Description
Tuscan White Bean Soup is a hearty and comforting Italian-inspired dish featuring creamy white beans simmered with aromatic garlic, onions, carrots, celery, and herbs in a savory vegetable broth. This wholesome soup is perfect for a cozy meal and can be enjoyed with crusty bread on the side.
Ingredients
Vegetables and Aromatics
- 1 cup dried cannellini beans (or 2 cans, drained and rinsed)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
Liquids and Broth
- 6 cups vegetable broth
- 1 cup water (optional, for adjusting soup thickness)
- 2 tablespoons olive oil
Seasonings
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional)
Finishing Touches
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese, for serving (optional)
Instructions
- Prepare the Beans: If using dried beans, rinse them and soak overnight in plenty of water. Drain and rinse before cooking. If using canned beans, drain and rinse thoroughly.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, sautéing until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add Herbs and Beans: Stir in the rosemary, thyme, and soaked or canned white beans. Cook for 1-2 minutes to combine the flavors.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and let it simmer gently for about 1 to 1.5 hours if using dried beans until the beans are tender. If using canned beans, simmer for 20-30 minutes to meld flavors.
- Adjust Texture: Use an immersion blender to blend part of the soup until slightly creamy, or transfer a portion of the soup to a blender and blend, then return to the pot. Add water if the soup is too thick. Season with salt, pepper, and optional red pepper flakes to taste.
- Finish and Serve: Stir in fresh parsley just before serving. Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve hot with crusty bread.
Notes
- For a richer flavor, you can sauté some diced pancetta or bacon with the vegetables.
- White bean soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- For a vegan version, skip the Parmesan cheese or use a plant-based alternative.
- If using canned beans, reduce salt in seasoning as canned beans can be salty.
