If you are looking to warm your soul and tantalize your taste buds with a bowl of comfort that feels like a cozy hug, this Tuscan White Bean Soup Recipe is your go-to. Bursting with tender cannellini beans, fresh kale, and a harmonious blend of herbs, this soup is both hearty and nourishing. Every spoonful delivers a rich depth of flavor, beautifully enhanced by a splash of white apple vinegar and a subtle kick of spices. Whether you’re new to homemade soups or a seasoned cook, this recipe promises an easy, wholesome experience that the whole family will adore.
Ingredients You’ll Need
The beauty of this Tuscan White Bean Soup Recipe lies in its simplicity and the vibrant medley of ingredients that come together effortlessly to create a dish full of character. Each ingredient brings something special to the table, from the creamy texture of cannellini beans to the fresh crunch of kale and the aromatic bouquet of Italian herbs.
- Cannellini Beans (3 cans, drained and rinsed): These white beans provide a creamy texture and a mild, nutty flavor that is the base of the soup.
- Yellow Onion (1, finely chopped): Adds a sweet and savory depth when sautéed to perfection.
- Garlic (4 cloves, minced): Brings a warm pungency that brightens and balances the flavors.
- Olive Oil (2 tablespoons): Essential for sautéing and infuses the soup with fruity richness.
- Carrots (2 large, peeled and chopped): Provide subtle sweetness and vibrant color.
- Celery (1 stalk, diced): Adds earthy undertones and a fresh crunch when softened.
- White Apple Vinegar (1/3 cup): Cuts through richness and lends a pleasant tanginess.
- Kale (2 cups, chopped, stems removed): Offers hearty greens with a slight bitterness that balances the beans.
- Vegetable or Chicken Broth (2.5 – 4 cups): The liquid canvas that binds all flavors together, adjustable for preferred soup thickness.
- Tomato Paste (1 tablespoon): Concentrates flavor and adds a subtle sweetness and umami depth.
- Spices: Salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, dried thyme, and oregano – these combine to create that signature Tuscan aroma and warmth.
How to Make Tuscan White Bean Soup Recipe
Step 1: Sauté the Aromatics
Start by warming your olive oil in a large pot over medium heat. Toss in the finely chopped yellow onion and cook it gently until it becomes translucent. This step builds the flavor foundation, as the onions release their natural sweetness, perfect for layering in the soup.
Step 2: Add Garlic, Celery, and Carrots
Next, add the minced garlic, diced celery, and chopped carrots to your pot. Sauté them together for about 10 minutes until the vegetables soften and their aromas fill your kitchen. This slow cooking enhances their flavors, creating a savory base for the soup.
Step 3: Stir in White Apple Vinegar
Pour in the white apple vinegar and cook until it has evaporated. This simple but important step brightens the soup and adds a subtle, tangy lift that cuts through the richness of the beans and broth.
Step 4: Add Beans, Tomato Paste, Broth, and Spices
Now, add your drained cannellini beans, tomato paste, and an initial 2.5 cups of vegetable or chicken broth. Sprinkle in the salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, dried thyme, and oregano. Stir everything thoroughly to marry the ingredients and build that classic Tuscan flavor profile.
Step 5: Simmer the Soup
Bring your soup to a gentle boil, then reduce the heat and let it simmer for around 15 minutes. This develops the flavors further and tenderizes the vegetables and beans, melding them into one harmonious dish.
Step 6: Blend Part of the Soup
Remove the bay leaves and blend a portion of the soup until smooth. This technique adds creaminess without the need for cream, giving the soup a lovely rich texture that feels indulgent yet light.
Step 7: Adjust Thickness and Finish with Kale
Return the blended soup back to the pot and stir well. Add extra broth as needed to reach your desired consistency. Finally, stir in the chopped kale and simmer just until it wilts, preserving its bright color and fresh flavor. Taste and adjust seasoning before serving.
How to Serve Tuscan White Bean Soup Recipe
Garnishes
Garnishing your Tuscan White Bean Soup Recipe not only enhances its appearance but also its flavor. A drizzle of extra virgin olive oil adds lusciousness, while a sprinkle of freshly grated Parmesan or pecorino cheese brings a savory punch. For an extra touch, crack some fresh black pepper or add a few red pepper flakes for heat. Fresh herbs like chopped parsley or thyme create a fragrant finish that elevates each spoonful.
Side Dishes
This soup pairs beautifully with crusty Italian bread for dipping or a warm garlic focaccia. A simple mixed green salad dressed in lemon vinaigrette can lighten the meal, balancing the creamy and hearty nature of the soup. If you want to make it a full Italian-inspired dinner, serve alongside a cheese and charcuterie board to keep things lively and rustic.
