Easy Tuscan Bean Soup
Cozy Up with Easy Tuscan Bean Soup: A Hearty Mediterranean Delight
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. This Easy Tuscan Bean Soup is a vibrant and flavorful dish that brings the rustic charm of Italy right to your kitchen. Packed with wholesome vegetables and creamy cannellini beans, it’s a healthy and satisfying meal perfect for a weeknight dinner or a leisurely lunch.
This soup isn’t just delicious; it’s incredibly easy to make! With a prep time of just 5 minutes and a total cook time of 30 minutes, you’ll have a hearty and flavorful meal on the table in no time. It’s a fantastic way to sneak in extra vegetables and enjoy a truly nourishing meal.
What makes this Tuscan Bean Soup special?
- Mediterranean Flavors: The combination of thyme, rosemary, and a touch of red pepper flakes creates a classic Mediterranean flavor profile.
- Hearty and Filling: Cannellini beans and a variety of vegetables make this soup incredibly satisfying.
- Easy to Customize: Feel free to add other vegetables you enjoy, such as spinach or Swiss chard.
- Perfect for Meal Prep: This soup tastes even better the next day, making it ideal for meal prepping.
Tips for the Best Tuscan Bean Soup:
- Use High-Quality Olive Oil: A good extra virgin olive oil will add a richness and depth of flavor to the soup.
- Don’t Over-Puree: We recommend partially pureeing the soup to maintain some texture. A completely smooth soup can be a bit bland.
- Adjust Seasoning: Taste the soup throughout the cooking process and adjust the salt, pepper, and red pepper flakes to your liking.
- Garnish with Fresh Herbs: A sprinkle of fresh parsley or basil adds a pop of color and freshness.
Frequently Asked Questions:
Q: Can I use different beans?
A: Yes, you can! Great Northern beans or navy beans would also work well in this soup.
Q: Can I make this soup vegetarian or vegan?
A: Absolutely! Just be sure to use vegetable broth instead of chicken broth.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.
Q: What can I serve with this soup?
A: Crusty bread for dipping is a classic pairing. A simple green salad also complements the soup nicely.
Q: Can I add meat to this soup?
A: Yes! Some pancetta or Italian sausage would be a delicious addition. Brown the meat before adding the vegetables.
We hope you enjoy this comforting and flavorful Easy Tuscan Bean Soup! It’s a perfect dish to share with family and friends on a chilly evening.
Easy Tuscan Bean Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 yellow summer squash, diced
- 4 cloves garlic, pressed
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 quart vegetable (or chicken) broth
- 2 14 ounce cans cannellini beans, drained and rinsed
- 1 14 ounce can no-salt-added diced tomatoes with juices
- 3 cups chopped kale, ribs removed
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon white sugar
- 1 tablespoon white wine vinegar
Instructions
- Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.
- Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
- Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.
- Use an immersion blender to partially puree the soup, leaving some texture.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
