Description
Hearty Tuscan white bean soup brings rustic Italian comfort to your table. Creamy beans, kale, and aromatic herbs combine in a nourishing bowl that warms souls and satisfies hunger.
Ingredients
Scale
- 2 cans (15 oz or 425 g) cannellini beans, drained and rinsed
- 4 cups (960 ml) vegetable or chicken broth
- 1 can (14.5 oz or 411 g) diced tomatoes, with juice
- 2 cups (60 g) fresh kale or spinach, chopped
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tbsps olive oil
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 1 tbsp lemon juice (optional)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Sauté Base: In a large pot, heat olive oil over medium flame and sauté onions, carrots, and celery until soft and translucent, releasing their aromatic essence.
- Enhance Flavor Profile: Add minced garlic, dried thyme, and rosemary, stirring quickly to prevent burning and allowing herbs to bloom and intensify.
- Build Liquid Foundation: Pour vegetable broth into the pot, then introduce tomato paste, cannellini beans, and diced tomatoes, creating a robust soup base.
- Simmer and Develop Complexity: Bring mixture to a gentle boil, then reduce heat and let ingredients merge and deepen their flavors, allowing soup to simmer until beans are tender and liquid slightly thickens.
- Incorporate Greens: Fold fresh kale or spinach into the simmering soup, letting leaves wilt and integrate seamlessly with the liquid.
- Final Seasoning: Adjust taste with salt, freshly ground black pepper, and a bright splash of lemon juice to elevate the overall flavor profile.
- Serve and Garnish: Ladle soup into warm bowls, sprinkle with fresh chopped parsley, and accompany with grated Parmesan cheese and crusty bread for a hearty, comforting meal.
Notes
- Soften Aromatics Gently: Sauté onions, carrots, and celery at medium heat to develop a sweet, rich base without burning, which prevents bitter flavors.
- Layer Herbs Strategically: Add dried herbs with tomato paste early to caramelize and release deeper, more concentrated flavor profiles throughout the soup.
- Control Bean Texture: Drain cannellini beans thoroughly to prevent excess liquid and maintain a creamy yet distinct bean texture in the final dish.
- Balance Acidity Carefully: Use fresh lemon juice sparingly to brighten the soup, adding just before serving to preserve its vibrant, zesty notes without overwhelming other ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 210
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg