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
Scale
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.
