Tuscan White Bean Soup

$To make Tuscan White Bean Soup, you need simple, fresh ingredients. Here’s what you’ll need: - 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 medium carrot, finely diced - 1 celery stalk, finely diced - 2 cups vegetable broth (low-sodium preferred) - 2 cans (15 oz each) white beans (cannellini or great northern), thoroughly rinsed and drained - 1 cup fresh kale or Swiss chard, roughly chopped - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and freshly ground black pepper to taste - 1 tablespoon freshly squeezed lemon juice - Fresh parsley, chopped, for garnishing These ingredients create a rich and hearty soup. The beans provide protein, while the vegetables add texture and flavor. You can make your soup even better with some extra touches. Here are some optional garnishes and add-ins: - Crusty bread for dipping - Grated Parmesan cheese on top - A drizzle of olive oil for extra richness - A pinch of red pepper flakes for heat Feel free to mix and match these options. They can add new layers of taste and make the soup even more enjoyable. Choosing fresh ingredients can improve the soup's flavor. Here are some tips to help you pick the best: - Onion: Look for firm onions with dry, papery skin. Avoid any that feel soft. - Garlic: Choose bulbs that are heavy and firm. They should not have green shoots. - Carrots and Celery: Pick bright, firm vegetables. They should feel crisp and not bend easily. - Kale/Swiss Chard: Select vibrant, dark greens without any yellowing or wilting. - Beans: If using canned beans, go for brands with low sodium and no added sugar. Selecting the best ingredients makes a big difference in taste. Always look for fresh, high-quality items to ensure your soup shines. For the full recipe, check the details above. Start by heating 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Once the oil shimmers, add 1 medium onion, finely diced. Cook the onion for about 5 minutes. Stir it occasionally until it turns soft and clear. Next, add 2 minced garlic cloves, 1 finely diced medium carrot, and 1 finely diced celery stalk. Cook these vegetables for 5 more minutes. You want them to soften nicely. Now, it's time to build the soup. Pour in 2 cups of low-sodium vegetable broth and bring the pot to a strong boil. Once it bubbles, lower the heat. Stir in 2 cans of thoroughly rinsed and drained white beans. I recommend using either cannellini or great northern beans. Add 1 teaspoon each of dried thyme and dried rosemary. Let the soup simmer for about 15 minutes. This step helps all the flavors blend together perfectly. After simmering, fold in 1 cup of roughly chopped fresh kale or Swiss chard. Cook for an extra 5 minutes until the greens wilt and brighten the soup. Before serving, season with salt and freshly ground black pepper. Add 1 tablespoon of freshly squeezed lemon juice to brighten the taste. Adjust the seasoning to your liking. Now, ladle the soup into bowls and garnish with freshly chopped parsley for a lovely finish. Enjoy your warm bowl of Tuscan White Bean Soup! For the complete instructions, check the Full Recipe. To boost flavor, use fresh herbs like parsley and thyme. They add depth. Dried herbs work well too. Just remember, dried herbs are stronger. Use half the amount. Lemon juice at the end brightens the soup. It adds a fresh zing that wakes up all the flavors. Texture is key for a great soup. Start with a nice onion and garlic base. Sauté them until soft. This builds a rich flavor. When adding beans, stir gently. You want them whole, not mushy. Adding greens like kale at the end keeps them vibrant. They should be tender but still bright. Avoid adding too much salt too early. Taste first before seasoning. Too much can ruin the soup. Don’t skip the lemon juice. It balances the beans and herbs. Lastly, let the soup simmer. This helps the flavors mix well. A quick boil may not create the same depth. For a full recipe, check the earlier section! {{image_4}} You can easily make this soup vegetarian or vegan. The base is already veggie-friendly. Just use vegetable broth, and you’re set. For vegans, skip any dairy products. You can add a splash of coconut milk for creaminess. This gives the soup a rich taste without losing its charm. If you want more protein, adding sausages or meats works great. Italian sausage adds a spicy kick. Just brown the sausage before adding other ingredients. For a milder taste, use chicken or turkey sausage. You can also add diced ham or cooked chicken. This makes the soup heartier and satisfying. Seasonal ingredients can change the soup's flavor. In spring, add fresh peas or asparagus. In summer, try zucchini or bell peppers. Fall is great for adding pumpkin or squash. These changes keep the soup fresh and fun. You can adjust the herbs too. Fresh basil or oregano can lift the flavors. For the full recipe, check out the complete instructions I provided earlier. After you make Tuscan White Bean Soup, let it cool. Once cool, transfer it to an airtight container. This keeps the soup fresh and tasty. Store it in the fridge for up to five days. To keep the flavors strong, avoid adding garnishes until you serve it. If you have extra soup, freezing is a good option. Use freezer-safe bags or containers. Leave some space for the soup to expand as it freezes. You can freeze Tuscan White Bean Soup for up to three months. When you are ready to eat, thaw it in the fridge overnight. To reheat the soup, use a pot on medium heat. Stir it often to warm it evenly. You can also use the microwave. Heat in short bursts, stirring in between. If the soup seems thick, add a splash of broth or water to reach your desired consistency. Enjoy your warm, comforting bowl! To make your soup creamy, try blending part of the beans. Use a blender to puree half of the soup. Then, stir it back in. This adds a rich texture without adding cream. You can also add a splash of non-dairy milk for extra creaminess. Yes, you can use dried beans! Start by soaking them overnight. Cook the soaked beans until tender before adding them to your soup. This may take longer, but the flavor is fantastic. Just remember to adjust the cooking time in the recipe for the beans to soften fully. Serve this soup with crusty bread for a perfect meal. A fresh salad also pairs well and adds crunch. For a more filling option, try a side of grilled vegetables. You can even enjoy it with a sprinkle of cheese on top for extra flavor. Tuscan White Bean Soup lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to save it longer, consider freezing it. Just thaw and reheat when you're ready to enjoy it again. For the full recipe, refer to the earlier section. This blog post shared how to make a tasty Tuscan White Bean Soup. We explored key ingredients, steps for cooking, and ways to enhance flavor. You learned about variations and how to store your soup. Remember, fresh ingredients make a big difference. Don't shy away from trying new add-ins. You can enjoy this dish in many ways, so get creative. Always taste as you go to make it perfect for you. Now, it’s time to make your own delicious soup and share it with friends and family.$

