Tuscan white bean soup, a simple yet deeply satisfying dish, embodies the heart of Italian comfort food. This creamy and flavorful soup is a testament to the magic of humble ingredients transformed into something extraordinary. With its origins steeped in the rustic traditions of Tuscany, Tuscan white bean soup offers a taste of history and a warm hug in a bowl. I remember my Nonna making this on chilly autumn evenings, the aroma filling the kitchen with promise.
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Why You Will Love This Tuscan white bean soup Recipe
This Tuscan white bean soup recipe is pure comfort in a bowl. It’s incredibly easy to make, perfect for busy weeknights. The bright lemon adds a delightful zing that elevates the creamy beans and savory broth. It’s also budget friendly and packed with plant based protein, making it a healthy and delicious option for the whole family. Plus, it’s easily customizable to your liking!
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Ingredients Needed for This Tuscan white bean soup Recipe
- For the Soup:
- For Garnish (Optional):
How to Make This Tuscan white bean soup Recipe
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 to 7 minutes.
- 2. Add the garlic, rosemary, thyme, and red pepper flakes (if using) and cook for another minute until fragrant.
- 3. Pour in the vegetable broth and bring to a simmer.
- 4. Add one can of the cannellini beans to the pot. With an immersion blender, or in a regular blender, puree the other can of cannellini beans with 1 cup of the broth from the pot. This creates a creamy texture without using cream!
- 5. Pour the pureed bean mixture back into the pot.
- 6. Stir in the remaining whole can of cannellini beans and the lemon juice. Season with salt and pepper to taste. Consider pairing with this tomato soup or a side of crusty bread.
- 7. Bring the soup back to a simmer and cook for 15 to 20 minutes, allowing the flavors to meld together. This step really intensifies the flavors.
- 8. Serve hot, garnished with fresh parsley, a drizzle of olive oil, and a lemon wedge, if desired. Serve with crusty bread for dipping. Enjoy your delicious and comforting lemon white bean soup!
How to Serve This Tuscan white bean soup Recipe
Serve this Tuscan white bean soup hot in bowls. A drizzle of good quality extra virgin olive oil on top adds a lovely richness. Garnish with fresh parsley or a sprinkle of red pepper flakes for a little heat. Serve with crusty bread for soaking up all the delicious broth. For a heartier meal, pair it with a side salad or grilled vegetables. Consider a simple arugula salad with a lemon vinaigrette.
How to Store This Tuscan white bean soup Recipe
Let the soup cool completely before storing it. Refrigerate in an airtight container for up to 3 to 4 days. For longer storage, freeze the soup in freezer safe containers or bags for up to 2 to 3 months. When reheating, thaw completely in the refrigerator before gently reheating on the stovetop or in the microwave. Add a splash of broth or water if needed to thin it out after freezing.
Tips to Make This Tuscan white bean soup Recipe
- For a richer flavor, use chicken broth instead of vegetable broth.
- Don’t skip the step of pureeing some of the beans! It creates a wonderfully creamy texture.
- Adjust the amount of lemon juice to your liking. Start with 1/2 cup and add more if you prefer a tangier flavor.
- If you don’t have fresh rosemary and thyme, you can use Italian seasoning.
- Add other vegetables like spinach, kale, or Swiss chard for extra nutrients and flavor.
Helpful Notes for This Tuscan white bean soup Recipe
Cannellini beans, also known as white kidney beans, are the traditional choice for this soup. If you can’t find them, you can substitute great northern beans or other white beans. Be sure to drain and rinse the beans well before using them. An immersion blender is a handy tool for pureeing the beans directly in the pot, but a regular blender or food processor will also work.
Variation of This Tuscan white bean soup Recipe
- Spicy Tuscan white bean soup: Add more red pepper flakes or a pinch of cayenne pepper.
- Creamy Tuscan white bean soup: Stir in a dollop of mascarpone cheese or heavy cream before serving.
- Tuscan white bean soup with sausage: Brown Italian sausage in the pot before adding the vegetables for a heartier soup.
- The addition of lemon white bean soup creates an excellent twist to what would originally be a traditional dish.
What are the main ingredients in Tuscan white bean soup?
The main ingredients are white beans (cannellini beans are traditional), olive oil, garlic, broth (vegetable or chicken), and seasonings like rosemary and sage. Some recipes include vegetables like carrots, celery, or kale, and a touch of acid from lemon juice or vinegar.
How do you make Tuscan white bean soup creamy?
To make Tuscan white bean soup creamy, you can blend a portion of the soup after it has cooked. Alternatively, adding a drizzle of high-quality olive oil or a dollop of crème fraîche before serving will enhance the creamy texture.
Can I freeze Tuscan white bean soup?
Yes, Tuscan white bean soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Reheat thoroughly on the stovetop or in the microwave before serving.
How long does Tuscan white bean soup last in the refrigerator?
Tuscan white bean soup will last for 3-4 days in the refrigerator when stored properly in an airtight container. Be sure that the soup has cooled completely before refrigerating it to prevent bacterial growth.
Conclusion
This Tuscan white bean soup recipe will become a staple in your kitchen. It’s simple, flavorful, and incredibly satisfying. I hope you enjoy making and sharing this warm and comforting dish with your loved ones. Don’t hesitate to adapt this Tuscan white bean soup to your own taste.