Imagine a pot of Tuscan Bean Soup simmering on the stove, filling your kitchen with the comforting aroma of garlic, rosemary, and thyme.
This easy-to-make Italian delight offers a cozy embrace with every spoonful, making it a beloved favorite for chilly evenings.
As the hearty beans, vibrant kale, and rich tomatoes meld together, they create a soul-warming symphony.
Let’s bring this inviting dish to life and savor its simple pleasures.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups kale, chopped
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Grated Parmesan cheese for serving
Cook & Prep Time
To efficiently manage your time while preparing and cooking Tuscan Bean Soup, here is a timeline you can follow:
- Reading and Understanding the Recipe (5 minutes)
- Spend a few minutes reading through the entire recipe to confirm you understand the steps and have all the necessary ingredients and equipment ready.
- Prep Work (15 minutes)
- 0:00 – 5:00: Gather all ingredients and equipment (large pot, wooden spoon, knife, cutting board, ladle, etc.).
- 5:00 – 10:00: Dice the onion and mince the garlic.
- 10:00 – 15:00: Slice the carrots and celery.
- Cooking Time (45 minutes)
- 15:00 – 20:00: Heat olive oil in the large pot over medium heat and sauté the onion until translucent.
- 20:00 – 25:00: Stir in garlic, carrots, and celery, cooking for another 5 minutes.
- 25:00 – 26:00: Mix in thyme and rosemary, stirring until fragrant.
- 26:00 – 28:00: Add the cannellini beans, vegetable broth, and diced tomatoes.
- 28:00 – 30:00: Bring the mixture to a boil.
- 30:00 – 60:00: Reduce heat to simmer for 30 minutes.
- Final Steps and Resting Time (15 minutes)
- 60:00 – 65:00: Stir in the kale and cook for an additional 5 minutes until wilted.
- 65:00 – 70:00: Season with salt, pepper, and lemon juice to taste.
- 70:00 – 80:00: Let the soup rest for 10 minutes before serving.
- Serving
- Serve hot with grated Parmesan cheese on top.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Stir in the garlic, carrots, and celery, cooking for another 5 minutes.
Mix in the thyme and rosemary, stirring for 1 minute until fragrant.
Add the cannellini beans, vegetable broth, and diced tomatoes.
Bring the mixture to a boil, then reduce heat to simmer for 30 minutes.
Stir in the kale and cook for an additional 5 minutes until wilted.
Season with salt, pepper, and lemon juice to taste.
Let the soup rest for 10 minutes before serving.
Serve hot with grated Parmesan cheese on top.
Serving Tips
- Crusty Bread: Pair the soup with a warm, crusty loaf for dipping and soaking up the flavorful broth.
- Mixed Green Salad: Serve alongside a fresh salad with a light vinaigrette to add a crisp contrast to the hearty soup.
- Grilled Cheese Sandwich: Add a comforting twist by accompanying the soup with a gooey grilled cheese sandwich.
- Bruschetta: Top toasted slices of baguette with diced tomatoes, basil, and olive oil for a flavorful appetizer.
- Risotto: A creamy risotto can complement the soup, providing a rich and satisfying meal option.
Storage
Store Tuscan Bean Soup in an airtight container in the refrigerator for up to three days.
For longer storage, freeze in portion-sized containers for up to three months.
Reheat thoroughly before serving.
Freezing
To freeze Tuscan Bean Soup, allow it to cool completely.
Then transfer to airtight containers. Leave space for expansion.
Label and freeze for up to three months.
Thaw overnight in the refrigerator.
Reheating
Reheat Tuscan Bean Soup gently on the stovetop over low-medium heat.
Stir occasionally.
Alternatively, microwave individual portions.
Cover them to prevent drying.
Heat until thoroughly warmed.
Avoid boiling to maintain texture.
Final Thoughts
Tuscan Bean Soup is a delightful and hearty Italian dish that’s perfect for any occasion.
Its rich flavors come from a combination of fresh vegetables, aromatic herbs, and creamy cannellini beans.
The soup isn’t only delicious but also nutritious, offering a good source of fiber and protein.
The preparation and cooking process is straightforward, making it an excellent choice for both novice and experienced cooks.
With its comforting warmth, Tuscan Bean Soup is ideal for cozy evenings or as a satisfying lunch option.
It can be easily customized by adding more vegetables or a splash of white wine for added depth.
Additionally, the soup can be made ahead and stored in the refrigerator for up to three days, allowing the flavors to deepen.
When serving, a sprinkle of grated Parmesan cheese adds a touch of savory richness that perfectly complements the soup’s robust taste.
Frequently Asked Questions
Can I Substitute Another Type of Bean for Cannellini Beans?
You can substitute cannellini beans with navy or great northern beans. Both offer a similar creamy texture and mild flavor, ensuring the dish’s integrity. Adjust seasoning accordingly to maintain balance and enhance the overall flavor profile.
Is It Possible to Make This Soup in a Slow Cooker?
Yes, you can make this soup in a slow cooker. Sauté the onion, garlic, carrots, and celery first. Then transfer to the slow cooker, add remaining ingredients, and cook on low for 6-8 hours.
How Can I Make This Soup Spicier?
To increase spiciness, incorporate crushed red pepper flakes or diced jalapeños during the sauté stage. Enhance flavor complexity by adding a dash of smoked paprika. Adjust seasoning gradually to avoid overpowering the soup’s balanced profile.
What Wine Pairs Well With Tuscan Bean Soup?
Pairing wine with this dish, choose a Chianti. Its vibrant acidity and cherry notes complement the earthy beans and herbs, enhancing overall flavor. For a white option, try a crisp Pinot Grigio for balance and brightness.
Can I Use Chicken Broth Instead of Vegetable Broth?
You can absolutely use chicken broth instead of vegetable broth. This substitution will impart a richer, savory profile to the soup, enhancing umami notes. Make certain the broth’s sodium level complements your overall seasoning to achieve balanced flavors.
Tuscan Bean Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 clove garlic minced
- 2 carrots sliced
- 2 celery stalks sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cans cannellini beans drained and rinsed
- 4 cup vegetable broth
- 1 can diced tomatoes
- 2 cup kale chopped
- salt and pepper to taste
- 1 tablespoon lemon juice
- grated Parmesan cheese for serving
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and sauté until translucent, about 5 minutes.
- Stir in the garlic, carrots, and celery, cooking for another 5 minutes.
- Mix in the thyme and rosemary, stirring for 1 minute until fragrant.
- Add the cannellini beans, vegetable broth, and diced tomatoes.
- Bring the mixture to a boil, then reduce heat to simmer for 30 minutes.
- Stir in the kale and cook for an additional 5 minutes until wilted.
- Season with salt, pepper, and lemon juice to taste.
- Let the soup rest for 10 minutes before serving.
- Serve hot with grated Parmesan cheese on top.
Notes
