Experience the rich, hearty flavors of Tuscan white bean soup, a traditional dish that captures the essence of Italian comfort food. This soup is not only delicious but also packed with nutrients, making it a perfect choice for a cozy meal any day of the week. With its creamy texture and aromatic herbs, it’s sure to become a family favorite that warms you from the inside out.
Ingredients
– 2 cups cooked white beans (cannellini or navy beans)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cups vegetable broth
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe yields 4 servings. Preparation time is approximately 15 minutes, with a cooking time of about 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 220
– Protein: 10g
– Carbohydrates: 35g
– Dietary Fiber: 8g
– Fat: 6g
This information is based on one serving size.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion, carrots, and celery; sauté until softened, about 5 minutes.
3. Stir in minced garlic and cook for an additional minute.
4. Add the cooked white beans to the pot.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat to low and add dried thyme and rosemary.
7. Simmer for about 20 minutes, allowing flavors to meld.
8. Use an immersion blender to puree a portion of the soup for creaminess.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute white beans with chickpeas or lentils for a different flavor profile. Additionally, fresh herbs can be used instead of dried for a more vibrant taste.
Serving and Pairings
Tuscan white bean soup pairs wonderfully with crusty bread, a side salad, or a light pasta dish. A sprinkle of grated Parmesan on top enhances the flavors beautifully.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat, adding a splash of water or broth if it thickens. This soup can be frozen for up to 3 months; just thaw and reheat as needed.
Cooking Mistakes
- Overcooking the vegetables can lead to mushiness.
- Not seasoning adequately can result in bland soup.
- Using low-quality broth affects overall flavor.
- Skipping the blending step may miss out on creaminess.
- Using dried beans without soaking can extend cooking time.
Helpful Tips
- For a spicier kick, add red pepper flakes.
- Top with a drizzle of olive oil for added richness.
- Let the soup sit overnight for improved flavors.
- Experiment with different herbs for unique tastes.
FAQs
Can I use canned beans instead of dried?
Yes, canned beans are a convenient option. Just rinse and drain them before adding to the soup to reduce sodium content.
Is this soup vegan?
Absolutely! This recipe is naturally vegan, using vegetable broth and no animal products.
Can I make this soup in advance?
Yes, Tuscan white bean soup can be made in advance and stored in the fridge or freezer, making it great for meal prep.
What can I serve with this soup?
Pair it with a simple green salad, garlic bread, or a light pasta dish for a complete meal.
How can I thicken the soup?
To thicken, simply blend a portion of the soup and stir it back in, or add a small amount of mashed potatoes or breadcrumbs.
Conclusion
Tuscan white bean soup is a delightful dish that combines simplicity with rich flavors, making it a perfect choice for any meal. Its versatility and healthy ingredients ensure that it satisfies both the palate and the body. Enjoy this comforting soup any day of the week!
Tuscan White Bean Soup
Ingredients
- 2 cups cooked white beans cannellini or navy beans
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery; sauté until softened, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add the cooked white beans to the pot.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat to low and add dried thyme and rosemary.
- Simmer for about 20 minutes, allowing flavors to meld.
- Use an immersion blender to puree a portion of the soup for creaminess.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
