Picture this: you’re wrapped in your coziest blanket, the rain’s tapping on the window like a gentle drum, and the aroma of something warm, rich, and soul-soothing wafts from the kitchen. That’s the promise of this Hearty Tuscan White Bean Soup—a dish that feels like a hug from Nonna herself. With each spoonful, imagine savoring the sun-drenched fields of Tuscany, even if you’re just sitting in your living room.
Steps
- Start by heating oil in a large pot or Dutch oven, then sauté the finely chopped onion until it turns light brown. Add minced garlic, diced celery, and chopped carrots, and continue to sauté for about 5 more minutes until the vegetables begin to soften.
- Pour in the white wine and cook until most of the liquid evaporates, which should take around 5 minutes. Stir in the remaining ingredients except for the kale, adjusting the broth to your preferred consistency, and bring the mixture to a boil.
- Once boiling, cover the pot and reduce the heat to low, allowing the soup to simmer for 15 minutes. Remove the bay leaves, then blend about 2 1/2 to 3 cups of the soup until smooth and return it to the pot.
- Stir in the chopped kale and let it simmer for a few minutes until the kale wilts. Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or a squeeze of lemon juice if desired.
- Serve the soup warm, either on its own or with a slice of hearty bread on the side. Enjoy this comforting dish!
Ingredients
- 3 cans (15 ounces each) of cannellini beans, drained and rinsed
- 1 yellow onion, finely chopped
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 large carrots, peeled and chopped
- 1 stalk of celery, diced
- ? cup of white wine (such as Pinot Grigio)
- 2 cups of kale, stems removed and finely chopped
- 2½ to 4 cups of vegetable or chicken broth
- 1 tablespoon of tomato paste
- 1 teaspoon of salt, or to taste
- ¼ teaspoon of black pepper, or to taste
- ¼ teaspoon of red pepper flakes (optional)
- ¼ teaspoon of Italian seasoning
- 2 bay leaves
- 1 teaspoon of dried thyme
- ½ teaspoon of dried oregano
Nutritional Values
Calories: 1326kcal | Carbohydrates: 150g | Protein: 90g | Fat: 30g | Saturated Fat: 6g | Potassium: N/A | Fiber: 84g | Sugar: 6g
FAQ
- Can I substitute cannellini beans with another type of bean?
- Yes, you can use any white bean as a substitute. While cannellini beans are recommended for their texture and flavor, small butter beans, navy beans, or Great Northern beans work well too.
- Can I make this soup without wine?
- Absolutely, you can omit the wine if preferred. However, it does enhance the flavor, so if possible, try using a non-alcoholic white wine or an additional splash of broth in its place.
- How do I store and reheat the soup?
- Store the soup in an airtight container in the refrigerator for 3-5 days. For reheating, it’s best to warm it on the stove to retain its flavor and texture. You can also freeze it for up to 2 months; just let it thaw in the fridge overnight before reheating.
- Is this soup suitable for meal prep?
- Yes, the Tuscan white bean soup is excellent for meal prep. It holds up well in the fridge or freezer, making it easy to prepare in advance and enjoy throughout the week.
- What can I serve with this soup?
- This soup is delightful on its own or paired with a rustic bread for dipping. You can also serve it over jasmine rice or alongside a side salad. Adding a sprinkle of red pepper flakes or fresh parsley can enhance its flavor.
Tips
- Adjust Broth Consistency: Start with a smaller amount of broth (2.5 cups) and add more as needed. This allows you to control the thickness of the soup, making it easier to thin out if necessary.
- Enhance Flavor with Wine: While optional, adding white wine after sautéing the veggies can significantly enhance the soup’s flavor. Consider using a dry white wine like Pinot Grigio for best results.
- Blend for Creaminess: For a creamier texture, blend a portion of the soup and then mix it back into the pot. This step can help achieve a rich, smooth consistency.
- Season to Taste: After adding the kale, taste the soup and adjust the seasoning. A squeeze of fresh lemon juice can brighten the flavors, and extra salt and pepper may be needed to suit your taste.
Equipment
- Dutch Oven or Large Pot – Essential for cooking the soup.
- Blender – Needed for blending a portion of the soup to achieve the desired texture.
- Freezer-Safe Containers – Useful for storing and freezing portions of the soup.
