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This Tuscan White Bean Soup brings back memories of cooking with my Nonna in her tiny kitchen. The aroma of sautéed garlic and fresh herbs still takes me right back there. It's pure comfort in a bowl combining creamy cannellini beans with garden vegetables and Italian seasonings. This recipe has been in our family for generations and now I'm sharing it with you.
The Story Behind This Soup
I make this soup at least twice a month because it's quick, uses simple pantry ingredients and never disappoints. The creamy beans and fresh vegetables create something magical together. My kids gobble it up and my husband always goes back for seconds. Best part? It's ready in under 30 minutes which makes it perfect for busy weeknights.
What You'll Need
- Olive Oil: 2 tablespoons of good quality olive oil. Trust me it makes a difference.
- Shallots: 1 shallot finely chopped. I love how gentle their flavor is.
- Garlic: 3 cloves minced fresh from your cutting board.
- Carrots and Celery: 1 carrot and 2 celery stalks chopped up small.
- Tomato Paste: 2 tablespoons for rich depth.
- Cannellini Beans: 2 cans drained and rinsed until the water runs clear.
- Vegetable Broth: 4 cups low sodium so you can control the salt.
- Salt and Pepper: Season as you go.
- Italian Seasoning: 1 teaspoon of dried herbs.
- Red Pepper Flakes: Just a pinch for warmth.
- Kale: 2 cups chopped fresh kale or baby spinach works too.
- Fresh Parsley: 2 tablespoons chopped for finishing.
How to Make It
- Start with the Base
- Get your biggest pot hot with olive oil. Toss in those shallots and garlic until your kitchen smells amazing about 3 minutes. Add your carrots and celery and let them soften up.
- Build the Flavors
- Now stir in that tomato paste let it cook a bit then add your beans broth and seasonings. Let it bubble then turn it down to simmer for about 15 minutes.
- Make it Creamy
- Here's my favorite part grab your immersion blender and blend just half the soup. This makes it creamy but keeps some texture. No immersion blender? A regular one works too.
- Add the Greens
- Drop in your kale and watch it turn bright green as it wilts. Give everything a taste and add salt and pepper if needed.
- Time to Eat
- Ladle it into bowls sprinkle with parsley and grab some crusty bread.
Keep It Fresh
This soup gets better with time. Store it in your fridge for up to a week in a sealed container. Planning ahead? Pop it in the freezer for up to 6 months. When you're ready just thaw it overnight and warm it up slowly on the stove. Give it a good stir every now and then while reheating.
Make It Your Own
My family has created so many versions of this soup over the years: Sometimes I toss in fresh rosemary from my garden. My husband loves his with crispy pancetta on top. A sprinkle of fresh Parmesan makes everything better.
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Your Questions Answered
Want to use dried beans? Go for it just soak them overnight first. Need it gluten free? It already is just check your broth label. Not a kale fan? Swap in spinach it works perfectly. Craving more bulk? Throw in some diced potatoes.
Good for Your Body Too
This soup isn't just tasty it's packed with goodness. Those white beans give you protein and fiber to keep you full. The kale and parsley are loaded with vitamins. I love knowing I'm feeding my family something that's delicious and nutritious all in one bowl.
My Kitchen Secrets
Use the freshest veggies you can find and good quality beans they really make a difference. Take your time with those aromatics at the start that's where all the flavor builds. I always taste as I go and add seasonings bit by bit. When adding the greens wait until the very end so they stay bright and fresh.
What to Serve With It
Nothing beats dunking crusty Italian bread into this soup. If you want to make it a bigger meal add a simple green salad on the side. Hosting friends? Serve it with some focaccia and a nice glass of Pinot Grigio perfect dinner party material.
Save It For Later
This soup is a meal prepper's dream. It stays good in the fridge all week in a sealed container. For longer storage let it cool down completely then freeze it. When you're ready to eat just warm it up slowly on the stove or microwave stirring now and then.
Switch Things Up
Some days I add fresh rosemary when I want that extra Tuscan feel. If we're extra hungry I'll toss in some shredded chicken or turkey. My kids love it when I sprinkle Parmesan on top. Sometimes I even throw in tiny pasta shapes or quinoa to make it more filling.
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Frequently Asked Questions
- → Can I use dried beans instead of canned?
- While canned beans work best for quick cooking, you can use dried cannellini beans. You'll need to soak them overnight and cook them separately until tender before adding to the soup.
- → How can I make the soup thicker?
- Blend more of the soup to create a thicker consistency. You can also mash some beans against the side of the pot with a wooden spoon while cooking.
- → What can I substitute for kale?
- Baby spinach makes a great substitute and cooks faster than kale. Swiss chard or escarole would also work well in this soup.
- → Is this soup freezer friendly?
- This soup freezes beautifully for up to six months. Just let it cool completely before transferring to freezer containers and thaw overnight in the fridge when ready to eat.
- → Can I make this soup in advance?
- This soup tastes even better the next day as the flavors develop more. Store it in the fridge for up to a week and reheat gently when ready to serve.