Description
Hearty Tuscan White Bean Soup
This cozy and comforting soup is a classic winter favorite! Originating in Tuscany, it’s full of flavors from herbs, garlic, and hearty white beans. It’s not just tasty but also incredibly healthy – gluten-free, vegan, and rich in protein. Serve it with some crusty bread, and it’s the perfect meal for a chilly day!
¼ cup olive oil
1 small onion, diced
2 medium shallots, chopped
4 cloves garlic, mashed
2 carrots, chopped into coins
2 celery stalks, diced
3 (15 oz) cans cannellini beans, drained and rinsed
2 bay leaves
1 tbsp Italian seasoning
½ tsp red pepper flakes
5-6 cups vegetable broth
½ tsp sea salt
¼ tsp ground black pepper
3 cups fresh spinach
Directions:
1. Heat oil in a large pot. Sauté onions, garlic, and shallots.
2. Add carrots and celery, sauté for 7-10 mins.
3. Add beans, broth, and spices. Bring to a boil, then simmer.
4. Blend 2 cups for creaminess. Stir in spinach.
Prep Time: 15 mins
Kcal: 200 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect soup every time. First, heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, chopped shallots, and mashed garlic. Sauté for 4-5 minutes until fragrant and translucent. Next, add the carrots and celery, cooking for a full 7-10 minutes until they begin to soften. This builds a flavorful base.
Now, add the drained cannellini beans, vegetable broth, bay leaves, Italian seasoning, red pepper flakes, salt, and black pepper. Stir well to combine. Increase the heat to high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 25 minutes. This allows the flavors to meld.
For a creamy texture, carefully ladle about 2 cups of the soup (focusing on beans and broth) into a blender. Blend until completely smooth, then stir this mixture back into the pot. Finally, turn off the heat and stir in the fresh spinach until just wilted. Taste and adjust seasoning if needed.
Serving Suggestions
This soup is a complete meal but pairs beautifully with a slice of crusty, toasted sourdough or ciabatta for dipping. For added richness, drizzle each bowl with a high-quality extra virgin olive oil or a swirl of vegan pesto. A sprinkle of nutritional yeast or vegan parmesan adds a cheesy note. Serve alongside a simple arugula salad with lemon vinaigrette for a light, refreshing contrast.
How-to Summary
In short: Sauté onions, shallots, and garlic. Add and soften carrots and celery. Add beans, broth, and all spices, then simmer for 25 minutes. Blend a portion of the soup for creaminess, then stir in spinach until wilted. Serve hot with your favorite bread.
Frequently Asked Questions
Can I use dried beans instead of canned? Yes. Use 1 cup of dried cannellini beans. Soak them overnight, then simmer in water until tender (about 1-1.5 hours) before adding them to the soup in place of canned beans.
How can I make this soup in a slow cooker? Sauté the vegetables as directed, then transfer everything except the spinach to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in spinach 15 minutes before serving and blend a portion for creaminess.
What can I substitute for spinach? Kale, Swiss chard, or escarole are excellent substitutes. For heartier greens like kale, add them 5 minutes earlier to ensure they soften.
How do I store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if it has thickened. It also freezes well for up to 3 months.
Is this soup freezer-friendly? Absolutely. Allow it to cool completely, then freeze in portion-sized containers. Thaw overnight in the refrigerator before reheating. The texture of the beans and spinach may soften slightly but will still be delicious.
Common Mistakes to Avoid
Avoid rushing the initial sauté; properly softening the onions, carrots, and celery is crucial for developing depth of flavor. Do not skip blending a portion of the soup, as this creates the signature creamy body without dairy. Be careful not to boil the soup vigorously after adding the blended portion, as it can splatter. Finally, do not add the spinach until the end to prevent it from becoming mushy and losing its vibrant color.
Conclusion
This Hearty Tuscan White Bean Soup is more than just a meal; it’s a bowl of comfort that is both nourishing and deeply satisfying. Its simple, wholesome ingredients come together to create a robust flavor profile that epitomizes Tuscan cooking. Whether you need a quick weeknight dinner or a make-ahead lunch, this versatile, protein-packed soup is sure to become a staple in your kitchen. Enjoy the warmth and goodness in every spoonful.