Description
This comforting Tuscan White Bean Soup is a hearty and flavorful dish perfect for any season. Featuring creamy cannellini beans, fresh vegetables, and fragrant Italian herbs, it delivers a satisfying meal that’s both nutritious and easy to prepare. The soup is partly blended to create a smooth texture while retaining some chunky vegetable pieces, making it wonderfully creamy without being heavy.
Ingredients
Vegetables & Aromatics
- 3 shallots (or one small onion, chopped)
- 4 cloves garlic (minced)
- 2 large carrots (chopped)
- 3 stalks celery (diced)
- 4 ounces kale (or baby spinach)
Pantry & Seasonings
- 1/4 cup olive oil
- 1 tablespoon tomato paste
- 17 oz cannellini beans (canned, drained and rinsed)
- 3-5 cups vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
Instructions
- Heat olive oil: Heat olive oil in a large pot over medium-high heat until shimmering.
- Sauté aromatics and vegetables: Add chopped shallots (or onion) and minced garlic to the pot, sauté for about 3 minutes until fragrant. Then add chopped carrots and diced celery, cooking until the vegetables begin to soften.
- Add tomato paste and combine: Stir in the tomato paste quickly to coat the vegetables, then add the drained cannellini beans, vegetable broth, salt, pepper, Italian seasoning, and red pepper flakes. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes to meld the flavors.
- Blend soup partially: Use a hand mixer to blend about half of the soup directly in the pot, creating a creamier texture while leaving some chunkiness intact.
- Add greens and finish cooking: Stir in kale or baby spinach, cooking for several minutes until the greens wilt and soften. Mix well to combine all ingredients.
- Serve: Remove the soup from heat and ladle into bowls. Serve hot as a nourishing meal.
Notes
- Adjust the vegetable broth amount based on desired soup thickness—use more for a thinner broth and less for a thicker, stew-like consistency.
- You can substitute spinach for kale if preferred.
- For added protein, consider topping the soup with grilled chicken or sausage slices if not adhering to vegetarian diet.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 8 minutes
- Cook Time: 18 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan/Italian
