Tuscan White Bean Soup
This Tuscan White Bean Soup is a yummy and healthy comfort food for those chilly winter days. With white Cannellini beans, fresh vegetables, and Italian herbs, it brings warmth and a depth of flavor that will make it a favorite in your kitchen. It's easy to make, full of fresh veggies, and delivers a creamy texture without any added cream – just pure, blended beans.
Ingredients
- 1 yellow onion chopped
- 4 cloves garlic minced
- 2 carrots chopped into coins (150 g)
- 2 celery stalks chopped (100 g)
- 4 cups Cannellini beans white kidney beans, divided (about 950 g)
- 1 tablespoon tomato paste 15 g
- 2 bay leaves
- 1 Parmesan rind
- 1 tablespoon Italian seasoning or substitute below (6 g)
- 1 teaspoon red pepper flakes 2 g
- 5 cups chicken broth or vegetable broth (1175ml) (1 cup for the "cream of bean)
- 1 tablespoon lemon juice 15 ml
- 1 teaspoon salt 6 g
- ¼ teaspoon freshly ground black pepper 1 g
- 3 cups Lacinato kale or fresh spinach (90 g)
- 1 tablespoon olive oil
(OPTIONAL) Italian seasoning substitute:
- 1 teaspoon dried thyme 1 g
- 1 teaspoon dried oregano 1 g
- 1 teaspoon dried parsley 1 g
Instructions
Prepare the "Cream of Bean":
- Drain and rinse one can of the Cannellini beans.4 cups Cannellini beans
- Place the beans in a blender or a tall container if using an immersion blender.
- Pour in enough broth to cover the beans.5 cups chicken broth
- Blend until smooth and creamy, with a consistency similar to heavy cream. Add more broth, 2 tablespoons at a time, if needed.
Sauté the Vegetables:
- Heat a large pot over medium heat. Add a drizzle of olive oil.1 tablespoon olive oil
- Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the onion is soft and translucent.1 yellow onion, 2 carrots, 2 celery stalks
- Add the minced garlic, tomato paste, and Italian seasoning (or substitute). Stir for another minute until fragrant.4 cloves garlic, 1 tablespoon tomato paste, 1 tablespoon Italian seasoning, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon dried parsley
Build the Soup:
- Add the bay leaves, Parmesan rind, and the blended "cream of bean" to the pot.2 bay leaves, 1 Parmesan rind
- Add the remaining whole Cannellini beans and pour in the remaining chicken or vegetable broth.
- Season with salt, black pepper, and red pepper flakes.1 teaspoon red pepper flakes, 1 teaspoon salt, ¼ teaspoon freshly ground black pepper
Simmer:
- Bring the soup to a boil, then reduce to a simmer. Let it cook for 20-25 minutes, allowing the flavors to meld together.
- Add the chopped kale (or spinach) in the last 5-10 minutes of cooking, until wilted.3 cups Lacinato kale
Finish:
- Stir in the lemon juice right before serving to add brightness to the soup.1 tablespoon lemon juice
- Taste and adjust seasoning as needed.
Serve:
- Ladle the soup into bowls and sprinkle freshly grated Parmesan cheese on top.
- Serve with a slice of crusty bread on the side for dipping.
Nutrition
Calories: 149kcalCarbohydrates: 26gProtein: 9gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 1422mgPotassium: 229mgFiber: 8gSugar: 3gVitamin A: 4626IUVitamin C: 15mgCalcium: 148mgIron: 4mg
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