Warm up with a delicious bowl of Tuscan White Bean Soup that's both hearty and healthy! This easy recipe features white beans, fresh kale, and aromatic herbs, making it a perfect comfort dish for any time of year. Ready in just 40 minutes, this soup is packed with flavor and nutritious ingredients. Click through to discover how to make this flavorful soup and impress your family and friends with a cozy meal.

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Ingredients

1 tablespoon extra virgin olive oil

1 medium onion, finely diced

2 cloves garlic, minced

1 medium carrot, finely diced

1 celery stalk, finely diced

2 cups vegetable broth (low-sodium preferred)

2 cans (15 oz each) white beans (cannellini or great northern), thoroughly rinsed and drained

1 cup fresh kale or Swiss chard, roughly chopped

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and freshly ground black pepper to taste

1 tablespoon freshly squeezed lemon juice

Fresh parsley, chopped, for garnishing

Instructions

In a large pot over medium heat, warm the extra virgin olive oil until it shimmers.

Add the diced onion to the pot and sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

Incorporate the minced garlic, carrot, and celery into the pot. Continue cooking for another 5 minutes, or until the vegetables start to soften.

Carefully pour in the vegetable broth and bring the mixture to a vigorous boil.

Once boiling, reduce the heat to low. Stir in the rinsed white beans, dried thyme, and dried rosemary. Allow the soup to simmer for approximately 15 minutes, enabling the flavors to meld beautifully.

Fold in the chopped kale or Swiss chard, cooking for an additional 5 minutes until the greens wilt and brighten the soup.

Before serving, season the soup with salt, freshly ground black pepper, and freshly squeezed lemon juice, adjusting to your taste.

Ladle the soup into bowls and garnish generously with freshly chopped parsley for a delightful touch of color and flavor.

- Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4