Creative Ways to Present
For an inviting presentation, ladle the soup into rustic bowls and serve with a slice of toasted baguette topped with melted cheese or garlic butter. You can also serve the soup in hollowed-out bread bowls for a fun, edible container. Another idea is to add a swirl of pesto or a dollop of ricotta cheese on top, introducing fresh herbal and creamy notes that contrast beautifully with the soup’s savory heartiness.
Make Ahead and Storage
Storing Leftovers
Your leftover Tuscan White Bean Soup Recipe can be stored in an airtight container in the refrigerator for up to 4 days. As the soup sits, the flavors marry even more deeply, making it taste even better the next day. Just give it a good stir before reheating.
Freezing
This soup freezes wonderfully, making it a perfect make-ahead meal for busy days. Portion it into freezer-safe containers, leaving some headspace for expansion, and freeze for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.
Reheating
Reheat your Tuscan White Bean Soup gently on the stove over low to medium heat until warmed through, stirring occasionally. If the soup has thickened in the fridge or freezer, add a splash of broth or water to loosen it up to your preferred consistency.
FAQs
Can I use dried beans instead of canned?
Absolutely! If you’re using dried cannellini beans, soak them overnight and cook until tender before adding to the soup. This step requires extra time but adds even more depth and texture.
What can I substitute for kale?
If kale isn’t your favorite or easy to find, Swiss chard or spinach makes a great substitute. They will add their own unique flavor and similar nutrition to the soup.
Is this soup vegetarian or vegan?
The recipe is naturally vegetarian if you use vegetable broth. For a vegan version, simply ensure the broth is plant-based and skip any cheese garnishes or replace them with vegan alternatives.
Can I make this soup spicy?
Definitely! The recipe includes red pepper flakes for a subtle heat, but feel free to add more or incorporate fresh chili peppers if you love a little extra kick in your Tuscan White Bean Soup Recipe.
How thick should the soup be?
The soup is ideally thick and hearty but still spoonable. By blending part of the soup, you create a creamy consistency without it being too heavy. Adjust broth quantity to suit your personal preference for thickness.
Final Thoughts
This Tuscan White Bean Soup Recipe is a gem that brings the soul of Italy right into your kitchen. Its nourishing qualities, vibrant flavors, and satisfying textures make it a recipe you’ll want to return to again and again. Give it a try today and enjoy a bowl full of warmth, comfort, and joy that feels like a homemade hug with every spoonful.
Print
Tuscan White Bean Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan
- Diet: Vegetarian
Description
This Tuscan White Bean Soup is a hearty and comforting dish featuring creamy cannellini beans simmered with fresh vegetables, aromatic herbs, and a touch of tangy apple cider vinegar. With its rich flavors and velvety texture achieved by blending part of the soup, this recipe is perfect for a cozy dinner and serves approximately six people.
Ingredients
Beans and Broth
- 3 cans cannellini beans, drained and rinsed
- 2.5 – 4 cups vegetable or chicken broth
Vegetables and Aromatics
- 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
Flavor Enhancers and Spices
- 2 tablespoons olive oil
- 1/3 cup white apple cider vinegar
- 1 tablespoon tomato paste
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, to taste
- Italian seasoning, to taste
- Bay leaves (2), to be removed after cooking
- Dried thyme, to taste
- Oregano, to taste
Instructions
- Heat the Olive Oil and Sauté Onion: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped yellow onion and sauté until it becomes translucent, releasing its natural sweetness and aroma.
- Add Garlic, Celery, and Carrots: Incorporate the minced garlic, diced celery, and chopped carrots into the pot. Continue to sauté for about 10 minutes, stirring occasionally, until the vegetables have softened and melded with the onion.
- Deglaze with Apple Cider Vinegar: Stir in 1/3 cup of white apple cider vinegar and cook until the vinegar has mostly evaporated. This adds a subtle tang and depth of flavor to the soup.
- Add Beans, Tomato Paste, Broth, and Spices: Mix in the drained cannellini beans, 1 tablespoon tomato paste, and start by adding 2.5 cups of vegetable or chicken broth. Season with salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, dried thyme, and oregano. Stir everything together to combine well.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 15 minutes to allow the flavors to develop and the vegetables to cook through.
- Blend Part of the Soup: Remove and discard the bay leaves. Using an immersion blender or by transferring a portion to a blender, blend part of the soup until smooth to create a creamy consistency and enhance texture.
- Adjust Thickness and Return Soup: Return the blended soup to the pot and stir. Add additional broth as needed to adjust the soup’s thickness according to your preference.
- Add Kale and Final Seasoning: Stir in the chopped kale and continue to simmer until the kale has wilted, about 5 minutes. Taste and adjust seasoning with salt, pepper, or additional herbs as desired before serving.
Notes
- For a vegan version, use vegetable broth instead of chicken broth.
- Blending only part of the soup creates a nice balance of creamy and chunky textures.
- You can substitute kale with spinach or Swiss chard if preferred.
- Adjust the red pepper flakes based on your preferred spice level.
- This soup tastes even better the next day as flavors meld overnight.
