Description
Discover how to make a hearty Tuscan White Bean Soup for a comforting meal. Get the recipe now!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1 large yellow onion, finely diced (about 1½ cups)
- 2 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- ¼ teaspoon red pepper flakes (optional)
- 3 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable or chicken broth
- 1 Parmesan rind (optional but recommended)
- 1 bay leaf
- 3 cups fresh Tuscan kale (lacinato), stems removed and roughly chopped
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Step 1: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery along with a pinch of salt. Cook this soffritto mixture for 10-12 minutes, stirring occasionally, until the vegetables have softened and begun to develop a light golden color. This slow cooking process creates the essential flavor foundation for your Tuscan White Bean Soup.
- Step 2: Add the minced garlic, chopped rosemary, thyme leaves, and red pepper flakes (if using). Stir constantly for about 30 seconds until fragrant, being careful not to let the garlic burn, which would create bitterness.
- Step 3: Pour in the drained and rinsed cannellini beans, and gently stir to coat them with the aromatic oil and herbs. Use a potato masher to partially mash about one-third of the beans directly in the pot. This creates that signature creamy texture while maintaining plenty of whole beans for texture contrast.
- Step 4: Add the vegetable or chicken broth, Parmesan rind (if using), and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to maintain a low simmer. Cover the pot partially with a lid and let simmer for 20-25 minutes, allowing the flavors to meld together.
- Step 5: Taste the soup and adjust the seasoning with salt and freshly ground black pepper. Remember that the Parmesan will add some saltiness, so add gradually. Stir in the chopped Tuscan kale and continue simmering for another 5 minutes until the kale has wilted but still maintains its vibrant green color.
- Step 6: Remove the bay leaf and Parmesan rind. Stir in the fresh lemon juice just before serving to brighten all the flavors. Ladle the hot soup into bowls and finish each serving with a drizzle of your best extra virgin olive oil and a generous sprinkle of freshly grated Parmesan cheese.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg