Ah, the comforting embrace of a warm bowl of soup—there’s something almost poetic about it, isn’t there? Especially when it’s this Creamy Tuscan White Bean Soup, which somehow manages to combine rustic charm with a touch of elegance. I mean, who knew beans could taste this divine? I can’t decide whether it reminds me more of a cozy Italian kitchen or a serene autumn afternoon, but either way, it’s pure bliss in a bowl.
Steps
- Warm olive oil in a large pot over medium heat. Add finely chopped onions, minced garlic, sliced carrots, and chopped celery, stirring frequently for 4-5 minutes until they become soft and aromatic.
- Incorporate drained cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper, and salt. Stir the mixture well, bring it to a boil, then lower the heat and let it simmer uncovered for 15 minutes.
- Transfer about 2 cups of the soup to a blender and blend until smooth, then return it to the pot. Alternatively, use an immersion blender directly in the pot to achieve a creamier texture.
- Adjust the soup’s thickness by adding more broth if needed. Stir in chopped kale or spinach and simmer until the greens wilt, which may take a few extra minutes for kale.
- Mix in lemon juice and taste the soup, adding more salt, pepper, or red chili flakes as needed. Serve warm, garnished with a sprinkle of parmesan cheese and accompanied by crusty bread.
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet onion, finely chopped
- 5 cloves garlic, minced
- 2 large carrots, peeled and sliced into coins
- 2 stalks celery, chopped
- 4 cans (15 ounces each) cannellini beans, drained and rinsed
- 4-5 cups vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt, or more to taste
- 3 cups chopped kale or baby spinach
- 2 tablespoons lemon juice
- Optional: shredded parmesan cheese (such as Violife dairy-free parmesan)
Nutritional Values
Calories: 2600kcal | Carbohydrates: 448g | Protein: 144g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Sodium: 5456mg | Potassium: 10088mg | Fiber: 104g | Sugar: 40g | Vitamin A: 47136IU | Vitamin C: 232mg | Calcium: 2064mg | Iron: 64mg
FAQ
- What types of white beans are ideal for this soup?
- Canned cannellini beans are recommended due to their soft and buttery texture, which blends well into the soup. If unavailable, Great Northern beans, white navy beans, or butter beans are good alternatives. Chickpeas can also be used as a substitute.
- Should the white bean soup be thick or thin?
- A thick and creamy texture is often preferred, especially for colder weather. To achieve a thicker soup, use 3.5 to 4 cups of broth and blend 2 to 3 cups of the soup. For a thinner consistency, use the full 5 cups of broth and blend only 1 cup of the soup.
- Can this soup be made in a slow cooker?
- Yes, although it hasn’t been specifically tested, you can use a slow cooker. First, sauté the onions, garlic, carrots, and celery in a pot. Then transfer them to the slow cooker with the beans, broth, tomato paste, and seasonings. Cook on High for 2 to 3 hours or Low for 4 to 5 hours. Blend the soup, return it to the slow cooker, and stir in the kale. Cook for an additional 30 minutes, then add lemon juice and serve.
- Is it possible to prepare this soup in an Instant Pot?
- Yes, use the sauté mode for the vegetables, then add the beans, broth, and seasonings. Cook on High Pressure for 10 minutes, release the pressure, blend the soup, and switch back to sauté mode to wilt the greens. Stir in lemon juice and any additional seasonings before serving.
- How should leftovers be stored, and can the soup be frozen?
- Leftover soup can be stored in airtight containers in the refrigerator for 4 to 5 days. It also freezes well for up to 2 months.
Tips
- Adjust the Texture: Customize the soup’s consistency by varying the amount of broth. For a thicker, stew-like texture, use 3.5 to 4 cups of broth and blend more of the soup. For a thinner result, increase the broth to 5 cups and blend less soup.
- Add Fresh Herbs: Enhance the flavor by adding a tablespoon of fresh chopped rosemary or thyme. If using fresh herbs, consider reducing the Italian seasoning to 1-2 teaspoons.
- Bean Alternatives: If you can’t find cannellini beans, substitute with white navy beans, Great Northern beans, or even chickpeas for a slightly different texture and taste.
- Experiment with Cooking Methods: Consider making the soup in a slow cooker or Instant Pot for convenience. Just remember to sauté the vegetables first and adjust cooking times according to the method you choose.
Equipment
- Immersion Blender – for blending the soup directly in the pot to achieve a creamy texture.
- Large Pot – essential for cooking the soup, especially if a large quantity is being made.
- Slow Cooker or Instant Pot (optional) – for those who prefer using these appliances instead of stovetop cooking.
