Tuscan White Bean Soup

🥣 Tuscan White Bean Soup Recipe

✅ Ingredients:

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 2–3 cloves garlic, minced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 1 teaspoon dried thyme (or 1 tbsp fresh)

• 1 teaspoon dried rosemary (or 1 tbsp fresh)

• 1/2 teaspoon crushed red pepper flakes (optional, for heat)

• Salt and black pepper, to taste

• 2 cans (15 oz each) cannellini beans, drained and rinsed

• 4 cups vegetable broth (or chicken broth)

• 1 (14.5 oz) can diced tomatoes, with juice

• 2 cups chopped kale (or spinach)

• 1 tablespoon lemon juice (optional, for brightness)

• Fresh parsley, chopped (for garnish)

• Grated Parmesan cheese, optional (for garnish)

• Crusty bread, for serving (optional)

🍲 Instructions:

1. Sauté the aromatics
   In a large pot, heat olive oil over medium heat. Add diced onion, carrot, and celery. Cook for 6–8 minutes, stirring occasionally, until softened.

2. Add garlic and herbs
   Stir in garlic, thyme, rosemary, and red pepper flakes. Cook for 1 minute until fragrant.

3. Add beans, tomatoes & broth
   Pour in the cannellini beans, diced tomatoes (with juice), and vegetable broth. Season with salt and pepper.

4. Simmer
   Bring to a boil, then reduce heat and simmer for 20–25 minutes, allowing flavors to meld.

5. Blend partially (optional)
   For a creamier texture, use an immersion blender to blend just a portion of the soup — or transfer 1–2 cups to a blender, blend, and return to the pot.

6. Add greens
   Stir in chopped kale or spinach and simmer for another 5 minutes, until greens are wilted and tender.

7. Finish the soup
   Stir in lemon juice (if using). Taste and adjust seasoning.

8. Serve
   Ladle into bowls. Garnish with fresh parsley and Parmesan, and serve with crusty bread.

❓ Tuscan White Bean Soup – Q&A

Q1: Can I use dry beans instead of canned?

A: Yes. Soak 1 cup dry cannellini beans overnight, then cook until tender (about 1–1.5 hours) before using in the recipe. You’ll need about 3 cups cooked beans.

Q2: Is this soup vegan?

A: Yes — if you skip the Parmesan garnish or use a vegan substitute. Also, ensure your broth is vegetable-based.

Q3: Can I use other beans?

A: Absolutely. Great Northern beans, navy beans, or even chickpeas can be used if cannellini aren’t available.

Q4: Can it be made in a slow cooker or Instant Pot?

A: Yes.

• Slow Cooker: Add all ingredients (except greens and lemon juice) and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add greens in the last 30 minutes.

• Instant Pot: Use sauté mode for aromatics, then pressure cook everything (except greens and lemon juice) on HIGH for 10 minutes, natural release for 10. Stir in greens after cooking and let wilt.

Q5: How do I store and reheat leftovers?

A: Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat on the stove or microwave until warm.

Q6: What if I don’t have kale?

A: Spinach, Swiss chard, or even cabbage work well. Add tender greens at the end to avoid overcooking.

Q7: How can I make it creamier?

A: Blend part of the soup, or stir in a splash of cream or coconut milk at the end. Another option: mash a few beans against the side of the pot with a spoon.

Q8: What wine pairs well with this soup?

A: A crisp white like Pinot Grigio, Verdicchio, or a light red like Chianti complements the earthy flavors.