Tuscan White Bean Soup

$For a tasty Tuscan White Bean Soup, you need a few key items. Here’s what you will use: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 2 cups vegetable broth - 2 cans (15 oz each) white beans (cannellini or great northern), rinsed and drained - 1 cup chopped kale or Swiss chard These ingredients create a hearty base. The white beans add protein and fiber. The broth brings depth and warmth. Each vegetable adds its own unique flavor. To boost the taste, use these herbs and seasonings: - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 tablespoon lemon juice The thyme and rosemary add richness to the soup. Lemon juice brightens the flavors and adds a bit of zing. Don’t skip the salt and pepper; they pull the whole dish together. For a lovely finish, consider these garnishes: - Fresh parsley, chopped Adding chopped parsley gives a fresh touch. It looks nice and adds a bit more flavor. You can also add a drizzle of olive oil on top for extra richness. For the complete recipe, check the Full Recipe section. Enjoy making this warm and cozy dish! Start by gathering your ingredients for Tuscan white bean soup. You will need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 2 cups vegetable broth - 2 cans (15 oz each) white beans (cannellini or great northern), rinsed and drained - 1 cup chopped kale or Swiss chard - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 tablespoon lemon juice - Fresh parsley, chopped for garnish Next, prepare your veggies. Dice the onion, carrot, and celery. Mince the garlic. Rinse and drain the beans. Chop the kale or Swiss chard. This makes cooking easier. Now, let’s cook! Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté for about 5 minutes until it turns soft and clear. Then add the minced garlic, diced carrot, and diced celery. Cook these for another 5 minutes until they soften. Pour in the vegetable broth. Bring the soup to a boil. This step adds richness to the flavor. When boiling, reduce the heat to low. Add in the white beans, thyme, and rosemary. Let it simmer for about 15 minutes. This helps the flavors come together. Next, stir in the chopped kale or Swiss chard. Allow it to cook for an additional 5 minutes. The greens should wilt nicely. Once your soup is ready, season it with salt, pepper, and lemon juice to taste. The lemon juice brightens the dish. Now, it’s time to serve! Ladle the soup into bowls and garnish with fresh parsley. This adds a lovely pop of color. Enjoy your hearty and simple Tuscan white bean soup! For the full recipe, check the beginning section. For the best texture, use canned white beans. They are soft and creamy. Rinse and drain them well to remove excess salt. This adds a fresh taste. Sauté your veggies until they are soft, but not mushy. This keeps them firm and flavorful. Use fresh herbs when possible. They add depth to the soup. A splash of lemon juice at the end brightens all the flavors. One mistake is not seasoning enough. Taste your soup as it cooks. Add salt and pepper slowly. Too much can ruin the dish. Another error is overcooking the greens. Add them last, and cook just until wilted. This keeps their color and nutrients. Don't skip the lemon juice. It balances the richness of the beans. Make a big batch of soup. It stores well in the fridge for up to five days. Cool it completely before sealing in a container. This helps prevent bacteria growth. You can also freeze it for up to three months. Portion it out for easy meals later. When reheating, add a splash of broth to keep it moist. You can find the Full Recipe for more details on making this soup. {{image_2}} You can easily make this soup vegetarian or vegan. The base of the soup is already vegetarian. To make it vegan, just use vegetable broth. Avoid adding any cheese or cream. This keeps the soup light and plant-based. Feel free to swap ingredients based on what you have. For instance, you can use spinach instead of kale. If you want more protein, add in some diced tofu. You can also switch out the white beans for chickpeas. This change gives the soup a different taste and texture. Want to add a kick? You can make the soup spicy. Just add a pinch of red pepper flakes while cooking. If you prefer a creamy texture, blend half the soup. Then stir it back in for a smooth finish. You can also experiment with herbs like basil or oregano. These can change the flavor profile and give you new tastes to enjoy. For the full recipe, check out the detailed steps above! Store your leftover Tuscan white bean soup in an airtight container. It stays fresh in the fridge for about 3 to 5 days. Make sure the soup cools down before you seal it. This way, it won’t trap steam and cause sogginess. If you want to enjoy it later, the fridge is a great choice. To freeze your soup, use freezer-safe containers. Leave some space at the top. This allows the soup to expand as it freezes. You can keep it frozen for up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight before reheating. Reheat the soup on the stove over medium heat. Stir it often to ensure it warms evenly. If it seems too thick, add a splash of water or broth. You can also microwave it in a bowl. Cover it with a lid or microwave-safe wrap to avoid splatters. For best flavor, make sure it’s hot all the way through. Enjoy your tasty soup again! For the full recipe, check out the earlier sections. The best beans for Tuscan soup are cannellini and great northern beans. They have a creamy texture and mild flavor. Both types hold up well in soup. You can find them in most grocery stores. Rinse and drain them before adding to your soup. This step helps remove extra salt and starch. Yes, you can use fresh herbs instead of dried ones. Fresh herbs give a brighter taste. For this soup, use about three times more fresh herbs. For example, if the recipe calls for one teaspoon of dried thyme, use three teaspoons of fresh thyme. Chop them finely to release their flavor. To make this soup gluten-free, ensure your broth is gluten-free. Many vegetable broths are gluten-free, but check the label. All the other ingredients in the recipe are naturally gluten-free. So, you can enjoy this soup without worry. You can serve Tuscan White Bean Soup with crusty bread. A simple salad can also be a great side. For a heartier meal, add some grilled chicken or sausage. Pairing it with a light wine can enhance the flavors too. Enjoy your meal with family and friends! Tuscan White Bean Soup is simple and full of flavor. We covered the key ingredients and how they come together. You learned about cooking steps and tips to get the best taste. Don’t forget the variations you can try and how to store your soup. With these insights, you can enjoy this dish any time. Experiment and find your favorite way to make it special. Enjoy your delicious creation!$

Warm up with a delicious bowl of Tuscan White Bean Soup! This easy recipe combines rich flavors from sautéed vegetables, creamy white beans, and fresh greens, creating a cozy meal perfect for any day. With simple steps and wholesome ingredients, you'll whip up a comforting dish in just 40 minutes.

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Ingredients

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

2 cups vegetable broth

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

1 cup chopped kale or Swiss chard

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 tablespoon lemon juice

Fresh parsley, chopped for garnish

Instructions

Heat the olive oil in a large pot over medium heat.

Add the diced onion and sauté for about 5 minutes, or until translucent.

Stir in the minced garlic, carrot, and celery. Cook for another 5 minutes until the vegetables are softened.

Pour in the vegetable broth and bring the mixture to a boil.

Reduce the heat to low, add the white beans, thyme, and rosemary. Simmer for about 15 minutes to let the flavors meld.

Stir in the chopped kale and cook for an additional 5 minutes until the greens are wilted.

Season the soup with salt, pepper, and lemon juice to taste.

Serve hot, garnished with fresh parsley for a pop of color.

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