Can I use dried cannellini beans instead of canned for this soup?

Yes, you can! If using dried cannellini beans, you'll need to soak them overnight and then cook them until tender before adding them to the soup. This will increase the total preparation time but can offer a slightly different texture and flavor. Approximately 1 cup of dried beans will yield 2-3 cups cooked.

What's the best way to thicken this Tuscan white bean soup?

For a naturally thicker and creamier soup without adding dairy, scoop out about 1 to 1.5 cups of the cooked cannellini beans with some broth, mash them with a fork or an immersion blender, and then stir them back into the pot. This method adds body and richness.

Can I add meat to this Hearty Tuscan White Bean Soup?

Absolutely! While traditionally vegetarian, you can easily add protein like Italian sausage, pancetta, or shredded chicken. Brown the sausage or pancetta at the start with the olive oil before adding the vegetables, or stir in cooked shredded chicken during the last 10 minutes of simmering.

How should I store and reheat leftover Tuscan White Bean Soup?

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, it freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of broth or water if it's too thick.

Hearty Tuscan White Bean Soup: A Cozy & Flavorful Italian Classic

Name: Hearty Tuscan White Bean Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1 bay leaf; 1 (28 ounce) can crushed tomatoes; 4 cups vegetable broth; 2 (15 ounce) cans cannellini beans, rinsed and drained; 1 bunch fresh kale or spinach, tough stems removed and chopped; Salt and freshly ground black pepper to taste; Optional: Fresh parsley, chopped, for garnish; Optional: Grated Parmesan cheese for serving; Optional: Crusty bread for serving

Description

A comforting and flavorful Italian classic, this hearty Tuscan white bean soup features creamy cannellini beans, fresh vegetables, and aromatic herbs in a rich tomato broth.

Ingredients

Scale

2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 bay leaf
1 (28 ounce) can crushed tomatoes
4 cups vegetable broth
2 (15 ounce) cans cannellini beans, rinsed and drained
1 bunch fresh kale or spinach, tough stems removed and chopped
Salt and freshly ground black pepper to taste
Optional: Fresh parsley, chopped, for garnish
Optional: Grated Parmesan cheese for serving
Optional: Crusty bread for serving

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Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until vegetables are softened and fragrant.
Step 2: Add minced garlic, dried oregano, dried thyme, and bay leaf. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Step 3: Stir in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer.
Step 4: Add the rinsed and drained cannellini beans. Reduce heat to low, cover, and let the soup simmer for at least 20-25 minutes to allow the flavors to meld.
Step 5: For a creamier texture, remove about 1 cup of beans and some broth, mash them with a fork, then return to the pot and stir well.
Step 6: Stir in the chopped kale or spinach and cook for 5-7 minutes, or until the greens are wilted.
Step 7: Season generously with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.
Step 8: Ladle the hot soup into bowls. Garnish with fresh parsley and a drizzle of extra virgin olive oil. Serve with crusty bread and optional grated Parmesan cheese.

Notes

For an extra boost of umami, add a rind of Parmesan cheese to the soup during simmering and remove before serving. This soup is even better the next day as the flavors continue to meld.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Soup
Method: Simmering
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 320 kcal
Sugar: 8g
Sodium: 450mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 15g
Cholesterol: 0mg