a pot. Heat it on low until hot. Stir occasionally. You can also microwave it. Just heat in short bursts, stirring in between. Enjoy your warm soup again! Tuscan White Bean Soup is a warm, hearty dish. It comes from Tuscany, Italy. This region loves using beans, vegetables, and herbs in their cooking. The soup reflects simple, rustic Italian flavors. You can taste the care in each bowl. It uses ingredients like white beans, tomatoes, and kale. This dish is perfect for family meals or cozy nights in. Yes, you can make Tuscan White Bean Soup ahead of time. It tastes even better the next day! Store it in an airtight container in the fridge. It will last for about three days. When you are ready to eat, just reheat it on the stove. If you plan to freeze it, leave out the kale until you reheat. This way, the kale stays fresh and bright. Absolutely! This soup is packed with good nutrients. The white beans provide protein and fiber. They help keep you full and satisfied. The vegetables, like carrots and kale, add vitamins and minerals. Olive oil is a healthy fat that supports heart health. Overall, this soup is a great choice for a balanced meal. This blog post guides you through making Tuscan White Bean Soup. You learned about the ingredients, simple steps, and useful tips. We explored ways to change the recipe based on your taste and discussed how to store your leftovers. Enjoy this hearty soup warm or share it with friends. It’s healthy, tasty, and easy to make. You can feel good about serving it to your family. Take the time to try this recipe and make it your own!

Tuscan White Bean Soup

A hearty and flavorful soup made with white beans, vegetables, and herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 cups canned white beans (such as cannellini or navy), rinsed and drained
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 4 cups vegetable broth
  • 1 cup diced tomatoes (canned or fresh)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 0.5 teaspoon red pepper flakes (optional)
  • 2 cups kale, chopped
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until translucent.
  • Stir in the garlic, carrots, and celery. Cook for another 5-7 minutes until the vegetables begin to soften.
  • Add the dried thyme, rosemary, and red pepper flakes (if using), stirring to combine. Cook for an additional minute to release the herbs' aromas.
  • Pour in the diced tomatoes and vegetable broth. Bring the mixture to a gentle boil.
  • Once boiling, reduce the heat to a simmer and add the white beans. Continue to simmer for 10-15 minutes, allowing the flavors to meld.
  • Stir in the chopped kale and cook for another 5 minutes until the kale is tender.
  • Season the soup with salt and pepper to taste.
  • Serve hot, garnished with fresh parsley.

Notes

Feel free to adjust the seasoning and add more vegetables as desired.
Keyword beans, healthy, kale, soup, vegetarian