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Tuscan White Bean Soup Recipe

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★★★★★

4.6 from 138 reviews

This Tuscan White Bean Soup is a hearty, flavorful, and comforting dish featuring creamy cannellini beans, fresh vegetables, and aromatic herbs. Slow-simmered with white wine and finished with kale, this soup balances rustic Italian flavors with a smooth texture, perfect for a nourishing meal any time of the year.

Ingredients

Scale

Beans and Broth

  • 3 15 ounce cans cannellini beans (drained and rinsed)
  • 2 1/2 – 4 cups vegetable or chicken broth
  • 1/3 cup white wine (pinot grigio recommended)

Vegetables

  • 1 yellow onion (finely chopped)
  • 4 cloves garlic (minced)
  • 2 large carrots (peeled and chopped)
  • 1 stalk celery (diced)
  • 2 cups chopped kale (stems removed, finely chopped)

Seasonings and Oils

  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Instructions

  1. Sauté Onion: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until it begins to soften and turn translucent, about 5 minutes.
  2. Add Vegetables: Add the minced garlic, diced celery, and chopped carrots to the pot. Continue sautéing for an additional 10 minutes, allowing the vegetables to soften and brown slightly, which enhances the flavor.
  3. Add Wine: Pour in the white wine and cook until most of the liquid has evaporated, approximately 5 minutes. This step deglazes the pot and adds depth to the soup.
  4. Add Remaining Ingredients: Stir in the cannellini beans, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, oregano, and 2 1/2 cups of the broth. Mix well to combine all flavors.
  5. Simmer: Bring the soup to a boil over high heat. Once boiling, cover the pot, reduce heat to low, and let simmer gently for 15 minutes to meld the flavors.
  6. Blend Soup: Remove and discard the bay leaves. Carefully transfer about 2 1/2 to 3 cups of the soup to a blender. Blend until smooth, creating a creamy texture that enriches the soup.
  7. Combine and Adjust Consistency: Pour the blended soup back into the pot, stirring to combine. If the soup is too thick, add additional broth up to 4 cups total until the desired consistency is reached.
  8. Add Kale: Stir in the chopped kale and allow the soup to simmer for a few minutes until the kale wilts and softens.
  9. Final Seasoning and Serve: Taste the soup and adjust the seasoning with more salt, pepper, or a squeeze of lemon juice to brighten flavors. Serve warm, optionally with a hearty bread on the side. Enjoy your comforting Tuscan White Bean Soup!

Notes

  • You can use either vegetable or chicken broth depending on your preference.
  • If you prefer a spicier soup, keep the red pepper flakes; omit them if you want a milder flavor.
  • The amount of broth can be adjusted to achieve your preferred soup thickness.
  • For a vegan version, ensure the broth is vegetable-based.
  • A squeeze of fresh lemon juice at the end adds brightness and balances the flavors perfectly.

Keywords: Tuscan White Bean Soup, cannellini beans, Italian soup, kale soup, hearty soup, vegetarian soup, easy soup recipe

Find it online: https://chefmilacook.com/tuscan-white-bean-soup-recipe/